Taking It To The Streets: Bubur Cikini H.R. Sulaiman Cirebon (The Foodie Magazine, Sep 2014)

Looking for a one-stop destination where you can enjoy and choose the affordable and fresh rice porridge, fried rice, or martabak telur? Then Bubur Cikini is the right place to start.

Imagining myself being a backpacker, I would dream to reach my destination where there’s this area of easy access from anywhere, nearby the rapid transit, has decent places to sleep, and easy to find good food – all within the walking range. The ever-growing neighborhood of Cikini next to Menteng, has all what these tourists need and even for the native Jakartans as well.

Bubur Cikini (2)

Within a block where you can find either fast food or local specialty dishes, lies also the rice porridge joint known as Burcik – a portmanteau of bubur and Cikini. For a complete three decades, Burcik has now claimed itself a three-storey building to serve its customers better. While they now also offer nasi goreng and martabak telur, they never lose the tradition of what that grew them big like now and it came from a simple but sure, bowl of hot rice porridge.

Each establishment clearly has their own characteristic when it comes to rice porridge. But Burcik emphasizes the use of ginger as you can clearly taste and smell right away but thankfully, not necessarily overpowering. The porridge itself tastes a bit flat and I would recommend anyone to mix it alongside the raw egg and some seasonings. True to its word since the beginning of the business, Burcik uses only local ayam kampung or the free-range chicken, fried, and shredded and then topped with emping crackers.

Bubur Cikini (1)

To further maintain the originality of Cirebonian-style, Burcik uses only soy sauces imported directly from the city and no additional turmeric soup added on the porridge or even the Chinese-influence with scallions. The porridge itself is cooked only with chicken stock but with no additional seasoning. That’s why you will need to add your style into it.

With its affordable price, a rather stiff but precise service, and its strategic position; Burcik is indispensible for anyone who got trapped in Cikini and famished. People are simply flooding the place from morning and at night for dinners where they would share the martabak telur and each having their own dish of either the Chinese stir-fries or the signature rice porridge.


Unsuitable for vegetarians

Jalan Cilosari no. 121A, Jakarta – Indonesia

T: +62.21.3144.057

Opening hours:
Daily, 24 hours


Featured in THE FOODIE MAGAZINE September 2014 edition

Download it for free here via SCOOP!

Photography by Dennie Benedict

The Escapist’s Getaway™: Lembang – Floating Market (Venture Travel Magazine, Oct 2014)

After an elephant theme park and a family horse ranch, now Lembang has become more attractive than ever with the appearance of Floating Market!

The highland town of Lembang feels like my second home, and I do think that other citizens of Bandung would feel the same way too. Back in my younger days, I’d head out here with my family to shop farm fresh vegetables with traces of dew that you can still see and of course, for the fresh milk and grilled sticky rice with the chili peanut sauce as a snack. Lembang is simply the place for a family day out.

Floating Market Lembang 4 Floating Market Lembang 5

It’s pretty much like what the people of Malang would think about Batu, but without the famous Jatim Park zoo. Back then, the charm of Lembang was because of its role as a hub for tourists heading for Mount Tangkubanperahu, Ciater, or Maribaya. Lembang has what families are looking for in weekends and it has since become the home for theme parks and resorts. Certainly when talking about the most current, it should be about Floating Market Lembang.

At a glance, Floating Market Lembang is more like a park with recreational amenities rather than real floating markets upon Mekong River or in Kalimantan. There are acres of open space with artificial lakes, trees, flowers, cabanas for rent, walkways, restaurants and other attractions.

Floating Market Lembang 1

The term ‘floating market’ is actually dedicated for its food court section situated by an artificial lake used for family recreational sports. Here you will see the lining up of small boats selling street food of many kinds from lumpia basah, satay, mie kocok, and burgers or Taiwanese fried chicken. This spot becomes so frequented by many in weekends and might be hard to navigate around, however the experience should be interesting.

Aside from food, there are also plenty of other activities for family and kids to try while visiting Floating Market. Kids can learn how to feed animals from swans, turtles, and also lambs; while also witnessing so many rabbits hopping around! Quite recently, to add more fun from eel fishing or flying fox, Floating Market Lembang just built a really elaborated train miniatures that would make anyone impress with the scale.

Floating Market Lembang 2

It’s a good change of view for the visitors of Lembang now and it’s good to know that there are more options for your family day out in weekends. It appears that with so many room to improve, Floating Market Lembang will continue to show its versatility by putting up something new from time to time. Enjoy your time there!



Jalan Grand Hotel Lembang no. 33E, Lembang

Opening hours:
Mon-Thu 10am – 5pm
Sat-Sun 9am – 8pm


Featured in VENTURE TRAVEL MAGAZINE July 2014 edition

Download it here via SCOOP!

Photography by Dennie Ramon

What Chef Eats: Putri Rizky Mumpuni (The Foodie Magazine, Jul 2014)

Young and thirsty for knowledge, Chef Putri Rizky Mumpuni started her career as a struggling chef and ascended to become one of the best contestants from Top Chef Indonesia. While at that, she shared her love story with Indonesian food and her guilty pleasure.

Putri Rizky Mumpuni

Born in the countryside of Temanggung, Central Java, the young Putri Rizky Mumpuni paved her interest in cooking from her mother and inspired by the first-ever national chef competition ever aired on TV – Allez Cuisine, a franchise of Iron Chef TV show from abroad. Since then, it was her sole wish to learn more about cookery and she migrated to Yogyakarta just to become a student of a specialized high school concentrating about food.

Once graduated from high school, she was forced to choose whether the family’s fortune should be designated for her university fund or for her little sibling to continue the primary school. Sadden but still highly motivated, Putri decided to find herself a decent job so that she can save some money for college.

As time went by and working in-between several odd jobs, she finally landed a job in a real kitchen. Her talent was discovered when she was working with Grand Aston Yogyakarta Hotel as she gained recognition through Salon Culinaire competition in Jakarta by winning gold and bronze medals for different categories. That’s also the time when she encountered her future boss, William Wongso. “I remembered that Pak William motivated me to cook Indonesian food and I was intrigued to really learn about it because I never had a chance to cook on something else other than Western cuisine”, said Putri.

One day, she decided to join the audition of Top Chef Indonesia where she finally made it to Jakarta and finished as the top 9. “Chefs Will Meyrick and Chris Salans asked me to work at their restaurants in Bali, but I was more inclined to pursue my interest in Indonesian cuisine”, said Putri remembering the hard time on choosing what’s best for her career. Finally, she decided to contact again William Wongso to tell him about her situation and not long after that, she’s recruited as part of his food diplomacy team.

Under the tutelage of William Wongso, Putri can now concentrate on Indonesian cuisine better than ever and excelled in mastering the 30 Indonesian Culinary Icons – the traditional dishes designated by Ministry of Tourism and Creative Economy last year. From here, she was sent abroad for culinary consultancy and Indonesian food diplomacy in Europe and USA. “Soon we will also head to The States again and teach in a university about Indonesian food”, admitted Putri.

Despite her intense fascination with Indonesian dishes, Putri was initially reluctant with certain dishes, especially with sate Padang. “It was actually awkward to see the presentation of sate Padang, unlike any satay dishes that I regularly know. But when I tried it, I fell in love with it all of a sudden”, she further confessed.

Not just that, she even become the regular at one sate Padang joint in Blok A where she often received additional cheek satay as a bonus from the owner. “It’s the richness of Indonesian culinary world that ultimately brings me closer to it. That’s why I could never get enough of it, especially here with the sate Padang!” exclaimed the young chef.


Featured in THE FOODIE MAGAZINE July 2014 edition

Download it for free here via SCOOP!

Photography: Melanie Tanusetiawan

Maya’s Musing: Maya’s Fried Chicken and Pancake (The Foodie Magazine, June 2014)

It’s quite an irony that our Foodie writer, Rian Farisa is not well versed in the kitchen. Chef Maya drags her into her kitchen and teaches him a fun and easy way of cooking Southern fried chicken and pancakes.


Maya's Musings - Fried Chicken and Pancake 6

Some of you may know that the classic fried chicken we all know today is inspired by the style of fried chicken that originates in the Southern United States. Recipes were popularized throughout the United States by African-Americans many decades ago, and
then KFC’s Colonel Sanders took it a step further and popularized it around the world.

Of course you will instantly remember how wonderful fried chicken’s taste is – flavorfully marinated, moist on the inside, and golden and crispy on the outside. My favorite version of fried chicken needs to be marinated for a minimum of 24 hours and then paired with a fluffy homemade pancake.

Rian was a perfect guinea pig! Funny that he is a big foodie and is involved in food writing but rarely cooks at home. This recipe will surely encourage him to try cooking for himself at home and I do hope that you guys get inspired to cook too.

Maya's Musings - Fried Chicken and Pancake 2

Just remember to marinate the chicken properly in the fridge. You can marinate it longer provided that your fridge is good enough to ensure that the chicken won’t go bad. The longer you marinate the chicken, the more flavorful and tasty. I even sometimes marinate it for up to 48 hours. Next, after the deep-frying, I finish it off in the oven so that it gets cooked thoroughly.

Lastly, when making your pancakes, make sure to whip the eggs vigorously so that they become fluffy. You can also use the pancake recipe to make waffles, if you desire. Once done, assemble your fried chicken on top of the pancake and drench it all with the brown sauce. Nice! Now it’s time to dig in! Be sure to try this at home and enjoy the cooking!

Much love,




Maya's Musings - Fried Chicken and Pancake 5

Serves: 1 to 2 people


1 1/2 cup                   all purpose flour
3 1/2 tsp                    baking powder
1 tsp                             salt
1 tsp                             sugar
1 1/3                            cup milk
1                                     egg
3 tsp                             butter, melted

Chicken marinade
1 cup                           milk
1/2 cup                      cream
1 tbsp                         yogurt
to taste                      salt and pepper
to taste                      fresh thyme
to taste                      dry chili

1                                    whole chicken (portioned into 8 pieces)

Maya's Musings - Fried Chicken and Pancake 3


  1. Put all the marination ingredients into a bowl, mix it well, and put the chicken cuts into it. Bath the chicken well with the mix, wrap the bowl, and refrigerate for at least 24 hours.
  2. After 24 hours, prepare the pancake also. Put all the pancake ingredients into a different bowl and whip it vigorously until there’s no more lump. This will make the pancake fluffier.
  3. Prepare the chicken. Bread it well in flour then egg yolks and then flour again. Meanwhile, fire the skillet and ready the cooking oil for deep-frying.
  4. Deep-fry the chicken until golden and cook it a bit longer or alternatively, you can finish it for a few minutes in the oven to ensure the chickens are cooked thoroughly. I like to put extra black pepper when the chickens are swirling inside the hot oil.
  5. While at it, you can also prepare the pancake on a different skillet. Oil it a little but rotate it in different angles so the oil will be equally spread. Ready the pancake batter.
  6. Pour the batter evenly all over the round skillet and cook it.
  7. After you’re done with both, plate the pancake first and stack it with the fried chickens. You can choose your own sauce for this one, for instance, a ready to use gravy is always a good choice.
  8. Lastly, I decorated the fried chicken with scallions for an Asian touch and bread crumbs. Feel free to put your signature touch into it. Enjoy!

Maya's Musings - Fried Chicken and Pancake 4


Featured in THE FOODIE MAGAZINE June 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Foodie Flicks: The Trip (2010)

The Trip (2010)

Compiled as a feature film from the TV series of the same title, The Trip took us on a journey of two comedian friends, Steve Coogan and Rob Brydon, in search for the finer things found in food and all the comic drama between the two.

In an attempt to impress his girlfriend, Steve decided to ask her on a trip around countryside Northern England to try out the region’s best restaurants. Sounds like a fantastic try and a good opportunity since the trip was also fully commissioned by the big newspaper, The Observer.

Despite of that, Steve’s girlfriend is still on her decision to split up for awhile and that somehow forced him to instead ask Rob, a comedian colleague of him, for the trip.

It’s a trip that Rob took almost immediately although he has to leave his young family for a whole week trip that made him miss them so much. Everything we see from Rob is in contrast with Steve, who were miserable both professionally and personally.

The trip centers between the banters, conversation, and their adept impressions of famous movie stars between those two; but do not expect it to be philosophical and provocative discussions like what you see in Richard Linklater’s trilogy. The talks between these two are almost nonsensical, casual, and comic. You can’t ask more because it’s already simply hilarious!

Another cool part of the film is the food itself. The two comedians got their best from acclaimed restaurants of Northern England such as Yorke Arms, Holbeck Ghyll, L’Enclume, and the inns of Whitewell, Hipping Hall, and Hetton for the week journey. So, there are scenes from the kitchen, of them eating, and at the same time we were also entertained so much by their competitive impressions and banters.

Other than these, the film also focused on their daily problems, family matters, and of their personality as well. Sometimes they’re arguing about Steve’s wanting to be in control all the time or Rob’s failure in impressions – at least from Steve’s point-of-view.

In all, The Trip is a fun trip around the cold yet beautiful countryside of England, of great food, and an interaction between the stars which is highly unlikely found in other movies. To top that, it has great moments of laugh and drama as well.




THE TRIP (2010)

Drool Level**** (gimme gimme!)

Director: Michael Winterbottom

Starring: Steve Coogan, Rob Brydon