Welcome to the newest edition of mylombok, packed with the latest happenings and lifestyle inspiration from the island. Fancy exploring the greenest corner of Lombok? Head to the verdant Bayan rice fields, a place steeped in culture as well as Instagram worthy scenery. Head for the hills on your next Lombok luxury staycation—million-dollar views come as standard at Villa Layang at Tampah Hills and at Selong Selo Resort and Villas. Or take to the water, on the new Phinisi cruiser, coming soon from Jeeva Resorts. This issue, we also hear from Nasir, the Executive Chef at Jeeva Resorts, discussing his culinary passions. Carnivores take note—The Cutting Board in Gili Trawangan is a must visit if you’re serious about steak. For budding property investors, learn all about the pros and cons of buying an off-plan villa in Lombok courtesy of Nour Estates. Also, Ilyas Najim talks about ‘The New Architecture of Human Potential.’
We also profiled Anggrek Flower shop in Kuta as well as the story behind Honest Made, Lombok’s first zero waste facility, which just held an event to raise funds for a glass machine.
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ON THE COVER
Taken by yaronbindels
Jeeva
Local Profile
Okke Lagana, Anggrek
Lombokensis
Outreach
Honest Made
Through a Lense
Bau Nyale Festival
EAT
Chef Interview
Lalu Nasir, Jeeva Resorts
Eating Out
The Cutting Board, Gili Trawangan
ESTATE
Luxury Living
Villa Layang, Tampah Hills
Hotel Review
Selong Selo Resort & Villas
Nour Insider
Buying an Off-Plan Villa in Lombok
Property
BAYAN LOMBOK
VERDANT CASCADING RICE PADDIES IN MT. RINJANI’S FOOTHILLS
JEEVA SAMUDERA
THE LUXURY JEEVA RESORT EXPERIENCE EXTENDS TO THE OCEAN
OKKE LAGANA, ANGGREK LOMBOKENSIS
CULTIVATING CONNECTIONS AND CREATIVITY
explore
morgenfilms
BAYAN LOMBOK
Verdant Cascading Rice Paddies in Mt. Rinjani’s Foothills
With the rainy season in full flow, Lombok looks as lush, green and verdant as ever. It’s a transformation that is best seen in all its glory when escaping the beaches and heading inland to the rolling rice fields of the north. There is nowhere better to witness this than the Bangket Bayan rice terrace. This is one of the several eye-catching attractions of Bayan, which is also one of the most historic and culturally rich rural towns in Lombok.
This is one of the greenest parts and serves as the best example of emerald coloured cascading rice terraces in Lombok, often blanketed in atmospheric mountain mist. Plus, its not just for show and Instagram selfies either. It’s very much a community-led working environment with a vast majority of local villagers working in these fields.
Still, these villagers planting, cultivating and harvesting are very approachable with visitors, and are always eager to share what they do and show how important their traditional way of life still is.
These rice terraces also have the magical backdrop of Mount Rinjani and is especially photogenic on a clear day as the sun sets. There are organised rice field panorama walks which can be combined with overnight camping. Located just north of the more popular mountain town of Senaru, Bayan offers a more traditional immersion into this rural lifestyle unlike anywhere else in Lombok. There are organic farms to visit, forest walks and hikes to hidden waterfalls all within easy reach.
However, the Bayan sub-district is more multi-faceted than just its scenery and agriculture heritage. This is the cradle of Lombok’s documented history, home to the oldest surviving mosque - the Bayan Beleq. This dates back more than 300 years. It is a Wetu Telu mosque, following a unique form of Islam, unique only to this and a few other areas.
Along with the traditional Bayan village, this is arguably the best example of preserved indigenous Sasak traditions in Lombok. Featuring traditional bamboo houses with thatched roofs, it’s a living Sasak heritage site that still follows ancestral ways of life.
Bayan is also known for its traditional weaving using natural dyes and hand looms to create intricately designed textiles and the Bayan Maulid Adat traditions—an annual celebration featuring ancient rituals and activities like traditional stick fighting.
JEEVA SAMUDERA
The Luxury Jeeva Resort Experience Extends to the Ocean
An entirely new way to experience Jeeva Resorts is coming soon. Starting in April 2026, the Jeeva experience extends beyond land to the ocean with Jeeva Samudera, a custom built 46-metre Phinisi sailing yacht. It has that iconic, traditional Phinisi design but with an elevated luxe style that the Jeeva Resort Group is well known for.
Sailing the waters to Komodo and beyond, Jeeva Samudera is a floating retreat with stylish one-of-a-kind cabins and cultured dining. It’s is a five-star resort experience with a constantly changing ocean view.
The vessel houses six above-deck suites with ensuite bathrooms and an elegant lounge and bar. There are three breezy open-air decks to sit and gaze at the ocean vistas, catch the nightly sunset and frolicking dolphins, or join in the open air yoga sessions.
Setting sail from Lombok, cruise itineraries explore the Lombok and Sumbawa coastline to the Komodo National Park and beyond, with tailor made shipboard experiences, while bespoke voyages and full chartered sailings are available. The only limit is your sense of discovery.
The ship has two tenders to ferry guests ashore while it’s fully equipped with water sports gear to explore above and beneath the water, with diving, snorkelling, kayaking, and paddleboarding.
All the guest suites have names that evoke Indonesia’s iconic, far flung island destinations—Banda, Alor, Flores and Raja Ampat, complete with motifs and unique decor that showcase the archipelago’s cultural diversity.
The upper deck premium Bugis and Sasak suites offer elegant interiors with a dedicated butler service. Expect a lounging and private dining area, an expansive ensuite bathroom, and a deck space. They have intricately designed teak wood fixtures and lavish soft furnishings— the perfect ocean oasis. Wraparound windows ensure abundant natural light and sweeping ocean views from every angle.
Jeeva’s land-based hotels and resorts span the island of Lombok from Gili Trawangan, all the way to Jeeva Beloam Beach Camp in Lombok’s far southeast corner.
jeeva_samudera
www.jeevaresortspromo.com/jeeva-samudera/
OKKE LAGANA, ANGGREK LOMBOKENSIS
Cultivating Connections and Creativity
It began with a simple appreciation of the beauty and emotional impact of flowers. It grew into an understanding of how flowers could tell stories, mark important moments and connect people. Over time, it became a clearer idea that floristry was not just an art but could be a viable and meaningful business.
Okke Lagana is the founder of Anggrek Lombokensis, a popular flower studio and gift shop in Kuta Mandalika, Lombok. Recently, mylombok spoke with him about what was a somewhat indirect path to his current business.
He was born and raised in Bandung, where his education and early work experience were geared to a career in tourism and entrepreneurship.
‘I started in the hospitality and culinary industry’, he says. ‘It ranged from working in a luxurious 4-star hotel in Bali, to being involved in setting up and running smaller culinary ventures in Bandung and Kuta Lombok. These experiences taught me about operational management and marketing, leadership and decision-making, teamwork and customer service—all of which are essential skills when building a business’.
He also worked as a sous chef at Terra Lombok, a plantbased restaurant. Working with fruits, vegetables and edible flowers, decorating plates and tables, serving people and making them happy with vegetable-based creations was almost like a stepping stone to his florist business.
‘Now, I take care of living plants and I create floral arrangements that bring joy in a different but equally meaningful way. Every flower arrangement becomes part of someone’s memory. It’s food for the soul. Creativity and connection with people are what I enjoy most and I bring my hospitality and service skills into my work’.
The idea for Anggrek Lombokensis came from what he saw as a gap in the market. While working as a chef or helping his wife with family occasions, he often struggled to find
quality flowers for dinners, special events and gifts. He would collect decorative items from nature—from bushes and the ocean—and often had to travel to Mataram to find floral arrangements.
He believed South Lombok deserved something beautiful, thoughtful, and locally based.
‘I also wanted the freedom to build something aligned with my values. Most importantly, though, I wanted the flexibility to plan my own schedule and stay close to my family. I sometimes think of the business as my second child’.
Planning to Flourish
He had watched his mother run a salon and offer wedding makeup and decoration services and he understood the dedication and creativity required. The first step was education. He took business and floristry courses in Jakarta, Bali and Bandung, attended floral events, and made useful connections with senior florists across Indonesia. When he was ready, he began working on the foundations of the business: financial projections, legal structures, property rental, brand identity, interior design, supplier connections, recruitment and training. The process was very hands-on and every step was carefully planned.
‘There was no launch or grand opening’, he says, ‘just steady growth, learning through experience, and adapting along the way’. Obviously there were challenges. The biggest was balancing creativity with the realities of running a business. Staying inspired while dealing with practical matters is never easy, but he was fortunate to have strong support he had.
‘Support came from family, friends and people I met along the way—sometimes in unexpected ways that make the journey a little bit easier. I’m still surrounded by beautiful, kind hearted people. My wife is my biggest support. We are a husband-and-wife team building a florist business driven by love, creativity and hospitality’.
Okke is also supported by three florists from Lombok, each bringing creativity, attention to detail and a love for flowers. They care for the blooms, design arrangements and manage customer orders and deliveries. For larger events, the business employs other florists part-time.
Behind the scenes, Okke manages operations, logistics and client support, to keep everything running smoothly. His wife, Almitra, has a background in business, economics (accounting), marketing and visual design, as well as a passion for art; she oversees strategy, finance, marketing and media campaigns.
‘Together, we combine hands-on management and creative oversight to deliver beautiful arrangements and a thoughtful client experience’.
Just as important as strategy and operations are adaptability, consistency and good communication. He sees them as the keys to meeting challenges, providing a reliable service and maintaining strong relationships with staff, clients and suppliers.
Connecting, with Flowers...
It’s clear Okke finds his work rewarding. Flowers are important in love, celebration, gratitude and even in sad farewells. He’s constantly reminded that what he creates becomes part of these meaningful moments and emotional milestones in people’s lives.
‘Whether people want the simple gesture of a single stem, a hand-tied bouquet, a DIY arrangement or a seasonal bloom box, we can help. We provide table centrepieces and glass vase arrangements—ready to display—for everyday or special occasions. We even offer a monthly membership, with fresh blooms delivered regularly’.
Anggrek also provides custom floral arrangements for weddings, private events and special functions. Working closely with clients is a priority, and this connection is reflected in the events they plan.
‘We host a flower arrangement workshop once a year: ‘Akhir Pekan’—a ‘weekend’ event in a beautiful setting, with food, art, music, dancing and, of course, flowers.
Groups that want a hands-on experience creating floral arrangements for their special occasion can also book a smaller workshop in their favourite location. And... coming soon, a regular opportunity, on Saturdays, for people who want to design their own centrepiece and experience the joy of arranging flowers’.
A Sustainable Business
What often surprises Okke is the scale of impact his work has. He invests the same time and energy as he did as an employee, but now he sees how, when they are directed into his own business, the effect is multiplied.
‘It creates opportunity. It creates livelihood. It creates space for creativity. Through the business, we’re not only arranging flowers; we’re also building a small ecosystem. I can open doors for others to work, to grow and to express themselves. It spreads beauty, connection and more love in the world’.
He sees entrepreneurship as more than earning income. It’s about contribution and impact, benefiting individuals, the community and the environment.
‘Anggrek Lombokensis encourages people to express their feelings, beautify spaces and inspire art in sustainable ways, with fresh flowers. At the heart of our floristry is a commitment to sustainability. We source locally, when possible, and we minimise waste and the use of floral foam. We always design with seasonal blooms to reduce our environmental footprint. Every arrangement reflects our respect for nature and our responsibility to protect it’.
The business operates through a combination of direct orders and online communication, with a strong focus on personal service rather than mass retail. Customers include locals, visitors to Lombok and business clients. Many are people who value thoughtful design and personal connection over something generic.
Okke is happy to base his business in Lombok. Its slower pace, strong community and natural beauty constantly inspire his work. It’s a life that encourages balance and mindfulness, which are reflected in the business.
‘Running this business has been as much a personal journey as a professional one’, he says. ‘It continues to teach me patience, resilience and the importance of staying connected to the reasons I began it. I hope it continues to grow, sustainably, and that we deepen our creative identity and remain a business that values quality over scale. This business lives because of that demand.
‘A huge thank you to our dear friends, clients and flower lovers. Having a community that trusts, appreciates and supports what we do is a blessing’.
Jl. Pariwisata, Kuta, Lombok Tengah, 83573 anggreklombokensis www.anggreklombokensis.com
HONEST MADE
Building Solutions from the Ground Up—Founder Story
Honest Made is born from a simple but urgent reality: in Lombok, plastic waste is part of everyday life, yet there is no functioning recycling system to manage it. Lombok sits within a wider South East Asia plastic crisis, where rapid development, growing consumption, and limited waste infrastructure mean communities are often left to manage the consequences on their own. Communities face limited options : dumping, burning, or burying plastic and carrying the environmental and health burden without the infrastructure or support to do things differently. Without proper collection and processing, plastic easily ends up in rivers and the ocean, affecting ecosystems, livelihoods, and public health. This gap became the starting point for cofounders Tom Jackson and Lachie Armstrong, who share a belief that meaningful change begins locally, with practical systems that communities can sustain.
Tom (UK) brings years of experience working in Indonesia’s waste sector, where he sees firsthand how breakdowns in collection, processing, and accountability leave communities behind. Lachie (AU), a trained carpenter, brings a hands-on approach to building practical solutions that work in real conditions and can grow over time. Together, they combine technical insight with a problem-solving mindset, building an organisation focused not only on recycling, but on reshaping how materials move through a community.
Today, the organisation operates South Lombok’s first recycling and manufacturing centre, a facility that manages every step of plastic processing under one roof. Collected plastics are carefully sorted by type and colour, washed and cleaned to remove contaminants, shredded into flakes, and transformed into new materials ready for manufacturing. This closed-loop system processes up to 100 tonnes of plastic each year, creating a reliable local supply of recycled material while reducing pollution at its source.
Beyond processing waste, Honest Made focuses on building systems that support people. The organisation works closely with local collectors, community leaders, and businesses to gather plastic from beaches, villages, and neighbourhoods, ensuring materials are recovered responsibly while creating stable local jobs and fair income opportunities. By keeping operations transparent and locally rooted, Honest Made demonstrates that circular solutions can be both environmentally effective and socially inclusive.
They are also proud to work alongside the NGO Classroom of Hope, providing earthquake-resistant furniture for classrooms that were destroyed by the last earthquake. As we look ahead, this year marks a new chapter. Honest Made is shifting towards processing recycled materials into tiles, expanding their ability to support circular building solutions and scale impact across Indonesia.
Alongside this, they are launching the Honest Impact Program, their not-for-profit initiative designed to expand their environmental and community work beyond recycling operations. Through this program, they invite businesses to contribute through monthly subscriptions, directly supporting efforts to keep Kuta and eventually Lombok and other islands clean and resilient.
The Honest Impact Program includes several key initiatives: building river barriers to prevent plastic from entering waterways, introducing a street sweeper to improve public cleanliness, establishing additional recycling hubs to increase collection capacity, and delivering education programs in schools to build long-term environmental awareness.
A key part of this approach is the plastic bin and collection service available to households and businesses across Lombok. Through this program, participants can request
dedicated recycling bins and regular collection, making it easier to separate and recover plastic waste before it enters the environment. The organisation also offers opportunities to sponsor bins placed in schools, villages, and coastal areas, extending access to recycling in communities where services are limited. Supporters can also contribute by donating through the Honest Made website, helping fund collection services, infrastructure, and the continued expansion of recycling access across the island.
At its core, Honest Made is not just about managing plastic, it is about changing systems. By combining local knowledge, appropriate technology, and community collaboration, the organisation builds a model that can be replicated across other regions facing similar challenges. The goal is to show that with the right infrastructure and partnerships, waste can transform from a problem into a resource that supports livelihoods, protects ecosystems, and strengthens communities.
Honest Made continues to grow as a working example of what is possible when communities are empowered with the tools, knowledge, and infrastructure needed to shape a more resilient and circular future.
honestmade_ https://honest-made.co/
Bau NyalE
Where Legend Rises with the Tide
At first glance, wading knee-deep through the shallows in search of tiny sea worms might not sound like much fun. But during Bau Nyale, it becomes one of the most anticipated and magical nights of the year.
Each February, thousands gather on the beaches near Kuta on the island of Lombok, waiting for the tide to turn and the mysterious nyale—multicoloured, wriggling sea worms—to rise from the ocean. Their appearance lasts only a few short days, transforming the shoreline into a scene of laughter, lanterns and shared tradition.
The ritual commemorates the legend of Princess Mandalika, a beautiful princess who, according to local lore, sacrificed herself to the sea to prevent war between rival clans. The nyale are believed to be her symbolic reincarnation, returning each year to unite the people once more.
yaronbindels
yaronbindels
yaronbindels yaronbindels
More than myth surrounds these tiny sea creatures. They are considered highly nutritious and are said to bring health benefits—even increased fertility—to those who eat them. Some are placed in irrigation channels in rice fields, in the hope of blessing the next harvest with abundance.
Today, Bau Nyale has grown into a vibrant cultural celebration. Alongside the midnight worm hunt, visitors can experience traditional Sasak music, dance and cuisine. The annual “Putri Mandalika” beauty pageant adds a modern flourish to this ancient ritual, celebrating grace, heritage and community spirit.
What may seem unusual at first is, in truth, a powerful expression of culture, legend and togetherness—a night when sea, story and society meet beneath the Lombok moon.
yaronbindels
yaronbindels
LALU NASIR, JEEVA RESORTS
FOCUS ON FRESHNESS; COOK WITH CREATIVITY
THE CUTTING BOARD, GILI TRAWANGAN
FLAME GRILLED PERFECTION FOR SERIOUS STEAK LOVERS
LALU NASIR, JEEVA RESORTS
Focus On Freshness; Cook With Creativity
Lalu Nasir was born in Central Lombok. From an early age, he developed a love of food and cooking, and for more than 25 years it has taken him around the world. He now brings his skills and experiences to the Jeeva Resorts restaurants in Kuta, Lombok, where he is the corporate executive chef.
He spoke with mylombok about what has become a passion and a way of life.
When did your interest in food begin?
I have always liked food. It was a major interest from the very beginning. I grew up watching and learning from my mother. Every day she would cook local food in a very simple kitchen. I suppose it was then I started to dream about becoming a cook. I started cooking when I was about 12 years old and afterwards we would eat what we had cooked. The first thing I made was soto ayam, a traditional chicken noodle soup.
Was there a particular moment when you decided you would make cooking your career?
Surrounded by the aromas, the textures and the energy of a working kitchen sparked something in me. It wasn’t just the food that fascinated me; it was a way of making people happy through food. During my early teens, I realised that cooking was more than honouring a family legacy; it was a form of expression for me. And that’s when I decided to make it my profession.
Tell us about your career and some of the places you have worked.
I took my skills overseas and I worked in Dubai, Bhutan, Brunei Darussalam, Nigeria, Jeddah, Jakarta and Bali. I learned a lot, and I think my expertise is in blending traditional culinary techniques with global trends. That’s how I come up with innovative and sophisticated dishes that guests love.
I’ve brought this experience to the Jeeva Resorts, where I now oversee operations in the restaurants.
How would you describe or define your style of cooking?
I would say my cooking style could be defined as freestyle or intuitive. It’s certainly an evolving thing. I try to blend creativity with practicality, and my emphasis is always on using fresh and seasonal ingredients, developing flavours, and transforming cooking from a daily task into something that can express personality and culture.
Where do you find inspiration for your dishes?
I find inspiration in all sorts of things. Sometimes it’s about sensory experiences, memories and nostalgia; sometimes it’s a more structured creativity. I ask ‘what if” questions— for example, about the way textures and flavours interact.
I’m also influenced by nature, the changing seasons and the produce that’s available. I love to eat out and research different foods. Going to the markets and having everyday conversations spark ideas too. I might smell a spice on a street corner or find an interesting texture… and that becomes the starting point for a dish.
Do you have a particular ‘philosophy of cooking’?
Yes, I’d say respect for the produce comes first, then comes creativity. I want guests to feel something and to have a sense of place or memory sparked by each dish. Dining isn’t simply about flavour; it’s also about experience.
Tell us briefly about the concept for the menu at the Jeeva Resorts restaurants
We focus on blending top-quality, local, seasonal ingredients with thematic, high-impact flavours. That’s what creates a memorable dining experience. We specialise in farm-to-table, classic comfort food. It’s a modern fusion style, offering a mix of a la carte and fixed-price tasting menus to suit various occasions.
Which dishes do you most like to cook?
I enjoying preparing dishes that require precise techniques with space for artistry—for example, delicate consommés, vegetable-focused courses or traditional ‘home-cookedstyle’ dishes made from fresh foods that I pick myself from the fields.
What are your favourite ingredients?
I’m fascinated by yuzu, an Asian citrus fruit. I love ingredients that are versatile and flavour-enhancing, such as garlic, ginger and onions, and umami-boosters (soy sauce, fish sauce, chicken bouillon), as well as essential fats (olive oil, butter) and pantry staples (eggs, rice, dried beans). These give depth and basic flavour to so many dishes. I also love fresh seafood, seasonal vegetables and fresh herbs.
Which are your ‘must-have’ kitchen gadgets?
A chef has to focus on efficiency and versatility. ‘Must-have’ items include a high-quality chef’s knife, an instant-read thermometer (e.g. Thermapen), a food processor, non-stick pans and a sturdy cutting board. These tools streamline preparation, improve accuracy and make cooking easier.
Describe a typical day at work.
It usually spans eight hours or more. I begin by checking operations, reviewing priorities and planning tasks for the day. Mornings and evenings are about serving our guests and making sure our teams collaborate; the afternoons involve meetings, analysing data, and doing paperwork. The routine includes a lunch break and finishes with any follow-up we have to do.
What is the most rewarding thing about your job?
Having a tangible, positive impact, solving complex problems, and working as a team. It’s great to receive
recognition for our work, achieving work-life balance, and seeing the direct results of our efforts on our clients and colleagues. There’s also personal growth through continuous learning.
What is the biggest challenge?
Maintaining consistency is a continuous challenge. Every guest deserves the best every single time. Achieving that requires passion, discipline and a strong team.
And because I am the chef in three restaurants, it’s really important to delegate and trust, to standardise and centralise our operations, and to have really good communication.
What are your hopes and plans for the future?
I want to keep refining what we do in Lombok and to collaborate more globally, while maintaining a good work-life balance. My future plans are to focus on stability, career advancement and financial independence but also to achieve personal growth and happiness, and improved physical and mental health.
What do you like most about living in Lombok?
Living in Lombok has been the best career decision I’ve made. It means I can stay close to my family.
What foods do you really love to eat?
My favourite foods are what my mother and my wife cook, such as nasi ebatan, a tasty rice and vegetable dish.
Who is your favourite celebrity chef?
There are many good chefs but I really like Gordon Ramsay; he’s a favourite for his high-energy, his Michelin-starred expertise and his mentorship in shows such as MasterChef.
If you hadn’t become a chef, what do you think you would be doing right now?
if I hadn’t become a chef, I would be doing something creative or perhaps have an analytical role that allowed me to work or teach. I’d like to develop young chefs.
Do you have any tips for budding chefs?
Yes, several things: show up early; perfect your knife skills; taste everything; never stop learning—learn techniques, not just recipes; clean up as you go; be patient; stay humble; keep your passion; don't burn your bridges and work hard.
Fettuccine Verde Tossed with Prawns
Ingredients
• 4 gr butter
• 0.04 ltr olive oil
• 15 gr shallots chopped
• 15 gr garlic sliced
• 12 gr Roma tomatoes skinned, seeded and chopped
• 0.2 ltr white wine
• 2 ml lemon juice
• 5 gr fresh sage
• 0.8 kg fresh prawn cubed
• 0.3 kg arugula
• 3 gr capers
• 1 gr parsley chopped
• 32 gr homemade spinach Fettuccine Verde
Method
1. Melt butter with olive oil in a heavy large skillet over medium heat.
2. Add shallots and garlic—sauté.
3. Add tomatoes and cook just until tender. Increase heat to medium-high.
4. Add wine, lemon juice and sage, then let simmer.
5. Add the prawns and simmer until almost cooked through, stirring occasionally.
6. Add arugula, capers and parsley to prawn mixture.
7. Simmer until prawns are just cooked through and arugula is just wilted, about 2 minutes.
8. Season to taste with salt and pepper.
9. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
10. Drain pasta well and return to pot. Add prawn-arugula mixture to pasta and toss to coat.
11. Serve warm.
Chocolate Date Cake
Ingredients
• 150 gr butter
• 75 gr sugar
• 180 gr egg yolk
• 150 gr 65% chocolate
• 270 gr egg white
• 75 gr sugar
• 75 gr flour
• 1.3 gr baking powder
• 150 gr almond powder
• 30 gr date syrup
• 400 gr dates
Method
1. Whisk the butter with the sugar until pale and creamy.
2. Melt the chocolate.
3. Whisk the egg white with the sugar until stiff.
4. Add the chocolate and egg yolk to the whisked butter and sugar, then carefully add to the meringue mixture.
5. Last add the flour, baking powder, almond powder & date syrup.
6. Cut the dates into small pieces.
INDONESIAN BLACK RICE
Nutty, Nutritious and Nice
Black rice is an ancient grain staple food with a history that goes back to at least the 13th century. It’s grown in various regions in Indonesia and used in everyday cooking and traditional sweets, as an alternative to the more familiar white rice.
SOME BASIC FACTS
• Black rice is a type of rice in the species Oryza sativa (Asian cultivated rice). It has several varieties, including Indonesian black rice and glutinous (sticky) black rice, known as ketan hitam
• It has been grown in parts of Asia for centuries; it was once the preserve of the rich, elite classes
• Today it is widespread and popular, but still more expensive than white rice and slower to grow
• It’s also known as ‘purple rice’, because it turns deep purple-black when cooked. This is caused by anthocyanins —the same antioxidant pigments that give foods, such as pomegranates, red cabbage, blueberries and blackberries, their rich colour
• Like brown rice, black rice is usually sold unpolished, so the outer bran layer remains intact. This gives it a chewy texture and a slightly nutty flavour.
THE NUTRITIONAL BENEFITS OF BLACK RICE
Black rice is less popular than white, red and brown rice but it’s more nutritious. It has been called ‘blood enriching rice’, ‘longevity rice’, and even ‘immortal rice’.
Today, no one claims it will grant you eternal life. Cooked black rice, however, when compared with white rice, is richer in carbohydrates (21%) and protein (claims range from 3-8%, depending on water absorption) and is relatively low in fat. A 100-gram serve is a moderately good source of the daily requirements (ranging from 10 to 15% DV) of iron, zinc, copper and other trace elements. It also has vitamins B and E, beneficial for eyes and skin, red blood cell formation and a healthy immune system.
The bran layer holds most of these nutrients, so by eating it as a whole grain you have better nutritional benefits than
those from polished white rice. Whole grain also means more fibre, to support digestion and satisfy hunger for longer. Depending on variety and cooking methods, the fibre content of cooked black rice can be 2-5%. It is a low Glycaemic Index food (slow sugar release), which prevents blood sugar ‘spikes’.
THE HEALTH BENEFITS OF BLACK RICE
As a high-fibre, low-fat food, it is a generally healthy choice. The anthocyanins (purple-black pigments) in black rice are effective antioxidants. These compounds protect the body from free radicals, which can cause cancer, cardiovascular disorders and autoimmune disease.
Black rice naturally contains no gluten, which is a benefit for those with digestive problems or coeliac disease.
Note: the term ‘glutinous (sticky) rice’ does not mean it has gluten.
POPULAR BLACK RICE DISHES
In Indonesia, black rice appears most often in sweet dishes, snacks and breakfast foods rather than as a side dish for savoury meals but it is a versatile ingredient in your kitchen.
Bubur Ketan Hitam
This popular dish is a sticky black rice porridge, usually served with coconut milk and grated palm or coconut sugar. After soaking overnight, the rice is boiled, sometimes with pandan leaves to add a subtle extra flavour. When the porridge has thickened, it is served hot, with warm, slightly salted coconut milk and sugar added just before eating.
Tape Ketan Hitam
Sticky black rice is also used to make fermented rice, served as a snack or dessert. Cooked rice is cooled, sprinkled with a fermentation starter, wrapped in banana leaves, covered and left to ferment, at room temperature in a dark place, for 2 or 3 days. It becomes softer, sweet and slightly alcoholic. It is served chilled, as a dessert, or a topping for other sweet dishes.
Cakes, puddings and layered desserts often combine sticky black rice with coconut and palm sugar.
A Healthy Breakfast Bowl
Indonesian black rice is a higher-fibre alternative to oat porridge or muesli. After the rice is cooked, it’s great topped with a little coconut milk, with honey, sliced banana, mango or other favourite fruits, and sprinkled with toasted coconut flakes or nuts.
Savoury Foods with Black Rice
Black rice’s chewy texture and colour contrast work well with many hot or cold foods. After cooking, it can be used in any dishes where you might use white rice, bulgur (cracked wheat) or quinoa.
• Lightly seasoned rice, tossed with olive oil and roasted or pan-fried cubed pumpkin, makes a tasty warm salad. Top it with sliced red onion, fresh coriander, toasted pumpkin seeds or almonds and the dressing of your choice
• For a beautiful vegetarian dish, add cooked black rice to pan-fried mushrooms, onions and a variety of chopped greens and julienned vegetables. Finish by stirring in soy sauce, a little chili and a touch of vinegar or lime juice. Serve hot, sprinkled with toasted sesame seeds
• Use cooked black rice and gently fried onion in a ‘pilaf’, simmering it in your preferred stock until the rice is soft and fluffy. Add slivered almonds, herbs and extra seasonings, if required, and serve as a side dish. Perfect with fish!
• Add cooked black rice to a cold lunch bowl. Also use savoury pulses (lentils, chick peas), grated vegetables (cucumber, carrot, cabbage), sliced avocado and mushrooms and top with your favourite dressing and crunchy seeds.
Combined with a little creativity, black rice offers endless ways to add texture, fibre and a distinctive nuttiness to your favourite foods and your experiments with new flavours.
THE CUTTING BOARD, GILI TRAWANGAN
Flame Grilled Perfection for Serious Steak Lovers
The Gili Trawangan culinary scene is continually evolving and expanding its horizons. It’s a true global village of eclectic flavours from every corner of the world, yet a real, premium steakhouse experience has been in short supply.
Addressing this anomaly, The Cutting Board brings the fire, with a refined steakhouse experience for serious carnivores. Expect bold flavors, elegant plating and flame-grilled artistry in the kitchen. The décor is distinctive too, with red brick and dark wood panelling surrounded by floor to ceiling glass, exuding a bright and airy feel. There is an open kitchen and wine shop, along with indoor and outdoor dining.
The Cutting Board is helmed by Chef Made who has engendered a refined island vibe for meat lovers who appreciate quality cuts done well. This is a steakhouse that sources only the finest quality beef flame-grilled expertly over charcoal. There is a curated wine list to complement the food alongside an in-house wine store for more eclectic pairings.
There is a selection of small sharing plates to enjoy in a convivial group setting. These include tasty delights such as seared foie gras, slow cooked octopus, jamon Iberico and croquettes.
The Cutting Board is a natural fit for Gili T’s relaxed island foodie scene but doesn’t compromise on either the quality of prime cuts, seasonal ingredients or the cooking technique. The aim is to become the go-to place for premium steaks cooked to every diner’s preference in a setting that is refined yet unpretentious.
The Cutting Board menu features Australian Wagyu and grain fed Black Angus prime cuts flame grilled how you like it. It ranges from a mammoth, mouthwatering Porterhouse steak to tenderloin, striploin and rib eye steaks. There is also smoked Danish baby back pork ribs, plus flame grilled chicken and tuna too. Sides to complement the meat feast include roasted red pepper, creamed spinach and sauteed mushrooms.
There is also an eclectic choice of sauces, from Bearnaise, Truffle Demi Glace and Chimichurra sauce. To finish off, there is a small selection of desserts.
The Cutting Board also lays on a seasonal menu featuring Tenderloin Eggplant Involtini and fried Chorizo Maragato. As well as curated wine pairing options, the restaurant’s well stocked bar serves up beer, custom cocktails and aperitifs, and a wide array of whiskies.
Jl. Pantai Gili Trawangan, North Lombok, NTB 83355 +62 811 3991 1981 thecuttingboardgili
STIR IT UP
Stories and recipes from a bar owner in paradise…
Love Always Wins
In a world moving faster than ever—and becoming more and more polarised with each passing day—let’s explore a healing way to deal with it all: love and kindness. Instead of focusing on the big fireworks kind of love, I’m talking about the deeper emotions that emerge, regardless of a situation. Like the friends who are there for you when you need them, neighbours who offer a helping hand, partners who can just sit with you in silence, or lend an ear if you need to talk. At a bar like Klub Kembali, love and kindness can also show up as a bartender who remembers your name and welcomes you back, or a small gesture from a stranger that says, “Hello, I see you.” People from all over the world come here to decompress, to celebrate, to escape or to even simply exist for a while. Simple gestures of love can make us feel whole, even when the world seems against us; it’s the most human element of connection and it shows up in amazing places.
Stammtisch of “Love”
Case in point, in honor of the 75th anniversary of Swiss and Indonesian relations (another form of “love and kindness,” if you will) Klub Kembali has a 2026 “Aprés Beach” menu honoring Swiss traditions. One of these traditions in Swiss (and German) bars, is the long-standing heritage of a “Stammtisch”—a “regulars table” reserved for the locals, where they sit, enjoy a drink and connect about what’s
going on in life. Now, if you told the people who typically sit at a Stammtisch that what they’re doing is an expression of love, you’d probably be met with a lot of rolling eyes. But still, it is. At its core, a Stammtisch is about listening to one another, laughing at each other’s jokes (even if you’ve heard them a thousand times) and simply being there for each other. It’s a sense of togetherness that makes us feel warm and fuzzy, feel accepted, and yes, feel loved.
Here in Lombok, we have a few versions of a Stammtisch. At Klub Kembali in Selong Belanak, we usually have a long table set up on Wednesday nights, where regulars meet and listen to live music, and often make new friends via a rousing sing-along that invariably happens by the end of the night. Beyond the Klub, a group of German-speaking expats who live in South Lombok, recently started a monthly Stammtisch, held at different venues, for no other reason than to meet, raise a glass and chat about everything and nothing—in German of course. Across other watering holes in Kuta and further north to Senggigi, you’ll also find weekly traditions that bring together friends, old and new, to their same, favorite haunts and their same, favourite tables week after week.
All are Welcome
As a bar owner in paradise, I’m proud to provide a space for expressions of kindness and love, a space for happy memories with family and friends; it gives me so much joy when I see a full house of people talking, connecting —or singing! It’s what propels me to make our place the most warm, welcoming and loving it can be. And, in this spirit, a place where we can raise a glass to the stubbornly hopeful force that is love. It may challenge us, it may require patience, but in the end, it always wins. Love wins because it stands firm where cynicism walks away, because it forgives in the face of pride, because it builds bridges instead of boundaries and, most of all, because it turns ordinary moments into something worth remembering. When we choose to be brave, to listen, and to connect, that’s when love persists. Even if the guys at the Stammtisch roll their teary eyes at us, we’re all in this together, bound by the oldest and most reliable essence we know: love. And in today’s world, that’s something to raise a toast to.
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Swiss Manhattan
What says love more than great chocolate? Of course, I am partial to Swiss chocolate and, as we celebrate the connection between Switzerland and Indonesia over the past 75 years, I’d like to share this month’s cocktail recipe for our Swiss Manhattan. Indonesian spirit, Lombok cocoa and Swiss chocolate make for an amazing combination. Enjoy!
Cocktail Recipe
1. Fill mixing glass with:
• 2 oz Cocoa Butter Rum (see recipe below)
• ¾ oz Martini Rosso
• 2 dashes Angostura Bitter
• 2 drops saline solution
• Ice cubes
2. Stir for 30 seconds
3. Double strain into Lowball Glass with big ice cube
4. Garnish with chocolate covered black cherry
Cocoa Butter Rum
• Combine 700 ml of Indonesian Manta Dark Rum with 75 gr of Lombok cocoa butter
• Infuse for one to two weeks
• Try every couple of days until you get a rum with a velvety chocolate flavor that suits your taste
• Put in the freezer overnight (the cocoa butter will freeze, the rum will stay liquid)
• Strain and bottle
Additional Notes
• If you can’t get Manta Dark Rum, use your favorite dark rum. My personal favorite imported rum is Havana Club 7.
• The saline solution we use is 25%, meaning you dissolve 25 gr of salt in 100 ml water. To make, gently heat until all the salt is dissolved, then cool & bottle into a dropper.
• To make chocolate covered cherries, gently melt 50 gr of Swiss chocolate in the microwave or a double boiler. Using a toothpick, dip black cherries into the chocolate and then put on a plate with baking paper. Rest in the fridge for a couple of hours until the chocolate is solid.
• If you have leftover cocoa butter from the rum, you can use it in any baking recipes requiring dairy butter as a 1:1 vegan substitute.
VILLA LAYANG, TAMPAH HILLS
HIGH LUXURY LIVING IN THE SOUTH LOMBOK HILLS
SELONG SELO RESORT & VILLAS
LOMBOK’S LUXURY LIFESTYLE ICON NESTLED IN THE HILLS
BUYING AN OFF-PLAN VILLA IN LOMBOK
WHAT YOU MUST CHECK FIRST
VILLA LAYANG, TAMPAH HILLS
High Luxury Living in the South Lombok Hills
It’s hard to tick off absolutely all the boxes for a ultra luxury villa escape, yet Villa Layang manages it with ease. It has that modern design wow factor that discerning travellers crave, along with that, commanding uninterrupted panoramic views of the Indian Ocean, where sunrise light floods the openplan living space and sunset silhouettes frame the infinity pool.
Villa Layang’s unique exterior mirrors the overall topography. In fact, the challenging terrain the villa was built on adds to its distinctive overall design. Perched on a steep hillside and nestled between two ridges, the structure’s gradient supports the lower level, enabling the expansive flat upper floor that accommodates the swimming pool. Villa Layang is a sculptural architectural statement rising dramatically from the hillside, its sloping roof inspired by the traditional Indonesian layanglayang kite.
The overall design aesthetic is a mix of flowing lines with minimalist flair, combining a touch of stylish Scandinavian and modern tropical touches. Constructed with natural materials in warm hues, almost all fixtures and some soft furnishings have been custom built. The interiors have a compelling mix of smooth handcrafted wood fixtures and exposed natural stonework, again mimicking the surrounding terrain.
The open-plan flowing layout encourages social interaction with many spaces—inside and out—perfect for intimate gatherings or a private celebration. Well placed dividers offer self-contained areas for private relaxation too. A grand dining table looks out over the sweeping ocean view through full height sliding glass doors and the high ceilings enable the flow of cool ocean breezes. This expansive open social/living area also houses an expansive open kitchen anchored by a sculptural breakfast bar.
The angular pool (with a kid friendly shallow area) and terrace is an inviting vantage point to take in the view, relax and enjoy al fresco snacks or dinner. The poolside sunken sofa is the perfect spot to unwind.
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Beneath the pool terrace are the two master bedrooms and two spacious guest bedrooms, each with ensuite bathrooms featuring organic bath products. The bedrooms have modern sleek lines in natural tones with a touch of bold, contrasting colours. They have ample storage space and lounging area. Room amenities include a TV, coffee machine and a minibar. There is free, fast Wi-Fi connectivity throughout.
Villa Layang is a unique architectural gem at Tampah Hills, as are all the custom designed luxury villa residences here. Each one of them is a self-contained mini resort oasis with unmatched privacy. Still, this growing luxury villa community has an array of amenities such as expansive park areas, sports centre with high-class padel, tennis and beach volleyball courts. There is even a downhill mountain bike track through the jungle.
villalayang www.villalayang.com
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SELONG SELO RESORT & VILLAS
Lombok’s Luxury Lifestyle Icon Nestled in the Hills
Selong Selo Resort & Villas is unlike any other Lombok resort of its kind. This is a multi-faceted luxury lifestyle haven, taking full advantage of jaw-dropping panoramic ocean vistas. It is the ultimate luxury global village, with more than 40 architect design villa residences ranging from one to seven bedrooms and each has its own very distinctive design and character, embracing eye catching modern design elements from Asia, Europe and beyond. There is certainly nothing ‘standard’ about Selong Selo.
The sheer variety is unrivalled and you’ll find the perfect villa retreat whether as a cosy couples’ haven, a family getaway or a sprawling multilevel villa for a large group. Each villa has a private pool and expansive indoor-outdoor living spaces perfect for social gatherings or simple relaxation.
Beyond the stylish accommodations, Selong Selo has its own unique lifestyle and community to fully immerse in. It spans fine dining, pampering wellness, fitness and a lively social vibe.
At the very heart of the resort is the social hub, Aura Restaurant. Perched on a clifftop, this is the place to savour ocean views from early morning breakfast to sunset cocktails. It delivers a sophisticated dining experience from an innovative menu of global flavours. For more privacy, Selong Selo also organises in-villa private dining with custom menus and can cater for intimate poolside gatherings too.
Wellbeing is an important facet of the Selong Selo experience. SENJA Sanctuary is a tranquil wellness retreat —a place to draw inspiration from nature and Lombok’s heritage with pampering natural therapies steeped in tradition. There are bespoke spa treatments, massage and more, along with a fully equipped fitness studio with cardio and resistance equipment and free weights to help burn off the carbs. It is surrounded by manicured lawns to extend a freestyle workout or circuit training regime outdoors.
Selong Selo isn’t just about the grown-ups. It embraces young families through dedicated programs to keep young guests active, inspired and educated during their stay. Kids can enjoy nature walks, arts and crafts activities, treasure hunts and dedicated yoga sessions. This of course is a boon to parents looking to relax. Guests also have access to the resort’s nanny services.
Guests can elevate their stay with a selection of intimate, personalised experiences designed for privacy and indulgence. Private in-villa dining allows meals to be enjoyed in the comfort of your own space, whether it’s a candlelit dinner under the stars or a relaxed lunch overlooking sweeping ocean views. Mornings can begin with a beautifully arranged floating breakfast served in your private pool, combining tropical flavours with serene surroundings. For a more mindful start to the day, sunrise yoga offers a peaceful moment of balance and renewal, as soft morning light and gentle island breezes create the perfect setting for reflection and rejuvenation.
It’s easy to see why Selong Selo is such an in-demand venue for destination weddings. It has a team of wedding planners and wedding packages for every type of nuptials, from intimate ceremonies to tying the knot in grand style with a sumptuous wedding banquet to match. In fact, it has the venues and settings for all kinds of events, like wellness retreats, and buyout options for corporate and team building weekends, plus birthdays, anniversaries and family gatherings. Of course, every event is customisable down to every last detail.
Just minutes from the iconic Selong Belanak beach, the resort puts you at the heart of south Lombok’s rugged coastline and the surf scene from Selong Belanak itself to Mawi, Areguling, Ekas Bay, Gerupuk and more.
When a weekend staycation is simply not enough, Selong Selo offers property investment options to experience it all time and time again. Choose from custom off plan and completed turnkey luxury villas on prime land lots complete with inspiring views. The Selo Suite Villas expand the luxury resort lifestyle with a hasslefree ownership model giving consistent rental returns and flexible usage. It really is the best of both worlds.
Jl. Batu Jangkih Sepi Mungkung, Mangkung, West Praya, Central Lombok, NTB 83571 +62 812 3813 5552 selongselo www.selongselo.com
Buying an Off-Plan Villa in Lombok?
Here’s What You Must Check First
Buying an off-plan villa in Lombok can be one of the smartest ways to enter the property market. Prices are typically lower, customisation is possible, and early investors often benefit from capital appreciation once the project is completed.
But off-plan also comes with risk. You’re buying a promise, NOT a finished product.
If you don’t verify the right elements upfront, delays, legal issues, or unexpected costs can quickly turn a good investment into a stressful experience. The key is knowing what to check, and in what order.
Here’s a practical guide to help buyers navigate off-plan villa purchases in Lombok confidently.
1. CHECK THE DEVELOPER’S TRACK RECORD
In Lombok, the developer often matters as much as the property itself. A great location can’t save a project from poor execution. Before you fall in love with the renderings, take time to understand who is behind the project and how they operate.
The simplest way to assess risk is to look at their track record. Have they completed projects before? Can you visit the completed villas and assess the build quality in person? Do previous buyers say delivery timelines were respected? If the developer is new, it doesn’t automatically mean “don’t buy ”. It just means you should expect stronger protections and clearer milestones.
2. UNDERSTAND WHAT YOU’RE ACTUALLY BUYING
Many off-plan misunderstandings come from one issue: buyers think they’re buying one thing, while the contract describes something else.
Before you go deeper, make sure you understand the basics of the deal. What ownership structure is being offered (leasehold, HGB, etc.)? What exactly is included: land size,
building size, pool, furniture, landscaping, and appliances? What does the master plan look like, and what will the surrounding area feel like once other units are built?
Anything promised in brochures, presentations, or WhatsApp messages should be clearly reflected in writing. If it’s not written, assume it’s not included.
3. DUE DILIGENCE (STRONGLY RECOMMENDED)
Due diligence isn’t legally mandatory, but it is one of the smartest moves you can make before signing the final agreement or paying large installments. This is typically done by an independent legal team or a licensed notary, and the goal is simple: confirm that the project is legally sound and that nothing hidden could create future problems. Your legal team typically checks that the developer has the right to build and sell, that the land and zoning are aligned with the intended use, and that permits and access are in order. If anything comes back unclear, you can renegotiate protections or exit before you’re too committed financially. Think of due diligence as your “risk filter.” It’s often the cheapest insurance you can buy in an off-plan deal.
4. REVIEW CONSTRUCTION SPECIFICATIONS IN DETAIL
Renderings can look perfect, but value comes from what’s actually being built. The difference between a villa that still looks great in five years and one that ages quickly often comes down to materials and workmanship.
Ask for a detailed specification sheet and review it carefully. What materials are used for structure, roofing, waterproofing, and finishing? What plumbing and electrical standards are planned? How is the pool built and sealed? What’s included in the furniture package, and what warranty is provided?
In Lombok’s tropical climate, construction quality directly impacts maintenance costs, guest experience, and resale value. This is one section worth taking seriously.
5. UNDERSTAND THE PAYMENT STRUCTURE
Most off-plan projects use staged payments linked to construction progress. Common structures include a booking fee (typically 5 to 10%), a down payment (30 to 40%), milestone payments, and a final payment upon completion.
The exact percentages matter less than one thing: everything must be clear and written. Each payment should correspond to a specific, easy-to-check stage (e.g., foundation completed, roof installed, finishing completed ), not vague terms that can be interpreted differently. Also, ensure the contract specifies what happens if the project is delayed: are there penalties? Can you get a refund? Is there any protection for your money?
6. CONFIRM COMPLETION TIMELINE
Many developers estimate 12 to 14 months for completion, but delays can happen. Weather, material supply, labour availability, and permit processing can all impact timelines. The best approach is to request a construction timeline and reporting schedule upfront. You want to know how progress will be tracked, how often updates will be shared, and
whether there are delay penalties. Strong developers don’t avoid these conversations. They explain the risks clearly and plan realistically.
7. CHECK INFRASTRUCTURE AND ACCESS
A beautiful villa has limited value if access and infrastructure are weak. Before buying, confirm the road access situation (public or private), electricity supply, water source, internet availability, and drainage systems.
These elements impact livability, guest satisfaction, rental performance, and resale value. In many cases, infrastructure is what separates “a nice villa” from “a villa that performs as an investment.”
8. STUDY THE LOCATION AND SURROUNDING DEVELOPMENT
You’re not just buying a villa, you’re buying its environment. Look at what’s happening around the project: nearby developments, tourism growth, hospitality openings, and future road plans. Also, check potential downsides: construction noise, blocked views, or land that may be developed later.
South Lombok continues to benefit from tourism and infrastructure growth, which support long-term demand, but within South Lombok, micro-location still matters significantly. Two villas, a few minutes apart, can perform very differently.
9. EVALUATE RENTAL POTENTIAL AND MANAGEMENT OPTIONS
If you’re buying for rental income, this part matters. Many projections look good on paper, but the best investors ask how the numbers were built.
Check expected occupancy, nightly rates, seasonality, operating costs, and property management fees. A typical market range in South Lombok is 60 to 80% occupancy for well-positioned villas, with gross rental yields typically 8 to 12%, depending on the segment, management quality, and location.
Use projections as a guide, but make sure they’re based on realistic assumptions, not best-case scenarios.
10. REVIEW THE SALE AND PURCHASE AGREEMENT CAREFULLY
The sale and purchase agreement should clearly define the deliverables: specifications, inclusions, timeline, payment schedule, warranties, penalties for delays, and the transfer process.
This is also where you confirm that what you were shown in the marketing matches what you’re legally buying. Your legal team will typically handle the review, but your role is to make sure the contract reflects the deal you think you’re making.
11. CONSIDER EXIT STRATEGY AND RESALE POTENTIAL
Every smart investment includes an exit plan. Before buying, consider how easily the villa can be resold, whether ownership rights are transferable, whether the local market has real demand, and whether any resale restrictions apply.
Projects with strong legal structure, good access, and proven demand typically hold value better and are easier to sell later.
FINAL THOUGHTS
Off-plan villas in Lombok can offer strong value and early entry into a growing market, but only when approached carefully.
Choose the right developer. Understand the project clearly. Protect yourself through proper verification. Review the financial structure. Study the location and infrastructure.
When these fundamentals are in place, off-plan investment becomes less about risk and more about opportunity. In a market that continues to evolve, informed buyers consistently achieve better long-term results.
ABOUT NOUR ESTATES
Buying property in Lombok can feel overwhelming. We’ve been through the process ourselves. We know how exciting it is, and how confusing it can be. It’s often fragmented, the rules aren’t always clear, and there’s no central guide to help you through it all.
That’s where we come in.
At Nour Estates, we bring everything together in one place: property search, investment advice, trusted partners, and local insight, so you don’t have to figure it out alone.
From research to purchase, we’re your on-the-ground guide, helping you understand the market, avoid common mistakes, and make smart investment decisions that feel right.
Lombok is growing fast. Let’s make sure you’re part of it.
We want to live longer. We want to live healthier. We want to live with strong ethics and virtues.
This desire is not superficial. It is not aesthetic. It is not seasonal. It is structural.
Across continents, a silent recalibration is underway. The way we measure success is shifting—from accumulation to vitality, from ownership to coherence, from external validation to internal performance. The body has become a long-term project. Health has become strategy. And increasingly, the environments we inhabit must reflect that shift.
Real estate has always mirrored human aspiration. When aspiration evolves, architecture follows.
DEMOCRATISATION AND PARADOX
Over the past two decades, we have witnessed what many describe as the “democratisation of luxury.” Design once reserved for elites has become more accessible. Boutique hospitality, curated aesthetics, fine materials, and experiential travel have expanded beyond the traditional ultra-high-net-worth sphere.
Yet despite this democratisation, true luxury has not disappeared.
It has refined itself.
Scarcity remains. Certain goods and services continue to be produced in limited quantities, for a limited few, often without visible price tags. Not ostentatious, not loud— simply rare. Their value lies not in visibility but in intentional limitation.
Luxury, at its highest level, has always been about access: access to craftsmanship, to time, to privacy, to information, to mastery.
Longevity is now undergoing a similar trajectory.
There is a growing democratisation of wellness. Wearables track sleep and glucose. Supplements are widely available. Breathwork and cold exposure are mainstream. Functional training and nutrient-dense cuisine are no longer niche. But just as in luxury, there will always exist layers.
There will be advanced diagnostics, non-public research, evolving regenerative techniques, emerging therapeutic protocols—some highly regulated, some proprietary, some experimental. Access to these will remain limited, controlled, and specialised.
Longevity, like luxury, contains a paradox.
It becomes more accessible, yet its frontier continuously moves.
The democratisation does not eliminate scarcity; it shifts its frontier.
And this frontier—whether in craftsmanship or in cellular science—will always redefine what “elevated living” means.
THE IDEAL LONGEVITY ESTATE
Within this context, the question becomes: what does an estate designed for this era look like?
It is not an ostentatious palace of marble and spectacle. Nor is it a sterile medical facility disguised as a resort.
It is experiential, design-led, agritourism-informed, peaceful yet energising.
It is a place where one can learn new skills rather than simply consume services. Where guests can explore movement disciplines, refine nutrition literacy, engage in creative expression, deepen cognitive focus. Where one may surf at sunrise, train deliberately, eat consciously, and end the day in contemplative silence.
It understands paradox.
It creates quiet zones for the introvert—intimate corners, natural acoustics, filtered light, spaces for meditation and reflection. And it creates activation nodes for the extrovert— shared tables, curated gatherings, collaborative workshops, intellectual salons.
It is a place where solitude and community coexist without contradiction.
Longevity, in this setting, is not reduced to a single interpretation. For some, it may include medically supervised regenerative therapies. For others, it is rooted in disciplined strength training, metabolic awareness, clean nutrition, restorative sleep, and exposure to nature.
We are still defining longevity hospitality. The field is evolving. And the winners will not be those who chase every new technique, but those whose branding, estate quality, service culture, and philosophical coherence merge symbiotically.
Longevity cannot be pasted onto a project. It must be embedded into its rhythm.
THE TECHNOLOGICAL FRONTIER AND THE TIME PARADOX
There is a structural tension between real estate and longevity science.
Technological innovation in health evolves rapidly—often in cycles of 12 to 24 months. Artificial intelligence-driven diagnostics, peptide research, regenerative protocols, advanced supplementation, and metabolic monitoring tools continue to iterate.
Real estate, however, builds in cycles of three to five years. By the time an estate opens, certain technologies envisioned at conception may already be obsolete.
This creates a fundamental challenge: how to calculate longevity ROI in a landscape where innovation outpaces construction.
The answer lies in designing estates as platforms rather than static showcases.
Architecture must be flexible. Spaces must be modular. Programming must be adaptable. Partnerships must allow evolution without destabilising identity.
The estate must outlast the gadget.
The philosophy must outlast the protocol.
From a financial perspective, longevity-oriented hospitality enhances value through extended stays, diversified programming, recurring memberships, and deeper brand defensibility. But its true resilience lies in coherence—the ability to evolve without losing its essence.
Longevity ROI, therefore, is not solely measured in equipment acquisition. It is measured in strategic adaptability and narrative clarity.
ETHICS IN THE AGE OF LONGEVITY
If luxury and longevity both contain scarcity, both contain power.
And power requires discipline.
Longevity without ethics risks becoming vanity. The pursuit of biological extension without moral elevation can lead to fragmentation rather than fulfillment.
True longevity must be anchored in respect, kindness, and benevolence toward humanity as a whole. It must elevate without excluding. It must innovate without exploiting. It must remain strict and exemplary in the face of potential excesses, resisting the temptations of ego, secrecy, or misuse.
The democratisation of wellness invites responsibility. As access expands, so does the risk of misinformation, unregulated experimentation, and commercialisation detached from integrity.
Hospitality spaces aligned with longevity must work diligently to remain pure in intent. To cultivate clarity rather than confusion. To elevate individuals while honoring collective well-being.
To strive toward light rather than lose themselves in shadows.
Longevity is not merely about extending life. It is about elevating life—ethically, socially, environmentally.
SANCTUM: A NEW VITALITY ECOSYSTEM
Within this global transformation, Sanctum emerges as a new decentralised hospitality project in Lombok, Selong Belanak.
Developed by Amaya Archipelago Estate, Sanctum is conceived as a vitality ecosystem designed to serve biohackers, wellness aficionados, digital nomads, performance-driven entrepreneurs, and individuals seeking intentional living.
Its architecture embraces warm tropical brutalism and biophilic integration. Materials are tactile and grounded. Circulation is intentional. Movement hubs, residential components, and communal spaces are distributed rather than centralised, creating rhythm and autonomy.
Sanctum is not a hotel with a gym. It is an infrastructure for growth. A decentralised hospitality ecosystem.
It supports high-performance training and intelligent recovery. It encourages learning and skill acquisition. It provides privacy without isolation and community without coercion. It balances medium-term residency with short-term experiential stays, creating layered economic resilience.
It does not claim to master every frontier of longevity science. Rather, it positions itself as a coherent platform— capable of evolving as knowledge advances.
In this sense, Sanctum reflects the broader trajectory of luxury and longevity alike: accessible yet disciplined, experiential yet intentional, aspirational yet grounded.
THE NEW DEFINITION OF VALUE
We want to live longer. We want to live healthier. We want to live with strong ethics and virtues.
This aspiration is reshaping capital allocation, architectural philosophy, and hospitality design.
Luxury has been democratised—but true luxury endures through scarcity, mastery, discretion, and the rare freedom to shape one’s own time.
Longevity is being democratised—but its horizon will forever be redrawn by scientific discovery and innovation, demanding deeper mastery with every new breakthrough.
The estates that endure will not be those that chase spectacle. They will be those that embody coherence. Where branding, estate quality, service culture, and ethical framework align seamlessly.
In the decades ahead, real estate value may no longer be measured solely in square meters or capitalisation rates.
It will be measured by the depth of transformation it enables—and by the integrity with which it helps shape the future of human potential.
On 29 January, Knalpot was more than a venue— it was a meeting point for people who believe in doing things differently. The restaurant hummed with conversation, connection, and a shared sense of purpose. What began as a fundraiser unfolded into something far more meaningful: a collective step toward a cleaner, more conscious Lombok.
The night helped launch Lombok’s first glass recycling crusher—a practical step toward helping local businesses handle their waste more responsibly. It’s not just about sustainability; it’s about working together to make real change happen.
And the community really showed up. Restaurants, bars, hotels, and supporters raised IDR 65 million in just one night. More than the amount, it was the energy and generosity in the room that stood out—proof that when people come together, real momentum builds.
IG: @honestmade_
This is Lombok!
Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:
Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.
Gili Islands
A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.
Kuta and South Lombok
Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.
The Southwest
Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.
Mount Rinjani
For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.
THE DIRECTORY
EAT
Senggigi and the West Coast
Asian Tiger
+62 817 399 666
Kayangan
+62 8214 4404 046
Verve Beach Club
+62 878 6451 1311
La Chill
+62 878 9273 4182
NooQ
+62 821 4732 7446
Qerang
+62 821 4732 7446
Quali
+62 821 4732 7446
Salt
+62 8234 0979 003
The Pearl—Jeeva Santai
+62 3706 1971 23
Waroeng—Jeeva Klui
+62 8779 8043 859
Kuta and South Lombok
Amber
+62 853 3875 3290
Ashtari
+62 811 388 4838
Boni Beach
+62 823 3943 0612
Chez Marlin
+62 822 5844 3170
Damonte Gelato
+62 878 3709 7570
Disini
+62 813 3842 4605
Klub Kembali
+62 817 977 7701
LA CABAÑA
+62 859 2158 9690
La Fama
+62 895 0523 6729
Laut Biru
+62 821 4430 3339
Mama Pizza
+62 812 4659 0212
Mango Rooftop
+62 853 3777 0451
Nohi
+62 812 3715 8418
Origin
+62 821 4446 9996
Papi Sapi
+62 823 4217 3719
Pronto Pizza
+62 812 7777 3977
Pullman
+62 370 7525100
Segara Lombok
+62 823 4096 3101
Soiree
+62 851 8315 8089
TAKU
+62 819 1595 0318
Tanah
+62 811 9631 0196
Terra
+62 859 3663 3130
The Breakery
+62 811 381 2124
The Club House
+62 812 2662 9106
The Emporium Collection
+62 813 3283 3047
The Garden Collective
+62 853 3841 0214
The Well
+62 822 6642 5518
Three Sisters
+62 823 3943 4472
Tree House +62 821 4488 8710
Tropik
+62 877 9804 3859
Gili T
Fat Cats
+62 8533 7156 982
Kayu Café
+62 878 6239 1308
La Cala
+62 8177 2852 855
L'Osteria Dell'Isola
+62 8180 5771 375
Pearl Beach Lounge
+62 819 9715 6999
Pearl Sunset Resort
+62 8113 9009 050
Pesona Lounge
+62 8133 8088 963
Regina Pizzeria +62 8776 5066 255
The Banyan Tree +62 8789 8524 709
The Roast House +62 8174 9160 04
Gili Air
Gili Coffee Roasters +62 859 6034 2360
Kopi Susu +62 821 4737 1516
Pachamama Cafe + Cantina +62 821 4649 5915
Papaya Beach Club +62 819 0784 7382
Gili Meno
BASK +62 812 3764 7471
PLAY
Spas and Wellness
Senggigi and the West Coast
The Sira +62 370 7525555
Kuta and South Lombok
Ashtari Yoga +62 812 3892 0735
Kensho Spa +62 813 3282 5878
Mana Yoga Retreat +62 853 3862 8659
Moon Lombok +62 823 4028 0029
Gili T
Azure Spa +62 823 3910 4881
YOU SPA +62 821 4456 7093
Retail Kuta and South Coast
Anggrek Lombokensis - florist +62 877 3884 5107
Billie’s +62 877 8422 9426
Nine-Nine +62 823 4027 1064
Health & Leisure / Recreation Senggigi and West Coast
Scuba Froggy +62 878 1633 5000
Kuta and the South Lombok
360 Surf Academy +62 853 3895 5800
Ashtari Cooking Class
+62 811 388 4838
Awan Paper
+62 822 6601 0423
Blue Marlin Dive
+62 823 4098 6987
Nine-Nine
+62 823 4027 1064
Ocean Addicts Lombok
+62 813 5332 5630
Scuba Froggy
+62 878 1633 5000
Gili T
Dive Central
+62 812 29569183
Gili Divers
+62 821 4789 0017
Lutwala Dive
+62 859 5521 6926
Estate
Kuta and South Lombok
7Palms
+62 817 1729 2980
Atrium Lombok
+62 811 3900 7500
NAGAINDO
+62 813 5332 9501
Nour Estates
+62 853 3713 3898
Seascape +62 813 3820 4672
Gili Islands
Palm View Properties
+62 823 4164 7242
STAY
Hotels
Senggigi and West Coast
Jeeva Klui
+62 370 693 035 www.jeevaklui.com
Kebun Villas & Resort
+62 370 692 999 www.kebunresort.com
Living Asia Resort & Spa +62 370 693 519 www.livingasiaresort.com
