VIDEO: Supertaster – Is This Germany’s Best Mustard Sommelier? (via MODE – Foodie)

Quite recently, I found out that being a sommelier , is not always entirely related to wine or liquor.

In Germany the land where mustard is in abundance, where so many types are available, and the options to apply it are also bountiful; there live a man who became the sommelier of this fantastic creation.

Florian Heinrich tastes no less than 300 types of mustard that week, according to the video, and he is also differentiating 5 types for us to choose in terms of taste, heat level, and on where to apply it.

In this short, cleverly edited, and highly amusing video from FOODIE; take a look at the exciting yet geeky life of Florian Heinrich.

I would love to become his apprentice!


Quikskoop™: Bakmi Golek

Contending with its archrival, the other Bakmi you-know-who, Golek may only have fewer outlets around Jakarta but has a more robust menu. The restaurant in Rawamangun was designed for brief lunch and takeaway, but is still decent for a bit prolonged stay and family dinner nonetheless.

Cleanliness and polite service can also be expected here but if you want comfort, best to head upstairs and into the non-smoking, air-conditioned room. It is best to steer away from the “smoky” first floor.

Until quite recently, perhaps already months now, it seems that Bakmi Golek has been employing a stringier, thicker yet juicier noodles and it works well with its signature lineup of bakmi. I enjoyed particularly my last visit here as they presented their noodles al dente and accompanied it with rich soup.

For other Chinese cuisine dishes, Bakmi Golek presents good options of individual portioning as well as for family. The quality is in overall nice and as I mentioned earlier about family dinner, the place can be quite formidable and yet affordable at the same time.


Unsuitable for vegetarians

Jalan Paus no. 12C (Rawamangun), Jakarta – Indonesia
T: +62.21.471.3521

Opening hours: Daily, 10am – 10pm

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

Dish That I Crave: All About Tuna at RM Raja Tuna, Gorontalo

If there’s one thing that I miss most among other beautiful things from my trip to Gorontalo was the dinner at RM Raja Tuna. This seafood shack presents everything about tuna!

I can talk to the furthest length when it comes to my trip here but let me highlight the wonders we had during the dinner here.

Firstly, we had the tuna jaw and then the fried tuna belly. Afterwards, we had the tuna satay and all combined with a very fiery sambal and stir-fried water spinach. I swear that if we ordered more for everyone, I’d be the one who will be the last to leave the dinner table.

Oh, please bring me back there. Please!



Unsuitable for vegetarians

Komp. Pantai Indah Tangga 2000, Gorontalo City – Gorontalo, Indonesia
T: +62.852.5644.3879

Opening hours:
Everyday, TBA

Spend: IDR 50,000 – IDR 75,000 / person

Menu Highlights: Tim Ho Wan Jakarta’s New Menu 2015

Setelah menghebohkan Jakarta dengan kehadirannya beberapa bulan sebelumnya, kini Tim Ho Wan Jakarta kembali dengan beberapa menu terpilih yang tercipta khusus untuk para penggemarnya.

Tim Ho Wan yang terkenal sebagai restoran berpredikat Michelin dengan harga paling hemat di dunia ini tengah merajai segmentasi restoran dim sum di Asia khususnya. Setelah sukses di negeri asalnya Hong Kong serta membuka cabang di berbagai negara, Indonesia tidak ketinggalan menjadi target utama berikutnya dari ekspansi Tim Ho Wan.

Terhitung ada lima menu yang menjadi hidangan istimewa terbaru dari Tim Ho Wan Jakarta dan kesemuanya yaitu sebagai berikut:

1. Shrimp wonton with spicy sauce

Wonton yang tampil menggoda ini menjadi pilihan terbaik bagi saya pribadi. Apalagi saus pedas khas Chinese food yang bertekstur dan kaya rasa ini selalu cocok bila disandingkan dengan apapun, khususnya wonton khas Tim Ho Wan ini.

2. Seafood kway teow

Meskipun tampil seperti pada umumnya, namun homemade kwetiau versi Tim Ho Wan ini tampil kenyal sekaligus lembut, serta lebar namun tetap terasa enak untuk dinikmati. Padanannya yang berupa berbagai potongan seafood memang begitu cocok adanya.

3. Fried seafood balls with apricots

Tampil unik dengan taburan kacang di atasnya, bola-bola isi seafood yang digoreng ini dibubuhkan juga potongan kecil buah aprikot. Sehingga di sini tidak hanya rasa gurih dan nutty yang terasa, namun terdapat rasa manis asam dari buah yang menjadi favorit saya pribadi ini.

4. Steamed chicken with fish maw

Tanpa keraguan, ini adalah salah satu hidangan terbaik di antara kelima sajian terbaru dari Tim Ho Wan di 2015 ini. Meskipun tim ayam tidak selalu tampil memesona tetapi dengan cerdas Tim Ho Wan Jakarta memadukannya dengan jamur serta fish maw yang eksotis dan begitu berharga. Rasanya? Sungguh seru!

5. Lemongrass jelly with strawberry

Penutup dengan dominasi rasa manis dan bergerinjal karena jelly ini menjadi sebuah dessert berkelas karena adanya citarasa halus dari sereh serta potongan segar asam karena strawberry. Patut dicoba!


Not halal-certified
Some dishes are suitable for vegetarians

Ruko Crown Golf Blok D no. 8-10, Bukit Golf Mediterania
Jalan Marina Indah Raya, Pantai Indah Kapuk
Jakarta  – Indonesia


Opening hours: Daily, 11am – 10pm (Mon-Fri), 10am-10pm (Sat-Sun)

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

Cover Feature: Pseudo Espresso vs The Machine with Adi Taroepratjeka (The Foodie Magazine, Mar 2015)

Follow us, dear readers, as we paid a visit to the dwelling of Adi “Peminum Kopi” Taroepratjeka’s and see how he shares his tips and tricks for getting it down and dirty with coffee.

Adi Taroepratjeka Part 2 (22)

The first thing first that came out in our plan to work this delicate coffee issue was to work with this man of many talents. Public knows him as a local TV show host who travels around in search for our coffee roots, straight to the plantations in rural Indonesia.

For those who knew already Adi Taroepratjeka before that, he’s already the right guy to ask about practically everything. Years of ups and downs, he had gone through as both businessman and consultant. Even as we speak of him now, he’s currently preparing himself to become Coffee Quality Institute’s certified instructor. It would be an important addition to the Q Grader qualification he already had in his possession.

CQI’s instructor degree itself is a prestigious achievement where only a handful of people in the whole world have gone to the length to accomplish that. He hopes to contribute more for the Indonesian coffee world, so he said, but always in avoidance with the talk about the credit he should receive as an important persona in Indonesian coffee world so far. He’s just naturally humble.

To the envy of many, he has been doing this for quite some time now with her lovely wife who happens to be a certified coffee expert as well, Mia Laksmi. That’s why we decided to pay the couple a visit at his apartment to play some games about coffee, to talk about it, and to enjoy the hallowed drink together.

In this feature, Adi will show you how to conduct a simplified but proper coffee cupping session, a practical comparative study on pseudo espresso versus espresso from the real machine, and lastly – home roasting with a wajan!

Pseudo espresso versus the machine

In his apartment, our Peminum Kopi has a formidable one group Expobar Office Control espresso machine. So how about if we have our much needed dose of espresso by pulling a shot with a more affordable choice?

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To challenge the machine, we tested the manual machinations – Presso and Aeropress. At the end of the day, it’s entirely up to us when it comes to our coffee preference, but with this test, we would like to see the edge of each gadget in pulling out a good shot of espresso.

The espresso rule is a complicated one. The requirement starts from preparing finely ground coffee at around 7-10 grams per shot, brewed with a machine that can deliver a pressure of 9 BAR by using 20 – 30ml of 90C – 95C water in 20 – 30 seconds of extraction. The 9 BAR pressure itself can only be achieved with good espresso machine, which means that it’s something incomparable with either Presso or Aeropress.

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That day we concluded that both Presso and Aeropress may not yet be able to reach the complexity found from an espresso extracted by a real machine. Presso can quite reach the desirable thickness of a real espresso and Aeropress produced a lighter bodied coffee with plenty of characters that still remained. For functionality, the latter has the upper hand because not only that it’s portable but can also be easily cleaned.

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For traveling, Adi usually brings his Aeropress, a portable water heater, ceramic blade hand grinder, and a small batch of fresh coffee beans.

Now you know what to invest at an entry level.




Featured in THE FOODIE MAGAZINE March 2015 edition

Download it for free here via SCOOP!

Photography by Dennie Ramon