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A Mini Guide to Bandung’s Culinary Perks (Jakpost Travel – January 29, 2013)

A Mini Guide to Bandung’s Culinary Perks



Bandung is known by many as a city of culinary adventure, with hawkers to fancy restaurants on offer to the gastronomic tourist. The Jakarta Post Travel presents a mini guide of four categories each with two options. Coupled with our previous article on eight classic Bandung dishes, our selection will surely help make your trip there delicious.


Best for fine restaurants:


Jubilare - Lobby

Jubilare - Rack of Lamb

The newly-established Jubilare quickly settled itself among the scant fine-dining options in the city. Here, you can enjoy an array of mouthwatering European cuisines presented by Chef Bambang, who previous cooked up a storm at the Amanjiwo resort.

The Jubilare Set Menu, pumpkin ginger soup, gigantic ravioli with salmon filling, rack of lamb and a beautiful chocolate soufflé, is a fine example of Bambang’s skills.

The restaurant, which emphasizes the use of home grown vegetables in its dishes, is indeed a new force to be reckoned with in Bandung!

Location: Jl. Karangsari no. 14
Ph: +62.22.955.555.86
Opening Hours: Tue – Sun (11 am – 11 pm), closed on Monday
Jubilee Set Menu (IDR 300,000): Pumpkin Ginger Soup, Rack of Lamb, Ravioli di Salmone, Chocolate Soufflé
Happy Set Menu (IDR 110,000): Smoked Chicken Salad, Char Grilled Snapper Fillet, Sliced Fruit


Maxi's - Filetto a la Maxi's

This restaurant is housed in a beautiful colonial building that hails from the Dutch colonial era. Its beauty is further enhanced by a sizable garden fit for royal parties as well as its neighborhood, which is an area in Northern Bandung filled with old colonial retreats.

Maxi’s best dish is Filletto a la Maxi’s: A double decked beef tenderloin with spinach gratin, accompanied by broccoli, glazed carrots, buttered potato with parsley and red wine sauce. Other notable dishes not to be missed are the mushroom on beef —Emmenthaler style, poached salmon jubilee, the pronto beef parmigiana or the classic steaks that are some of the city’s best.

Location: Jl. Gunung Agung no. 8
Ph: +62.22.2032.666
Opening Hours: Mon – Sun (7 am – 11 pm)
Website: http://maxisresto.com
Filletto a la Maxi’s = IDR 68,000 (local beef)
Filletto di Pesce a la Romana (dory fillet coated with broiled egg, cheese, and butter sauce, with pickled vegetables and potato with parsley) = IDR 62,000


Best for Sundanese cuisine


Ma Uneh - Babat Goreng & Haremis

The recipes of the late Ma’ Uneh’s amazing Sundanese cuisine have been preserved for decades by her family and flourished the family business.

Ma’Uneh began modestly in the ’60s with a rather simple menu. Over time, more dishes have been developed and nowadays dishes such as karedok (mixture of vegetables with peanut sauce), fried beef lungs, steamed salted eggs, jengkol (a type of bean with meaty taste and pungent smell) stew as well as more than 30 other dishes are available.

Several dishes use unique ingredients, such as ikan impun — a certain type of freshwater fish only found locally— and haremis (clams) a rarity in Sundanese cuisine.

Jl. Terasana no. 132
Jl. DR. Setia Budhi no. 159
Jl. LL. RE. Martadinata (Jl. Riau) no. 157
Haremis (clams) = IDR 15,000
Babat (fried beef tripe) = IDR 13,000
Paru Goreng (fried beef lungs) = IDR 13,000
Gepuk (fried beef with a rich taste of coconut and spices) = IDR 13,000
Karedok (mixture of raw vegetables with peanut sauce) = IDR 12,000


Kampung Daun - Sop Iga Bakar

Undoubtedly one of the best restaurants in Bandung, Kampung Daun was established with the mission to astonish its visitors and it has succeeded.

Designed ambitiously to resemble a traditional village encircled by trees, flowers and foliage in-between towering cliffs, Kampung Daun maintains its fresh look and remains salubrious all year round. The staff enchants diners with their swift yet polite service even though work for them can be challenging, especially with the uphill jaunts to deliver delicacies to the huts that serve as dining rooms.

The restaurant’s food, which comprises mostly of dishes of Sundanese origin, combines with a wonderful dining ambience. We recommend the signature oxtail soup, grilled beef ribs with soup and the grilled rice with eels and minced meat. Traditional Sundanese dishes such as banana leaf wrapped rice with fried chicken, tofu, sautéed vegetables, karedok and any gourami fish dishes are worth a try.

Location: Jl. Sersan Bajuri KM 4.7
Ph: +62.22.2787.915
Website: http://kampungdaun.net/
Tahu Isi Pedas (fried spicy tofu filled with vegetables) = IDR 10,500
Gurame Goreng (fried gourami fish) = IDR 85,000
Sop Iga Bakar (grilled beef ribs with soup) = IDR 62,500
Tumis Genjer (sautéed water cress) = IDR 17,500


Best for local specialties


Mie Kocok Dadeng - Mie Kocok

Mang Dadeng is famous for its mie kocok, a native delicacy from West Java. Although this dish can be commonly found in hawkers all over the city, this house recipe is so popular that the name “mie kocok” is synonymous with this establishment.

Usually, it is a soup-based noodle dish with beef meatballs companions, but the house mie kocok instead uses beef tendons, bone marrow and bean sprouts. In addition, Mang Dadeng also serves sop kaki, which also uses beef tendons suitably combined with rice.

Location: Jl. Banteng no. 67
Opening Hours: Mon – Sun (9 am – 9 pm)
Mie kocok (noodles with soup and tendons) = IDR 18,000
Half portion of mie kocok spesial (noodles with soup, tendons, and bone marrow) = IDR 15,000


Es Durian Sakinah - Es Buah dan Duren

Savor durian, the king of fruits — like a king — the old Kantin Sakinah way as its es durian is quite a legendary choice for dessert. For years, this humble hawker has treated people with durian cravings by serving the fruit alongside plenty of quirky combinations such as palm sugar, coconut milk, condensed milk or chocolate sprinkles.

It can also be combined with freshly sliced fruit such as watermelon, mango or avocado, not to mention, a plethora of condiments on offer.

Now that is what I call an enticing dessert!

Location: Jl. Tubagus Ismail I no. 6
Es Durian with grated cheese, condensed milk, and chocolate sprinkles = IDR 18,000
Es Campur (mixed sliced fruits with condensed milk and durian) = IDR 10,000 


Best to hang out

KOPI SELASAR (at Selasar Sunaryo Art Space)

Selasar Sunaryo - Kopi Selasar

Looking for a serene place fit for contemplation, enlightening discussions, good coffee and great artworks? Kopi Selasar at Selasar Sunaryo Art Space has it all!

Kopi Selasar is part of a particularly beautiful art space owned by artist Mr Sunaryo, located in a valley with Bandung’s majestic green hills as the backdrop. The place itself is a feast for the eyes.

The baristas delight in making experimental coffee concoctions involve unusual ingredients. Try the adventurous cheese cake cappuccino or other coffee drinks mixed with a variety of ingredients such as  spices, nuts, yogurt, mascarpone cheese, crème de cacao, crème de menthe, Bailey’s and many more.

Be creative with your choice, after all it is an art space.

Location: Jl. Bukit Pakar Timur no. 100
Ph: +
Website: http://selasarsunaryo.com
Opening Hours: Mon – Thurs (10 am – 5 pm), Fri – Sun (10 am – 10 pm)
Cheese Cake Cappuccino (espresso, cream cheese, yogurt, cookies, coffee ice cream with whipped cream) = IDR 32,000
Ginger Lemongrass Tea (ginger and lemongrass tea served with lime) = IDR 15,000
Potato Chicken Balls infused with cheese and spiced French fries = IDR 25,000


Roemah Kopi - Moon Light & Moon River

Being an early pioneer of indie coffee shops, Roemah Kopi has been enjoying its legendary stature for around a decade.

During your first visit you might find that the place feels more like the owner’s residence rather than a café. On further inspection its serious backyard expansion might increase its capacity but also continues the homely ambience.

Let the gentle winds from Bandung’s rolling hills soothe you while you lay back and sip your drink with your loved ones.

Roemah Kopi is also famous for its coffee blended drinks, such as; Voice of Nature (coffee, avocado, vanilla ice cream), King of Coffee (coffee, rum, melted chocolate) and Sound of Garden (ice blended coffee of chocolate, mocha, or vanilla flavor)

Location: Jl. Terusan Ranca Kendal no. 9
Ph: +
Moon River (Coffee caramel, vanilla ice cream, with whipped cream) = IDR 24,000
Moonlight (Coffee, fresh milk, chocolate ice cream, mocha) = IDR 22,000


Featured in Jakpost Travel (January 29, 2012)

Pictures courtesy of Rian Farisa (The Gastronomy Aficionado)

8 Classic dishes not to be missed in Bandung (Jakpost Travel – November 30, 2012)

8 Classic dishes not to be missed in Bandung



Bandung has been well known as one of the culinary capitals of Indonesia. With the huge development of the city’s tourism over the past few years, new restaurants and cafés have sprouted up like a wildfire. However, the classics remain brave, resilient and still flourishing.

The Indonesian culinary scene has never been this crazy before. Influences from abroad arrived without a moment of hesitation and Indonesia suddenly became the melting pot of many foreign cuisines. Many local ventures have taken on a modern look but many more cling to their authenticity.

Many of the dishes popular in Bandung have been around for years, decades and some even originated from the Dutch colonial era in the early 1900s.

So here is a hand picked selection of the classics that have stood out the test of time.

1. Classic Chinese cuisine at Toko You – Jl. Sultan Hasanuddin No. 12

Yamien Manis & Pangsit Goreng
Yamien Manis & Pangsit Goreng

From its modest beginnings of only serving noodle dishes and the delicious bakso goreng (huge shrimp meatball), now Toko You serves a vast range of Chinese food, local fare and even Indian cuisine under the roof of Javanese style interior. With the addition of colonial heritage furniture and paintings, Toko You now presents itself as a stylish establishment and yet maintains the originality of those delectable, hearty dishes at affordable prices.

2. Ice cream at Braga Permai (Maison Bogerijen) – Jl. Braga No. 58

Wiener Melange
Wiener Melange

Braga Permai, previously Maison Bogerijen, has served colonial style dishes and homemade ice cream for many years. During its heyday, it was frequented by wealthy people during the colonial era. Great ice cream dishes like the classic Wiener Melange filled with coffee and topped with vanilla ice cream or the eclectic Sengasengana, which is full of fresh strawberries, are among the best choices here.

3. Kupat Tahu Gempol – Jl. Gempol (right nearby the T-intersection, in front of the Gempol traditional market)

Grandma Yayah prepares Kupat Tahu
Grandma Yayah prepares Kupat Tahu

Grandma Yayah has been selling one of Bandung’s tastiest kupat tahu (rice cake, bean curd and bean sprouts mixed with a peanut and coconut milk sauce) since the 1960s. She is very friendly and modest. Make no mistake – her hawker is one of the most sought after for breakfast. It’s purely because her take on kupat tahu is silky and rich!

4. Cendol Gentong Pak Asep – Jl. Alkateri (sidestreet, on the left before intersection)

Cendol Gentong
Cendol Gentong

Pak Asep has been selling cendol (worm-like jellies made from rice or sago served cold with palm sugar and coconut milk) for many years. He was the first to use only pure sago without the green coloring from the dracaena plant; this makes the cendol naturally white and translucent. To make it more luscious, he adds extra coconut milk and uses only the best palm sugar and jackfruit. He keeps his cendol in a big clay pot believed to retain the coolness of the beverage – which is definitely best drunk during hot days. Very refreshing!

5. Lomie & Bakmie Imam Bonjol – Jl. Imam Bonjol No. 9

Lomie and Iced Tea
Lomie and Iced Tea

With lomie (noodles with Chinese spinach, bean sprouts, shrimps, meatballs and sticky soup) as its signature dish, this once small side street hawker has now transformed into a formidable business and turned this once silent, leafy street into a buzzing one. Aside from lomie, this stall also serves other classic noodle dishes.

6. Martabak San Francisco – Jl. Burangrang No. 42, Jl. Karapitan No. 76, Jl. Waas No. 13

Martabak Manis under process
Martabak Manis under process

With a history spanning over many decades, this Chinese immigrant-influenced martabak (flipped thick pancake) from the island of Bangka has now become ubiquitous all over Indonesia. One of the pioneers for that achievement is Martabak San Francisco.

What once started with only nuts or sesame seed as its filling, now martabak as we know it uses milk, chocolate, cheese, banana, strawberry, blueberry, jackfruit, raisins, and many more as the selections for the filling. It is sinfully delicious and the best part is that you can have it your way!
7. Laksa at PT Rasa Bakery & Ice Cream– Jl. Tamblong No. 15


There’s always a place in a town frequented by the grandparents. Yes, PT Rasa delivers all that nostalgic feeling through an array of alluring Indonesian classics such as laksa (rice cake and vermicelli in light curry broth), fried rice, nasi rames (rice and assorted sides), and many more. Additionally, Rasa also serves timeless snacks such as bitterballen with mustard, saucijs brood (puff pastry filled with meat) and mini lasagna. The best is definitely its homemade ice cream creations and Dixie-style ice cream cones!

8. Schaschlik and German sausages at Tizi – Jl. Kidang Pananjung No. 3, Dago

Tizi - Schaschlik

With its uniquely beautiful look and small garden in the middle of the restaurant, Tizi has always been a classic choice for a romantic dinner in Bandung. Tizi’s specialty is its famed schaschlik (German-style skewered meat and vegetables) and German sausages. Its wood-burned pizza and sandwiches are also worth a try. Don’t forget to take some of its distinctive European-style pastries back home.


Featured in Jakpost Travel (November 30, 2012)

Pictures courtesy of Rian Farisa (The Gastronomy Aficionado)

Discovering the Third Wave Coffee Movement in Indonesia (Jakpost Travel – November 18, 2012)

Discovering the Third Wave Coffee Movement in Indonesia



Commonly considered as a way to kick start your day, drinking coffee was simply the choice of people who had to drag themselves to work early in the morning. Then, it developed into a lifestyle with the growth of many cafés and chain stores specializing in coffee, gathering many devoted fans along the way. These fans then educated themselves in all the stages of producing coffee, thus elevating it into a culinary art. This is known as the third wave coffee movement; one that took coffee into the same level of complexity enjoyed by wine.

The movement arose about a decade ago and is still budding in the United States, Australia, Scandinavia, and several countries in Asia. It emphasizes how to serve coffee at its best and improving the quality of the whole process from planting and roasting, until brewing – using both modern and manual brewing methods (Siphon, Hario, Chemex, etc). This way, coffee beans are no longer categorized by regions but by the ‘traceability’ concept that scans through the story behind – the plantations, when the beans were harvested, when the beans were roasted, and other pre-serving processes. All this is meant to ensure the quality and sustainability of the beans, which in turns changes the focus of coffee production on to breeding single origins as opposed to blends.

In Indonesia, it is often said that the pioneers of this movement was Jakarta’s Anomali Coffee a few years back and followed by several other roasters with the mission to promote Indonesian coffee. Now, new players emerge as they introduce the third wave culture by serving beans from established third wave roasters abroad. From here, they experiment constantly to get the best of the beans and to educate customers about their newly-found appreciation even if they are not yet implementing the initial processes such as planting or roasting fully.

Players like these are currently still few in number, but one of the examples is Noah’s Barn in Bandung which was co-founded by two coffee aficionados, Hank and Guido. Aside from being the first to open an educational coffee shop in Bandung, Hank nursed the dream he had since 2007 back in Singapore to open a similar concept café there – and if he had done so then he would have been the pioneer in that city. Instead, fate took him to meet Guido, an Indonesian barista in Australia during his college years, and together they built their coffee dreams in Bandung.

Currently, Hank and Guido use Anomali’s Black Pearl for their daily coffee and offer micro batches from famous roasters in the US, Japan and Australia, such as Intelligentsia, Streamer, Proud Mary and 7 Seeds. A few weeks ago, I had the opportunity to sip the complex goodness of a highly sought after Panamanian Don Pachi’s Geisha coffee.

Meanwhile in Jakarta, a café named 1/15 Coffee on Jln. Gandaria owned by Lia has a similar story. She once desired to build a serious café although she wasn’t even fond of coffee at first but her journey of discovery to The US and Australia opened her eyes about a prospect never seen before in Jakarta. Now, 1/15 Coffee has quickly become a magnet for coffee devotees and experts. Led by Doddy, a star barista from Yogyakarta, 1/15 Coffee serves an array of coffee beans from third-wave roasters all around the globe and, just recently, Lia brought home delicious African beans roasted by Tim Wendelboe of Norway.

So far this movement has inspired other cafés such as Pandava Coffee at Epicentrum Mall, Jakarta, which a few months ago started to serve beans mostly from roasters such as Oriole and Toby’s Estate.

An interesting move has even been made by Sea Circus, a famous café at Seminyak, Bali. It initiated the continuous cooperation with master roasters from Five Senses, Australia, to help them produce their own single-origin Arabica coffee planted on the highlands of Kintamani.From here, it’s an open road ahead of them. The trend seems to be far from over and it may never stop.


Featured in Jakpost Travel (November 18, 2012)

Pictures courtesy of Rian Farisa (The Gastronomy Aficionado)