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Jhoii Local Eats, Jalan Danau Poso No. 31, Denpasar (2026)

26/08/2026

Cheers!

We are open!

26/08/2026

My body & Jhoii Food

(100% human created, no AI)
Just some Grammarly to help with my s**t spelling & grammar!
_________________________________________________________________

First and foremost, I would like to express my gratitude to my mind and body for the multitude of challenging, painful, and joyful experiences I have encountered throughout my journey so far. Throughout the years, I have often worried excessively about trivial matters, some of which were within my control and others that were not. I extend my most profound appreciation and acknowledge the captivating stories I have woven, which have sometimes ventured into unhealthy territory but ultimately contributed to my growth as a human being.
You, my mind, have been both a reliable ally and a constant force of evolution and adaptation. I cherish your openness to change and transform.
I thank you for all that you do, manifest, think, and feel.

To my body, I am in awe of your resilience. You have borne the weight of societal expectations and others' judgments about appearance, slowly shedding those burdens on our shared journey. You have protected me layer upon layer, even though some may perceive it as excess fat and cellulite, you have supported me while occasionally holding me back through physical pain, and you have at times shouted at me, urging me to feel and marvel at the miraculous organs beneath my skin. You have provided me with many choices for caring for those organs, and together we continue our path, nourishing you, my body, and my mind with genuine ingredients and thoughts that flow like energy through the intricate network within. I am immensely grateful for being guided by you, my most influential mentor, both physically and emotionally.

To my beloved heart, words are inadequate to convey your significance. However, I shall endeavour to express it nonetheless.
You matter profoundly, and I recognise the importance of nurturing you. Your fearless, rhythmic beats throughout every second, minute, and hour of my existence often go unnoticed. Yet, you steadfastly sustain the powerhouse of my entire being, preserving memories and pumping life-sustaining blood from the tips of my toes to the strands of hair atop my head.
You tirelessly pursue visions without rest. I honour you with the entirety of my present and future being. You remain a constant in my life during heartaches, heartbreaks, and through heart surgeries. Without you, I would be a mere spectre of a soul.

I wholeheartedly love you now and as I continue to grow. I offer you this written pledge, promising to listen attentively, feel deeply, and love you more than ever.

Thank you from the depths of my soul.

To every farmer who farms our food for our little Jhoii Local Eats. THANK YOU. Your constant hands are a gift to our customers' lives and my own. Each recipe I have created on our menu is alive and thriving because of you. Thank you.

07/08/2026

So who pays the price for the waste we don't see?

I’m sitting on my front step watching the garbage truck back up to our street, and something hits me, not for the first time, but harder today.

It’s the men jumping out of the truck, the deliberate way they’re moving through bins, the sorting happening with ungloved hands as they stand in literal trash in a garbage truck.

In my neighbourhood, almost no one separates their waste, like maybe 2 homes or 3 out of 100s.

Plastic everything mixed with food scraps. Broken glass bottles with cardboard mixed with green garden waste where it shouldn’t be.

The sorting that’s supposed to happen in our homes is happening in the back of a truck, on the bodies and time of people who shouldn’t have to do it.

I have coined this “Invisible Labour”

I share a lot about waste sustainability, about our supply chains and food integrity.

But there’s another chain we don’t look at closely enough, the one that moves our waste away is the invisible labour at the end of our very own consumption.

These men outside my home, they’re not machines. They’re doing work that’s more hazardous and less dignified because of a collective choice or more accurately, a collective non bloody choice.

No one woke up thinking, “I won’t separate my waste because I want these people to do it manually.” Nope. No one,it's just laziness!!!

And it’s also invisible as you don’t see the consequence, it’s easy to not think about it.
But I’m sitting here watching, and I can’t unsee it.

The gap between knowing and doing
is what gets to me most.
“Why do we do what we do, when we know what we know”?
A powerful question to ask ourselves.

We understand why separation matters, for recycling plants, for landfill burden, for the whole fricken system. The very system that is constantly failing. Because of…. Education? Or….???

Yet the bins I see outside my home, down my street, tell a different story.

There’s something uniquely human about this gap.

We understand intellectually, but our habits, our convenience, our daily rush win out over what we know is right.
And the price for that gap doesn’t get paid by us.
It gets paid by the people whose job it is to stand in the mess we make.

So what does responsibility look like?
I write about food integrity and where our food comes from. About traceability, about respecting the hands that grow and prepare what we eat. And waste is part of that same story.
It’s about respecting the entire cycle, not just the beginning, but what happens when we’re done.

Responsibility doesn’t end at consumption.
It starts there.
IT REALLY DOES START THERE!

Separating waste might feel small.
It’s a few extra seconds, a bit of care at the bin, with companies like Eco Bali Waste for Wealth giving us, as consumers, a reasonable answer to a better pathway as we wait for our own government to get their s**t together.

In the meantime, as we all wait, wait, wait for the broken old system to transform, big respect goes to the people who handle what we throw away, for the systems that try to make waste useful again, for the planet that has to absorb everything we discard.
When I watch these men sort through bags that should have been sorted already, I’m reminded that every choice has a human cost.

Most of the time, we don’t see it.
Today, I saw it.

02/06/2026

"This is exactly what I needed today," she said and neither of us had to explain what today meant.

We cut thick slices of Banana Bread. Those thick slices matter as each piece, each bite has chunks of chocolate.

This is the thing about a cuppa with a friend at Jhoii, it doesn't need a reason. It doesn't need to be special or planned or Instagrammed.

It just needs a warm mug, a slice of this epic loaf, and someone whose company makes the whole room feel a little more helded within.

27/05/2026

Why Dairy-Free Ice Cream? (And Why Most Dairy-Free Ice Cream Is Still a Problem)

Well, the ones who can chug down a glass of cold pasteurised cow’s milk, a tub of passionfruit yogurt with granola for breakfast, a side of full-cream milk, creamy mushroom pasta sauce, a triple-cheese pizza with extra cheese, followed by a strawberry thick shake and a triple choc Magnum ice cream, this is absolutely not about you.

Nor do I expect you to read on.
Let’s agree, dairy people, you lovely humans, you’re all good. As you were.
Thanks.

For the rest of us out there who bloat, burp, and fart at the sight of cow’s milk, cheese, cream, or anything dairy for that matter you, my dears, deserve a little taste of what’s possible.

And I mean actually possible.
Not “possible if you’re okay with eating a list of ingredients you can’t pronounce, suspended in refined coconut oil and thickened with four different gums.”

Because that’s what most dairy free ice cream actually is.

You check the label thinking you’ve made the right choice, and what you’re really holding is a science experiment in a shiny wrapper.

Processed fats, synthetic emulsifiers, and enough stabilisers to survive a nuclear winter just without the milk. Yuck.

We’re not interested in that.

At Jhoii, the brief was simple, each ice-cream has to taste like you’re not missing out on anything.
No compromise.
No “well, it’s pretty good for a dairy-free one.” Full stop.

And the second rule every ingredient has to be something your body actually knows what to do with.
Real food.
Whole ingredients.
Nothing that needs a chemistry degree to decode.

So why does dairy mess so many of us up anyway?

Let’s talk about lactase. Not a person, sadly though Lactase does sound like someone’s cool aunt.
Lactase is actually an enzyme.
Your enzyme.
The one your body makes to break down lactose, which is the natural sugar found in milk.

Here’s the fun part, most humans are born making plenty of it. Babies, obviously, milk is literally their entire personality for the first year of life.
But somewhere between childhood and adulthood, a large portion of the human population quietly stops producing it in meaningful amounts.

Your body essentially goes, “We’re done with that phase, thanks,” and moves on.

This is called lactose intolerance and it affects roughly 65–70% of the global adult population.

Not a niche condition.
Not a trend.
The majority.
Which means if you’ve ever felt a dairy-free menu option was a “special request,” you’ve had it backwards the whole time.

But wait there’s more. Even for people who produce enough lactase, cow’s milk contains a protein called A1 casein, and A1 casein is a bit of a troublemaker.

When it’s digested, it breaks down into a compound called BCM-7, which some research suggests can trigger inflammation and digestive discomfort even in people who aren’t technically lactose intolerant.

So you might be sitting there thinking you’re fine with dairy, quietly inflamed, blaming stress, gluten, or Mercury in retrograde, when it might just be the magnum ice-cream you unwrapped and devoured.

Not to alarm anyone. Just… worth knowing.

The point is, your body isn’t broken if dairy doesn’t work for you. It’s actually doing exactly what evolution intended.
You outgrew it.
You’re basically a wellness success story and you didn’t even have to pay for a retreat.

So what’s actually in ours?

No mystery.
No paragraph of ingredients that reads like a chemistry textbook.
Just real things, doing what real things do.

The base of our magnums is coconut milk the full-fat, properly rich kind that doesn’t apologise for itself.
Sweetened with coconut sugar or lontar nectar, or rice malt syrup which your body processes slowly and gently instead of the white sugar spike-and-crash situation most ice creams are built on.

The chocolate shell is made with real cacao not “chocolate flavoured coating,” not “compound chocolate,” actual cacao.

And the whole thing is built around the idea that indulgence and integrity don’t have to be opposites.

That’s it.
That’s the brief we give ourselves every time something new comes out of this kitchen.

You’re not missing out. You never were. You were just waiting for someone to make the right version.

We have heaps of flavours. Come into Jhoii.

Dairy free. White sugar free. Made from things that grew in the ground. Magnums.
Rp 65,000.

22/05/2026

SALT

How we create our dishes is we lead with salt.

Our chefs at Jhoii are expert at using salt. They have ruined entire dishes by over salting, under salting, and even by using the wrong brand of salt in a recipe.

Not all salts were created equal.

I want to set you, the reader, on an adventure to discover how many salts we have used to create our masterpieces, using the one simple ingredient we all know as salt.

And while we’re here, you should know that adding your salt with a sprinkle of will transform your meals into a glorious situation.

Salt.

The many islands that make up Indonesia farm it. The seaside spots around Bali harvest it from the ocean. And across the world, people have been pulling it from the earth, the sea, and the mountains for thousands of years.

Here are just a few of the real ones.

Indonesian island farmed salt. Bali sundried sea salt. Himalayan pink salt. Bolivian pink salt. Maldon sea salt. Persian blue salt, rare, sapphire coloured, and genuinely magnificent, go read about it.
Hawaiian black lava salt. Celtic sea salt. Fleur de sel. Grey salt. Kosher salt. Truffle salt. Smoked salt. Alpine rock salt. Black salt from India so rich in sulphur it actually tastes like egg. Fantastic in plantbased omelettes.

Harvested, dried, minimally processed. Trace minerals intact. The body recognises this. The list is endless and the rabbit hole is worth it.

Salt carries with it the energy and flavours from its place of origin. Whether it’s flaky crystals harvested from the sea, pink and black rocks from the Himalayas, or smoky salt imbued with local wood smoke all the vast natural processes that combined for its creation are captured in those crystals.

Chemically, salt is mainly sodium chloride. But your tongue will tell you there’s an entire universe of difference between refined table salt and lava salt from Bali, sundried on the sands below Mt Agung. Or the large, flaky crystals of Maldon from the UK. Or Persian blue salt, where you can actually taste the minerals.

Real salt has a history, a place, a mineral profile. It was made by the sun and the sea. Gathered by humans.

What we don’t use is the factory version.

Standard table salt is sodium chloride stripped to near-pure chemical form, then treated with anti caking agents sodium aluminosilicate, silicon dioxide, sometimes ferrocyanide compounds so it flows freely from the container. That’s what makes it pour perfectly. And that’s what makes it not really food anymore. Sold to us as salt. Absolute crap.

Not toxic in an acute sense, but more importantly it’s a stripped industrial product with additives your body has no biological relationship with.
The stuff in most kitchens was made by a factory to solve a logistics problem.

Our chefs are trained to rotate salt as often as possible. It’s not a common thing, but it matters.
Different salts come from different places, and depending on origin, the mineral content changes.
Rotating salt means rotating the minerals we get to cook with and pass on to you.

The second thing is knowing how to use each one. Some salts hit hard and fast. Others are subtle. The rule is simple in the kitchen, taste while you cook, and adjust as you go. Keeping in mind salt is the building blocks of flavour. Fact!

And while you’re at it, spare a thought for me.

I’m writing this from my couch, in my un**es and some random long sleeve shirt that I’m pretty sure I didn’t buy, it just appeared in my closet.
Eating some Jhoii Chippies sprinkled with hand harvested Bali sea salt, wondering how to explain salt in words on a screen.

I was going to google some facts. But honestly? Google Guru pi**es me off. And there’s no way in hell an algorithm can tell you what salt actually tastes like. Or how it is the building blocks of flavour in everything we make at Jhoii. Even our dessert transform with a pinch of salt.

That’s what this is about. Less Google. More chats with our chefs and the constant hunting for salty goodness, hand-harvested salt across the island of Bali.

May The Salt Be With You.

Team Jhoii x

21/05/2026

Meet our dairy-free Magnums.
Bali-made ice cream bars by Peace Pops, sweetened with rice malt syrup and coconut sugar.

Handmade with real coconut and clean ingredients you can actually read.

Multiple flavours, zero compromise.
Exactly the kind of thing we’re proud to have in our freezer at Jhoii.

17/05/2026

Welcome to the Jhoii Tea Menu
Dive into our enchanting Tea Library, where every sip tells a story!

Certified Organic botanicals blends and ancient wisdom, lovingly cultivated by dedicated farmers and crafted by passionate tea artisans.

Each cup is a celebration of nature’s herbs, flowers, roots and spices, designed to support you on your daily journey.

Thoughtfully curated to nourish your soul.
💕Hormone Balance
💕Digestive Detox
💕Uri Trac Blend
💕French Rose Mint
💕Liver Detox
💕Jhoii Minty

11/05/2026

Fresh slow pressed juice.

08/05/2026

There is a war on diabetes.

Soda, sugar-sweetened beverages is the number one source of refined sugar in most diets.

At Jhoii, creating healthy drinks is not enough for us. In a world where health conscious choices are gaining strength, it's not just about crafting drinks that are good for you, it's about a commitment to a broader purpose.

At our core, we understand that the concept of 'healthy' extends beyond the ingredients we choose, it encompasses the entirety of our ethos.

Our mission goes beyond simply blending nutritious concoctions. It's about fostering a well-being culture that values sustainability, community, and mindful consumption the best we can by doing, “a little bit A LOT”!

We're driven by the understanding that a holistic approach to health includes what you drink, how it's sourced and prepared, and its impact on your internal world, your organs.

From partnering with local farmers, using eco-friendly packaging that reduces our carbon footprint, we're dedicated to minimising our environmental impact and we are committed to doing “a little bit a lot”!

So, when you order one of our healthy drinks, know that you're not just nourishing your body, you're participating in a movement that values your well-being and your family.

Jhoii drinks menu is a flavorful adventure where yumminess meets joy, sip by sip, delicious and deeply nourishing.

Our drinks menu is designed with your 78 organs in mind.

Each creation is infused with ingredients that your body knows what to do with.

They're not only delicious but also deeply nourishing.

Herbal teas, probiotic smoothies, fermented drinks, high PH in our water to beneficial bacteria in our blended creations, our drinks creations open up a whole new way of flavor and nourishment in a glass.

Cheers to a happy gut and a joyful palate!

A note of gratitude~
"WE HAVE ALWAYS BELIEVED THAT IF HUMANS ARE GIVEN A HEALTHY CHOICE WHEN IT COMES TO A DRINK, THEY WILL CHOOSE IT, AND IF THEY CHOOSE IT OFTEN ENOUGH IT WILL SOON BECOME THEIR VALUE"

Jhoii Local Eats

26/08/2026

26/08/2026

07/08/2026

02/06/2026

27/05/2026

22/05/2026

21/05/2026

17/05/2026

11/05/2026

08/05/2026

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Tuesday	07:30 - 21:30
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Friday	07:30 - 21:30
Saturday	07:30 - 21:30
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