Something Old and something New

Standard

My favorite Starbucks at Skyline building, Thamrin street, Jakarta changed their interior.
It feels homy, with smart design that increase seating capacity with electric socket on each seat. I really like it, the rustic industrial chic sense of it.

Congrats Starbucks Indonesia, you’ve got stellar NEW design!!

20130421-132651.jpg

20130421-132714.jpg

20130421-132734.jpg

20130421-132802.jpg

20130421-132901.jpg

20130421-132950.jpg

20130421-133010.jpg

The last time I went to Secret Recipe restaurant was almost a year, before three days ago. I was hoping to enjoy their luscious cheese cakes varieties.
I was felt underwhelmed.
I don’t if its because my taste level had elevate, or there were actualy some degree of lack in quality. I don’t like it!
It upset me so much, because this used to be my “Go To” restaurant for cheese cakes. I ordered the whole cakes for numerous occasions for relatives and clients. I used to love and trust their cheese cake quality.
Unfortunately, not so much anymore.
The cake consistency weren’t complimenting the flavor. I don’t taste the high quality cream cheese or any cheesy flavor at all. Only heavy dairy product in various toppings.

Sorry Secret Recipe, I think you should upgrade your OLD cheesecake recipes to keep up the competition!!!

20130421-133243.jpg

20130421-133305.jpg

Advertisements

Uda Denai (Jalan Tambak, Manggarai, Central Jakarta)

Image
This is, "a hole in the wall"- type restaurant. A step away from the main road Jalan Tambak.

This is, “a hole in the wall”- type restaurant. A step away from the main road Jalan Tambak.

No parking spaces at all, only fit for bicycle or motorcycle

No parking spaces at all, only fit for bicycle or motorcycle

The traffic noise, dust and smoke create "in a rush" and rustic ambiance

The flow of traffic create dynamic background for the plate display

Uni (Elder sister) Denai, preparing my rendang to go. The beef rendang is incredibly delicious, wholesome spiciness and rich taste of the rendang's sauce

Uni (Elder sister) Denai, preparing my rendang to go. The beef rendang is incredibly delicious, wholesome spiciness and rich taste of the rendang’s sauce

My lunch for that day; grilled chicken and fried lung with rice plus sambal ijo and sambal merah

My lunch for that day; grilled chicken and fried lung with rice plus sambal ijo and sambal merah

The grilled chicken taste perfectly balanced, not too salty like most cheap padangnese food. The fried lung cooked exactly the way I like it; crunchy with a little bit of chewiness, also seasoned with restraint.

The grilled chicken taste perfectly balanced, not too salty like most cheap padangnese food. The fried lung cooked exactly the way I like it; crunchy with a little bit of chewiness, also seasoned with restraint.

 

This is, intact the cheap food with expensive flavor.

Uni and Uda Denai have special hands that magically turn humble or cheap cut of meat into delicious cuisine. The balanced seasoning and restrain with enough punch to give you kick in the right spot are the strength of this restaurant.

If you come with a car, you can park in the Kelurahan office nearby. Just park and ask permission to the security guard there while slipping a five thousand rupiahs into his hand. And then you walk back to the joint about 200 meters.

After eating there, don’t forget bring some rendang to go. Put them in the fridge overnight. The next day, smash the meat into smaller pieces or strands. Then reheat the meat and sauces on non stick pan, add sambal merah or smashed chili. Cook them untill the color turn darker, or as you like. The perfect condiment for white rice or rice porridge or steamed bun or regular sandwich bread.

Pagi Sore (Kampung Madras, Medan, North Sumatera)

Image
Tunjang, my favorite dish in different spiciness

Tunjang, my favorite dish in different spiciness

The popular dish in menu, fried chicken: lean-clean-bone crunchy

The popular dish in menu, fried chicken: lean-clean-bone crunchy. They use free range young chicken, skinned, marinated and deep fried.

Sambal merah (red sambal), spicy goodness. Hot, salty and a touch sweet; perfect match to the fried chicken.

Sambal merah (red sambal), spicy goodness. Hot, salty and a touch sweet; perfect match to the fried chicken. My husband and I, usually need almost 10 mini plates of those.

Take a look a little closer to that fried chicken

Take a look a little closer to that fried chicken

This restaurant owned by the same family that run Pagi Sore restaurant at Padang, West Sumatera.

One of their speciality is making that gorgeous lean fried chicken. It looked like barely had any flesh, but the when you bite into it, savory and crunchy and yet still juicy. One piece of chicken is never enough. I had three and hubby got eight of those.

Drop by to Kampung Madras or Kampung Keling, when you at Medan and find Pagi-Sore to have a spicy feast.

Pagi Sore Masakan Padang (Rawa Mangun Muka, East Jakarta)

Image
Padangnese food that costumed to general taste, friendly spiciness for newbie

Padangnese food that costumed to general taste, friendly spiciness for newbie

One of my favorite "Tunjang" (Beef tendon stewed in light coconut milk and spice)

One of my favorite “Tunjang” (Beef tendon stewed in light coconut milk and spice)

My husband's all time favorite "Ayam Goreng Padang" (Skinless and spiced free ranged chicken)

My husband’s all time favorite “Ayam Goreng Padang” (Skinless and spiced free ranged chicken)

My Mom's favorite "Balado Cumi" (Stir fry a whole squid in chili sauce)

My Mom’s favorite “Balado Cumi” (Stir fry a whole squid in chili sauce)

Ethnic dessert "Sarikaya" (frozen coconut milk custard with green coloring)

Ethnic dessert “Sarikaya” (frozen coconut milk custard with green coloring)

Even though this is a restaurant, with good furniture and air conditioner, the proper way to eat still using our hand directly. Don’t hesitate to put a huge pinch of rice and condiment into your wide opened mouth. It’s just how we do it, nothing about politeness. Although one must comply etiquette when you eat at Padangnese restaurant is You Touch, You Eat. This policy are needed because the meal comes in many small plates, like tapas. While everyone have their own individual plate with plain white rice as much as we want. Then every body took the condiments and or protein they want from the small plates. The plate are the small and shared ortion,

The spice and herb that they used are very mild. So this will be much more suitable for you as a newbie in the spicy food world, or Indonesian/ Malay food.