EAT: Sushi Kiosk (JAX, June 2015)

To satisfy our cravings without the need to hassle around the queue line, Sushi Kiosk is ready to bring you the quick and fresh sushi on the go.

Nowadays, the increasingly busy Jakartans need more than just fast food to satiate their hunger during rush hours. While everyone now aspires to become a hipster foodie by visiting the latest “it” restaurants in town, they are also well-equipped with the know-how about the healthy aspect of food as well.

The newly rebranded Sushi Kiosk is up to the task of marrying the latter and challenges the hegemony of fast food. With the concept of “grab and go”; Sushi Kiosk presents a vast and colorful array of traditional and fusion sushi, sashimi, onigiri and Japanese lunch boxes for the busy, sushi loving crowd.

Sushi Kiosk introduce grab-and-go concept for the busy, sushi loving crowds amongst Jakartans.

For Sushi Kiosk, the confidence arises from the fact that they are managed by PT Sushi Tei Indonesia, known with its experience in sushi business worldwide and has a huge number of following in Indonesia. Additionally, the “grab and go” concept that Sushi Kiosk introduces is among the first in the country.

The choices of sushi presented fresh and ready to go.
Sushi Kiosk by Sushi Tei, introducing the first grab-and-go sushi concept.

In light of these facts, Henky Pho as the general manager of Sushi Kiosk adds, “It is our commitment to always innovate with our product lineups to cater the needs of our loyal customers. We hope that through our concept here, our customers will still be able to spoil their palate for quality sushi in a more practical way”.

The rich lineup of sushi and sashimi starts from everybody’s favorite such as the tuna, salmon, eel, sweet beancurd, tamago, and also the ebi. In the onigiri section, Sushi Kiosk introduces the highly affordable salmon, chicken, or yakiniku onigiris and you can also choose the temaki-style for bigger portion.

For those who aim for something savory and warm, Sushi Kiosk offers small nibbles from inari ring and takoyaki, and up to fried garlic rice, chicken katsu, or even the signatures such as Stamina Roll and the alluring Dragon Roll.

What’s also interesting for big eaters or party planners, Sushi Kiosk actually offers a lineup of platters consisting of dozens of sushi and maki for a very reasonable price and actually contains pretty much of everyone’s favorites from the classic type and also the fusion rolls. It would be a really good idea to share this among your friends and family over the weekend or with the coworkers as lunch.

Not only the sushi but also the rice box and bento are also here to satisfy your belly.
The sushi rolls are available from the classic type to the fusion rolls.

Not stopping after their official rebranding ceremony back at Puri Indah Mall, Sushi Kiosk has been expanding also so far to Mall Ciputra, Carrefour Lebak Bulus, Mall Alam Sutera, WTC II Sudirman, and also Giant Ekstra in Sentul, Bintaro, and BSD. Moreover, Sushi Kiosk is now fully ready to also cater the sushi lovers from Surabaya and Bali with their outlets there.


Halal-friendly (some menu may contain mirin and naturally brewed soy sauce)
Unsuitable for vegetarians

1. Puri Indah Mall : +62 21 582 2505
2. Mall Ciputra : +62 21 560 6552
3. Mall Bali Galeria : +62 361 763 591
4. Carrefour Lebak Bulus : +62 21 759 11 929
5. Mall @Alam Sutera : +62 21 3044 9177
6. World Trade Center 2 Sudirman : +62 021 2952 2642
7. Giant Extra Sentul : +62 21 2968 6716



Photo credits: Vox Populi Publicist

Original link:

Dish That I Crave: Ikan Bakar Khas Padang by Bang Themmy

They say Minang people are the best when it comes to grilling. Although grilling itself is commonplace in Indonesia, one still would not dare to resist the offerings of ayam bakar or ikan bakar in a Padang restaurant. Which is why I have to share you why Bang Themmy’s grill fish is a must-not miss!

Ikan Bakar Khas Padang
Ikan Bakar Khas Padang

Despite the humble exterior and personality from behind the success of this grilled fish shack, Bang Themmy’s initial idea to use specific tilapia coming from Subang was an ingenious idea of its own. Well, you know how troublesome it can be eating fish with so many small bones to dodge first, especially when you’re hungry.

Subang’s tilapia swims against fast current and that makes the bones bigger. Which ultimately makes it easier for us to sweep the flesh surrounding the bones. With Bang Themmy’s grilling finesse, the yellow sauce made from spices and coconut milk can be absorbed perfectly and leaving the flesh still moist and meaty.

Here, they are pairing it with a plate of warm rice and steamed vegetables with green chili sambal. Ah the very thought alone drives me crazy!

Somebody please drive me back to my hometown please!


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

Menu Highlights: Sunday Brunch 2015 at C’s Steak & Seafood Restaurant (Grand Hyatt Jakarta)

One spectacular treat before starting the Ramadan this year was a super Sunday Brunch at C’s Steak & Seafood Restaurant. Here’s why it is a die-die-must-try experience for you to visit this restaurant for this occasion!

As a restaurant that ambitiously intertwines cuisines of different worlds. There are prime choices of meat, seafood, and Asiatic dishes – all prepared fresh on daily basis. The supply chain and storage managements will elude even the most gourmet of foodies.

For years, C’s has been very successful in making the best out of its produce. There’s no other time to showcase how marvelous the quality of these ingredients other than during Sunday Brunch.

So let’s start right away with the oysters. You can have it as many and as fresh as it can be. Just simply order for how many and the crews will shuck them open freshly, serve the oysters on a bed of ice, and straight to your table. Preferably, I left all the sauces behind and just opt for the accompaniment of a bit of lemon juice and black pepper. There’s nothing else you can ask for.

Heading next, still at the seafood department, would be a mix platter of fresh salad, salmon, and the Alaskan king crab. Of course, there’s always a choice for prawns, smaller crabs, lobsters, and yabbies; but I cannot skip to mix these wonders in a single plate.

Heading to the meat section and there’s Chef Matt Demery who runs the show. “I was waiting for you to say hi”, he said. Yes, I was more than ready to hit the most wanted part of C’s and he recommended me the secret option of wagyu short ribs.

Immediately I combined almost everything to my plate. The lamb chop, the homemade sausage, the classic ribs, and the chef’s best kept secret – wagyu short ribs topped with green chilies sauce!

Now, there’s one thing left missing and that’s Chef Matt’s housemade steak sauce. Made from 30 secret ingredients, the sauce packs not just more flavor, but more intricacy than the usual BBQ sauce.

Last but not least, the Chinese cuisine section and the desserts buffet were no less enticing. Experience freshly stir-fried classic Chinese food, dim sum, mantau with condensed milk, and Peking duck while here. For the desserts; surely the homemade ice cream, apple pies, and other sweet offerings should be kept in your must-not-miss list!

All of this for IDR 700,000++ was an unforgettable experience. You know the routine now with the quality of this restaurant for its individual dish, but now when collectively gathered in a great Sunday Brunch – there’s no escaping this. It’s a must visit for you and another turn for me as well.

Shall we?


Halal-friendly (some menu may contain alcohol)
Some menu are suitable for vegetarians

Grand Hyatt, Jalan M.H. Thamrin, Jakarta – Indonesia

T: +62.21.2970.4981 ext. 438


Opening hours:
Daily, 12pm – 3pm (lunch), 6pm – 10.30pm (dinner)

What Chef Eats: Philip Mimbimi (The Foodie Magazine, May 2015)

Even something philosophical can start from a simple dish like bacon and eggs. Here, the prolific Chef Philip Mimbimi explains about his favorite dish and his way of life.

Chef Philip Mimbimi 1

That’s the first thing that will happen when upon witnessing Publik Markette with its beautiful arrangement of market fresh food, all cooked with love. If you haven’t been there, list this brand new baby from one of the biggest F&B group in Jakarta as your next choice for lunch and get ready to queue a bit.

So who is the guy responsible behind this?

Let us meet one of the prestigious corporate chefs of Ismaya Group, Mr Philip Mimbimi.

Chef Philip has this young and vigorous appearance, but he has been in action since quite early. As a seasoned chef now, he has traveled himself across the world between United States and Southeast Asia by working for various resorts and high profile five-star hotels.

“I am always on the move. Being a chef, it’s a constant learning process. You have to always look for new ideas and see how the competition is doing”, he said explaining. Apparently for Chef Philip, it is important to always challenge one self, each and every single day.

“For me, I don’t want to cook something that came from a cookbook or Youtube. It’s not really respecting the dish or the ingredients. If I wanted to serve sushi for example, then it will be better if I learn directly in Japan about the whole thing. That will be good for the customers as well”, he then continued.

Despite facing the challenges by working with one of the most innovative F&B group in Indonesia, when it comes to his favorite food, Chef Philip sure loves it easy with just bacon and eggs.

“It may start as a quick and simple American dish, but the ingredients could be developed in a million ways. The bacon can be found in a sandwich, quiche, salad, or sauce, while the eggs can be made into cheesecake, or in chicken and pasta dishes”, as wisely explained by the chef. With that answer, it connects instantly with why he chose to be a mobile and dynamic chef since the beginning.

“However, at its simplest form of a couple of eggs and a few slices of bacon, I only need to add a little tabasco or hot sauce and I am a happy man”, Chef Philip cheerfully confessed.


Featured in THE FOODIE MAGAZINE May 2015 edition

Download it for free here via SCOOP!

Foodie Quotes #39

“When a man’s stomach is full it makes no difference whether he is rich or poor.”
– Euripides