Tag Archives: Cake

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

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)

UNION Café, Ready to Take on The New Terrain

Much to everyone’s excitement, UNION Café was recently unveiled as the latest entry from The Union Group – the big family that shapes the F&B scene of Jakarta for years now.

Known for the endless innovations when it comes to various dining concepts, UNION Café in a way differentiates itself with the siblings. Emulating the success of UNION as the group’s flagship restaurant is already a challenge, but to leave its own mark of distinction to curious Jakartan diners would be an admirable feat.

Within just few weeks of their opening since before Eid this year, the establishment has already become the talk of the town. The welcoming atmosphere, the circular shape of the café, and the alluring display of bakery would entice even UNION’s most seasoned patron. Once inside, it’s all about comfort and privacy – albeit pretty much the whole Senayan City can see the hustle and bustle of the café.

The distinctive features came mostly from the menu and perhaps this is the first time in the history of UNION that we have Indonesian-inspired dishes more than ever. The inspirations for the menu was either creatively driven or derived from personal experiences of chef proprietor Adhika Maxi and his wife Karen Carlotta. The result is an exciting lineup worth every penny to indulge.

From the starters, UNION Café boasts the collection of Indonesian snacks such as the prawn and chicken tahu isi with daun jeruk, singkong fries “soto flavor”, scallop bakwan jagung, and bakwan fishcakes. Alternatively, you can choose international flavors such as the lemongrass tuna tataki with tempeh crumbs or the calamari with San Marzano tomatoes and tartar sauce.

Heading to the pasta section, the Indonesian flavors can be seen right away from the appearance of crispy teri aglio olio spaghetti and the crispy chicken penne with sambal matah. The latter shows UNION Café’s new commitment for bolder taste. It’s not just about the depth of flavors and the sophistication of the dish, but also the level of spiciness. This would be a new height that perhaps only a few internationally-themed restaurants in Jakarta would be brave enough to climb.

Heading to the main course, one certainly must play along with UNION Café’s signatures. For example; the Indo Spiced Steak with cabe rawit confit, colorful vegetables, and rice would be a great substitute for your usual Steak Frites. Other than that, the café offers the appetizing nasi bebek garing on garlic rice and served with 2 kinds of sambal. Not stopping on those, we have all the goodness from slow cooked short ribs with tamarind sauce, nasi goreng kepiting, and seafood mie goreng.

Heading straight to the desserts – a specialty that has contributed so much for UNION’s success, is also not short of surprises. Firstly, we have the es teler ice cream bolu roll, and pisang coklat with cinnamon sugar and burnt caramel ice cream. The rich display of cakes and pastry would be great for takeaways as well.

With this, one would be curious enough to see with what UNION Café in particular, would conjure again in the future with its potentials. As they say, UNION made is well made, and certainly we’d be looking forward to more exciting things coming from the group and its other ventures.

UNION CAFE
Lower Ground Floor, Senayan City,
Jl. Asia Afrika No.19, Jakarta
Phone: +6221 7278 1145
www.unionjkt.com


Featured on Passion Magazine

NAMELAKA, A Refined Pâtisserie at Its Best

One among many creations at Namelaka. (Pic: Passion Magazine)

Passion meets Yoan Tjahjadi and Ivan Setyawan, co-owners of the rising star pastry shop Namelaka at Shophaus Menteng. They share a story about their humble beginnings and how in just less than two years, they are ready to take the pastry world of Jakarta by storm.

One decade is all that we need to assimilate ourselves within the global culinary culture. It was quiet on all fronts back when I started writing and observing about Jakarta’s food scenes back in 2009. And now, we can see it clearly that everyone is contributing a part to further embolden our local food culture – from a writer and up to restaurant owners, from starting out in a long chain of hospitality industry and up to become an accomplished chef. This also includes the appearance of food start-ups, influencers, and other aspirations.

Everyone is always inspired with something and that’s the drive needed to gain the foothold in this so-called journey of life. That’s the case for both Yoan and Ivan as well.

Pastry has always been a thing for Yoan, who started it all from zero. She did it first by learning about cookery in general from a short course in Jakarta, while also at the same time finishing her graphic design study. Meanwhile Ivan was already on his way studying about cookery and accounting. Long story short, they met at William Angliss Institute back in Melbourne – each in pursue of their aspirations within the food industry.

Graduated, they both returned to Indonesia and promised themselves that they should leave a mark in this world somehow. Namelaka was then established in 2016, starting humbly as an online pastry business and joining food bazaars around Jakarta.

“One time there was an offer from Shophaus to open up our first store here”, Yoan says. Both were excited about the opportunity, but they realized it was all about renewing their own commitments for the business. A decision that they must face sooner or later.

Thus, December 2016 was historical for Namelaka as finally Yoan and Ivan agreed to commit themselves wholeheartedly into the business now. The production flow has been set to full motion now and all their resources were assigned to make that happen.

But what’s the difference between Namelaka and the rest of the competition, I ask them. “Number one, we don’t follow what’s trending out there. Our products are simply based on the flavors that we personally like and we try to be creative with that”, she explains.

Ivan quickly gives example, “Back when I was in college, I used to really love this hazelnut coffee from Starbucks and that inspired us to create the Coffee Caramel Hazelnut cake”. “Or in my instance”, says Yoan cheerfully, “the Honey Lemon Ginger Tart which was based on a flavored beverage I really like!”

Their signature product now is the choux pastry with a wide variety of unique flavors such as the Thai milk tea, salted caramel, mango lassi, and many more. Other than that, Namelaka prides itself with their collection of cakes; namely the Intense Chocolate, Earl Berries, and the Noisette. Each boasts its luscious look and a curious blend of quality ingredients.

Last Ramadan, they paid homage to the holy month with their unique creation of Nastart – a combination of the much loved nastar with homemade pineapple jam, compote, and almond crumble on a pie base. Additionally, they were busy producing the all-time favorite hampers for Eid.

Business may run well for Namelaka so far, but they do not stay idle. I ask them what they are planning after this. “Rather than focusing on opening new shops, we want to focus on increasing our capacity. We are planning to relocate our central kitchen to a bigger place”, explain them both. They hope to increase their efficiency when responding for more online orders specifically.

With their current pace and their commitment to quality from this tender age, it’s safe to assume that we will see more of Namelaka from time to time. It would be exciting to see what other creations they will come up with in the future and how the crowd would react to that. As for me, I have found a new sanctuary within the verdant Menteng area. And that is to sip a good old cup of coffee here and a slice of cake from this patisserie.

NAMELAKA
Menteng Shophaus, Lantai 1
Jl. Teuku Cik Ditiro No. 36, Jakarta


Featured on Passion Magazine