Lilin @ Potato Head Beach Club, Seminyak 12-2014

There was a short 2 hour slot before having to go to the airport. This was just enough time for one more meal. Luckily taxis around Seminyak don't take too long and don't cost too much to get to most places of interest. Anantara to Potato Head only took 10mins which left plenty of time to enjoy the surroundings in an otherwise unexpected visit.

It initially feels like an odd place - taxis drive through a security area and dropoff outside some fancy looking shops. You go past more security into what looks like an enormous speckled Colosseum and wind around the impressive corridors. A series of young females greet you and ask where you'd like to go - eat side 1(Lilin - Balinese), eat side 2 (Potato Head Bistro) or fancy eating (Tappingshoes - French). I think there are additional options of the lounge areas but I'm sure you pay more for those.

Being in Bali, the choice was always going to be Lilin, and I'd read briefly about it online somewhere so the name was familiar. As you are led towards the eating area, you can't help but notice the grassy central grazing area, the umbrellas, infinity pool, ocean and horizon. It's a beautiful setting and explains the popularity, nearly all tourist crowd (Western and Asian), beach bodies and high prices. What's also surprising is the number of older patrons and families including young children.

The drinks menu has dreamy cocktails. The Mango Jerry (vanilla tequila, spice sugar, honey, lime juice, mango, orange liquer) was selected for both the picture of it in the Potato Head mug (of which I was tempted to take one away like those delinquents at Oktoberfest) and the fruity sweet elements that I like. Others enjoyed on the day were Mai Tai (light & dark rum, lime, orange curacao, almond syrup, pineapple), and a non-alcoholic Mango Lassy.

- complimentary Shrimp, grapefruit, fish sauce and coriander was a nice tangy spoonful to commence.

Entree Set of Four:
- Crispy Roasted Pork Belly (with honey chilli reduction) - tasty pieces reminiscent of Chinese style;
- Golden Prawn Ball (crispy minced prawns marinated with a selection of fresh herbs, served with sweet chilli & plum sauce)
- Catfish with Red Chilli Sambal (fried fillet of catfish served with homemade red chilli paste) - a little crumbly and not as crispy as I would have liked;
- Baby Squid in Yellow Curry (stuffed with minced pork & fresh herbs) - only a few small squid morsels, but an absolutely delicious curry sauce that I could drink or eat alone with rice.

Mains:
- Grilled Prawn (live sea prawns grilled with garlic, lemon & chilli sambal) - expected larger prawns rather than the bite-sized snack versions. In any case quite nice but could've used more seasoning and chilli;
- Asian Chilli Crab (served with fried buns) - small crab in chilli sauce. As usual I feel the effort for crab meat isn't always worth the reward. What I did like was my second experience with fried mantou buns (which I've had trouble finding since Melbourne's Mao Restaurant);
- Wok-Fried Clams (with chilli paste, kaffir lime leaf, spring onions) - potent heavy flavoured sauce with only very small (other than a few) clam meat. I like my clams big and meaty (a la Borough Market Richard Hawards);
- Kangkung Belacan
- Coconut Rice and Red Rice

The food is fine, the drinks are great, the prices are high considering the quality you can get in Bali for low costs. The setting makes it a worthwhile visit though - you're enjoying more here than just tastes. Give yourself more time than 1.5 hours and enjoy the sunset and basking warmth.

Fat Gajah, Seminyak 12-2014

The final dinner of the trip was initially booked at Sarong - a modern pan-Asian upmarket experience rated currently at #47 in San Pellegrino Asian restaurants. Unfortunately someone had a few belly problems meaning the consensus was to cancel the booking on the day and wait until the evening to see how far from the hotel this belly would let us venture.

As mentioned in the Bo & Buns post, Fat Gajah was another place I had only read up the afternoon before, and the menu of dumpling variety interested me. I can say that in all my travels and food places thusfar, I haven't experienced anywhere that has gourmet modern dumplings. As much as I appreciate the standard yum cha, Din Tai Fung and other Asian dumpling varieties, this was on another level of cool and creative. Funnily enough I didn't even realise how impressive the noodle menu was also until looking at the menu once we sat down.

The cocktail menu is equally enchanting. Red Dragon Sangria (red wine, brandy, dragon fruit, mango, strawberries, raspberries, lime, vanilla bean) is a tropical version that tastes and good as it sounds. The excellent local fruit made it particularly special. The other Fat Cocktails were nearly all designed with me in mind, and if only I had enough time and alcoholic penchant I would've gone through several.

It was a quiet time in Bali (which is great) meaning there was noone else there when we arrived. The army of chefs standing across from us waited to see what orders would get them kicking into gear.

Snacks:
- Braised Beef Short Ribs in Steamed Chinese Bun (Pickled Cucumber, Cilantro, Lettuce, Roasted Red Pepper) - not quite what I was expecting. I thought either an open gua bao or even a closed classic bao (less likely). Actually turned out to be a bao base topped with shredded beef. This made it surprisingly difficult to eat/share. I didn't feel the flavours or textures here were that good. The only dish tonight I probably wouldn't order again;
- Amazing Fat Gajah Tofu Chips (Peanut Pecel Dressing and Pickled Cucumber) - mildly seasoned tofu skins deepfried into a light thin chip, most reminiscent of a flaky corn chip. In the grand scheme of things I probably prefer potato/sweet potato chips but this is certainly different.

Dumplings:
- Spicy Beef Rendang Pot Stickers (Bird’s Eye Chili, Lemon Yogurt, Cilantro, Yellow Bell Pepper, Egg, Scallion) - a very different kind of fried dumpling, with mild chilli and yogurt sauce making it feel almost Mediterranean. The rendang flavour wasn't very strong;
- Seared Lamb Shank Lemongrass Dumplings (Grilled White Onion, Jicama and a light Lemongrass Curry) - my favourite dumplings of those tried. The meat texture was silky smooth like a blended mince and the lamb flavour stood out strong. The delicious curry sauce was a drinkable bonus;
- Steamed Black Pepper Crab Dumplings (Soy Cardamon, Green Peas)
- Steamed Beef Short Ribs Dumpling (Orange Peel, Chinese Broccoli in Soy Ginger Honey)
- Sesame Grilled Yellow Fin Tuna Squares (Lemongrass, Kaffir Lime, Chilli, Fish Sauce)

Noodles:
- Crisp Salty Egg Oyster Mushroom in Ramen Noodles (Scallion, Green Pepper, Chili Pepper, Pikled Cucumber, Chives) - surprising winner dish of the evening. I wouldn't ordinary order this, but my dad wanted it. The salted egg flavour was only very mildly coating the mushrooms, but extremely heavy stuck to the noodles. This was sensational and delicious;
- Red Snapper Bakso Balls in Squid Ink Noodles (Bok Choy, Celery, Dill, in a light Soy Fish Broth, Crisp Egg noodles) - the only soupy noodle dish with sweet savoury broth and black noodles (very very mild squid ink flavour)
- Beef Tenderloin Curried Noodles (Crisp Beef Jerky, Beef Floss, Red Chilies, Bok Choy, Chinese Cabbage, Sauteed Flat Rice) - combination of different textured and degree of flavoured beefs (the jerky being as expected the most potent).
- Spicy Soft Shell Crab Noodle (Egg Noodle, Onion, Caisin, Fennel, Scallion, Sesame Seeds)

This was a fantastic meal. With the exception of the Chinese Bun, I would order any of these again and given the success of the dishes try anything on their menu. For me the Lamb Shank dumplings and particularly Salty Egg Noodles would be what I'd have again every time. Coupled with a wonderful drink menu, this is one place I an delighted to have tried.

Bo & Bun, Seminyak 12-2014

After nearly a week of family dining, I finally had a night to myself. Two were having a traditional Balinese dinner and dance performance at our hotel Anantara and two were trying out the Tripadvisor #1 glamorous waterside setting and food of Bambu. This unprecedented freedom for dinner had me enjoying the ridiculous luxury of the Anantara suite and looking up places to go. We were due to try the top restaurant Sarong (San Pellegrino #47 in Asia) the next evening, so something closeby and not over the top appealed to me.

In the end, I settled on the choice of 3 - the famous Warung Made, a new place Bo & Bun, and a dumpling place Fat Gajah. Lucky for me all of these were on the same street within a few minutes walk of each other.

I decided Bo & Bun would be dinner, and I'd try one of the other two possibly for the lunch the next day. The menu of bao, kimchi fries and pork ribs was something I couldn't resist. As much as I want to eat local food everywhere I go, the reality is anywhere in the world when I want something different or a well rated fusion South-East Asian place is available, my interest is piqued. I actually liked the idea of pho, but as I thought about it there, I figured I can get good pho in Australia (even Canberra!). And they told me they were out of rice noodles. That made the decision easier.

I was trying to figure out the name Bo & Bun. Bo perhaps being reference to Vietnamese word for beef? However they use the western word of Bun for bread or maybe as a play on the Vietnamese word banh? Or it could be Bun as for rice noodles... who knows.

- Bao Gao Pork Belly (twice cooked pork belly on steamed buns with crushed peanuts, pickled cucumbers, hoisin sauce, fresh coriander & Vietnamese chilli) - excellent flavour combinations with additions of pickled cucumbers and textural crushed peanuts. The pork was nice but quite fatty;
- Bo & Bun Bulgogi Fries (stacked fries, chopped kimchi, beef bulgogi, Sriracha garlic aioili, scallions, coriander & black sesame) - a wonderful dish I haven't tried that reminds me of MEATliquor's chilli cheese fries. A Korean equivalent with delicious meat morsels, sweet aioili, chilli, multiple textural elements and good old fashioned fries;
- Pattaya Pork Ribs - they recommended these best seller ribs over the Sticky Hoisin Ribs (which is a flavour I almost always like). The ribs were ok, very meaty and chewy rather than soft and a simple soy marinade. I think I would've preferred the other ones.

If going alone, the pork belly and bulgogi fries were enough food for just me. It was my natural travel greed that made me order the ribs at the end. The Try Everything sampler lacks the essential Fries (which is a shame), but otherwise the only other one to try is their take on KFC wings. Other diners ordered the banh mi thit and East Burger both of which had promise. Only if you have enough time and stomach space.

Next time I would order with a 2nd person to try more things. If alone, I'd ensure enough stomach space then order Bulgogi Fries, and two out of three of either Bao Gao or KFC wings or Banh Mi Thit (or East Burger)

Naughty Nuri's Warung & Grill, Seminyak 12-2014

I can't remember who had heard of Naughty Nuri's. I had obviously read about it in several places and how enticing the ribs were. Given that ribs are possibly my favourite pork cut (as well as roast belly and fried hock), there was no way I would miss this place. It may have been my brother who was keen to try this in Ubud, but since it was out of the way and that I had a plan to come here in Seminyak, we were happy to wait a few extra days. And I can happily report that out of every place eaten in Bali, this one probably lived up to my expectations more than any other.

The street in Seminyak seems full of great eating places. It looks like a non-descript seedy place at night, but people car and taxi here all over the place. The smells leak onto the streets from the guy manning the grill booth at the front - picking up a rack of ribs, dipping it into a container of sweet sauce and straight onto a hot BBQ grill. They don't give away much about the recipe on the menu and I can guess it's a guarded secret.

- Sweet potato fries - deliciously sweeter and better than any normal potato fry;
- Rojak with seasonal fruits (bengkuang, pineapple, green mango, jambu air with spicy sauce, peanut, chilli, tamarind, shrimp paste) - first place in Bali that we saw this. A change from the usual gadogado order for different vegetables mixed with sweeter fruits and a mild tangy sauce;
- Nasi Goreng Pak Wayan special (fried rice, pork sate, veggies, egg, krupuk) - excellently presented inside a folded fried egg with rich heavy seasoned rice;
- Pork Chop - cooked nicely and very tender. Cut extremely easily;
- Pork Ribs Full Rack - the magic begins with rib meat sliding off the bone, but still retaining enough texture for a pleasant chew, sweet soy marinade and sauce and endless amounts of pleasure. One of my favourites ever;
- Bebek Goreng (crispy duck confit with urap veggies & steamed rice) - honestly the ribs were so good I don't remember the duck.

Pork ribs I dream of - The Slanted Door BBQ Willis Ranch pork spareribs in honey hoisin sauce in San Francisco, Bone Daddies Korean pork bones in London, Pitt Cue Co hot chilli rib tips in London (if they ever bring them back) and now Naughty Nuri's full rack pork ribs. There can be no higher compliment.

Bollywood Masala, Canberra 01-2015

There's a trip to India planned! It's only been a month in the planning, but I'm enjoying spending my time reading about the delights of Delhi, Agra and Rajasthan. One of the difficult decisions I've been trying to make is to decide where the final dinner of the trip should be. There are two options on my table - Bikhara and Dum Pukht in Delhi. It seemed like I needed to test a few dishes of both types of cooking to see which would be more memorable. Of all the Canberra Indian restaurants, Bollywood Masala is the only one that seemed to have different types of these regional specialties on the menu. I assume there isn't much difference between the Kingston and Dickson restaurants and Kingston is much closer and probably quieter. 6 people went to dinner tonight, to try and give a broad opinion of which cuisine reigns supreme (*Iron Chef joke*).

Dum Pukht is known for Awadhi cuisine. Dum is a slow cooked method of steam cooking using a claypot, sealed with a flour dough, and cooked over and under charcoal low and slow. Dum Pukht is apparently reputed for perfect biryanis, murg kundan qaliya chicken curry and fine lamb kakori kebabs. The awards include San Pellegrino Asia #17 (2013, not featured in 2014), Golden Fork (1989). On this night, I was lucky they had a special biryani that allowed me to pit two-on-two dishes.

- Dum ka murg (from Lucknow in North India - a slow (dum) cooked chicken dish prepared in a cashewnut and yoghurt base) - chicken curry in mild yellow creamy sauce. Tasty but quite simple;
- Lucknavi biryani - mildly spiced and flavoured rice, this one served with goat. Much less impacting than the Pakistani biryani that changed my culinary life at Needoo in London.

Bukhara is supposedly the most famous Indian restaurant in the world with a menu that hasn't changed in 35 years. It specialises in north-west frontier cuisine and largely tandoor based. Sikandari raan (whole leg of lamb marinated for 24 hours in malt vinegar, cinnamon and black cumin and finished in the tandoor) and the dal makhani (black lentil daal) and laccha paratha. The awards include San Pellegrino Asia #26 (2013) and World #37 (2007) and Golden Fork (1991).

- Bollywood leg of lamb (an off-the-bone ‘melt in the mouth’ Mughlai style combination of marinated leg of lamb, pan-cooked in a thick yoghurt-based sauce with a touch of rum and finished with Bollywood special herbs and home-ground spices) - oddly small leg of lamb with soft juicy meat flaked off and surrounding the bone in a rich creamy sauce;
- Daal Bollywood (a slow cooked combination of black lentils and red kidney beans enriched with cream) - simple smoky flavoured lentils, but not as smoothly blended as somehow I had envisioned.

Other than the 4 above dishes, the meal needed extra food, accompaniments and drinks to complete the meal.

- Chooza khas makhni (butter chicken) - a favourite of one of the diners. Not overly rich or or heavily tomato based. Kind of different but not what I'm used;
- Achari baingan (a delicious spicy combination of eggplant cooked in special pickle achari spices) - really fantastic heavily flavoured almost meaty eggplant curry;
- Saffron rice - ghee, rice, saffron, simple basic;
- Garlic naan - soft chewy naan topped with aromatic garlic;
- Peshawari naan (stuffed with a mix of spices, dried fruit and nuts) - chewy sweet naan. Nice but probably I'd stick to simple and plain next time to go with curries;
- Chai (traditional Indian beverage of white tea infused with aromatic spices) - mildly spiced and served without any added sweetness. Half a sugar brings out the flavour more;
- Rose lassi - sadly lassi seems to be made with syrups making them much too sweet. I'd stick to chai, water or BYO wine.

The meal is satisfying although I think I prefer heavier and more savoury curry flavours generally. The votes between the 5 were - 2 for dum style, 2 for Bukhara style and 1 for butter chicken. Although not as enamoured as I hoped to be, I think the more complex Bukhara-style flavours were my preferred too. Dinner is booked - hopefully will be the best ever.

Bollywood Masala on Urbanspoon

Lesehan, Bali 12-2014

I can't remember the name of the place. All I know is that I requested our driver stop us somewhere for lunch - somewhere he would eat on a usual trip between Amed and Seminyak. After leaving Karangasem Water Palace, he told us it would be a couple of hours. Suddenly about 10mins later he pulls up on the side of the road right next to a guy cooking satay.

What was different? This was fish satay.

There were only two things to select from - fish chunks on skewers or not on skewers. Both were delicious. The chilli was hot - an intensity I hadn't felt in the other more tourist friendly places we had eaten. The chilli dipping sauces were similarly powerful and excellent. This was easily the best satay in Bali, not because the rest were all chicken and beef and very cooked, but this had great flavour, texture and was fish!

As I ate one that looked a little raw/rare on the inside, I wondered if it would make it sick. It possibly did, with a small amount of stomach upset for a couple of days. I think the experience was worth it, but I'd probably have to think twice about doing it again voluntarily. Not everyone felt funny though, so maybe it was something else.

Sails, Amed 12-2014

If Amed has one fine dining restaurant, it is Sails. The reputation means that I've read about it online in recommendations and had it suggested by my accommodation owner and also someone else I was talking to locally. After eating (happily) at local venues, a slightly higher splash seemed appropriate for the final night in Amed. It was after a long day of morning scuba diving, afternoon walking and snorkelling and so appetite was at a high.

Sails has its own van with which they offer complimentary pickup and dropoff. It's a great luxury but necessary considering that the restaurant is quite a way down the Amed coast.

The setting is great (although only outdoors from what I could see) and the sunset was nice, although sadly facing the wrong way (east) so the full colours were behind us. Given the warm, lit outdoor evening, there were a few kamizake insects, but not enough to detract from the evening. The restaurant specialises in seafood, caters for Western dishes, actively avoids MSG and promotes cleanliness.

- Sail's own Fish Cakes (with chilli dipping sauce) - unusual in that the fish is not blended, but rather small chunks. Great win in texture and flavour;
- Fish soup signature dish (flavoured with lemongrass, citrus leaves) - better than Harmony's version with a more flavoursome broth although I probably prefer the stronger flavoured Thai and French seafood soups;
- Gado gado (lightly steamed vegetables with tempe, tofu, farm eggs and peanut sauce) - one of the more fancy versions with chunky ingredients to mix together, chopped hard boiled eggs and nice thick peanut sauce;
- Balinese Chicken Curry (slowly simmered in traditional Indonesian sauce) - mild creamy sauce served with a touch of yoghurt. Would have liked more heat in the curry;
- Pork Spare Ribs (trimmed of fat & gristle & slow cooked in Anik's special sauce) - reasonable ribs with some chew and not as tender as the wording said. The description is proud of these being unlike any others in Bali, but I didn't feel there was anything incredibly unique;
- Seafood Pasta (ribbon pasta with fish, prawns and calamari in a light cream sauce with wine and parmesan) - I think I've been spoilt by the seafood pastas of Italy. The seafood was a bit sparse and the overall sauce didn't have the impact of seafood flavour for me;
- Mie Goreng - nice addition of fried egg on top. Simple and effective dish.

This is a special occasion place with the ambience that could only be described as luxury for Amed. The food itself didn't excite me as much as I had hoped. I think part of the issue is that for a place that specialises in seafood, there aren't that many Indonesian/Balinese seafood dishes. Most are western which is fine, but not what I was looking for. However if I was to come again, I'd stick with Indonesian seafood entrees and the fresh seafood mains (eg. prawns or mahi mahi fillet).

Cafe Harmony, Amed 12-2014

A very short walk (ie. less than 1min) from the accommodation in Amed at Rumah Adi was Cafe Harmony. In fact, one of the owners of Rumah Adi recommended Harmony. It wasn't until arriving there that one of the waitresses informed us that the Harmony and Rumah Adi owners were brothers. Nonetheless it wasn't a strong enough reason to leave to find somewhere else.

Of all the more local places, Warung Enak (TA #1) and Warung Pantai were on my list, but not knowing exactly where they were and the effort involved in finding a driver to take us there meant close enough was good enough.

- Fish, coconut lime soup - thin soup with fresh fish stock and meat;
- Fried noodles - very savoury version requiring two serves to keep the flavour going;
- Kangkung (water spinach stir-fried with garlic & spices)
- Jukut blingbling (leaves of star fruit plant with red beans & fresh coconut) - polarising salad of bitter leaves and beans. I liked it;
- Pesan be mahi-mahi (fish fillets wrapped in traditional-style banana leaf with Balinese herbs & grilled)
- Mixed seafood BBQ served with homemade sambals - given the cost of 125,000 IDR (compared to how much things generally cost), expected more than 2 prawns, some calamari and piece of fish. Nothing special and not worth the cost in the end;
- Special pancake with coconut a la Harmony (green pandan pancake with fresh coconut) - simple dessert with sweet palm sugar and nice overall flavours.

It was a reasonably expensive meal given the setting and standards of a more local restaurant at 586,000 IDR (compare Sails was 680,000 IDR). The food was fine without being exceptional. I'd happily eat here again, but just as easily find something else in the area to try.

The last comment I'd make it that sitting outdoors in the evening eating under a roof light, be aware that insects may kamikaze into your food. Just smile and pick them out (they aren't small).

Warung Srijati, Candidasa 12-2014

Driving from Ubud to Amed takes several hours. For this reason it's nice to plan a stopover meal along the way. Candidasa is known to be a nice place to stay even for a few nights, for nothing more than enjoying beach. Considering you have to drive through it to get to Amed, it seemed like a good idea to stop for lunch and if time/weather/effort permitted, even wander around the beach area.

In actuality, the exhaustion of being driven around coupled with the fact that this particular driver wasn't great and so the vehicle did not easily accommodate 5 people and luggage, Candidasa just ended up being a place to get out, stretch legs and eat some lunch.

The driver suggested a restaurant that overlooked some water or a pond. Sure it was nice, but I do my research for a reason. The two choices here were Vincent's (TA #1, more upmarket and fancy) or Warung Srijati (not many reviews, quite local, mentioned in Travelfish). After looking at both menus, we decided upon the cheap local Warung with its prices better than anywhere eaten in Bali (besides street stalls). The menu has no surprises - they do local food and good versions too.

- Balinese nasi campur
- Cha Kangkung
- Gado-gado
- Special fried noodles
- Special fried rice

Mie goreng and nasi goreng had similar flavours, most closely resembling the Indo-mie flavouring packets. However the noodles, sauces and textures allowed me to know that this was far from the instant kind. Kangkung was well cooked and had good bite. The nasi campur and gado-gado seemed fine without being memorable. The fresh juices were also delicious, especially papaya, but after asking realised there was sugar added (if that bothers you).

In any case a nice warung that keeps you happy to continue. Simple local Indonesian.

Bebek Bengil Dirty Duck Diner, Ubud 12-2014

Bebek Bengil, the dirty duck diner. An institution that everyone who lives or has visited Ubud seems to know. What is less known is that if you have enough people and book a day in advance, the smoked duck is the main dish to try here. Otherwise they have an endless number of fried ducks you can order on the day, but variety is good.

After a nearby massage to fill a casual 90mins before the 630pm dinner, the heavens opened up at precisely the time we started walking along Monkey Forest road. The warm rain drenched down, soaking us all from head to torso to shoes. The 15mins walk through rain, darkness and along the roads kept us focussed at the endgame - mega duck dinner.

We finally arrived and were led to a private table right at the back, where rice fields surrounded (although it was too dark to really appreciate the natural surroundings). As I had pre-ordered 2 smoked ducks, we perused the menus looking for some extras. What we didn't appreciate so much was that each smoked duck also came with 6 chicken sate, vegetables, steamed rice and 2 glasses of Balinese punch. And when they say that each smoked duck order feeds two people, they really mean two people as a full meal. My parents had misguided me that the Balinese ducks they had eaten here previously (the fried ducks) were small and one person could easily eat one to them themselves. Hmmm.

- Whole Balinese Smoked Duck (in traditional way with spices wrapped in betel nut leaf)
- chicken sate
- Gado-gado (steamed mixed vegetables with tofu, egg & peanut sauce)
- Bebek Bengil (half an Original Crispy Duck steamed in Indonesian spices, deep fried for a crispy finish)

Both the smoked and crispy fried ducks were good. The smoked duck was a much bigger meatier bird, with soft delicate flesh. The crispy duck was thin, small and perhaps had a bit more flavour (although nothing compared to the fried pork at Ibu Oka 3). Opinions were divided as to which duck was preferred - I'd have to say I think the fried was my choice. But I wouldn't hesitate to eat both again. The chicken sate and gado-gado were fillers for the main event. The dipping sauces were delicious (and hot!) and went brilliantly with rice as a dish of their own.

Next time I would order 1 smoked duck to share between 4. Consider 1 smoked chicken (also needs pre-ordering) if you have 4-8 people. Top up with Bebek Bengil orders of 1 between 2. Nothing else required.

PS. when saying Dirty Duck, you must automatically think of the Black Eyed Peas - dirty bit, do do doooo... (as horrible of a remake as that is).