Canteen Jakarta x Toby’s Estate Singapore Coffee Bar

One of Jakarta’s hippest hangout places Canteen is currently collaborating with the world famous Toby’s Estate Singapore and they’re bringing something special behind the brew bars for its patrons. Of course, if you’re talking about Toby’s Estate then it’s all about coffee and with what I meant as ‘special’ there means something really special for you coffeeholics!

Yes, for the past few years the citizens of Jakarta have become cool, geeky zombies and that’s because the coffee culture has been plaguing all of us, of course, in a really good way. That’s why Canteen Jakarta doesn’t want to be left behind and the initiative they took by collaborating with Toby’s Estate Singapore is an admirable one.

Canteen - Toby's Estate 4

Sometime around two weeks ago, I encountered a special station just installed inside Canteen Pacific Place and by that I mean the brew bar with all those manual machinations to complement the coolest part of Canteen right now, Kees van der Westen’s Spirit killer espresso machine!

Also, I was very fortunate to sample the best from Toby’s Estate’s coffee beans and brewed by one of their very best roasters/baristas Alvaro Sanchez. He brewed us three different profiles of coffee with rich characteristics from the wagyu of coffee beans – Panama Geisha Don Pachi and Finca Santa Teresa, and also the Ethiopian Yirgacheffe Konga beans. If you are unsure which to pick from these platinum grade beans, then you can always pick for the samples of each served all at once for IDR 45,000 only!

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Alvaro Sanchez with Natasha ‘The Yummy Traveler’

Anyway, me and Natasha a.k.a The Yummy Traveler conversed so much about the geeky stuff on coffee and its roasting methods. Clearly, Alvaro Sanchez knows a lot about it and we had so many coffee in-between these nerdy talks. How enjoyable!

Canteen - Toby's Estate 1
Alvaro Sanchez of Toby’s Estate Singapore

As for you, although as of this moment Alvaro Sanchez might have already returned to Singapore for good, it’s best to always ask and ask about everything for your coffee and I am sure Canteen Jakarta would solve the equation for you. So, be sure to give a good taste for those cool beans.

Lastly, Canteen also provides the coffee beans for takeaway supplied exclusively by Toby’s Estate. For a good price, you can opt to either grind all of them at Canteen or if you are solid with what you got back at home, be sure to wrap these lovely beads back home.

Canteen - Toby's Estate 5

Jakarta is getting more and more exciting with its coffee scenes and I thank Canteen as well to make it more colorful. Keep it up!



Pacific Place, 4th fl., Jalan Jend. Sudirman Kav. 52-53, SCBD – Jakarta, Indonesia

Information: +62.5797.3742


What Chef Eats: Slamet “Uki” Basuki (The Foodie Magazine, May 2014)

I consider Umaku as the one and only local sushi haunt that I really like and my friends even fancy their omakase for its reasonable price. However, I will keep the restaurant story for some other time and instead, let us focus on its chef and co-owner, Slamet “Uki” Basuki.

Chef Uki 1

Chef Uki is an accomplished sushi chef and a restaurateur, but that not was not how it all started for him. Aside from his home cooking background during his school days, he originally wanted to work out on the sea. “I used to think that studying seamanship would land you a really good paying job, but on the contrary, it wasn’t at all for me for some reason. However, to make ends meet during my student years, I worked as an apprentice at a sushi restaurant,” he says.

That was probably the time when he realized that running a sushi restaurant could be a promising business he thought in the back of his mind, since you could only find a handful of sushi joints then. What’s favorable for him was that he can learn about the business directly under the tutelage of a Japanese sushi chef there. “I was simply inspired by his work and I always wanted to learn about everything that he does. I jotted down every recipe and practiced a lot. Not long after, he gave me more responsibility”, Chef Uki reminisced.

During the period, Chef Uki encountered a loyal customer in the late Gatot Purwoko who was fond of his work. Chef Uki shared with us their conversation, “He said that we should work together after he retires sometime. Several years later he called and told me that the deal was on!” From there, they started Umaku together and Chef Uki went to the length of learning more on how to appreciate sushi in its authentic way and trained his palate by going to Japan, guided by his former mentors.

Despite the exquisite ingredients he often works with on a daily basis, he confessed that eventually, what he really fancies most are his wife’s cooking. “I can never get enough of my wife’s tempe. She can fry it straight, or dices it into orek tempe, or anything, me and my family will never get tired of it!” said the chef.

There we were then, while exchanging our thoughts about sushi and sashimi altogether on the same dining table, we savored the best from his wife’s home dishes. Everything was impeccably delicious, starting from the tempe, salted fish, lalapan, sayur asem, and a really good yet spicy sambal. “You can’t beat this with something else for us Indonesians, right?” challenged the chef.


Twitter: @chef_uki


Featured in THE FOODIE MAGAZINE May 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Halal Facts: Sepuluh Jenis Kurma Terpopuler

The Same Rainbow's End - Dates

Selama ini mungkin kita tidak terlalu paham dengan jenis-jenis kurma yang banyak beredar di pasaran, baik di supermarket atau toko-toko Muslim. Padahal sejatinya begitu begitu banyak ragam yang bisa dipelajari dari buah yang satu ini.

Kurma dibagi menjadi empat golongan tingkat kematangan yang menggunakan penamaan Arab, yaitu kimri (muda), khalal (berukuran penuh), rutab (matang, lembut), dan tamr (matang, dikeringkan dengan bantuan matahari).

Berangkat dari empat tingkat kematangan tersebut, begitu banyak jenis kurma yang populer di dunia. Berikut adalah sepuluh di antaranya:

1. Kurma Ajwah
Di pasaran, kurma jenis ini menjadi kurma dengan predikat tertinggi dari segi harga. Kurma Ajwah kebanyakan tumbuh di kota Madinah, Saudi Arabia dan memiliki bentuk yang lebih kecil dengan warna yang juga lebih hitam. Konon kurma jenis ini merupakan kurma favorit Nabi Muhammad SAW.

2. Kurma Deglet Noor
Kurma memiliki ciri-ciri warna kuning keemasan, tidak terlalu kering, dan juga tidak terlalu manis. Kurma ini merupakan varietas unggul yang sangat terkenal di Libya, Aljazair, Amerika Serikat, dan Tunisia.

3. Kurma Amer Hajj
Biasa juga disebut dengan Amir Haji. Jenis kurma ini memiliki daging yang sangat lembut namun juga tebal. Dalam beberapa tradisi kurma jenis ini sering dikenal dengan “welcome kurma”, atau kurma yang dihidangkan untuk menyambut tamu.

4. Kurma Mozafati
Kurma jenis ini memiliki masa simpan yang lama, bahkan hingga 2 tahun jika disimpan di suhu -5 derajat Celcius. Kurma Mozafati merupakan jenis kurma yang berwarna gelap, bertekstur lembut, dan berukuran sedang.

5. Kurma Halawi
Disebut juga sebagai kurma holwah yang berarti manis dalam bahasa Arab. Kurma Halawi tentu memiliki rasa yang sangat manis jika dibanding dengan jenis kurma lainnya.

6. Kurma Umelkhashab
Memiliki kombinasi rasa manis dan sedikit pahit. Kurma jenis ini berasal dari Saudi Arabia. Selain rasanya yang unik, Umelkhashab berwarna sedikit kemerahan.

7. Kurma Thoory
Biasa juga disebut sebagai kurma Thuri. Kurma yang populer di Aljazair ini berwarna sedikit cokelat kemerahan, dan kulit yang cenderung kering keriput.

8. Kurma Zaghloul
Memiliki bentuk yang panjang dan agak lonjong. Warnanya merah gelap dan sangat manis. Istimewanya, rasa manis dari kurma ini masih melekat di lidah. Kurma ini termasuk varietas kurma yang eksklusif dan harganya mahal di Mesir. Bahkan, hanya orang-orang tertentu saja yang mengonsumsinya.

9. Kurma Sekkeri
Kurma jenis ini berwarna cokelat gelap, dengan daging buah yang sangat lembut dan rasa manis yang khas.

10. Kurma Saidy
Kurma yang populer di Libya ini memiliki tekstur dan bentuk yang hampir sama dengan kurma Sekkeri.


Edited by @gastroficionado

Photo courtesy of The Same Rainbow’s End


Cover Feature: The Chicken Factory (The Foodie Magazine, June 2014)

One fine morning, we embarked on a journey to find out exactly how the modern chicken slaughterhouse works and truth be told, I was personally curious about how the bountiful supply of chicken nowadays and the efficient way to keep up with the demands. PT Sierad Produce Tbk has an answer to that.

Sierad 4

From Jakarta, we reached the outskirts of Bogor as we ventured through the long and tedious Jalan Raya Parung, which connects Jakarta with Bogor via surface, non-toll roads, and we arrived at the slaughterhouse of PT. Sierad Produce Tbk – one of the key players in the Indonesian chicken market.

Visitors can observe the basic process of chicken slaughtering from the moment they are delivered fresh and healthy from the farms and up until the cleaning process from behind the glass up on the observatory deck. However that day, we had a privilege of coming down right to see the action.

After delivery, the chickens are allowed to rest for 30 minutes, this ensures that their muscles are not tense after being transferred from the farm. This gives time for the staff to examine again the readiness of each chicken in terms of health and weight.

To comply with the international, modern industry and halal standards, Sierad Produce practices halal methods in the slaughtering and efficient technologic application from start to finish, all to ensure that the factory can achieve as many as 60,000 chickens per day to supply the market needs. The slaughtering stage starts from the stunning process, halal slaughtering and up to scalding and defeathering through a clean, effective, and speedy process.

Sierad 2 Sierad 6 Sierad 11

Next the chicken carcasses are hanged and they go through the evisceration by using different knives for specific purposes and water spraying process – using around 12 litres of water per chicken, again all of this is done to ensure the utmost hygiene. Next, the chickens will go through the most interesting part of all and experience different treatment according to special requests from the clients or for shipping to as far as Papua.

Off we went and armed ourselves with the special attire and went through a biosecurity measure to make sure that we were clean and hygienic before entering the processing plant. Inside the processing sections, the temperature goes down and the rooms are cooled to keep the chicken fresh. Thus the workers have to work in very cold temperatures, sometimes all the way to below 18 degrees Celsius. How exciting it was for us to see the whole cutting and packaging process, not to mention that it was also challenging for us to record the whole thing with our cameras as they got fogged up every time we went through the fluctuating temperatures of different rooms.

Sierad 10 Sierad 9 Sierad 8

I found out that the most interesting deboning the chicken through manual techniques and simple cutting machinery, then weighing and packing the chicken parts from fillets, wings, thighs, breasts, gizzards, liver, and others. There are also certain stations allocated for special requests from clients like fast food chains, who requested that the chicken should be divided into certain cuts.

Before heading out, we also witnessed how careful all the packaging process was especially for special delivery to Timika in Papua where the chickens are put into a blast freezer to increase the shelf life and guarantee that it is good for transport. The temporary cold storage inside Sierad Produce was designed to achieve until around -15C and thus keeping the chickens ready until duty calls them for delivery. For local deliveries to Belmart around Jabodetabek, they will be kept within -5C to ensure the freshness and to keep the bacteria at bay.

It is important for us to see everything can be so humane and hygienic as the chickens go through a series of halal and highly efficient processes. What also feels good about it is that Sierad Produce maintains a manual and trained workforce instead for a fully mechanized process for the slaughterhouse. Above all also, our little factory visit further enlightens us to really know what we are eating, where it came from, and what steps have the food gone through before reaching us. Bottomline is, Sierad Produce and Belmart emphasizes the need for proper hygiene – from the all the efficient processes, to ensure that what we eat is clean, healthy, safe, and nutritious.


Featured in THE FOODIE MAGAZINE June 2014 edition

Download it for free here via SCOOP!

Photos by: Rian Farisa

Foodie Flicks: Tabula Rasa (2014)

Tabula Rasa hadir segar di dunia perfilman Indonesia dengan usungan tema drama yang berkutat di pusaran gaya baru, yaitu dunia kuliner. Dengan tag-nya yang sederhana namun sarat makna, saya langsung tergerak menghampirinya.

“Makanan adalah iktikad baik untuk bertemu”

Begitulah bunyi tagline yang menjadi nyawa dari film ini. Nama yang saya kenal mungkin hanyalah Dewi Irawan, namun melihat keseluruhan cast serta crew yang berkontribusi untuk film ini tentu membuat saya penasaran. Bagaimana tidak? Begitu banyak nama-nama baru (atau yang baru saya dengar) dan tentu ini bukan tanpa alasan.

Ternyata banyak yang sebetulnya diangkat dari film yang penuh dengan kesan merakyat namun juga idealis ini. Pertautan antara masakan Padang dan orang Papua menjadi satu catatan tersendiri yang layak diperhatikan. Proses pertautannyapun menjadi drama tersendiri yang tidak terlupakan.

Tabula Rasa Film 2

Ketika semua berawal dari mimpi yang berakhir menjadi mimpi saja maka manusia harus melepas kegalauannya dan bergerak maju. Itulah yang mendasari hubungan dari Hans (Jimmy Kobogau) dan Mak (Dewi Irawan) sang pemilik rumah makan khas Minang yang juga tengah berjuang.

Mak berangkat dari luka di masa lampau ketika kehilangan anaknya karena bencana alam dan melihat Hans yang tergolek tak berdaya serta kelaparan, dengan serta merta Mak tanpa ragu membesarkan semangatnya kembali. Inilah nilai-nilai yang hilang di masyarakat kita saat ini. Meskipun hal ini membuat mata penonton mengernyit ataupun mengundang reaksi konflik alamiah dari pemeran-pemeran berbakat lainnya seperti Natsir (Ozzol Ramdan) ataupun Parmanto (Yayu Unru), namun Mak tidak bergeming. Dalam perjalanannya Hans dan Mak khususnya siap memulai lembaran baru di masing-masing kehidupannya dan itulah sebabnya film ini diberi judul Tabula Rasa.

Mengapa Papua? Tentu ini karena kepandaian dan kejelian dari para pengusung ide dalam film ini. Para putra Papua dan tanahnya yang kaya adalah kebanggaan yang terlupakan (ataupun dilupakan) maka kita semua harus mengingat dan menghargainya.

Tabula Rasa Film 4

Mengapa masakan Minang? Tentu karena masyarakat Minang-lah yang telah berhasil lebih dahulu membawa kebanggaan kepada kita semua dan siapa sih yang tidak suka dengan kompleksitas serta kelezatan berbagai hidangannya?

Dua kubu inilah yang dipersatukan dalam film yang dirancang khusus untuk menampilkan berbagai angle cantik nan seksi untuk scene dapur dan berbagai kegiatan memasak maupun menyantapnya.

Kualitas para aktor serta tema dramanya juga ternyata memikat hati. Tidak ada kecanggungan dalam berakting dari para aktornya dan yang menariknya, hampir lebih dari 60% dialognya merupakan bahasa Minang. Selain itu dari segi makanan, terdapat beberapa masakan yang sangat khas dan tentunya akan membuat Anda bergegas menuju restoran Padang terdekat selepas film ini berakhir. Untuk kedua hal ini Tabula Rasa mempersiapkan pelatih dialek serta beberapa konsultan kuliner ahli.

Tabula Rasa Film 3

Catatan-catatan penting lainnya adalah bagaimana unsur-unsur dramatis, komedi, maupun suntingan-suntingan khas dalam film ini menambah nilai secara keseluruhan. Adriyanto Dewo dengan jeli mampu menangkap berbagai adegan dan memperlamanya sehingga menjadikan adegan-adegan tersebut berisi nilai dan kenangan. Tak lupa juga tentu percakapan komedik diantara para pemerannya yang tidak murahan maupun canggung.

Yang patut dipahami adalah beberapa plot didesain seolah lebih lambat dan inilah mengapa kita harus mengapresiasi adegan-adegan dalam Tampopo maupun Eat Drink Man Woman yang memiliki kualitas-kualitas tersebut. Bahkan rekan saya mengingat beberapa bagian dalam film ini sebagai homage terhadap Big Night, khusus untuk bagian ending serta hubungan diantara para pemerannya.

Apapun itu, Tabula Rasa telah membawa angin segar baru dan di tengah-tengah hiruk pikuk kecintaan manusia Indonesia terhadap dunia kulinernya, film ini datang tepat pada waktunya. Berbagai plot ceritanya mungkin terasa terlalu convenient, tapi apa yang saya rasakan ketika keluar dari bioskop justru ada dua. Rasa puas sekaligus rasa lapar.

Terima kasih Tabula Rasa!


Tabula Rasa Film 1


Drool Level**** (gimme gimme!)

Director: Adriyanto Dewo

Producer: Sheila Timothy, Vino G. Bastian

Writer: Tumpal Tampubolon

Starring: Jimmy Kobogau, Dewi Irawan, Ozzol Ramdan, Yayu Unru

Music: Indra Perkasa

Genre: Drama, Comedy


Photography credit: Tabula Rasa