VIDEO: Tim Ho Wan, Jakarta (via JAX)

Just around a few months back, my article about Tim Ho Wan was published on JAX.

As we all know, JAX strives to be different than any other media thanks to its background as a production house as well and that’s why we utilized our production team to shoot this video, solely dedicated for Tim Ho Wan and all the foodies out there.

Be sure to check it out and follow JAX also in Youtube. ūüėČ



Taking It To The Streets: Cumi Bakar Jawa Timur (The Foodie Magazine, May 2015)

Looking for something different other than the usual fried or grilled chicken for street food dinner? We have just the right place to go.

One of casual dinnertime options for street food usually goes for Indonesian-style fried or grilled chicken from your favorite shack in town. For a very considerate price, consider yourself fulfilled with a serving of warm rice, chicken, lots of sambal pecel (peanut based sambal), and lalapan (raw vegetables).

Cumi Bakar Jawa Timur 2

Well, each shack apparently possesses its own uniqueness in terms of, for example, how good their sambal pecel is, or what else they offer aside from chicken. As for the latter, they may also serve duck, catfish, or even fried eggs which apparently go really well with sambal pecel. Back in my days, frugal college students with limited allowance were saved from starvation with just this.

But here in Setiabudi, people seem to not always pick the chicken and instead, opt for something else.

First and foremost, this grilled chicken joint has an excellent skewered cuttlefish, which is quite rare except when you’re in a seafood shack. Already chopped evenly, skewered, half grilled, and brushed with bumbu kuning (Indonesian-style sauce for grilling); the cuttlefish will then be grilled all the way for finishing upon request.

The result was good. It still retained the right chewiness consistency and was also seasoned with ketchup while grilling to make it more wholesome. Moreover, the seafood here was tasted fresh.

Cumi Bakar Jawa Timur 3

This was the case also for the fish. The best sellers are single serving gourami and garoupa. However if you want something more common, then you can choose pomfret, which has no sign of fishy smell the last time I visited. Grilled well, the fish came with a slice of lemon upon serving for that additional zingy, refreshing touch.

The sambal pecel was not that spicy but it gave the balance that you seek when it is dipped with the fish, the squid, as well as the chicken. I recommend you to give additional kecap manis to help bring more dynamic with the whole flavor.

Lastly, it is compulsory for you to ask for their tahu penyet while available. It is basically a regular fried tofu but once it is fried, they will smash it a pestle and season it with sambal kecap and chopped bird-eye chilies and shallots. No need to add anything else and addiction is guaranteed!

So make way early for dinner here and don’t bother beating the traffic that soon!


Unsuitable for vegetarians

Jalan Setia Budi Tengah (left side of Aston Kuningan Suites), Jakarta¬†–¬†Indonesia

Opening hours:
Daily, 6pm Р12am

Spend: IDR 25,000 РIDR 30,000 / person


Featured in THE FOODIE MAGAZINE May 2015 edition

Download it for free here via SCOOP!

Dish That I Crave: The Submarine Fishcakes from Pempek G Putra

Who’s here not a fan of¬†pempek?

I bet that only a few of you who are not, or perhaps¬†you are not Indonesian. Well, the famed fried fishcakes from Palembang may look so simple from above. It looks like ‘fish battered to death’ if quoting Samuel Jackson from The 50th State and showered with a cold, dark¬†soup. The only colorful thing about it are the diced cucumbers. So what’s so good about it you may ask.

Well, this is where the quote “Don’t judge a book by its cover” works.

A good¬†pempek¬†requires not just a good quality mackerel and how to concoct a well-balanced vinegar dressing.¬†These beautiful¬†creations actually need also an adept handmade skills. Check out the Instagram account of Mr William Wongso quite recently about a lady who puts the duck’s egg yolk into the batter. She did so skilfully and I can already imagine how intriguing¬†it would be¬†after they fry it.

Anyway, I have not yet discovered a lot from Jakarta sadly about its pempek scene but for several times now I have been a loyal customer to Pempek G Putra in Kemayoran.

Pempek G Putra (1)

The variants there are so rich starting from the usual like kapal selam, lenggang, or bulat. But they are also adding other ingredients such as sausage, seaweed, and shrimps into the batter and there are unseen forms before in my entire life having pempek.

The taste is also awesome. The vinegar dressing¬†is what I would call as a harmony between spiciness and sweetness. The ‘battered fish’ are fulfilling, tastes a lot like fish (unlike the cheaper version on the streets), and came in an affordable price as well.

So if you are looking for a good start in Jakarta with¬†pempek,¬†try the one here. Let’s see if you can dispute Pempek G Putra with your preferred place to eat.



Unsuitable for vegetarians

Jalan Garuda no. 57A, Jakarta – Indonesia

Opening hours:
Daily, 9am – 9.30pm

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

Menu Highlights: Brunching at Tredici Ristorante

Ah Senopati and Suryo. Never ceases to satisfy the empty place on that one side of our hearts as Jakartans. With an array of coffee shops and restaurants along the way, it’s easy to schedule your weekend far ahead and do that cafe hopping that you have always dreamed of.

While Tredici is not a new kid in this block, the appearance of this charming Italian ristorante has attracted a lot of people. The artificial garden behind with a small fountain and those cute striped chairs have made everyone gone crazy. Not to mention of course, the homey feeling with all of the warm, rustic wooden feel all over the restaurant that emanates the good feeling. Plus, of course, the Italian fares here!

Along with Zomato, on one fine Saturday morning, we’re up¬†to try Tredici’s new lineup for brunch.

Mesalina pizza

The opener was¬†a really good¬†mesalina pizza.¬†With the charming look of the restaurant and the part where we can see clearly how they bake their pizza, there’s somehow an added value to this. Even so, the formation of this pizza was already solid on its own. There’s the all time favorite grilled chicken, red onions, and duo of cheeses – mozzarella and emmenthal. The tomato sauce worked so well and I just couldn’t help having seconds (while perhaps it was frowned upon by others).

Mac & Cheese parmigiana benedict

The two mains of the brunch lineup were the savory crepes with beef sausages and scrambled eggs. The other one was the mac & cheese parmigiana benedict. The latter sounds a bit too complex and strange but it was the heartiest among the two.

While initially I thought the crepes would be like the¬†galette¬†type but it wasn’t and it became a bit strange somehow for me personally. Even so, it was quite hearty and the bechamel¬†helped a lot to put everything together. Meanwhile the mac & cheese was all about the eggplants. Yes, eggplants.

Savory crepes

Nevertheless, the¬†sauce again came to the rescue to zip everything back to normal. This time it’s the marinara. As for the poached eggs, while it was not cleaned thoroughly to give away that charming yellow more than the whites, most of them were already a bit overcooked. Again, it was quite hearty.

Mascarpone sponge cake & blackberry coulis
Mascarpone sponge cake & blackberry coulis

What I actually quite enjoyed was the closure of this sponge cake with creamy¬†mascarpone and blackberry coulis. That’s a good, balanced flavor between sweetness and acidity. It was not only airy and spongy but decadent at the same time.

Well, turns out that Tredici was quite nice and has its own potentials with the charming atmosphere and hearty Italian dishes. Next time, I am actually looking forward to try its more authentic menu. After all, Chef Mario as the head of the kitchen has this immense experience in Italian restaurants around Jakarta for many years. It’s good to dig in and find out his true talents.

Until next time!


Not halal-certified
Some menu are suitable for vegetarians

Jalan Suryo no. 42, Jakarta – Indonesia

T: +62.21.2970.4981

Opening hours:
Daily, 10am Р10pm


C’s Steak & Seafood Restaurant: Making the best out of the meat (mise en place, Vol. 12 – 2015)

The all wooden décor and the commanding presence of open kitchen for grilling, pizza making, dim sum steaming, and a station for woks suggest that C’s intertwines various dining concepts. From another angle, eight fish tanks with coolers for oysters and crustaceans join in the ensemble to show that the restaurant is equally serious with seafood. The creative take on every corner proves C’s has successfully married fine-dining, a steakhouse, and even some may say Рan elegant seafood shack; all encased beautifully behind a façade of a five-star hotel signature restaurant.

mise en place - C's Steak & Seafood Restaurant (5)

Take a conventional and straightforward business lunch; steak would be a good option. Or it may present an array of grilled items and fresh seafood for a casual Sunday brunch and at times, an experimental menu for more appreciative crowds (for example; a gourmet approach of s’mores and marshmallow) It also makes room for fine-dining moments.

Chefs Rolf Knecht as the Executive Chef of the hotel and¬†Matt Demery as the frontman in C‚Äôs demonstrate how best¬†of ingredients, finesse in cooking techniques and technology¬†meet. Chef Matt showed us the short ribs – cooked overnight¬†in an MKN FlexiCombo MagicPilot. Previously, he employed¬†an overnight marination by using C‚Äôs signature housemade¬†sauce and Coca Cola, until he then simply set manually¬†the oven setting for slow braising. ‚ÄúWith the short ribs, I¬†specifically wanted to achieve an evenly cooked meat all¬†the way through. I set the temperature at 70C for 24 hours¬†straight for the braising‚ÄĚ, says the chef.

mise en place - C's Steak & Seafood Restaurant (1)

In contrast with a regular conventional oven, the results are¬†more desirable and accurate for any slow cooking process.¬†‚ÄúFor the short ribs, I hope to accomplish a good character¬†of a slowly braised meat but at a medium temperature.¬†There‚Äôs a combination of 20% of steam and 80% of dry heat¬†during the process‚ÄĚ, explains the chef. C‚Äôs also employs¬†the use of sous-vide cooking for certain cuts of beef.¬†‚ÄúWe can always use the sous-vide for our products but¬†when it comes to a large number of portions, our MKN¬†assists so much in terms of capacity and the features that¬†it possesses‚ÄĚ, says Chef Matt.

mise en place - C's Steak & Seafood Restaurant (4)

To sum it all up, this harmonious synergy between techniques¬†and technology is what defines C‚Äôs. From a simple shucking¬†of the very fresh Fine de Claire oysters, Chinese style fried¬†rice and spring rolls, and up to a multiple cooking stages for¬†Wagyu cheek and other prime cuts of beef; it is a complexity¬†that is well-managed. ‚ÄúI would say that our style here at C‚Äôs¬†is a combination of techniques that people have been using¬†for the past 100 years, something from what were taught¬†in culinary schools, my expertise as a chef, and of course –¬†technology‚ÄĚ, concludes Chef Matt.

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 Р3pm (lunch), 6pm Р10.30pm (dinner)

As featured in mise en place Vol. 12 (2015)