The Pancake Co. by DORÉ: The Rise of Japanese-style Pancakes

Good food is the reason to explore Plaza Senayan these days, especially the lower levels of it. Traditionally here, people are going upstairs for the renowned food court and the shopping mall’s signature restaurants. Downstairs, a gourmet supermarket has many other things aside from its goods and the foreigners visiting it. As a foodie, it’s a playground full of wonders to explore.

The Pancake Co. by DORÉ resides within the area of the supermarket, at a lot once rented by several curated shops. The name DORÉ it self came from DORÉ by LeTAO, which has been known for the past four years for its successful cheesecake business in Jakarta. Last November, the management decided to venture into new terrain and The Pancake Co. by DORÉ opened just a couple of months back.

You might think that it’s another pancake shop but quite surprisingly, it isn’t. Unlike the American-style pancake – flat, floury, and with flavors coming from the toppings only, this one is the total opposite. But before you can taste one to see the difference, a friendly word of advice, you need to build up your patience to wait for 20 minutes of cooking preparations.

The dough needs to be shaped into thick circle over the grill pan and then cooked evenly. It is in contrast with the usual flat pancake we have been very familiar with. Currently, you can choose over four types of toppings to accompany the pancake here. Ask for the original that has vanilla ice cream, maple syrup, and nama cream. There are options also for chocolate lovers and those who want to enjoy fruits with it.

Once served, it is recommended for you to enjoy the pancake immediately. Its fluffy consistency cannot be retained for long and will quickly shrink in just under 5 minutes. So, unlike the usual floury pancake, The Pancake Co. by DORÉ’s version has the souffle-like texture that’s both spongy and creamy. DORÉ’s specialization in anything cheese makes it possible to create a formula that has a lot of flavors offered inside. Add a bit of ice cream or maple syrup if you will, but personally, I like it just the way it is!

Heading to other parts in the menu, The Pancake Co. by DORÉ offers all-day brunch dishes. Among those that are recommended are the Spiced Eggs Benedict with beef and chicken bacon or Emmental Cheese Toast using brioche and served with the house specialty corn soup, perfect also for dipping. The Chicken Quesadillas proved to be a decent sharing menu and served with homemade sour cream, guacamole, and mango salsa.

As for the main course, the Classic Carbonara is a must-have, especially because it’s complemented with onsen egg and the luxuriously smoky, sliced Scarmorza cheese. Another must-have would be the garlic fried rice topped with steak, onsen egg, and a drizzle of truffle oil. And for the desserts, you can always opt to have sliced cheesecakes – courtesy of DORÉ by LeTAO.

Described as a happy and lively place, The Pancake Co. by DORÉ would be a worthy visit if you are planning to have your daily dose of pancakes with your loved ones and enjoying European-style brunch dishes with Japanese touch. Come prepared for the waiting list and the 20-minute wait for its unique souffle pancake. But need not worry because not far in the future, The Pancake Co. by DORÉ will open another outlet. Can’t wait for that!


This article was published in Passion Magazine


THE PANCAKE CO. BY DORE – PLAZA INDONESIA

Address:
Plaza Senayan, LG Sogo, Jl. Asia Afrika No.8, Senayan, Jakarta

Website:
https://www.instagram.com/pancakecobydore/

Opening hours:
Daily, 10am – 10pm

Joe & Dough: All the Way From Singapore to Jakarta

The competitive advantage in the pastry department was the forte that Joe & Dough achieved since the beginning. Unlike most café players, Joe & Dough insisted in baking their own breads to ensure consistent quality and constant innovation. That can be seen right away from its most basic product and yet widely known Butter Croissant. It takes a full three-days process and using only 100% French butter to create perfection and that’s what they are willing to go through.

Since 2010, Joe & Dough started to supply handmade artisanal breads, home-styled cakes, and other patisseries to meet the ever-increasing demand for their outlets. True to its name, Joe & Dough is now well-known for their specialty coffee and artisanal baked goods handcrafted using time-honored recipes.

It’s very exciting to see that Indonesians are more aware with brands and quality nowadays, especially with good food. This is an opportunity that Joe & Dough has been waiting for and that day came in late 2018 with the opening of their first outlet in Plaza Indonesia. The Puri Indah Mall outlet came next in quick succession.

At their outlets, customers are immediately treated with an array of freshly baked goods displayed on the store front. Croissants of many types, Cruffins or the crispy-fluffy muffin in Apple Pie and PB&J flavors, Brionuts – the crossover between brioche and donut, or the classic Kouign Amann. That’s already a quick fix of breakfast with coffee for Jakartans who are in a hurry.

Fancy having a slice of cake with tea? Joe & Dough’s Gula Melaka Pandan Cake would be an interesting choice, especially for Southeast Asians. It’s a fragrant and moist pandan-infused butter cake slathered with gula Melaka and topped with desiccated coconut. Another choice would be their traditional Carrot Cake, deliciously filled with shredded carrots, chopped walnuts, raisins and cinnamons, and smothered with cream cheese frosting. The latter is currently only available at the Puri Indah Mall outlet.

Not just for takeaways or simply just having a cuppa there, Joe & Dough prepares heavier meals also to accompany business lunches, brunches and leisure times. Enjoy their Truffled Egg Cocotte, an indulging sous vide egg topped with cheese, garlic croutons with green salad. The premium choice of Short Ribs Mac & Triple Cheese would be equally indulging and even more. It consists of 24-hour slowly cooked premium beef short ribs on elbow pasta tossed in a blend of mozzarella, cheddar, and parmesan.

Have a seat at their conservatory section in Plaza Indonesia, enjoy your meals and you will be treated with a rare view. On the outdoor area, you will see an aesthetically painted mural 8 meters in height on a 1,000 square feet wall! Especially on a sunny day, it’s as if you’d rather spend more time here than anywhere else.


This article was published in Passion Magazine


JOE & DOUGH – PLAZA INDONESIA

Address:
Plaza Indonesia L2 #011C, RT.4/RW.1, Kebon Melati, Menteng, Central Jakarta City, Jakarta 10230

Website:
http://www.joeanddough.com/

Opening hours:
Daily, 10am – 10pm

Eastern Opulence: Representing What’s Best from The East

Eastern Opulence is situated on the corner of Jalan Cipaku, near to what some people would call as the trinity of Jakarta’s gourmet streets – Senopati, Gunawarman, and Wolter Monginsidi. The neighborhood is home for many foodie haunts, from street food to upscale restaurants. Among the latter, is Eastern Opulence with its wide offerings of Indonesian and Asian dishes.

Flaunting its whitewashed exterior and the numerous windows, it becomes more glamorous once you’re heading deeper inside. Marbles, columns, a grand staircase, aristocratic dining tables and chairs, and the attendance of many waiters and waitresses are the welcoming theme of this restaurant. The restaurant can house to more than a hundred diners even on the first floor. Heading up, you will be witnessing the opulent private rooms, all color coded and each representing the name of a jewel.

The grand menu is developed by the young and talented Chef Kevin Zhu. Trained since the tender age of 16, the chef honed his skills further at a prominent culinary school and by delving deeper into New Zealand’s gourmet food scene. There’s a level of sophistication and cleverly intertwined elements between modern techniques and Indonesian influences from his dishes here. That clearly came from his years of experience abroad and his love for Indonesian food.

Heading straight to the main course section in the menu, one can see that the chef employs various modern cooking processes by using premium ingredients. For instance, the 12-hours, slowly cooked Australian beef tongue with green chili sambal. My personal favorite would be the sous-vide Australian lamb rack grilled to medium-well temperature and glazed with spicy kecap manis, Balinese sambal matah, and serundeng. Other than these two, savor also the flavors of charcoal-grilled oxtail or the wagyu cubes with black pepper sauce, and many more.

From the poultry section, it is recommended to choose the delicate Bebek Betutu – duck’s leg braised in 20 types of herbs and spices and topped with sambal matah. The Lollipop Chicken Salt and the Salted Fish Crispy Kailan would also serve well as the accompaniments. The latter is a unique combination of crisply fried kailan leaves, the mild texture from cooked stems, and salted fish.

With its extravagant look, it is no wonder that Eastern Opulence also becomes a perfect venue for events such as weddings or even fashion shows. On a personal level, it’s also a place for give a special treat for your loved ones or a perfectly amicable family dinners. After all, Indonesian food is best when eaten together and Eastern Opulence has many things to share with you for that.


This article was published in Passion Magazine

Markoek: Innovating Beyond the Boundaries of Indonesian Traditional Snacks

Heading to the southern part of Jakarta in a busy, weekday morning was no small feat. The excitement to know more about Markoek, a decade old business that successfully promotes traditional Indonesian snacks, pumps up the spirit for even the most seasoned foodies.

Any efforts nowadays through personal means to promote Indonesian food in its own country are very much appreciated – let alone if one could successfully introducing it also abroad. More and more people are showing their love to Indonesian food nowadays, but the pioneers may be only a handful and they are here to inspire us today. One of them is Markoek.

Traditional Indonesian snacks have unlimited potential – especially if we could appreciate how influential they are within the fabric of our society. Its intricacies behind the making, how colorful they are, and its rich variety are the mediums that brought people together in social functions for as long as any Indonesians could remember.

Even so, its place within the society nowadays is considered only for lower segments, since the mid-high markets are more interested with the likes of modern French and Japanese pastries nowadays. Not to mention of course, the onslaught of Korean influences for at least a few years now.

Upon reaching our destination, we meet Mr. Mindiarto Djugorahardjo. Traditionally known as an experienced salesman, a business consultant, and also a trainer; Mr Djugorahardjo has been in the business for around three decades now. Surely if the motivation is righteous and the opportunity arises, one can tell that he would be undaunted with the task of expanding his business to food.

That was the case regarding the inception of Markoek in 2006. It was a leap of faith in remembrance of what his mother had taught him about food and the spirit to promote Indonesian cuisine. As a foodie and a home cook, Mr Djugorahardjo jokingly suggest that, “Entering this business is a matter of changing the main ingredients of rice to flour”.But even so, Markoek turns into a very serious business.

Fun fact, Markoek itself may sound like a real world but it’s actually a portmanteau between “markt” (the Dutch for market) and “koek” (cake). Markoek was then labeled as a boutique cake shop, instead of just the usual snack shop.

The story of how it all started came from eleven years ago. Menteng – a verdant neighborhood in the heart of modern Jakarta, was about to witness the opening of a strategically located small shopping mall that goes with the name Menteng Huis.

“I was asked by its management to be featured as one of their food tenants there with Indonesian theme on the menu. Quickly we came up with the idea of promoting Indonesian traditional snacks”, explains Mr Djugorahardjo who would right away took the opportunity.

His confidence quickly was put to test during the early years of the business. “Two years we bled and it was indeed challenging to open up a shop there”, he says.

Menteng Huis as we know it, is more of a culinary destination rather than a full-fledged shopping mall. “One would walk around, does some window shopping, watch a movie, and then grab something to eat in a shopping mall. With Menteng Huis, it’s about people coming specifically to eat at a certain restaurant only”, he explains.

That’s when they decided to open up the delivery business and also going online. “It was the initiative that my daughters presented and I quickly agreed with their terms. Now each of my family members has their own involvements in the business”, says Mr Djugorahardjo proudly.

It was advantageous for Markoek to expand into delivery service that caters nearby offices and government institutions around Menteng. “The Ministry of Fishery is one of our regulars and its bureaus would each order from us for their meetings and other functions”, he says. In time, other nearby institutions such as the Ministry of Trade, Ministry of Law & Human Rights, Pertamina, BAPPENAS, KPPA, and others require the services of Markoek for exactly the same needs.

However, then came a time to close the shop at Menteng Huis as Mr Djugorahardjo deemed that the renting fee has become too exorbitant. Nevertheless, Markoek has now already stood firm with its delivery business, all made with love from its main kitchen back at Kelapa Gading.

“In the afternoon we are doing all the preparations and then the finishing part came in very early in the morning. As the dawn breaks, we are ready for the delivery”, Mr Djugorahardjo explains about how it works back at the main kitchen.

Markoek’s traditional lineup consists of the things we know all too well and yet hard to resist. Snacks such as getuk, ongol-ongol, bugis, hunkwe, onde, arem-arem, kroket, and lemper are only but a few of its full lineup. “In order to make it competitive but also innovative, we also employ the use of cassava flour instead of the imported regular flour. Apparently, it works really well for some of the snacks”, he says.

Now after a successful traditional snack delivery business, a coffee shop, and two snack booths at Jalan Radio Dalam and TransMart Cempaka Putih; Mr Djugorahardjo still has in his heart to expand his business again with something even more innovative.

“Jakarta doesn’t have a proper traditional oleh-oleh shop”, he says. “This city needs to be like Bandung, for example, where people would buy its pisang molen or brownies as souvenirs back home. That is something that I would like to do in the future here.”

The article was published in Passion Magazine (2017)