Tag Archives: FoodieS

Searching for Street Food: Sunday Brunch at Masjid Sunda Kelapa (FoodieS, May 2016)

For almost one and a half millennia, mosque has been known as not only a place of worship but also as a strong pillar that supports people’s economy. One fine example is being shown by Sunda Kelapa Mosque and its fine collection of eateries, especially during weekend.

Sunda Kelapa 1 Sunda Kelapa 2 Sunda Kelapa 5

Day in and out, Sunda Kelapa Mosque is popular for its resident hawkers sought by government workers from around the vicinity, the residents, the congregation and random hungry passersby. A few years ago, the hawkers were reorganized by the local government and now comfortably positioned right beside the main gate of the mosque. There are now far more choices you can pick and enjoy, especially during lunchtime.

On several occasions, I had my opportunity to try the soto Ambengan, chicken satay, siomay (steamed dumplings), and refreshments from coconut flesh and juice with squeezed orange. Not to mention of course, a complete offering of rice and assortments of comfort food from the warung tegal and one time, the sop kaki sapi.

Sunda Kelapa 3 Sunda Kelapa 7 Sunda Kelapa 8

But there is something that makes Sunda Kelapa Mosque more special than usual aside from these fine resident hawkers. The establishment has a sizable plaza that is rented for public for many functions and on weekends, it is transformed into a pop-up apparel market and also a Padangnese cuisine extravaganza!

When I say extravaganza, then you should see it for yourself. Numerous of independent stalls are selling their specialty dishes of West Sumatran origin and many hailed from different regions. From the sate Padang, ketupat sayur, and the beloved nasi Padang; everything is literally at your disposal.

Sunda Kelapa 4 Sunda Kelapa 9 Sunda Kelapa 10

Hovering around to try the specialties is an adventure of its own here. The one that I can recommend seriously for your much anticipated street food-style brunch this weekend is to visit the sate Padang stall that specializes with beef ribs. Where to find it? It’s the busiest one in the middle and doesn’t stop grilling for many hours!

Sunda Kelapa 6

Other than that, at a stall that has no name, people went crazy over their ketupat sayur and I could not let this opportunity missed like that. I had my share of ketupat sayur with gulai pakis, rendang, and the traditional red crackers. Lastly of course for my lunch back home, I had my dendeng batokok with coconut oil and diced green chilies as the sambal.

Well, waking up early in the morning on a Sunday certainly pays well. Now, it’s your turn.


SUNDA KELAPA MOSQUE | Jalan Taman Sunda Kelapa no. 16, Jakarta

Opening hours: Daily, all day. Specialty Minang cuisine only during weekend

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



Featured in FoodieS Magazine May 2016 issue

Advertisements

Searching for Street Food: Nasi Bistik Astana Anyar (FoodieS, May 2016)

Regular nasi goreng stall is ubiquitous all over Indonesia, but an added value is given by a particular hawker from Bandung and that makes a whole lot of difference with the rest of the competition.

Nasi Bistik AA 6 Nasi Bistik AA 3

Jalan Astana Anyar lies deep in the older part of Bandung, not far from to the city’s main street of Sudirman since the colonial era.  As far as the eyes can see, the façade of side-by-side old and typical commercial two or three storey buildings are stretching along Sudirman as well as the surrounding streets. That makes this part of town feels iconic.

The street food scene around here is both rich and ancient as it rooted from the Chinese influences for many generations. Streets are always busy and traffic may be rampant at times.

Foodies 0516 - Searching For Street Food - Nasi Bistik AA (4) Nasi Bistik AA 7 Nasi Bistik AA 2

In the evening, the traffic eases up and the street food scene is finally unveiled. Many are concentrated around Jalan Cibadak, but Nasi Bistik AA (stands for Astana Anyar) can be found around 5 minutes drive from there.

One can totally relate how busy this stall is with an additional frying station for the bistik separated than the regular wok station used for stir-frying nasi goreng, mie goreng, or kwetiau. Service may feel slow due to the onset of unstoppable hungry people, but the crews are very courteous and helpful. On top of that, nobody complains! That gives me an dose of extra patience – much needed when your stomach starts growling.

Nasi Bistik AA 4 Nasi Bistik AA 5

Finally after more than half an hour or so, my fried rice with chicken bistik arrives. Now, here’s the added value I told you about.

Bistik itself is not the localized version of beef steak or let alone the term steak itself. It is whatever meat breaded and deep-fried. When cut into chunks, the bistik is served as a topping and then accompanied with boiled vegetables such as string beans and carrots. Finally, the sour, spicy, and savory sauce is poured.

Foodies 0516 - Searching For Street Food - Nasi Bistik AA (9) Nasi Bistik AA 8

Despite the wait and the muddy terrain after the downpour, the nasi goreng bistik quickly quenches my hunger. Cooked in a huge batch, the chef still managed to pull a wonderfully balance taste with the nasi goreng. The bistik with the sauce work really well in harmony and I even ask them to have a half portion of the bistik topped on my fried rice again!

If you feel like going a bit more conservative, the bistik also works well with the usual white rice. Well, perhaps on my next visit, I should try something else but I have something else for you around this part of town coming soon on my street food adventures!


NASI BISTIK ASTANA ANYAR | Jalan Astana Anyar no. 218, Bandung | +62 81 2142 7856

Opening hours: Daily, 5pm – 12am

Spend IDR 20,000 – IDR 25,000 / person



Featured in FoodieS Magazine May 2016 issue

The Classics: Ikan Mas Bakar Rica Ny. Filly (FoodieS, Apr 2016 & Qubicle, June 2016)

Paying a homage to Taman Ismail Marzuki is not always have to be art-related. For FoodieS, there is one interesting visit after the legendary soto Betawi restaurant that resides here. It is the Ikan Mas Bakar Rica Ny. Filly.

Ny Filly (8)

Taman Ismail Marzuki (TIM) is an establishment of utmost importance for the citizens of Jakarta and the whole country. For decades, it has been known as a strong bastion of art and education.

Over the past few years, TIM has also seen a number of improvements from the recently refurbished cinema, a modern building for the art institute, and a new public library for family. It also houses the one and only planetarium in Indonesia as well as hosting festivals or art and theater shows regularly.

In addition to these wonderful perks that people can enjoy upon their visit to TIM and the dynamic changes outside on the busy street of Cikini, there are two things that actually remain timeless here.

Ny Filly (2)

The first one is the legendary restaurant of Soto Betawi H. Ma’ruf which is widely renowned as one of the oldest in Jakarta, paving its way to prominence now since the early years of independent Indonesia. Back then, Haji Ma’ruf himself carried his merchandise on his back and serving soto Betawi nearby Gondangdia Station.

The second timeless eatery inside Taman Ismail Marzuki is a Manadonese-style grilled fish shack. Serving the hungry Jakartans since 1984, the restaurant stays true with the old recipes of Ny. Filly’s – the late matriarch of the family. It is actually rare to see a Manadonese restaurant specializing fully with fish since most of these restaurants of this genre usually serve the whole cuisine, especially here in Jakarta.

Ny Filly (3)

The use of freshwater fishes such as carp and gourami is another interesting aspect from Ikan Mas Bakar Rica Ny. Filly, while other seafood restaurants in Jakarta would normally introduce the use of saltwater fish instead as their signature dishes. In addition to that, the fact that this establishment has been in the business for more than thirty years intrigues us further.

Ny Filly (5)

Upon our arrival, it’s clearly seen that the restaurant maintains a classical look with the use of bamboos that dominate the whole interior. Despite of the age, it is kept neat and clean. While it is comfortably air-conditioned inside, feasting a hearty lunch or dinner on the alfresco side of the restaurant sounds like a good choice too. After all, visiting the leafy and relaxed neighborhood of TIM is a good change of pace once in a while.

However, it is best to reserve first if you wish to visit during the rush hours. Mind you that especially during lunch, Ikan Mas Bakar Rica Ny. Filly is a famous choice for students, the patrons of this art institution, office workers from around the vicinity, and up to top government officials.

The signature menu here is the carp, grilled in a very rustic stone oven and smeared with the all time favorite rica-rica sauce. Additionally we can ask for the carp to be fried, served with sour broth, or cooked with the rich and spicy woku sauce.

Alternatively, if you are not up with the challenge of eating the bony carp, you can always opt for other fish such as gourami, kuwe (trevally), or the baronang (spinefoot).

The result from cooking in a stone oven is unimaginably beautiful. The fish, while very fresh, possesses the appetizing smoky feel thoroughly. It was also well marinated and the application of rica-rica sauce makes it not just savory with a hint of spiciness, but also refreshing. The flesh itself was well-cooked, moist, and tender. At this stage, nobody will mind with the small bones from the carp and that’s exactly because Ny. Filly’s recipe works really well.

What comes next is to savor it while it’s hot with rice, a simple stir-fried water spinach with garlic, and more rica-rica sauce with another favorite Manadonese relish – the sambal dabu-dabu.

Clearly, what the restaurant offers and the whole atmosphere are the nostalgic values for Ny. Filly’s fans since its humble beginning some 32 years ago. It may have struggles at the beginning but its perseverance and the wonderful recipes behind the food are what that brought them through until this very day and we hope, far to the future.


IKAN MAS BAKAR RICA NY. FILLY | Taman Ismail Marzuki, Jalan Cikini Raya no. 73, Jakarta | T: +62 3193 6535

Not halal-certified
Unsuitable for vegetarians

Opening hours: Daily, 10am – 9pm

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



Featured on FoodieS Apr 2016 & Qubicle May 2016

OPEN: AMKC Atelier (FoodieS, May 2016 & Qubicle, Jun 2016)

The recent appearance of AMKC Atelier as Plaza Indonesia’s latest and currently the hippest eatery has garnered a large number of visitors day in and out. Crowds gather during dining hours not only to enjoy its unique cakes and desserts but also AMKC’s inventive savory fares.

AMKC’s success this early owes to not just the reputations of the owners – chefs Adhika Maxi and Karen Carlotta, but also the inspirations behind the dishes and the undying love for food from the Jakartans. Located on the prestigious ground floor of the mall, AMKC with its minimalist décor, white tones and black seats impresses not just discerned diners but also hipster eaters.

AMKC 2

Years spent on perfecting the well-known Union restaurants in Plaza Senayan, Pondok Indah Mall, and the deli at Grand Indonesia have established the names of this couple. Not to mention of course, their previous spell abroad and how they were inspired from French cooking techniques while professing the love for Indonesian flavors.

Karen Carlotta has been known as the one who catapulted the success of red velvet cake during the younger years of Union. Meanwhile Adhika Maxi, known for his love for comfort food, has been devising inventive lineups for AMKC utilizing premium ingredients.

AMKC 1

Among the highlights from AMKC are the truffle angel hair with sea urchin, Hokkaido scallops with lemon XO vinaigrette, the Black Angus fried rice with chili jam, and also the soto mie with the short ribs. Meanwhile Karen boasts her forte in pastry with beautifully intriguing cakes inspired from Indonesian delicacies like es teler, martabak, and pisang ijo.

There’s no telling until when the dynamic duo will continue to surprise the foodies of Jakarta, but with AMKC opens for everyone, you are in for a treat for a long long time.


AMKC ATELIER | Plaza Indonesia, Lvl 1 E-17, Jalan MH Thamrin no. 28-30, Jakarta

Not halal-certified
Some dishes may be suitable for vegetarians

Opening hours: Daily, mall opening hours



Featured in FoodieS May 2016 issue & Qubicle Jun 2016

Photography: Rian Farisa

A Dinner to Remember with Massimo Bottura (FoodieS & Qubicle, Apr 2016)

It was a moment to remember for a lifetime. It was the moment when the world’s most renowned chef Massimo Bottura visits the country and shows his love for food for Jakarta’s most discerned gourmets at Hotel Mulia Senayan last March.

Massimo Bottura 7

Rumor has it that Massimo Bottura, one of the world’s most critically acclaimed chefs and the proprietor of prestigious three Michelin-starred restaurant Osteria Francescana in Modena – Italy, will reach the shores of Jakarta for two-day exclusive dinner services at the five star Hotel Mulia Senayan.

That was last year. After much anticipation, it was finally confirmed that the prodigious chef will cater only limited gourmet diners of the country from March 18-19 in 2016 exclusively at Orient 8.

It becomes a wonderful opportunity for FoodieS to be seated on the front row seats to witness the chef himself, in full spirit, explaining how excited he was to be in Indonesia and sharing his bit about the inspirations behind the success, his magical creations, and his tireless innovation with contemporary cuisine and local ingredients.

Massimo Bottura 8

For those of you who are already familiar with the chef through Netflix’s Chef’s Table, the episode about Massimo Bottura was everything we want to know about his vision, his struggles, and the rise to prominence with his now twenty one year old restaurant.

Osteria Francescana itself was recently crowned as the number two of The World’s 50 Best Restaurants. As depicted in the inspirational episode of the series and true to the story, Massimo Bottura was also accompanied by his beloved wife and muse, Lara Gilmore.

Massimo Bottura 5

The chef presents a nine course meals for this spectacular opportunity with Indonesian diners, ranging from appetizers like “Come to Italy with Me” or an amuse bouche made of tomato, basil, and mozzarella in a shape of macaron and a unique rendition of Emilia Romagna’s fish and chips in a form of a light and airy cushion. Also surprising us was Chef Bottura’s beautiful lentils with crème fraiche and dill served on a vessel filled with ice and inside a caviar can – branded with the name “Better Than Beluga”.

Furthermore, the chef introduces “Riso-Pizza” or the brilliant interpretation of a chemistry between risotto and a pizza. The baked risotto which was soaked with flavorful milk is ingeniously mixed with a sauce made from Vesuvian tomatoes and served with crusts surrounding the rice. When combined and eaten, it was true to what he promised us – a risotto and a pizza on a single bite!

Massimo Bottura 2

Heading to the climax, the chef and his benevolent crews teamed up to showcase their artistic skills by creating a colorful painting on a plate. The psychedelic spin-painting of colors red, white, and green made from red beet emulsion, potato puree, and chlorophyll was then topped with a smoky sous-vide veal and given a final touch with Villa Manodori extra old balsamic vinegar and horseradish.

Massimo Bottura 1

The desserts came in two parts. The first one was the breathtaking rendition of Caesar Salad in a form of lettuce decorated with flower petals, dried chamomile, jasmine, raspberries and some other 20 natural ingredients. It was a different story with every bite of it!

Massimo Bottura 6

Last but not the least, it’s the turn of Chef Bottura’s iconic “Oops! I Dropped the Lemon Tart” which was mind blowing in terms of presentation, the story behind it, and as well as the taste.

Three hours has passed and like a fleeting dream, we enjoy every second of the moment with Chef Massimo Bottura at Hotel Mulia Senayan.

Not forgetting to share his support for Indonesian food, his encouraging words are meant for us all to work together as a whole nation – from the government, the farmers, the businesses, the journalists, as well as the people to regain their pride over the country’s rich diversity of ingredients and the cuisines. Hoping that one day, someday soon, we can show the world that we can make it!


Featured in FoodieS Apr 2016 issue and Qubicle:
http://qubicle.id/story/a-dinner-to-remember-withchef-massimo-bottura

Photography: Rian Farisa