Shake Shack : NYC's Must-Eat Burger

I have a newfound love for this patty-in-between-bread dish and I'm glad I had my eureka moment in the capital nation of burger, United States. What started as a quick way of tricking lunch so I can fit in my tight schedule of wondering around the depths of San Francisco, eventually turned into a fascination. The variety of buns, patty, sauce, filling, fries. The flavor. The character of each burger. I mean, man, what we have in Jakarta is nothing compared to those in the States.

I ended up trying 7 different burger joint on my last trip. Shake Shack here is worthy of mentioning first simply because of its superstardom. Almost everyone I know who've been to US recommends it.

Having visited their location in Madison Square Park and tried their signature Smoke Shack burger, I must say it lived up to its reputation. I finally understand what separate the good and the mediocre. That is, they are serious about all things that make up the burger. Now, let's break it down to its part:

1. The Bun
Shack Burger is sandwiched with two buttered grilled potato bun. Word on the street it's an East Coast favorite bun sourced from Martin's Potato Rolls. I personally prefer a much crunchier bun, this one is on the very soft end of the scale.

2. The Bacon
Niman Ranch all natural applewood smoked bacon. Crisp. Flavorful. Enough said.

3. The Cheese
In the spirit of burger as comfort food, Shack Burger is topped with a typical American Cheese. It does well to add saltiness, creamy texture and of course the melt-effect.

4. The Patty & The Sauce
If you notice, a good burger joint will insist of having the meat cooked medium rare to keep the beef juice in good portion. For me, that's the only way to go, and Shake Shack does exactly that. The result is an intense flavor combo between beef and the sauce. Shack signature sauce is mayonnaise based with their 'secret sauce' that has been refined a few times. The goal was to give a little bit of each flavor to the tongue: sweet, salty, bitter, smoke and spice.

The result is a burger so good that it is greater than the sum of its parts. With so much attention on detail, it's only natural that this $8.80 burger made such a hit in US. It even has branched out to London where they opened their first stall in Covent Garden. Location is part of their success recipe, I must say. It is a very relaxing experience having good food in between tall tries, sunny weather and chilly breeze of spring air. I totally recommend this.

Speaking of Covent Garden, I shall leave you Biters with this post, and off I go for two weeks journey in the land of Shakespeare, Puddings and Shepherd Pie. Wish me luck as I travel to scour for the best food & experiences around.

LONDON BABY!
Tune in to my twitter @Wanderbites. Who knows I might live tweet from Heston Blumenthal's Dinner. ;)

See you in a bit, lads.

Fellexandro Ruby 
Food Photographer & Conversationalist

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SHAKE SHACK
Southeast corner of Madison Square Park
Near Madison Av. and E23rd St
Subway: N/R or 6
T: @shakeshack

The One With Apple, Disappointment and Its Antidote in California

If you're thinking Apple, the multi billion dollar consumer electronics company that's missing Steve Jobs' magical touch, it is not. Apple is one of the many new friends I made on this trip. Obviously that's not her real name. Met her accidentally while I was attending a workshop in Sunnyvale. A fellow Indonesian who's living the life we would all envy from afar.

If it wasn't for her, I would probably end up cashing out unnecessary taxi money or went home with a pair of sore feet. Sunnyvale is not exactly a city equipped with public transport and truthfully, Google Maps can be very misleading. True story. I walked 30 minutes from the Caltrain station to my Airbnb's apartment at 10 PM and I did not meet one single person along the way, let alone a bus.

I don't believe in coincidence, I know that the universe connect us for a reason, and that is ... to let her show the beautiful food around the city.

The Famous Burger Joint

In-N-Out Burger was the obvious choice. Everyone who's ever been to this part of West Coast always raved about it. I went with utter curiosity only to be disappointed afterwards. Not only that the patty lacks beefy flavor, it also not particularly exciting in taste and texture too. Some kind of bland if I might go to the extreme. And let's not mention the juice. There's none. The special sauce? It's just thousand island. The equation was just not right.

Burger = patty + bun + everything else (sauce, other toppings, vegs)

In my simplest formula this is what makes a burger. When the patty is ruined, even a good well toasted soft bun couldn't help much. In-N-Out did well on the latter but not on the former.

And why am I being this critical to a piece of burger? After spending two weeks in the northern hemisphere, you'll see that burger is as close to a signature food as nasi goreng is to us Indonesian. One is free to make their own rendition of nasi goreng, but screwing up is simply unacceptable.

Then again, for that kind of price tag (less than $5), you shouldn't expect much and let's not be too hard on In-N-Out. Because as the name suggested, you go there for a quick fix, you get in, you dig in, and the off you go with your life. It is not meant to be life changing. Frankly speaking, it is at the bottom rank compared to the other 7 burgers I tasted on the trip. I personally think people go there for the nostalgic reason, the comfort of having something you grew up with.

The Not So Famous Gelato

Now this one right here is the underdog. Classico Gelato, hidden in the long walk of shophouses in downtown Mountain View, is one of the most voted gelato for a few years in a row. It hasn't got the cult following like In-N-Out but damn they have the good stuff here.

For $6.50 I have myself a scoop of Spumoni (pistachio, chocolate, vanilla gelato with dried fruits and nuts) and Creme Brulee. My suggestion: always have it with the original cone. It is the best way to enjoy ice cream with added texture.

After a let down with In-N-Out, this gelato eaten in the sunny blue sky of California was the perfect antidote to put me back in good mood.  It is one of the reasons why I love exploring a city with locals, you get to discover the hidden gem. This post is a thank you not for Apple and a few hours of food adventure.

Meet Leia

Oh, to close with, allow me to introduce Leia, my travel companion on this trip that took most of the beautiful pictures. Yes, she's the new member of the family. A mirrorless Samsung NX300. Proven to be quite portable and dependable. All the shot taken here are hers. You'll see more of her super power in the post to come.

So long, I'll see you in the next episode of #WanderUS Stories.

Fellexandro Ruby
The Wanderlust

Gastro Alley PIK : It All Comes Down To The Food

All the fancy decor, the money spent on interior design, the branding concept, the logo, the high end music station, the fancy plates, knives and spoons won't matter in the end. Because in the end, it all comes down to the food.

Sure, we appreciate beautiful well crafted comfort. We understand you need something to attract people to your place. But more often that not, these supporting acts are put on the main stage, while the food become somewhat an additional side show just cameo-ing the place.

It's what's happening in most restaurants in PIK. As a resident nearby, I find it hard to get good food. There's only a handful of decent ones. I'm glad to add one more to that noteworthy list: Gastro Alley. Not only that they pay attention to the ambience but more importantly they take their food seriously. Spend a few minutes and chat with the chef / owner than you'll capture the immense passion behind every dish he created.

Here's a few of what I tasted on his invitation the other day:

Cola Chicken Wings (IDR 37k)
See the beautifully glazed skin? That's the work of sugar sweetened soy and coke. While the flesh might not weight that much, but the flavor is an acceptable trade off.

Mushroom Soup (IDR 31k) & Clam Chowder (IDR 33k)
Both soups did a good job appetizing the tastebuds. On a detailed note, the first one was wonderful with the coarse-grounded tidbits of shrooms and the truffle oils is the cherry on top. A tidy bit salty to my liking though. While the clam chowder, is a smoother option in both texture and flavor.

Penne Vodka (IDR 49k) & Spaghetti Bolognaise (IDR 47k)
Again, the earlier is somewhat superior to the latter. The touch of vodka into the tomato, cream, & cheese sauce made it stand out to the already al-dente pasta.

Terrific Wagyu Tender Steak (IDR 169k) & Serious Wagyu Sirloin Steak (IDR 139k)
This is what I would recommend if you have an extra cash in your wallet. Both steak are cooked just on the right edge of medium. Juicy with all the goodness of a beef, texture-wise and flavor-wise. Sous-vide cooked rarely goes wrong I suppose. The tenderloin however is a personal favorite of mine. I love the experimental nature of this dish with the addition of melon slices. Surprisingly it matches the meat well when eaten together. Have it as it is or mix it with the mushroom / red wine sauce.

Classic Burger (IDR 53k) & Gastro Burger (IDR 56k) 
I kinda forgot which is which, but they are equally good. Remember our mantra? When in doubt ... Get both! ;)

Espresso Creme Brulee (IDR 39k) & Cheesecake (IDR 40k)
If you fancy the kind of dessert that's not too sweet, this is tailored for you. Cheesecake made intentionally to bring out the cheese more than the sugar. With the texture that's coarser and less dense than the common cheesecake, it is yet another twist from the chef. The creme brulee was a miss though.  It was so watery due to a slight change in recipe by the sous-chef. I guess Gastro's kitchen is just made that way, its more play than work in there.

Well as you might have noticed from the fine print, things that are good does come with a price tag. Some might be fine with it, but they are not for daily consumption for most people. I rest that case for you to decide.

I look forward to more of foodplace like Gastro Alley in PIK. The one that would rather put a menu off the list temporarily just because they're best supplier for quality lemon is out of stock. The one that would take into considerations the amount of calories, mix of flavor and texture before devising a menu. And finally the one that would value honest opinion from the patrons rather than a sugarcoated comment. Because of one reason, that it all comes down to the food.

Signing off, tune in to my tweets @Wanderbites.

Fellexandro Ruby
Food storyteller & photographer

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Detention Room PIK : Being Detained Has Never Been This Good

"There's nothing better than a good friend, except a good friend with chocolate."

I practically lived by the quote this afternoon. I called out my college friend who hasn't been in touch for quite a while. The last time we met was in a wedding where I would be busy queueing for kambing guling while he's out there picking up chicks. That being said, we have a lot to catch up. Detention room sounds like a perfect place for two former sophomore badboys. 

Stories upon stories was brought up while sipping on Hot Milk Chocolate. One that particularly interest me was how he's a changed man now. That and also the fact that the cocoa was served at right temperature and wasn't powder based. Meaning, it's melted from pieces of chocolate bar. This resulted in a creamier texture than your instant Cadbury or the popular malaysian Kakao. 

Hot Milk Chocolate - IDR 30k

This friend of mine used to be a verbal hard-headed spoiled punk. I remember I used to be the one preaching him, now the wheel has turned. To hear his life-changing encounters in a much mature tone is good news. As good as this BYOB Burger (yes, you could build your own burger here!).  Mine was a soft bun burger with single beef patty, topped with onions, cheese, and BBQ sauce. The only thing missing for me was the lack of texture play. If only there's an option for crispy pork bacon topping, it would've been heavenly! 

Oh, did I mention the wedges on the sides? Skin on baby! I've always been a fan of potatoes. I even had an extra platter of Fries Nation. It's a mix of shoestrings, curly fries, and wedges. All in one bowl. And for IDR 24k it is definitely worth it. 

BYOB (Build Your Own Burger) - IDR 40k/50k/60k

Fries Nation - IDR 24k

As we munch on, I couldn't get my attention out of my friend's Deep Fried Chocolate Bar. I had it the other day, you could see the picture on my twitter @Wanderbites. I could still recall the sweet sticky Snickers bar half melted on the inside with extra chocolate dressings on the outside. It was sinfully scrumptious, although I believe the world is still divided into two, Team Snickers and Team Mars. I'm on the second team. That means, I'd still vote for deep-fried Mars bar in Australia's Bondi beach anytime of the day. Which side are you on? 

*burp*

Are these too much for lunch? Not at all. It is worth every space in my belly and a two hour well spent. Remember what Dono-Kasino-Indro said at the end of their movies: "Makanlah sebelum makan itu dilarang."

Bye now Biters. Don't forget to let me know here or on twitter @Wanderbites if you're on Snickers team or Mars team. ;)

Fellexandro Ruby

Food & Travel Storyteller / Photographer

Follow my culinary hits and misses live on Twitter @Wanderbites

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Detention Room

Ruko Crown Golf Blok D/28

Bukit Golf Mediterania, PIK

(Arah terusan waterbom, belok kiri, menuju pintu tol lagi)

@BeingDetained

The Goods Diner : Dine in, Chill out.

What happened if you gather an interior designer with relentless addiction towards chairs, a movie maker whose favorite movie is Oldboy, and a graphic designer who speaks as soft as a whisper?

A lively discussion that goes from religion to former Indonesian president.

And that's exactly what I love about dining out with a diverse crowd. The meeting of the minds or even the un-meeting of the minds. Conversation for me is an intangible ingredients that makes a meal. I'm glad that afternoon we had it sorted out. But how about the food? In one word, satisfactory. But if you're curious of discovering more, here's a detailed lookout of what we had.

Baileys Milkshake (55k)
Creamy, fulfilling milkshake, with what I think is not an original baileys. It tasted a bit off. However it did what it had to do. Refreshed my thirst in an instant, but ended up wanting some water to wash the sweet away.

Coffee Rubbed Burger (80k)
If you order this looking for a patty heavily infused with coffee then you must have the same expectation as I did. As it turned out, the coffee was there only on a very subtle hint, and mostly undermined by the soft, thick, and juicy beef patty. Those fond of American classics must find this to their liking.

Squid w/ Lemon Caper Sauce (45k)
This is when things get interesting. A plateful of fried squid with salty, buttery caper sauce, drizzled with lemons. The flavors are just right on this menu.

Portobello Mushroom (45k)
My second favorite of all. Thick fried portobello that gives a rather chunky crunch on the mouth. Added with the sour sauce. Good as an appetizer, or even as mains.

And to close with something sweet, we had a Red Velvet (50k), or in the words of their waiter "Red Pelpet". No joke. It's exactly what came out of him when we asked for a special dessert. No pun intended, but it was hilarious. Picture Agnes Monica on Indonesian Idol who's holding her breath and her laugh while watching a contestant singing off beat and dancing weirdly. That's pretty much me when hearing "Red Pelpet". Sad to say, the taste is as laughable as the pronunciation. The cake was dense, with no outstanding flavor other than the cheese. Not too mention it was rather dry as if it has been stored in fridge for days.

A rather anti-climax to an afternoon that could have turned to be well roundedly excellent. Still, complaints take you nowhere, I'd rather be joyful of the beautiful place, satisfactory food, good conversation, and good friends. What's left? A little fun. And here it comes =)

Cheers,

Fellexandro Ruby
Food Conversationalist & Photographer


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The Goods Diner
Fairgrounds (former Bengkel Night Park)
SCBD, Lot 14, South Jakarta
Phone: 021 - 5152969
Twitter: @thegoodsdiner