All posts by Rian Farisa

Rian Farisa stars himself in a flick about how a culinary correspondent living a life full of adventures as if he will live forever. At the end of the day, he lives to retell the chronicles of his swashbuckling daring gastronomic adventures like a bard singing his tales of beautiful faraway lands. Since gastronomy consists of complex aspects and that is where his passion lies, he decided to unravel how businessmen, hawkers and luxurious restaurants alike, serve their dishes for the patrons. Whether they only serve for the advantages in taste or only the surroundings or whether they really throw anything for the sake of customer's satisfaction, he shall be solely the only one who can tell and in the name of this noble profession, justice shall be done!

13 Sandwiches from all over the World (via Food, People, Places)

Ah yes, I found this good looking video about thirteen sandwiches from around the globe, ranging from the most famous like croque monsieur or the panini to The Gatsby or zapiekanka.

Food, People, Places became my latest favorite channel on Youtube thanks to the insightful videos about the people and places behind food. You should give it a visit by the way.

So to sum up the list, here are the sandwiches which are featured in the video:

The Chicken-Avocado-Aioli from Australia.
The Gatsby Sandwich from South Africa.
The Cucumber Sandwich from Great Britain.
The Peanut Butter and Jelly Sandwich from North America.
The Danish Smorrebrod.
The Italian Panini.
The French Croque Monsieur.
The Turkish (or German) Döner Kebap.
The Vietnamese Banh Mi Sandwich.
The American Sloppy Joe.
The South American Choripan.
The Polish Zapiekanka.
The Toast Hawai from Germany.

There’s also the recipe at the channel’s official website:

Enjoy the video, foodies!


Taking It To The Streets: Ayam Bakar Khas Solo Megaria & Es Teler Sari Mulia Asli (The Foodie Magazine, Apr 2015)

This time we are back again with Metropole cinema and its legendary eateries that altogether maintain the iconic stature of the vicinity alive. Previously, we savored the rujak buah here wholeheartedly, but the foodie experience here will not complete without the good old grilled chicken and es teler.

Ayam Bakar Khas Solo Megaria 1

Perhaps not more than a year ago, it was a contrasting view to see the luxurious, air-conditioned Metropole cinema if compared with the humble appearance of the street food that surrounds it.

Metropole’s street food has been influential for years to the loyal patrons of the cinema and finally they received the badly needed renovation. One of my favorites there, the grilled chicken and es teler joint that has a history since 1967 now appears much more appealingly with bigger space, air-conditioned, and still has its impeccably attentive service as always.

Ayam Bakar Khas Solo Megaria 2

Now with the second generation at its helm and a foreseeable success from the number of crowd that flock in on daily basis, the history of this restaurant actually came from a very humble background. One must credit the es teler and pure hard work of its owners as the main contributors for success.

The invention of es teler itself was self-proclaimed by the first generation of the owners since the dawn of their business decades ago. Well, who could have refused a concoction of shaved coconut flesh, diced jackfruits, and avocadoes with shaved ice and condensed milk? Served inside a glass instead of a bowl, Sari Mulia Asli easily presents one of the best in Jakarta and a must-try if you haven’t.

Ayam Bakar Khas Solo Megaria 5

To climax the experience, their grilled chicken is also to die for. The sambal has the tendency of being sweet and mildly spicy, but as a dipping sauce for their carefully prepared and grilled chicken, you wouldn’t hesitate to have seconds. The chicken was perfectly grilled, clean, rendered of its fat, and came in with the option of breast or thigh. I always choose the former for the sake of belly fulfillment.

Once in a while, I also favor a bowl of mie bakso (noodles and meatballs soup) as a substitute. Well, Indonesians simply love it. Like rujak, we all want to have it from time to time.

Ayam Bakar Khas Solo Megaria 4

Other good options like nasi gulai sapi (beef curry rice), siomay (fish dumplings), and the tofu or tempe bacem (soybean tofu and tempe marinated in liquid brown sugar) will complement the grilled chicken as well as the es teler nicely.

Popular within the hearts of not only the cinema patrons and office workers, be sure to queue for a good seat during the weekdays as well as on weekend. But when you finally secured one, rest assured, you will be nicely treated to your heart’s content.


Some of the menu are suitable for vegetarians

Jalan Pegangsaan no.21, Jakarta – Indonesia

Opening hours:
Daily, 9am – 9pm

Spend: IDR 25,000 – IDR 30,000 / serabi


Featured in THE FOODIE MAGAZINE May 2015 edition

Download it for free here via SCOOP!

Taking It To The Streets: Surabi Tradisional Cihapit (The Foodie Magazine, Apr 2015)

Who says that Indonesians don’t eat pancakes for breakfast and even queuing for it? You will find out about it early in the morning at Jalan Cihapit, Bandung.

Serabi Cihapit (1)

Waking up as early as 5.30am just to get a good breakfast may be too much for many, especially in the icy cold early morning Bandung. But some people do that and getting the first cream of the crop for this particular breakfast gives you the bragging right.

You will find the busy Jalan Cihapit is as drowsy as everyone else early in morning but certainly not for this serabi stall. It is, by the way, called surabi in Bandung and technically quite different than Solo’s version of serabi. Upon seeing on how it is made and the characters found on it, this is clearly what we call as the Indonesian-style pancake. It is suitable for breakfast and comes with many flavors with cheese, meat, or egg. However if you ask me, I’d go for the traditional flavors.

So make your queue by asking the person-in-charge for packaging to jot down your order in the queue list. The traditional types would be the plain and simple surabi and the one topped with oncom – the fermented soybean leftovers from making tempe. The process is relatively simple as the rice flour batter was already made and all they need is to pour it on a customized shaped griddle, grilled upon charcoals.

Serabi Cihapit (3)

The grilling process took probably around a bit more than a couple of minutes for each serabi but since everyone usually orders around a dozen for takeaways, that’s why patience becomes the tested virtue for any of us who queue for these delicious small creatures.

Of course, the wait was worth it. I had probably the best time of my life enjoying it and began to think that all those pancakes that my mother had bought me since I was a kid was something that I took for granted. It was a newfound spirit of appreciation for this lovely yet simple, traditional creation. Not only that it is flavorful, but you can’t resist its fluffiness and how tempting it is when served hot.

Oh how I miss Bandung already now…


Suitable for vegetarians

Jalan Cihapit (in front of Toko Djitu), Bandung – Indonesia

Opening hours:
Daily, 6am – 12pm

Spend: IDR 3,000 – IDR 6,000 / serabi


Featured in THE FOODIE MAGAZINE April 2015 edition

Download it for free here via SCOOP!

Fun Food Facts #31

Fun Food Facts #31:


  • Kohlrabi, which belongs to the cabbage family, is an excellent source of vitamin C and potassium
  • It is also high in fiber
  • Kohlrabi helps to stabilize blood sugar and is therefore useful hypoglycemia and diabetes
  • It can also be effective against edema, candida and viral conditions


Facts provided by:

Foodie Quotes #48

“The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.”
Samuel V. Chamberlain