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!
Santiga 3

Taking It To The Streets: Santiga Seafood Benhil (The Foodie Magazine, May 2014)

While it proved to be elusive, at least for me, I successfully traced the whereabouts of this legendary seafood hawker after it moved out from its original neighborhood. The result for the hardship was a dining experience worth its weight in gold!

It feels like ages, but actually, it hasn’t been that long. In a previous life, I was part of one of those banking enterprises around the Jalan Sudirman. My officemates and I used to have dinner at street food stalls around the office or head north for the shopping malls.

One of the options they asked me back then was to have a dinner at Santiga Seafood in Benhil, a portmanteau for Jalan Bendungan Hilir. It was a nay that time for me as I was rushing for a prior engagement somewhere else and the chance never came again until quite recently after all those years.

Much to my dismay, my personal tour around the street made me realize that Santiga was no longer there to be found, aside from another hawker of slightly the same name took over the old place where Santiga used to be.

Santiga 4

Finally, I discovered that they moved permanently out of the neighborhood two years ago further south to Jalan Fatmawati. It’s a strange move considering they had hardcore fans around the area but I assume that if the food was that good, then people will follow them wherever they go.

So there I was on Jalan Fatmawati, in front of a closed ceramic store where Santiga had relocated. They set up a huge tent and were open for Jakarta’s seafood fans all night long. Business was good that night as patrons filled most of the seats even if it was already past 10pm on a weekday. The cooks were busy in front of their hot woks, the large flames bursting underneath, the fish griller in front of the shack commanded the wafting smokes that surely signaled for everybody to come. Street musicians were playing on the side, accompanying those who were waiting in anticipation of the great food coming their way.

Santiga 8

Usually, seafood hawkers cook their meals Chinese-style, with basic dishes such as fried rice, fried noodle and stir-fry vegetables present on the menu too. The cooks were ready to serve the rich catch from the sea in various types of cooking, as varied as the seafood available. From gourami to snapper are available to be fried or grilled. But before that, be sure to try the boiled cockles, or known locally as kerang rebus, as the opener served with appetizing pineapple sambal.

That night, I enjoyed the prawns - stir-fried in oyster sauce, and the crispy calamari. I found it rather inconsistent for some restaurants and side-street hawkers to be able to bread the cuttlefish well and fried it evenly, but Santiga clearly achieved it successfully.

While enjoying all these goodness, I spied a bit on other tables only to find the customers are all happy and enjoying their loot as well. The highlight that night was a guy eating so many steamed prawns all by his own and a family of three sharing a really good looking black pepper crab. That view alone made me want to visit the place again!

When are you going?


Halal-friendly (ask for the use of angciu)
Unsuitable for vegetarians

Jalan R.S. Fatmawati no. 42, Jakarta - Indonesia
T: +62.815.1410.4327

Opening hours:
Everyday, 6pm – 2am

Spend: IDR 50,000 – IDR 100,000 / person


Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Ikan Bakar Bang Themmy - Facade

Taking It To The Streets: Ikan Bakar Nila Khas Padang Bang Themmy (The Foodie Magazine, May 2014)

With his Bukittinggi heritage and grilling forte, Bang Themmy decided to embark on a warung venture a few years ago by serving grilled fish unlike any other and not just that, he invites his guests to sample the traditional Minangnese cuisine like we often find in Padang restaurants!

Ikan Bakar Nila Khas Padang Bang Themmy or Ikan Bakar Bang Themmy is a grilled fish shack but in a different way. Yes, we often find grilled fish hawkers mostly around nighttime and basically they serve just a few types of fish, grilled, and then served with sambal kecap or simple sweet soybean sauce and bird-eye chilies.

Ikan Bakar Bang Themmy - Ikan Bakar Saos Padang

However, Bang Themmy does it differently and even much better. Firstly, he concentrates on only one type of fish and for that he chose ikan nila or tilapia, specifically from the rapid streams of Subang in West Java. The rapid current is believed to develop the big bones inside the fish, making it easy for us to devour it completely, unlike the common carp (ikan mas) that has smaller bones all over its body.

Secondly, Bang Themmy has devised a new way to make the fish even tastier and he concocted Padangnese yellow sauce that consists of garlic, shallot, turmeric, galangal, ginger, chilies, coconut milk, and other specific ingredients. He smears the yellow sauce during the grilling process and while Bang Themmy’s grilling technique may appear easy but he does it carefully to maintain the right moisture. Afterwards, he serves the fish with traditional lado mudo (green sambal made from green chilies), making it even more flavorful.

It’s a guaranteed squeaky clean plate for everyone who savors this beauty and I will always ask for more of those scrumptiously thick bumbu kuning and I’ll even use the Padangnese phrase for asking for seconds, “Tambo ciek!” (or “One more dish please!”) at times.

Ikan Bakar Bang Themmy 1

Additionally, Bang Themmy also serves the grilled chicken as the substitute for the fish. If you’re lucky, he has more surprises that you have to try such as the super spicy gulai itiak lado mudo (duck with green chilies), pucuak ubi tigo jam (steamed cassava leaves with a lot of spices and fish cooked for three hours – if with firewood), and traditional delicacies like ayam pop or dendeng paru.

That is, ladies and gentlemen, an unlikely beautiful scene found only in a humble, clean shack run by a really skillful and modest man alongside his lovely wife.


Unsuitable for vegetarians

Jalan Terusan Jakarta no. 280 (hawkers area), Bandung - Indonesia
T: +62.813.2222.4284

Opening hours:
Mon – Sat, 12pm – 10pm


Spend: IDR 25,000 – IDR 50,000 / person


Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Tried and Tested: A Royal Treat (The Foodie Magazine, Apr 2014)

Hailing from France, the young Alexis Gudimard, who just recently joined the ranks of Pullman Jakarta Central Park as its pastry chef, quickly charms everyone with his good looks and wonderful creations. Not just that, the young chefs also told us of how it all started with his career and introduces his latest creation, The Royal Cake.

Pastry Chef Alexis Gudimard
Pastry Chef Alexis Gudimard

Chef Alexis Gudimard’s apprenticeship years began around in several boulangerie and chocolaterie in Montpellier and Nice in France, following his pastry education at two schools, until he wrapped it up by working under the most famous French chocolatier, Pascal Lac.

“After I finished my studies, I headed to Courmayeur right at the edge of Italy, nearby Chamonix, to start working professionally as chef for one of the resorts there,” Alexis told us. As fate would have it, he met his girlfriend there, and they worked together for a year, until moving to England together for work.

England became the big break for Alexis as he got admitted as chef de partie for the only restaurant outside of France to retain three-star Michelin for almost three decades. “I was proud to part of the team that assured another year for The Waterside Inn to preserve such prestige”, said Alexis.

Chef Alexis 2

The Waterside Inn itself is managed by the Roux family famed for their flagship restaurant in London, Le Gavroche. “I had a fruitful two years of learning so much at The Waterside Inn. The ala carte desserts were delicate to handle but I enjoy my years of making special pralines and soufflés for the guests there”, he continued.

When asked about his favorite dessert, the chef simply replied, “While sometimes what I eat may depends on my mood of whether I want milk chocolate or dark chocolate, I personally like my chocolate strong and I will put a lot of sour accompaniments from fruits and caramel around it”.

Chef Alexis 4

In this edition, The Royal Cake he presents us is a mixture of four delicate elements that pair perfectly with each other. The flavor depth of Valrhona dark chocolate and milk chocolate are combined with cream and biscuits to make the textures even richer which concealed perfectly with the luscious dark glaze. You can personally savor his secret touch for this cake every day at Pullman Jakarta Central Park or perhaps you’d prefer to recreate it yourself and bring your skill to the next level. Either way, enjoy the treat!


The Royal Cake
The Royal Cake


Serves: 60×40 cm size


1)    Dacquoise

700 gr             Egg whites
320 gr             Sugar
600 gr             Ground almond
150 gr             Flour
150 gr             Icing sugar

2)    Praline Feuilletine

500 gr             Couverture milk chocolate
800 gr             Praline
600 gr             Royaltine

3)    Bavaroise Dark Chocolate

325 gr             Cream 35%, liquid
3100 gr          Cream 35%, whipped
325 gr             Egg yolk
350 gr             Sugar
1700 gr          Couverture dark chocolate 61%

4)    Black Glaze

870 gr             Sugar
480 gr             Water
1070 gr          Cream 35%
535 gr             Glucose
230 gr             Cocoa powder
235 gr             Trimoline (inverted sugar syrup)
300 gr             Gelatin

Chef Alexis 3

  • STEPS (in order):


  1. Whip the egg whites with half of the sugar using 3rd speed until it achieves a light meringue consistency.
  2. Add remaining sugar little by little and keep whipping it until it reaches full meringue consistency.
  3. Add sifted flour and icing sugar that has already been mixed with the ground almond slowly.
  4. Spread the mix upon two trays using baking paper and ready to cook.
  5. Bake for around 10 minutes or so at 180C. Set aside and let it cool down naturally or chilled until needed.

Praline feuilletine

  1. Melt the chocolate and add the praline.
  2. Add the royaltine and mix it altogether.
  3. Spread the mix all over the dacquiose evenly. Don’t forget to border the cake first using rectangular bracket to make it tidy.

Bavaroise Dark Chocolate

  1. Mix the egg yolk and the sugar well.
  2. Bring the liquid cream to boil and pour half of it to the mix.
  3. Pour the rest while boiling the mix up to 81C. Mix it constantly during the process.
  4. Put out from the stove and continue mixing for around 1 minute.
  5. Bring in the dark chocolate, put it in the microwave for 45 seconds, and pour the cream mix over the chocolate.
  6. Mix slowly until it becomes homogeneous.
  7. At around 35C, incorporate the mix with the whipped cream.
  8. Once ready for use, pour over the dacquoise and praline feuilletine to create a new layer.
  9. Tidy the surface by using an iron ruler. Set aside and refrigerate.

Black Glaze

  1. Cook the sugar with water at 120C.
  2. At the same time, boil the cream and glucose.
  3. Add the cocoa and the trimoline in the hot cream. Mix it.
  4. Add the cooked sugar with water while not boiling by mixing it altogether.
  5. At 60C, add the gelatin and the remaining glaze (if you made one before this).
  6. Mix well using hand blender until thick and without incorporating the air.
  7. Use only when at 35C and always check the temperature before use.
  8. Pour it over the chilled cake evenly by using strainer.
  9. Tidy up the black glaze on the cake.
  10. Decorate the cake as you please and ready to serve.


Featured in THE FOODIE MAGAZINE April 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Two Cents Coffee 4

Kahvehane: Two Cents Coffee

A chance meeting brought me and Mr Adi Taroepratjeka, our celebrity coffee brewer known as @peminumkopi, to meet at one of Bandung’s latest and hippest scenes - Two Cents Coffee.

Two Cents Coffee 6

During our weekend workliday with the bloggers at Hilton Bandung, Aldo – one of the PRs who happens to know a lot about local coffee scene, agreed to took us for a short ride to a coffee bar nearby. Of course, we’re more than happy to see more of Bandung’s latest development and especially me, who is actually a native of this town but shamefully backwards with the current know-hows.

Mr Adi Taroepratjeka a.k.a @peminumkopi
Mr Adi Taroepratjeka a.k.a @peminumkopi

Much to my surprise, the man behind the La Marzocco Strada was none other than @peminumkopi himself. Of course we ran through greetings and friendly banters until finally I found out that Two Cents is one of his coffee consultancy projects.

It appears also that his flair for creativity can be seen from the menu here and despite still in the process of standardizing the formula, I was very pleased with the quality. On another occasion, I also enjoyed thoroughly the creme brulee piccolo, brewed by another barista.

Basil Espressotini
Basil Espressotini

That very afternoon, I was offered a really intriguing drink that he named as Basil Espressotini. So basically, he brewed the espresso and let the liquids flow through inside a shot glass full of ice cubes. Next, he transferred it into a shaker which was already filled with fresh basil and shakes it. The result was simply awesome – I bet that people would think it as a basil-infused tea, very soothing and refreshing. But in truth, it’s all about coffee!

Two Cents Coffee 5

So despite the overwhelmingly expensive price tag on the food, Two Cents is an excellent place to hang out or to work with great coffee in-between. However, since it’s one of the hippest spots in Bandung currently, you might want to plan your visit better.


Suitable for vegetarians

Jalan Cimanuk no. 2, Bandung - Indonesia
T: +62.22.426.1336

Opening hours:
Sun-Fri, 7am-11pm
Sat, 7am-12am

Facebook | Twitter | Instagram

Spend: IDR 25,000 – IDR 75,000 / person


Lady Eve 2014 3

Flavor Updates: The Unique Couverture Brownie Flavors (Lady Eve Patisserie, Jakarta)

My recent experiment with Lady Eve Patisserie’s couverture brownies involved flavors of unique characteristics that may sound alien, but for me, it all worked in a very good way.

As we all know, the premium couverture chocolate is the main star for Lady Eve’s brownies since the beginning and there’s no doubt in that. The silky, rich chocolate-y feeling that will leave you breathless is the basic thing that you will experience from her brownies.

Lady Eve 2014 1

After some time reaping the success, Lady Eve decided to dedicate her creativity and flair and therefore, more than a dozen of flavors are now introduced - ranging from sea salt caramel, popcorn, green tea, yuzu, and many more.

Initially, anything has to be about more chocolate or nutty flavors when it comes to having brownie for me. But since these wonderful flavors exist, I braced myself to try the flavors that may seem contradicting the sweetness of chocolate.

For example the apple crumble from my previous review or now the yuzu & citrus, caramel with sea salt, and lavender. The latter proved to be my favorite and I thoroughly enjoy the experience from the rest of these ‘contradicting’ flavors and the personalized touch with the package.

The pastry and chocolate world in Indonesia have gone more creative and flavorful with Lady Eve Patisserie contributing also in these fields.

Lady Eve 2014 2

So, just to remind you guys, these are the current flavors available from Lady Eve Patisserie. Do give ‘em a good try and contact her directly for more details! :)

1. Raspberry Cream cheese brownie
2. Passion Cream cheese brownie
3. Yuzu & Citrus Cream cheese brownie
4. Milk Chocolate Truffle brownie
5. Popcorn brownie
6. Green Tea brownie
7. Honey Lavender brownie
8. Cherry Brandy Black Forest (contains liquor)
9. Rum Raisin brownie (contains liquor)
10. Irish Coffee Cream brownie (contains liquor)
11. Apple Crumble brownie
12. Sea Salt Caramel brownie
13. Hazelnut Praline brownie
14. American Cheese Cake Brownie
15. Vanilla Crème Brulee Brownie



Halal friendly (some brownies may contain liquor)

Delivery only

Phone :  +62.812.8181.3201 / +62.21.9336.6688


Twitter : @ladyevebrownies