Tag Archives: Ice Cream Parlor

Mooning Over Cold Moo’s Ice Cream

Kota Jakarta kini merupakan sarang berbagai panganan pencuci mulut – dari cokelat hingga toko es krim. Bicara soal yang satu ini, Jakarta punya warisan es krim sejak jaman colonial, es krim gaya modern, hingga gelato. Sungguh era yang menyenangkan bagi penggemar makanan manis karena bisa menjajal lebih banyak tempat.

Menariknya, Cold Moo punya satu perbedaan unik dengan yang lainnya, meskipun sama-sama mencari rasa yang seimbang dan tekstur pada produknya. Ia tidak berfokus pada aksi teatrikal seperti es krim Turki ataupun yang dibuat di atas batu granit beku. Begitupun ia bukan tipe es krim premium ataupun gelato. Kami menjumpai Nick dan Ali, pasangan di balik Cold Moo yang berbagi cerita suksesnya. Popularitas Cold Moo dimulai sejak tahun 2018 selagi masih menjadi tenant di Pelaspas, satu hub kuliner anak muda di Jakarta Selatan.

Setelah jalan beberapa bulan, pengunjung semakin memadati Cold Moo. Namun karena tempatnya yang terlalu kecil, mereka memutuskan untuk pindah tidak jauh menuju ruko di seberang The Darmawangsa Square. Awal tahun ini, Cold Moo dibuka kembali dan langsung menjadi tempat yang hype lagi. Dengan kapasitas lebih besar, Cold Moo kini memiliki satu lantai khusus untuk kedai kopi dan berjualan cookies. 

Panggil saja barista berpengalaman Mario untuk kebutuhan kopimu, atau teman-teman lainnya kalau ingin mencoba cookies buatan Ali yang dipanggang baru setiap hari. Naik ke lantai dua dan bertemu dengan Nick untuk memesan es krim favoritmu. Kalau baru pertama kali ke sini, maka es krim Cold Moo akan menjadi bintang di hari ini! “Alasan mengapa Cold Moo berbeda adalah karena penggunaan mesin bor untuk es krim ini. Tugasnya adalah mengaduk semua bahan agar tercipta rasa es krim yang segar serta sesuai yang diinginkan”, jelas Nick. Namun kalau begitu, mengapa bukan es krim pada umumnya? Ali kemudian menjawab, “Orang Indonesia adalah penggemar tekstur dan makanan sehari-hari mereka terdiri dari banyak tekstur. Pengalaman tekstural inilah yang menjadikan bersantap es krim lebih seru”.

Tersihir adalah kata yang tepat ketika melihat proses membuatnya yang menarik. Apalagi segenap kru Cold Moo dapat melakukannya dengan sangat baik. Hasilnya adalah satu porsi sweet milk ice cream yang dipadukan dengan topping kesukaan. Contohnya rasa Special K yang memadukan es krim dasar dengan stroberi segar dan corn flakes. Lalu ada juga Banana Krisps yang memadukan pisang dengan Rice Krispies.

Dengan menggunakan mesin bor ini maka setiap suapnya adalah rasa dan tekstur yang selalu seimbang. Penasaran, saya bertanya lebih jauh tentang mesinnya. “Mesin buatan Amerika Serikat harganya bisa 13 kali lipat dari yang ini. Ya, itulah sebabnya kita menggunakan buatan China”, jawab Nick. “Untungnya ayah Nick mengetahui banyak soal mesin sehingga bisa membantu untuk memperbaiki bila rusak. Selain itu, kita memang membeli mesin ekstra sebagai pendukung”, tambah Ali.

Es krim Cold Moo terjual di angka ribuan saat akhir pekan. Ini menjadikan saya penasaran juga dengan kue yang turut menjadi ciri khasnya. “Lima ratus buah terjual saat weekday”, sahut Ali. Langsung saja kita menuju ke lantai tiga, tempat pembuatan kue berlangsung. Di sana saya menemukan sebuah dapur yang didesain dengan baik untuk kebutuhan sehari-hari, produksi, bahkan untuk kelas memasak.

“Kami biasanya memproduksi dalam batch kecil agar memastikan bahwa kualitasnya terjaga”, jelas Ali. Selanjutnya saya juga menanyakan mengenai alat-alat yang digunakan. “Kami menggunakan oven merk Turbofan dengan tiga rak, karena lebih baru dan lebih baik daripada oven dengan merk yang sama namun dengan empat rak. Untuk mixer, saya menggunakan tipe klasik dan profesional namun hanya berukuran kecil dan bukan untuk industry. Ini membantu saya untuk mencapai tekstur dan teknik yang diinginkan”, begitu lanjutnya.

Di satu titik, es krim dan kue milik Cold Moo berpadu menjadi satu rasa premium yang jadi favorit para penggemarnya. Cold Moo adalah satu contoh prima dimana es krim, kopi, dan kue saling mendukung satu sama lain dengan seimbang. Meskipun sukses, Nick dan Ali tetap menjaga kerendahan hati mereka. “Para pelanggan kami adalah pahlawannya. Di akhir hari, kami tidak mungkin mencapai ini semua tanpa mereka. Masih banyak dari mereka yang merupakan pelanggan sejak pertama buka dan ini sangat berarti bagi kami. Tanpa mereka, bisnis kami tidak akan berkembang seperti sekarang”, begitu tutupnya. 


This article was published in Passion Magazine



COLD MOO

Address:
Ruko Dharmawangsa Square, Jl. Darmawangsa VI No.20, RT.5/RW.1, Pulo, Kec. Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12160Plaza Senayan, LG Sogo, Jl. Asia Afrika No.8, Senayan, Jakarta

Opening hours:
Wed-Sun, 9am-6pm

Eskimomo: A Story of Passion and Perseverance

It takes patience, perseverance, and sacrifices to see one’s passionate pursue finally came to fruition. Gupta Sitorus and Primo Rizky, the duo behind all things good coming from Eskimomo ice cream, shared their story of success here.  

What’s the story behind Eskimomo?

Eskimomo was started in 2013 and we are ardent believers of anything that started with passion, not ambition, will always end well. Both of us love desserts so much and we wanted to start something that can evoke a lot of creativity. What made sense with our circumstances back then was to start a humble ice cream business. For us, ice cream is such a colorful playground and sky’s the only limit.

As we grow, we are still committed to this industry and have done a lot of developments in terms of our taste portfolio, cooking techniques, while also learning from the more experienced as well.

Can you describe what kind of ice cream that Eskimomo offers?

Our kind of ice cream is what the industry would categorize as ultra-premium ice cream. In contrast with the massively produced industrial type that can yield twice or thrice after churning the mixture for hours, our version will only yield additional 30%. That’s why compared to them, our ice cream has thicker texture, a bit chewy, and rather similar with gelato.

As to why we chose this approach, our initial determinations back then concluded that Indonesian market did not bother (yet) with the differences between gelato and ice cream. In terms of cooking techniques though, there’s not much difference aside from some of the ingredients. However, in terms of investments, gelato machines are more on the high-end side. Eskimomo had humble beginnings and once again, it all started with passion and not mere ambition. That’s our way to avoid unnecessary risks as well.

Tell us why you guys prefer the B2B approach?

That has always been our aim since the beginning, to tell you the truth. We both have other businesses in publishing and as consultants as well. Therefore, it wouldn’t make any sense to present ourselves in retail business as a full-time job. Jakarta is challenging for ice cream business and hats off for those who build their retail presence bravely here, but it’s just not our thing in the end. Perhaps later when an opportunity arises, we’d like to consider that again.

Why the B2B? Partly because we can manage our time better with this approach. It’s more reasonable for us and yet, it’s no less profitable than retail. We get to keep our creativity all the time as well, since our B2B clients may ask for customized flavors. For instance, we have our Pinacolada ice cream for Mexican theme, we have Putu flavor for Indonesian, we have others for Japanese, and many more.

What are your signature flavors and the most unique you ever came up with?

Our Apple Pie flavor is still the best-seller to date. Other signature flavors we have are the Choco Orange, Choco Mint, and Salted Caramel Popcorn. We are adopting the Philadelphian-style ice cream and that enables us to explore with more flavors rather than the Parisian.

Lately, we are exploring a lot of Indonesian flavors. We did Kunyit Asam sorbet, just because we were intrigued with the tamarind we found in Cirebon. We created the Nasi Lemak flavor when we had this gig once in Kuala Lumpur – made from tempe kecap, caramelized anchovies, sweet chili jam, rice pudding, and emping. Recently in Singapore, we did Martabak flavor and Sayur Asem sorbet!

Where can we find your ice creams in Jakarta and how many do you produce?

We supply our ice cream to Beau, Lewis & Carroll, Taco Local, Baoji, Honu, Ramurasa, Coffee AYA, and several others. Currently we have a single client that orders around 6,000 cups per month.

You guys have come a long way, haven’t you?

We now have several ice cream machines each with an output of 5 liters per hour or so. We have three kitchen assistants and a courier to drop our ice cream fresh every day for clients.

Looking back, we only have this tabletop, home appliance quality, ice cream machine that can only produce a liter per hour or equal to 10 cups. One time, the pedal was broken and we, in turn, had to churn it manually by hand! We need to finish everything that night just because we’re heading for an event in Bandung the next day.

We did this at home after 9 to 7 work every day back then and it’s for a business that was not more profitable than our salaries. But well, that’s passion for you, and looking back, we have come quite a long way!

Any plans after this?

We are so blessed with internet nowadays. Back then, you need to go somewhere far just to study about ice cream making. However, we still would like to get a degree for it and we’re enrolling for food science degree at Penn State University starting at the end of this year. We need to learn more about the R&D, how to deal business in industrial scale, and that’s important since Eskimomo is heading more seriously that way.



The article was published in Passion Magazine

EAT: Miyamoto Musashi Ice Cream Shop (JAX, Dec 2015)

In the tranquil small town called Iwakuni lies a famous ice cream shop selling 140 flavors of ice cream.

My recent visit to the Chugoku region of the westernmost part of Honshu in Japan was more than just a journey of flavor. Who would have guessed that even an ice cream shop in a rural town adheres also the same principle?

icemed1

It took just an hour drive out of Hiroshima and heading west to the Yamaguchi Prefecture. You won’t miss the famous small town called Iwakuni, famous for its 400 years old Kintai Bridge. It is a bridge so historical that it withstands the test of time and natural disasters. This beautiful arch bridge is also surrounded by beautiful countryside scene and crystal clear waters underneath.

icemed3

So what is so special about Iwakuni aside from its arch bridge and the castle on the top of the hill? Well, you know what they say when it comes to food, it’s actually best to follow the example of what locals actually do. The cold weather last autumn apparently did not hinder people to enjoy ice cream while in Iwakuni.

When it comes to reaching this ice cream shop, there’s actually a price to pay to cross the bridge but it was clearly worth the experience. Once you reached the other side, take a walk for a bit and you will encounter the famous Miyamoto Musashi, known as Japan’s fearsome fencer in the past but here, it is known for as a shop that sells, as of today, 140 flavors of ice cream.

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Unwittingly, there’s also a competing ice cream shop nearby that goes with the name Sasaki Kojiro – named after Miyamoto Musashi’s toughest adversary and that the story of their duel was written down in history. Quite unfortunate for me that the former closed that day and Musashi seized that moment to invite us with his treats. It was said that when both shops open, they will throw banter at each other in an entertaining way to snatch each other’s customers. Well, that would be quite a spectacle actually.

Musashi 1

Speaking of the flavors, it was too overwhelming to be mentioned here, especially when added with the combinations. Just to mention some, you will find flavors such as bilberry, caramel macchiato, banana coffee, 5 types of chocolate, milk tea, cheesecake, and many many more.

My choice that day was not the usual vanilla flavor that I personally like to try from every ice cream shop that I encounter, but it was the Hokkaido vanilla. Known for its livestock quality, Hokkaido has the country’s best dairy products. For only JPY 200, I was enjoying my share of ice cream thoroughly and all wrapped nicely with a waffle cone.

While at there, be sure to enjoy the town and head up to the castle. It’s best to finish the ice cream though before returning, as they don’t allow food and drinks over the Kintai Bridge. Thanks to autumn, I can enjoy my ice cream thoroughly without worrying that it might melt too soon.

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MUSASHI
Not halal-certified
Some dishes are suitable for vegetarians

Address:
2-1-23 Yokoyama, Iwakuni – Yamaguchi Prefecture, Japan

Opening hours: Daily, 9am – 6pm

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Original link: http://jax.co.id/miyamoto-musashi-ice-cream-shop/

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Dish That I Crave: Swensen’s Ice Cream! – Singapore

Like martabak manis and telur, Indonesian KFC used to have this intimate relationship with Swensen’s. Many of their outlets back then in 90s had a Swensen’s ice cream dipping cabinet.

Early KFC fans would never miss the chance for that one tasty scoop of its mighty ice cream. It might be quite expensive for a school kid like me back then, but once-in-a-while treat of Swensen’s is a must.

At one juncture that I cannot remember, sadly, Swensen’s simply disappeared and its ice cream culture was replaced by traveling vendors or ice cream cups from nearby convenient shops.

Swensen's 2

After so many years now, finally I took my chance to pay homage for that sweet childhood before my flight back home from Changi, Singapore. Well, Swensen’s is ubiquitous in Singapore, but that alone never gave me the opportunity to stop by and enjoy what they have to offer.

Earlier, we wanted to just share our ice cream but since the staff told us that we can get buy-one-get-one deal for a price of one serving, we decided to go for the rampage!

Swensen's 1

Two servings of combination flavors came and it was purely nostalgic. Swensen’s ice cream has the no fuss, classic taste – unlike nowadays’ ice cream with its sophisticated flavors and thicker consistency. This is the very taste that should be familiar with Indonesians but again sadly, they might not be coming back here.

Even so, now I know where to go for my sweet tooth treats once in a while during my travels abroad. Swensen’s does not only serve ice cream but also international cuisines as well. Price is quite affordable even for Singapore and there will be more for me to try for my upcoming visits someday soon, hopefully.

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SWENSEN’S – SINGAPORE
Halal-certified
Some dishes are suitable for vegetarians

Addresses & opening hours: http://www.swensens.com.sg/singapore

Iconic: Ragusa Es Italia (The Foodie Magazine, Feb 2015)

It may seem subtle but influential old ice cream shops do contribute our modern dessert lifestyle for decades. Among the most famous, The Foodie Magazine would like to introduce you again with Jakarta’s one and only – Ragusa Es Italia.

The subjects about the origin of food and how it travels around the world have long become interesting discourses for many. If you could relate the researches with what you see in actual, you will find that our eating culture came from various influences.

In particular, the Western influences are preserved well by the inheritor of colonial businesses as seen in big cities around Indonesia. Many preserve it conservatively but everything remains authentic.

Ragusa (3)

Ragusa is among the old guards of ice cream business, peered directly only by Toko Oen in Semarang and Malang or Zangrandi in Surabaya. To top the somewhat indirect competition, Ragusa earned the title as the oldest living ice cream parlor just several years ago by MURI – Indonesia’s own record awarder foundation.

The ice cream shop itself was founded quite unintentionally in the beginning. During the Batavia time, Luigi and Vincenzo – the siblings who hailed from Ragusa in Italy, originally started tailor apprenticeship in the city. However, upon their discovery of the abundance of milk from a producer in Bandung, they decided to abandon the career as tailors and instead, opened an ice cream shop.

Named after the town they came from, Ragusa gained prominence among the foreigners when they first opened it in Pasar Gambir, the site of famous night fair situated on the exact location before Monumen Nasional (Monas) was built.

After years of never ending heyday, then came the Japanese imperialists who took over Indonesia from the Dutch. In the final years of World War II, many of the foreigners already fled the country and affected Ragusa’s business. They were even forced to close temporarily, but just two years after the end of World War II, they reopened the shop again on Jalan Veteran not far from the old place that survives until this day.

Ragusa (1)

Knowing that currently the business is no longer owned by the original Italian family, we met the current proprietress, Ibu Sias Mawarni, to tell us a bit about how it was inherited.

She has a jolly persona and a lot of stories to share. She’s showing her thirst for knowledge, especially with her currently taking degrees in management and advanced Mandarin, that appears insatiable. Before the real story of Ragusa kicks in, she reminded me to always find time to help the needy and that way, your life will be blessed with wealth and happiness. It’s a reminder that we always need to hear from time to time.

The fateful year was in 1972. The original owners had to return back to Italy for a couple of months to settle some family affairs there. Worried with what will happen to the ice cream shop, Ibu Sias Mawarni and his husband as their loyal assistants ensured them that everything will be alright.

After further consideration, the Italians decided to inherit the business instead to them. The affairs apparently required them to return for good. According to Ibu Sias herself when she visited Italy back in 1979, they’re now happily settling back and running a successful hospitality business.

Ragusa (2)

“My visit that year to Italy inspired our iconic Spaghetti Ice Cream. It’s been a huge success ever since”, she said.

By utilizing a special machine, the ice cream is pumped through small holes that will create spaghetti shape. Once served, it is then topped with sukade or the dried fruits, chocolate sauce, and crushed nuts. Aside from the spaghetti ice cream, Ragusa is also known for its one and only foil-wrapped tutti fruity ice cream and the velvety coupe de maison with an exciting nougat flavor.

The character of Ragusa’s ice cream is much different than the creamy, modern type. It has bit of more watery consistency but has a mild texture. With a good milky taste and natural flavors, its ice cream has been standardized for decades to produce maximum pleasure.

Business was booming until 1998, the time when Ibu Sias lost many of her 22 outlets around Jakarta due to the riot. She’s now running several outlets left, but even so, business has always been good and steady. The wound is still there but she seemed in high spirit and grateful nevertheless.

As the most iconic part of Jalan Veteran, Ragusa has been attracting people for years. To fulfill the satiate of its loyal customers, Ragusa cooperates with street food pushcarts stationed in front of it. They serve asinan, sate ayam, otak-otak, and gado-gado to accompany the desserts. That way, people would come for lunch and enjoy scoops of good ice cream at the same time.

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RAGUSA ES ITALIA
Halal-friendly
Some dishes are suitable for vegetarians

Address:
Jalan Veteran I no. 10, Jakarta – Indonesia

T: +62.21.3849.123

Opening hours: Daily, 10am – 10.30pm

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Featured in THE FOODIE MAGAZINE Feb 2015 edition

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