Dish That I Crave: Sop Sapi Berkah

Jarang-jarang saya bertandang ke wilayah selatan Jakarta dan mengukur ruas Jalan TB Simatupang kalau bukan karena ada kegiatan berkuliner. Maka sudah jelas satu kesempatan penting ini tidak boleh dilewati dengan mengunjung RM Berkah yang terkenal dengan sop sapinya.

Sop sapi
Sop sapi

Meski berlabel masakan Betawi, rumah makan yang cukup luas dan nyaman ini rupanya lebih mengarahkan sop sapi dan ayam sebagai sajian utamanya. Bahkan bisa dibilang itulah hidangan utama satu-satunya di sini. Dengan tambahan tempe atau perkedel dan semacamnya, ekspektasi yang tersaji dari hidangan sop ini terlihat cukup straightforward dan cocok dengan tambahan nasi hangat saja.

Tapi jangan salah sangka, satu sajian sup sapi yang dilabel dengan harga IDR 50,000 ini memiliki kuah bening melimpah yang kaya rasa, serta daging lamusir yang sudah dimasak cukup lama hingga empuk namun tetap bercitarasa sedap.

Empat potong daging sapi yang cukup besar mungkin sedikit kebanyakan untuk saya sendiri, maka saya memutuskan untuk berbagi. After all, sharing is caring. Hasilnya, senyum dikulum terlihat dari setiap suap demi suap yang dijalani ketika menikmati hidangan hebat ini.

Meskipun demikian, dengan harga yang relatif lebih terjangkau, masih ada satu saingan sop sapi dari daerah Kemayoran yang juga saya sukai. Dari segi rasa tentu cukup bersaing tapi akhirnya ini kembali ke selera masing-masing dan dimana lokasi tempat makan tersebut berada.

Sayangnya untuk kasus ini, saya lebih mudah mengakses ke arah Kemayoran ketimbang Cilandak. Meskipun demikian, pastilah saya akan kembali ke sini suatu hari nanti!



Unsuitable for vegetarians

Jl. Jeruk Purut No. 22, Jakarta – Indonesia
T: +62.21.7815.652

Opening hours:
Daily, 4pm – 8pm

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

Flavor Updates: The Shabu Shabu of Nishimura, Jakarta

Ah Nishimura. One of my best bet for Japanese food in Jakarta. As a franchise Japanese restaurant exclusively attached to Shangri-La hotels in Indonesia, there’s of course, a certain degree that must be kept in order to keep the standard high.

For all the course of my visit over the years, what Nishimura has to offer from time to time never fails me personally. As an all-rounder in Japanese cuisine, Nishimura has brought me on a trip to taste their wonders in teppanyaki, sushi and sashimi, and many other things. This time it’s about the shabu shabu.

Truly, there’s more than just shabu shabu to start our night at Nishimura that time. We traverse a bit to the world of appetizers coming from two different extremes. The first one is the five kinds sashimi which easily differentiates the quality of Nishimura even among its peers or not to mention, the competitors out there from different segmentation. It was divine!

The other one is the mochi with a huge cut of ichigo inside and a little bit of ogura. It was nice but rather too sticky. Would definitely enjoy it more with ice cream. But well, it was an opener and I asked too much already, eh? 😀

Even though it’s already at night and the weather was considerably not that hot, it’s always a good time to taste both cold soumen and cha soba. The latter has always been my wife’s favorite, in contrast with my white and slim noodles. I think we both remain indifferent about this but agree to one point that both of these fantastic noodles were highly enjoyable.

In the meantime, the luscious foie gras chawanmushi arrives and that was my first time having a chawanmushi luxuriously. It may not be for the purists or traditionalists, but I am always open to new adventures when it comes to Japanese food.

And then comes the mighty shabu shabu!

The first note that I received that day was that the shabu shabu in Nishimura is the classical type. It can be seen from the clear soup with a subtle taste of the stock. Basically it was not meant to overpower the protein and the vegetables we put inside.

The sauces provided separately would be for the dipping and that’s where the actual savory taste came from. It matters a lot to us Indonesians but again, if you are a purists, then the shabu shabu here is divine!

The rest is pretty much a walk in the park. Fresh vegetables, generous slicing of beef, and an additional of garlic fried rice for me brought the whole night as one of the best in recent years. Great food, good laughter, and wonderful companies are what you need from time to time.

Thanks Nishimura!


Not halal-certified
Some menu suitable for vegetarians

Address: Shangri-La Hotel, Jakarta – Kota BNI – Jl. Jend. Sudirman Kav. 1, Jakarta – Indonesia
T: +62.21.2939.9580

Opening Hours:
Lunch: 11.30 am – 2 pm
Dinner: 6 pm – 10.30 pm


Pricing: IDR 300,000 – IDR 500,000 / person


Taking It To The Streets: Surabi Tradisional Cihapit (The Foodie Magazine, Apr 2015)

Who says that Indonesians don’t eat pancakes for breakfast and even queuing for it? You will find out about it early in the morning at Jalan Cihapit, Bandung.

Serabi Cihapit (1)

Waking up as early as 5.30am just to get a good breakfast may be too much for many, especially in the icy cold early morning Bandung. But some people do that and getting the first cream of the crop for this particular breakfast gives you the bragging right.

You will find the busy Jalan Cihapit is as drowsy as everyone else early in morning but certainly not for this serabi stall. It is, by the way, called surabi in Bandung and technically quite different than Solo’s version of serabi. Upon seeing on how it is made and the characters found on it, this is clearly what we call as the Indonesian-style pancake. It is suitable for breakfast and comes with many flavors with cheese, meat, or egg. However if you ask me, I’d go for the traditional flavors.

So make your queue by asking the person-in-charge for packaging to jot down your order in the queue list. The traditional types would be the plain and simple surabi and the one topped with oncom – the fermented soybean leftovers from making tempe. The process is relatively simple as the rice flour batter was already made and all they need is to pour it on a customized shaped griddle, grilled upon charcoals.

Serabi Cihapit (3)

The grilling process took probably around a bit more than a couple of minutes for each serabi but since everyone usually orders around a dozen for takeaways, that’s why patience becomes the tested virtue for any of us who queue for these delicious small creatures.

Of course, the wait was worth it. I had probably the best time of my life enjoying it and began to think that all those pancakes that my mother had bought me since I was a kid was something that I took for granted. It was a newfound spirit of appreciation for this lovely yet simple, traditional creation. Not only that it is flavorful, but you can’t resist its fluffiness and how tempting it is when served hot.

Oh how I miss Bandung already now…


Suitable for vegetarians

Jalan Cihapit (in front of Toko Djitu), Bandung – Indonesia

Opening hours:
Daily, 6am – 12pm

Spend: IDR 3,000 – IDR 6,000 / serabi


Featured in THE FOODIE MAGAZINE April 2015 edition

Download it for free here via SCOOP!

Fun Food Facts #31

Fun Food Facts #31:


  • Kohlrabi, which belongs to the cabbage family, is an excellent source of vitamin C and potassium
  • It is also high in fiber
  • Kohlrabi helps to stabilize blood sugar and is therefore useful hypoglycemia and diabetes
  • It can also be effective against edema, candida and viral conditions


Facts provided by:

Foodie Quotes #48

“The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.”
Samuel V. Chamberlain