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How “Clean Eating” Made Me Fat, But Ice Cream and Subway Got Me Lean

Why we fell for clean eating
There are some adults that have shared their experiences on the Tongue Tie Baby Support Group on Facebook — you could ask for some testimonials on there as well! I had stubborn vanity pounds that I wanted to lose and it was KILLING me to eat several times a day and keep the calories as low as they needed to be to lose them. I eat from 6: I was pretty sure salt was to blame….. You may want to ensure that your macros are on track and that your deficit is not too high.

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Machovina, Brian, et al "Biodiversity conservation: The key is reducing meat consumption". Science of the Total Environment A comparitive study in different countries and production systems".

All of Our Recipes". Barnard, Neal D, et al "A low-fat vegan diet and a conventional diabetes diet in the treatment of diabetes: American Journal of Clinical Nutrition ;89 suppl: Barnard, MD, Neal D, et al "A low-fat vegan diet elicits greater macronutrient changes, but is comparable in adherence and acceptibility, compared with a more conventional diabetes diet among individuals with type 2 diabetes".

Journal of The American Dietic Association. Gottlieb, Scott "Early exposure to cows' milk raises risk of diabetes in high risk children". Muntoni, Sandro, et al "Nutritional factors and worldwide incidence of childhood type 1 diabetes". What to Do if You are One of Them". Komen for the Cure". South Dakota Beef Industy Council. Kentucky Beef Council Annual Report. Thank You to Our Sponsors: Office of Disease Prevention and Health Promotion.

Tom Brenna, PhD, Director". Center on Aging and the Life Course. Herman, Jeff "Saving U. Dietary Advice from Conflicts of Interest". Food and Drug Law Journal. Volume 65 Number 2. Patently False and Misleading Claims". The Bizarre Economic of Meat and Dairy. The New York Times. The Bizarre Economics of Meat and Dairy. CRS Reports for Congress. Center for Science in the Public Interest. Volume 68 Number 3 Tobacco Control Legal Consortium. Society for Human Resource Management.

Partnership to Fight Chronic Disease. Center for Responsive Politics. Broxmeyer, Lawrence "Thinking the unthinkable: Alzheimer's, Creutzfeldt-Jacob and Mad Cow disease: Walton, Don "Why line speed is 'non-negociable'".

The Vegetarian Resource Group. Journal of the Academy of Nutrition and Dietics. Volume 6, November 1st, How Much Do You Need? Food and Agricultue Organization of the United Nations.

Koeth, Robert A, et al "Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes artherosclerosis". Wang, Zeneng, et al "Gut flora metabolism of phosphatidylcholine promotes cardiovascular disease". Roberts, William C "Twenty questions on artherosclerosis". The American Journal of Cardiology. Volume 66, Issue 10, Page Proceedings of the National Academy of Sciences. Journal of the American Medical Association.

Ornish, Dean, et al "Can lifestyle changes reverse coronary heart disease? The Lifestyle Heart Trial". Guidelines for Lowering Blood Cholesterol". Journal of the American Heart Association. Colin Campbell Center for Nutrition Studies. The Journal of Family Practice. Vol 63, No 7. Gustafson, Craig "A Clinician's Journal: The Journal of Urology.

D, Michael "Kempner Rice Diet: Whipping Us into Shape". Adams, Kelly M, et al "Status of nutrition education in medical schools". The American journal of clinical nutrition. How Similar is Big Food? Academy of Nutrition and Dietics. Dieticians for Professional Integrity. Qi, Lu, et al "Genetic predisposition, Western dietary pattern, and the risk of type 2 diabetes in men".

Meat and your Health". D, Michael "Thousands of Vegans Studied". The interesting question is not whether clean eating is nonsense, but why so many intelligent people decided to put their faith in it. W e are not the only generation to have looked in disgust at an unhealthy food environment and wished that we could replace it with nutrients that were perfectly safe to eat.

In the s, a British chemist called Arthur Hill Hassall became convinced that the whole food supply of London was riddled with toxins and fakery. Hassall had done a series of investigations for the medical journal the Lancet, and found that much of what was for sale as food and drink was not what it seemed: Years of exposing the toxic deceptions all around him seems to have driven Hassall to a state of paranoia.

He started to see poison everywhere, and decided that the answer was to create a set of totally uncontaminated food products. In , he set up his own firm, The Pure Food Company, which would only use ingredients of unimpeachable quality.

The Pure Food Company of sounds just like a hundred wellness food businesses today — except for the fact that it collapsed within a year due to lack of sales. We are once again living in an environment where ordinary food, which should be something reliable and sustaining, has come to feel noxious. One of the things that makes the new wave of wellness cookbooks so appealing is that they assure the reader that they offer a new way of eating that comes without any fear or guilt. The founding principle of these modern wellness regimes is that our current way of eating is slowly poisoning us.

Clean eating — whether it is called that or not — is perhaps best seen as a dysfunctional response to a still more dysfunctional food supply: Affluence and multi-national food companies replaced the hunger of earlier generations with an unwholesome banquet of sweet drinks and convenience foods that teach us from a young age to crave more of the same. Wherever this pattern of eating travelled, it brought with it dramatic rises in ill health, from allergies to cancer. In prosperous countries, large numbers of people — whether they wanted to lose weight or not — became understandably scared of the modern food supply and what it was doing to our bodies: When mainstream diets start to sicken people, it is unsurprising that many of us should seek other ways of eating to keep ourselves safe from harm.

Our collective anxiety around diet was exacerbated by a general impression that mainstream scientific advice on diet — inflated by newspaper headlines — could not be trusted.

First these so-called experts tell us to avoid fat, then sugar , and all the while people get less and less healthy. Into this atmosphere of anxiety and confusion stepped a series of gurus offering messages of wonderful simplicity and reassurance: Once the concept of cleanliness had entered the realm of eating, it was only a matter of time before the basic idea spread contagiously across Instagram , where fans of eatclean could share their artfully photographed green juices and rainbow salad bowls.

A typical Reno eat-clean meal might be stir-fried chicken and vegetables over brown rice; or almond-date biscotti with a cup of tea. In many ways The Eat-Clean Diet was like any number of diet books that had come before, advising plenty of vegetables and modestly portioned, home-cooked meals. Meanwhile, a second version of clean eating was spearheaded by a former cardiologist from Uruguay called Alejandro Junger, the author of Clean: During this phase, Junger advised a largely liquid diet either composed of home-made juices and soups, or of his own special powdered shakes.

They are all charismatic human beings. I do think the clean-eating gurus believe in it themselves. They drink the Koolaid.

O ver the past 50 years, mainstream healthcare in the west has been inexplicably blind to the role that diet plays in preventing and alleviating ill health. When it started, eatclean spoke to growing numbers of people who felt that their existing way of eating was causing them problems, from weight gain to headaches to stress, and that conventional medicine could not help.

In the absence of nutrition guidance from doctors, it was a natural step for individuals to start experimenting with cutting out this food or that. From to , the number of Americans who actively avoided gluten, despite not suffering from coeliac disease, more than tripled. It also became fashionable to drink a whole pantheon of non-dairy milks, ranging from oat milk to almond milk.

I have lactose-intolerant and vegan friends who say that eatclean has made it far easier for them to buy ingredients that they once had to go to specialist health-food stores to find. Someone who observed how quickly and radically eatclean changed the market for health-food books is Anne Dolamore, a publisher at the independent food publishers Grub Street, based in London. La Creperie moved from Batu Bulig, with its French savory galettes, across the road is a budget French restaurant Joli.

In the middle of the rice paddies, on the way to Canggu beach, is Betelnut Caf? The strangest opening for was that of the Russian Oazia at Spavodka, a large complex hidden behind walls with no outside signage. With ceiling to floor glass as a kitchen wall its design was startling and for a short time became the weekend party venue. They wanted to keep it secret, and in that they succeeded.

Now they want to be noticed and are about to move to Jln. Kerobokan, opening their Lobster Bar. What happens in ? There will be even more activity than if all the plans and rumours come about. Bali Deli still to open in Ubud, much delayed. He has always been a man with his finger on the pulse, each new business starting a craze followed by others [that little Mykonos Taverna 13 years ago started the rush to Laksmana and the creation of Eat Street].

This time it is an offering of 'small plates', entr? Many different tastes, the way I like to eat. With so many hotels and villa complexes under construction and due to open, all with one or more restaurants the problem of oversupply becomes a reality. The Sea Sentosa project at Echo Beach is now scheduled for opening in , supposedly will have 5 restaurants, some beachfront. New hotels Marrriot, Regent, Shangri-La, Westin and many others both local and international as well as hundreds of new villa complexes are all due to open in !

Best Restaurant - Mead's - Tandjung Benoa Bali is famous for seafood but at Mead's you actually taste the fish, perfectly cooked, not covered with sauces that detract, overpowering the delicate natural taste. Best Value - Bamboo - Tuban Simple cuisine with consistent quality at the right price. Exactly want they want in this centre of Bali's tourism. Good value steaks and many seafood options. Best Cafe - La Tartine - Sanur a quaint caf? Best Balinese - Surya - Sanur Balinese cuisine at its best!

Babi Guling and Betutu [both ayam and bebek] processed on the premises via a hygienic kitchen, very professional. Best Cheapie - Betelnut Cafe - Canggu Located in the new restaurant area of Bali where there are still rice paddies between the villas.

A funky simple design which suits both the food, and the clientele. Salads, big breakfasts, Mexican and local. The surfing chef catering for the surfers. An unbelievable number of new restaurants were opened. Do you remember Bali of the 90''s? It is a cause for constant amazement at the ever increasing range of quality restaurants, in almost every area, covering so many different cuisines, and at all levels of the pricing yardstick.

The north of Bali is fairly stagnant, only two newcomers took the gamble in Seyu replaced the old Bali Apik in central Lovina, and after a full refit re-opened as the area's 1st Japanese restaurant', that is if you overlook Octopus Garden years ago. Seyu offers a full range of sushi [traditional, modern and Americanised], sashimi, snacks, mains and even a fusion special looking like Nasi Goreng but called Teppanyaki Garlic Rice. The other newbie of note is Le Jeanzan, opened by the long time local chef at Damai.

I recall an incredible Balinese Snail Soup he produced when he was there, it was quite amazing. The coastal strip south of Amed sees constant development. Every visit I discover new small hotels and warungs, mostly locally owned, some with foreign involvement.

This year, however, not one overtook the previously established favourite eateries. There is much excitement about this area's first ever up-market development The Griya, which is due to open early in , luxury pool villas, high on the hill with views across to Gili Trawangan, within the complex will be Maku a fine dining restaurant, an open Terrace for more casual dining and an underground [no noise pollution] Lounge Bar with live music.

This experienced management team, has long operated the very successful Santai in Amed and Rio in Seminyak, so the resultant quality is not in question. On the hill above Amlapura is found Bali Asli, the brainchild of that bundle of energy from England via Australia, Penny Williams [ex exec chef at Alila Manggis and currently consulting chef at Lovina's Damai].

Penny learnt her trade in the kitchens of London's famous Savoy Hotel, subsequently working with some great chefs in Sydney before discovering Bali. Candi Dasa has slowly been waking up and saw a host of new restaurants, some even with daring concepts, such as The Dining Room offering something from every cuisine around the Mediterranean Sea.

Highlights for me were their Turkish dish, Beyaz Peynir Haydari, is a thick slice of grilled feta that had been sprinkled with paprika and served with Haydari, a yoghurt based sauce with dill, mint and garlic, and a dish from Malta, Zalza Pikkanti, green bell peppers stuffed with a spicy mix of finely ground beef with tomato, garlic, mint, marjoram and olives, baked in a beef and tomato broth.

The Dining Room started its life as La Sala da Pranzo which resulted in a number of existing restaurants changing their names [but nothing else] to real or bogus French to compete, rather childish I thought! So, sensibly, now it is back to just The Dining Room. They have since added a giant wood-fired pizza oven at front and a separate restaurant on the side is called Pizza Express, offering a range of tempting pizzas.

The owner is a retired chef from Perth, Australia, who was 'never going to cook again' but could not resist the temptation in this wonderful location. Ubud retains its fame as being different from the rest. Highlight of the year was the opening of the perfectly renovated Bridges with outside terrace overlooking the rapids below. Their young Australian chef came up with one of my best dishes of the year, although for me poorly named as a Goat Cheese Brulee, it is a hollowed out beetroot filled with thyme-infused goat cheese cream, roasted and served hot with very crisp prosciutto, crunchily good, and roasted garlic on the side, wonderful contrasts in taste.

In a quiet corner above a small river is the quaint Taksu, a perfect spot to relax and enjoy organic food. An amazing variety of breakfast dishes [for Ubud], some of which are available all day. Set menus include American, Indonesian, Japanese and Mexican breakfasts. Ryoshi made a temporary move from its long established position to a back water location in Padang Tegal and was surprisingly busy, the garden setting at front proving very popular.

They are now nearing completion of the all new Ryoshi [next door between the temporary Ryoshi and Bebek Bengil] that may even see the live Jazz nights that have proved so successful at their Seminyak restaurant. In the same area Kakiang also rebuilt and re-opened to a full house, still making the best croissants in Bali. Many new cuisines arrived in Ubud, The Melting Wok with its fresh produce stir-fries with a touch of Laos, Ramen Boy serving those Chinese style wheat noodles cooked in a meat or seafood broth, Delicious Onion from Singapore, Istanbul Caf?

Ubud Green is a new villa complex with rice paddy views and a few well known faces. The late night sports bar The Melting Pot offers tasty Mexican finger food, great quesadillas. Up amongst the rice paddies of Katik Lantang, near Pennestenan, is Warung Om Namaste, a large two level bamboo structure, serving a full range of Indian food including all the regular dishes and some tasty Biryanis.

On the hill between Tjampuhan and Sayan many local warungs and restaurants opened but the only one to make its mark was Pulau Kelapa, serving traditional non-Balinese Indonesian food from Java and other islands, all at very reasonable prices. In the same area Dijon Caf? In Sanur very few changes, the best newcomer was All Spice Caf? Subtle spices for a small but interesting range of dishes at modest prices.

Doner Kebabs day and night from a warung of that name and a few more new places about to open. The Renon area of Denpasar is virtually a constant line of warungs and restaurants, mostly local but some internationally appealing.

Virgin Duck led the way with duck done many different ways, even in pizza, but mainly Betutu, or deep-fried or grilled and that wonderful Yogykarta Kalasan, braised in turmeric and coconut milk, the resultant flesh is soft and tender falling off the bone with fork alone. Their dim sum menu is small but very interesting particularly their pastry Char Siew of diced BBQ pork. Here they are superb, the pastry light, the surface shiny from the egg wash, dotted with sesame seeds, the filling piping hot.

Canggu is one of Bali? A natural follow on from the hundreds of villas being built in the area. At the super luxurious villa complex Ametis is the Eternal restaurant. No tourist menu of many cuisines here but just traditional Indonesian, the chef many years at Four Seasons Jimbaran, the place simple and relaxing. The quality is obvious.

Not far away is Deus Caf?. Everyone knows about their custom bikes but the wonderful food is yet to be discovered. Simple Thai Malee Yum Pla, fresh fish tossed in mint, coriander and lemongrass and the sensational Sri Lankan Chicken, a biryani of rice and chicken studded with leaves, berries and spices, another great dish of the year! No restaurants just villas.

Now they have Crazy Cow. So popular when it opened that it had to close down so it could expand next door and use a larger kitchen. My favourite dish there is their Chorizo Chicken, thinly sliced breast rolled around a chorizo sausage and roasted in the oven.

The chorizo is totally unlike those you buy from the deli. This one is soft, luscious and strongly flavoured, the perfect match for the outer layer of chicken meat. The sausage is prepared on the premises by their Spanish Master Butcher David.

Kerobokan as usual was the centre of restaurant openings in Semara opened their Atrium with an exotic breakfast menu, a rarity for the area, but is already doing a major upgrade to include The Deck. Potato Head opened on the beach, literally, to take on the established trend setters. Bali finally has a high quality Turkish restaurant, Tulip.

Their Mezze tray is the real thing presented with all combinations described for your choice, served with that wonderful Turkish bread, baked in the wood-fired oven at front. Many Kebabs and slow cooked meats, very traditional. A revelation with its basic simple Italian fare but all prepared with an attention to detail rare in Indonesia.

Tomatoes from San Marzano, Cured meats from Spain and Italy, homemade salami [pigs specially raised, fat ones for the salami, not so fat for the bacon and hams].

Their Claypot of Meatballs, slow cooked with all red ingredients; chianti wine, red onions and tomatoes is the original grandmothers recipe, handed down and faithfully reproduced. The Chicken Cotoletta is perhaps the best example of how 'simple' food can be so perfect. A thin slab of chicken breast is coated in bread crumbs combined with a dash of balsamico. And then there was Mama San.

Everybody knew it was coming, and since opening everyone has visited, reservations are now essential for prime evening dining. From the Sarong team, the cuisine is what was originally intended for Sarong, street food of Asia via a modern hygienic kitchen. The dumplings are Beijing style stuffed with snapper, chilli and black beans, steamed and full of surprise, they really pack a wallop! From Vietnam Grilled Pork Belly encased in betel leaves. Indian Chicken with betel leaves, ginger, mustard seeds, pickles, lime and coriander.

Peking Duck rolled in what are commonly referred to as Mandarin pancakes, with hoi sin, fresh cucumber sticks and green shallots. Mama San has it all! Smaller good value places opened as well. Also on Eat Street Khaima re-opened with a modern renovation and next door L? Seminyak saw more openings on Sunset Road, none yet to set the world on fire. An up-market version of Sip, same menu and chef as the original, and many Indonesian variations along the busy road.

More are opening but most of the car parks are empty. Sushi Hana was one of the few exceptions, modern sushi, pleasant service and good value. Gado Gado used to be one of the islands top night spots, now after a high quality renovation Chez Gado Gado is a romantic beachfront restaurant, its tree-lined terrace tables in high demand. Amongst their exotics is Pork Neck, first braised then grilled and stuffed with sage and lemon, served with white beans, roasted onion and peppers.

Legian is family holiday area and Pavone is just what they want. Char-grilled Lamb Cutlets [3 of them], all the way from OZ, are with a coulis of mint and lemon and Cajun potato wedges, many other BBQ and pan fried meats and seafood and all at budget prices. Chef Marcus is in his 4th Bali restaurant, same Swiss menu, same great food. Closer to the beach is Sang Ria from the owners of long time favourite Waroeng Asia.

Again simple food, BBQ? Some evenings non-intrusive live music an added bonus. Bil Sanayeh a good example, spicy potato and crushed kofta balls between thin slices of unleavened bread. The Bukit [comprising Uluwatu, Ungasan and Pecatu] is an unusual area. Once not much more than a mountain of dry rock, it is rapidly developing as a budding metropolis of 5 star and boutique hotels, villa complexes and private villas. Yet the area is still thin on the ground for standalone restaurants of quality and value.

However whilst the locals are always complaining about their lack of choice when one does open that offers something different [last year with the small great value Vietnamese My Kitchen] they do not support them, so closure is inevitably just months away. A problem they seem to share with the residents of Sanur. Best new openings this year was El Kabron with its Spanish chef ex Barcelona?

Atop the cliffs at Pecatu, a place to relax with food and drink. Jimbaran also offers little outside of the hotels and this year no change with the only newcomer of note Topeng, in the new Kupu-Kupu Barong hotel. Nusa Dua has many standalone restaurants but most have a distinct tourist flavour, with many menus almost identical, almost all of which these days have a Russian translation.

Along the peninsular atTandjung Benoa was more action with the opening of Queens of India with the same menu as their Kartika Plaza one. Further along towards the point Sakala is a serious attempt at fine dining. French restaurateur and Maitre d? The Carpaccio of Butterfish and Duck Foie Gras [imported from the Lande region of France, coming as two perfect small discs, prepared Torchon style, sitting on rounds of thin warm brioche] are just two examples of their attention to detail, using relatively simple ingredients to produce incredible dishes.

Others at that site are due to open soon. The Mozaic team to open an ocean front restaurant [different name and style] at Batu Belig, Kerobokan.

Bali Deli to open in Sanur and Ubud, Caf? Moka to open on the Bypass in Sanur. Warren Mead returns to Bali [for a short time he was at Karma Jimbaran] with his simple but effective style of presenting fish so you can actually taste the fish; fresh fish filleted on the premises, dipped in an egg wash to seal the flavour in, then pan fried with olive oil and a dash of butter, with a drizzle of lemon and a sprinkle of sea salt.

Ubud to get a Swedish restaurant, but no one knows where? The Sea Sentosa project at Echo Beach supposedly will have 5 restaurants, some beachfront. First restaurant due to open early Even the salamis are made on the premises from specially fed pigs raised on a controlled diet.

Following on from their success at Sarong, Mama San present the street food of Asia. All original with nothing toned down for the tourist masses! Best Cafe - All Spice Cafe - Sanur dmall neat air-conditioned cafe offering a variety of local and International dishes, all with the subtle addition of spices. Best Cheapie - Virgin Duck - Denpasar Located in that area of Renon that features 50 other warungs and restaurants but uniquely different to the rest.

Duck many different ways even shredded with pineapple and cheese in their thin crisp Hawaiian Pizza? The Bali restaurant explosion continues. For every restaurant that closed down [for whatever reason] in , another two opened! This has been the norm for the last decade, is there no end to it? As in previous years many of the new restaurants did not stand a chance, they opened empty and have stayed that way all year. Yet how can you say that the market is saturated when other new places open and find an immediate customer base.

Knowing what to do seems to be the answer? Nusa Dua and Tandjung Benoa did not set the world alight, just the usual stream of tourist restaurants, with their? Up on the Bukit, we see the beginning of positive action on the restaurant scene although it is still a difficult market even with hundreds of private villas and massive new villa complexes [what they now build in Bali instead of hotels].

My Kitchen was the 2nd inhabitant of the site on the main road between Ungasan and Uluwatu. Nuoc Cham was its original name but that probably confused too many people. A simple Vietnamese caf? Banh Xeo is the famous Vietnamese Savoury Crepe full of small juicy shrimps, bean sprouts, sliced mushrooms [surprisingly the Japanese Shiitake variety] and beef strips, all wrapped in a crepe made from rice flour and water with a touch of turmeric.

Budget priced but that has not diminished the menu quality, great value under the trees. Thin crisp Pizzas [spicy minced beef], tasty snacks [chicken strips] or full meals [lamb shanks], all served with a smile and at low cost.

Individual shops rather than open stalls result in far greater quality but still at a reasonable price. The Japanese Ryoshi chain was the star performer here but very soon a small warung version of a famous Ubud restaurant will offer quality cheap Indonesian dishes to add to the mix.

Fried Dumplings are Chinese style, stuffed with squid with a mayonnaise dip. Chicken in the Basket is slices of crumbed boneless meat. Grilled Duck, which includes a leg, is very good, covered with a sweet super spicy Rica-Rica sauce and jukut urap. Instead of the normal dried shrimps this dish is studded with small juicy prawns, and served? Air-conditioned, clean and friendly, it is a class above the other imports. Topeng also opened in Kuta, on the old site that was once Le Bake [next door to Dijon].

They specialize in very cheap Indonesian food. Everything is pre-cooked and you select it from the front servery. Legian has not done much to excite the taste buds in recent years. A few changes in management along the main road entrance to the beach which will always be called Jln.

Double Six, although it never was. Adding to the legend was the opening of Caf? Marzano, a small area that provides quite a choice of great value cafes.

At the end of that road, beachfront, became Cocoon Beach Club and Restaurant. Mediterranean in style and cuisine, eat in a relaxed restaurant setting or poolside. Dishes such as Spanish Baked Eggs [slices of chorizo sausage topped with eggs and salsa, baked in the wood oven] for breakfast, assorted tapas for lunch [Roasted Beetroot Salad, the beet sliced thin topped with small dollops of Manchego cream, sprinkled with toasted hazelnuts or a sensational Tortellini, large rounds of pasta stuffed with a blend of roasted pumpkin and goats cheese, topped with burnt butter and sage, so simple, so good!

An example of the high quality mains is their honey-roasted Lamb Loin. A perfect piece of meat, served pink, as it should be, the knife just slices through it without effort. Serving is just with sweet beetroot and plum jus. Legian old icon Glory became transformed into Layali, Bali? All those great dips like Moutabal [[roasted eggplant with pomegranate juice, olive oil, sesame seed paste and lemon juice] warm unleavened bread straight from the open oven, Cheese and Spinach pies, and great kebabs particularly the Shish Kofta, minced spiced meat on a skewer.

Now a selection of Arab dishes with spicy rice is also on offer, such as their Biryani, the rice being separate from the meat or fish, and having a consistency more like an Italian risotto but with a strong curry flavour.

Seminyak saw more small restaurants open along Dhyana Pura [opening a budget restaurant close to major hotels has always been a license for success in Bali]. Mix Espresso Bar was a strange name for a purely Indonesian restaurant but it has good cheap food.

Same area is an Australian operation, Menu, their monster Burger one of their main attractions. The meat pattie is on lettuce and tomato, topped with cheese, bacon, gherkin and mustard, with a fried egg with mushroom sauce.

Served on a sesame seed bun, of course! At the other end of the road amongst many closures and renovations was the upgrading of one of the few survivors, Antique. Between Seminyak and Kerobokan, almost hidden in the garden, was Vienna Caf?. A house entrance opens out into a garden terrace. Austrian pastries and Sacher Torte, rye breads and hearty breakfasts [Eierspeis, eggs with diced onions, peppers and ham, scrambled in pumpkin seed oil] For a snack in the garden there is Farmers Toast, a slice of toasted rye bread topped with ham, cheese and tomato, and a fried egg on top of that!

Finish with a real Austrian dessert, Kaiserschmarren [as originally created for the Emperor Franz Josef], sugared pancakes with apple puree. The Ultimo facelift worked so Rumours, from the same stable, had a complete makeover, air-conditioning and all.

The almost new Junction followed suit with a total rebuilding, just the same busy before and after the result. Nirvana opened on a site that had seen many previous failures, and succeeded immediately with that old trusted formula of simple quality recognizable food at affordable prices. Seminyak Square saw the eventual establishment of a number of chain restaurants; Black Canyon, Kaf? Betawi and Bali Bakery, with a few more just about to open. On the other side old faithful Warung Eropa took over from its Indonesian brother, and doubled in size.

Most of the action was on this Petitenget side, some opening and other already closing after just a few years or even months. Crispy Pata replaced the ill-fated Kembang Goela. Wonderful dishes from The Philippines including the great pork knuckle dish Crispy Pata, but many other great offerings too; Chicken Adobo, Beef Caldereta and finish with their classic Halo-Halo way better than Indonesia?

Degan stole the show for value in this street for He only knows two cuisines, Javanese and Thai, so that is what he cooks. Star is their Thai Gai Hor Bai Toey, chicken pieces marinated and steamed in pandanus leaves then deep-fried prior to serving. The accompanying sauce says it all, tamarind, chilli paste, sesame oil and seeds, slowly simmered till a black paste, not the bottled alternatives served elsewhere.

From the Javanese menu a perfect Sambal Goreng Udang, a bowl of prawns combined with potato and snow peas in a rich red coconut broth. Warung Sobat tried to duplicate its long success on Jln. Batu Belig, where the house full sign is out every night, by opening a copy all new and clean, on Jln.

Pengubangan Kauh, near Warung Gossip, but not so busy. Doing a reverse Ubud? It has all the things that Ubud hasn? Along Raya Petitenget Harry Juku [a fictitious man from Melbourne] opened and had to make early changes. Down behind Gourmet Caf? Warung Rakuen-Asia replaced an Indonesian warung with a mix of Thai and Vietnamese, but strangely in the style as served in Kyoto, Japan, in a sister restaurant.

Near the corner of Raya? Not far away the new Warisan opened, with a Belgian chef in an enormous space but neither this or the extravagant Metis can compare with that romantic small garden restaurant that was once Caf? Warisan, back in the 90? The two stand-alone restaurants that have made the biggest statement in Bali were the original Caf?

Warisan, proving that quality restaurants outside of the protection of a 5 star hotel environment could work, and the cheeky little Mykonos Taverna which started the stampede to Laksmana, and the pushing of ethnic cuisines.

I always liked Pili-Pili but now it has had a major makeover. Before it was just a small warung on Jln. Merthanadi [the road that connects Sunset Road with the side of the jail], it has always been immaculately clean and always friendly. This little Indonesian eatery specializes in the dishes from the owner?

Now it has moved to a larger location, almost next door. It is in two halves, inside with air-con and the modern serving area, whilst the outside is al fresco on the covered terrace. That it has customers all day proves the formula is right! At Canggu, overlooking the almost private beach, across the road from Tugu Hotel, is one of the finds of the year, OM Organic.

A large bamboo structure houses one of Bali? A spacious dining area, tasty food and relaxed dining well away from the traffic and everyday hassles of Bali, is this small paradise. As the name suggests there are many organic options, and not only vegetarian. One of my favourite dishes here is their Chicken Steamed in Bamboo. Diced chicken, pumpkin and onions are simmered in coconut milk with ginger, Kaffir lime leaf, red chilli and turmeric, then steamed in a bamboo cylinder in which the dish is served.

Sanur keeps on amazing everyone with the continual opening of new small good value restaurants of just about every ethnic persuasion. French, Dutch, Japanese, Australian, Belgian, Thai, Chinese and American as well as the usual horde of International and local cuisines have all happened in Maurel Dreams Bistrot is French and offers Salade de Foie de Volaille, pan-fried chicken livers [rarely found on Bali menus something that has always amazed me!

Oranje, Terrassen Wok and a Double Dutch now with a full food menu lead the way for the Dutch but Rasa Senang was Dutch with a difference specializing in that now famous Rijsttafel, the way the Dutch serve Indonesian dishes at home. Kokoya led the way for the Japanese with their Robatayaki available from the front terrace cooking area at night.

Many great starters including pickled Quail Eggs. Ramen specializes in Ramen noodles but offers all the standard Japanese items as well. Flying the flag for Australia was The Glass House [peanut butter or vegemite on toast, salads with meat and cheese and even lamingtons]. Doner Kebabs are from Turkey via Belgium, offering Belgian style Shoarma, lamb or chicken on pide bread. Ulu is Thai and even though many of the standard dishes are done completely different to any other Thai restaurant, here or there, all are interesting and taste good, so who cares?

Fortune Cookie moved to new larger premises with its Cantonese cuisine. The American standards are catered for in the Stadium Caf? Burgers, Pancakes and Sport! The Renon area around the central park constantly sees new budget restaurants, all serving a selection of Indonesian regional cuisines.

The full fours sides of the one way system boast new places, stars of which are Tangie with its range of dishes using small kampung chickens but the Nasi Bebek is far more palatable to the westerner.

Oenpao has many dim sum varieties but usually without the right accompanying sauce. In Denpasar itself Sitara offers very original Indian cuisine. Ubud saw a spate of new restaurants after a couple of quiet years following the boom from earlier in the decade when new places opened every month [many of whom have since gone or are struggling]. The same ratio is about right for the new crop. Established local Ubud establishments, Ibu Oka and Bali Pesto, both opened small off-shoots in Mas, amongst the wood carving galleries.

Renovations were also the order of the day in Ubud led by famous icon Bebek Bengil which now has a modern front foyer and lounge facing their new state-of-the-art open kitchen. Up in Penestenan both Bayu? Gayatri on Monkey Forest Road re-built in local style and Nuriani in Pengosekan rebuilt in an up-market Balinese style. New restaurants included Meme?

New places to open, and not yet reviewed, include Bolero on Dewa Sita, with connections to the popular Ibu Rai, and Warung Wackel [where Warung Padang Tegal stood for many years] which offers German cuisine in Ubud, the first since Pumperknickel in Nagi closed down ten years ago. Outside of Ubud, in the rice paddies of Mambal, there appeared another huge all-bamboo construction, this one housing a health retreat and Vegan restaurant where no expense has been spared to create perfection.

A visit to the Sakti Dining Room at the Fivelements Puri Ahimsa retreat is one of those so peaceful dining experiences that you never want to end. Stuffed Zucchini Blossom is a great starter. Inside is a mix of cabbage, bok choy, shiitake mushroom, tofu, ginger root, green chilli paste and a yuzu-tamari sauce.

Zucchini Manicotti, thin strips of zucchini wrapped around a? Live Lasagna is layers of cashew nut? Candi Das did not change a lot but the happening is just around the corner led the way by the adventurous management at the Watergarden Hotel where they host a different feast almost every week including their now famous Octoberfest. Further up the coast at what is called Amed, new small warungs appear almost monthly. Old favourite Warung Brith has become Shanti, after an Italian makeover, and another smaller Warung Brith has emerged just north of Culik.

North of Tulamben new dive hotels have arrived including the majestic Tantris restaurant at the Siddhartha Resort and a less pretentious one at Kubu Indah. What will we see in ? More of the same, no doubt? Already we hear many rumours of what may be happening including a?

Definite new openings are many. Another newbie is due for the middle of Laksmana from someone with a perfect track record that promises a new great value place, the sort that never fail! Kunti, Semimnyak, the original site for the very successful Caf?

Marzano, after two failed attempts at French reverts to type as Unicorn, Italian once more! A new quality restaurant on Jln. Kartika Plaza [with parking] will be a boon for that area which is now so full of the tourist variety.

Sands will soon open at Santika Beach Hotel with more than a few similarities to the beachfront Breeze at sister establishment The Samaya. Ubud will see the opening of yet another tourist restaurant where the once-busy B. Bridges has also had a massive up-market recreation, with multi levels down towards the river, just across the gorge from Murni? In the rice paddies, between Penestenan and Nyuh Kuning will be a two-level Indian restaurant, in yet another bamboo construction. Candi Dasa is the latest area to be going through a revival.

The Watergarden Hotel, a trail blazer and leader in the quality stakes, took over the contract of the long-failed Kedai [once part of Ubud? As usual there were a few sad failures during Number One in this category was EIGHT in Sanur, maybe it was too far out of the tourist stream but more likely a bit too sophisticated for the taste of those who live in and visit this area of Bali.

Young Singaporean Chef Abu Goh is far too talented to stay quiet for long so expect something new and exciting from him in , this time in an area that appreciates quality cuisines with taste. Best Fine Dining - Cocoon Beach? Legian Relaxed Mediterranean dining, beachfront. The highest quality, the best taste, smiling young attentive staff, all so professional and with reasonable prices. The quality find of ! Best Restaurant - OM Organic? Canggu Eco-friendly bamboo construction that overlooks an un-spoilt beach, relaxing new restaurant serving local and international dishes all from organic ingredients.

Best Restaurant with Music - Caf? Ubud Eat to the beat of salsa, highly entertaining and never intrusive. Interesting menu offering Cuban-style dishes from breakfast to dinner time. Best Value - Caf? Kerobokan The chef knows two cuisines, Thai and Javanese, and that is what he cooks, and very well! No giant International menu here just great food at budget prices.

At the Very Least, Your Days of Eating Pacific Ocean Fish Are Over – with updates