Now Brewing : Djournal Coffee at Grand Indonesia

Because another coffee shop is just what we need, right?

No, that's not sarc, my favorite kind of -asm. It is what it is, a rhetoric. 

There has been quite a rapid shrooming of coffee houses lately. And not just that, the whole industry is getting exciting, from farmers to roaster to traders. It is only natural that a powerhouse like Ismaya crave for a share of the pie. Or maybe they just want to have it in their line of successful portfolio. Whether the earlier or the latter, when they're in the game, they never been less than serious in developing a brand. 

I visited Djournal in Grand Indonesia some time ago for a food photography production meeting. Remember the winner of our free photoshoot session? Yes, we are that serious even though for a pro-bono work. 

My eyes were astounded with the amount of details they put in the design to create an ambience that resembles none of the competitors. A bar that centers the whole area kinda tone down the barriers between patrons and baristas. Stools and chairs that look and feel as vintage as it needs to be. And the striking yet soft in the eye teal color woods. 

In one corner are the cold drip set, in another are the pour over station. It appears that Djournal is not just playing around. They really know what they're doing with the beans. Splat out a few hundred million espresso machine and prepare to be intimidated. At least that's what I thought, being a non-coffee-aficionado myself. Don't get me wrong, I enjoyed their coffee too, just in my own amateur way. If I had to choose, I'd rather resort to their selections of dessert or cakes. And I did just that with their Nutella Cake, which was pretty close to scrumptious. It has a creamier outer shell with a layer of choco nutty goodness right in the middle. 

Should this write up do justice? Of course not. Especially for the coffee. I will need help on that part from you. But from what I experienced, as an alternate working space, this is splendid. ;) Right in the middle of the city, comfortable and opens before the mall does. A few cakes and desserts while meeting wouldn't hurt too.

Cheers,

Fellexandro Ruby
Food Photographer & Storyteller

Pho Hoa - Wisma Metropolitan : Vietnamese Noodle Fling

Who believes in love at first sight?

I don't really, but I do believe in love at the first taste. The latter is much less complicated compared to the earlier. Ehm. Let's not get drifted away. 

Pho, this Viets-pride noodle has been on the top of my mind lately. "Rubs, what would you want for dinner?" ask a colleague and instantly my nervous system will react "I'm feeling for something soupy." Didn't know how the thought manage to park herself in the subsconcious real estate of mine, but she's slick. In the past two weeks I've savored as much as four bowls of pho goodness. 

Pho Hoa here was an adventurous attempt. Hearing its reopening from a friend of a friend of a friend who knows the ... You know where this is going, scratch that. Plus when I tweeted it, a few friends confirmed that it was once a hit in Jakarta. Google maps still put its previous location in Barito, Wijaya, and BEJ. They are now reopening Pho Hoa in Wisma Metropolitan I, Sudirman. 

I like how the menu is presented. Straight up, no hassle. Your eyes will be directed into the selections of pho, from the simplest (IDR 45k) with just meat, to the ones with the most variety of toppings (IDR 55k) with meat, tendons, and whatnot. You can pretty obviously guess which one I put my choice into. 

Yes, the top of the line. Pho with steak, brisket, tendons, tripes etc. 

Pho with Beef Brisket, Beef Steak, Tendon, Tripes (IDR 55k)

As I sipped the broth, there's this slightly bitter taste that gets annoying after a while. Adding a few aromatic basils helps to distract it, but not for long. The only way to get away was to munch in the extra sweetness from the beef together with pho and soup. 

Jamie Aditya Graham was dining a few table for us! =D

The Fling. Sexy isn't it? But sexy is just barely what we want right?

Physically I enjoyed the meal. But mentally, I couldn't help to compare it with Will Meyrick's pho at Mama San. It was as if it has a few layers that waited to be uncovered, and with every addition of ingredients, it gets better and better. I know it's probably a different playing field here, but I need to point out that once you've tasted the superior the other becomes mediocre. It is human, and I'm sure you've had that moment too at least once for one particular food. 

Should I admit my love to pho? Absolutely. For this particular one though, I'd say a mild liking is probably at best. Or for the lack of a better word, ehm ... a fling? ;)

Cheers, 

Fellexandro Ruby 

Food Photographer / Storyteller

Snack on my tweets @Wanderbites for #Livebites and more food / travel stories ;)

---

Pho Hoa

Wisma Metropolitan I

Office Tower 

Jalan Sudirman Kav. 24

(Left side of the road, heading Blok M) 

Ph: 021-5228970

Opens weekdays only. 

Yours Truly, featured in Cleo Magazine & Farrago

HOT & COLD
I had quite a hot and cold moment when both media approached me for an interview. Since the beginning I wanted Wanderbites to be less of me, more on food, travel, and whatever stories in between. But I also wanted it to be personal. That's why my food reviews are as if I were speaking to you in eye-to-eye.

In that spirit, I finally decided that it wouldn't hurt to come out of the shell once in a while, or more appropriately : come out of the green bowl that's been shadowing my profile picture for the past two years in the 'about me' page.

ME & YOU
I wanted you, Biters, to know that this guy right here is alive and human. The guy behind every drooling pictures and mouth-watering paragraph. Yes, when you're reading the stories, you are experiencing what I went through. And no, when you put comments you're not speaking to the giant W! logo, despite of its consistent appearance.

Speaking of comments, it is one of the things that kept me doing what I'm doing. For me it is your form of appreciation. I read every single line with a smile. I would be lying to say that I'm not happy when I got the copy of CLEO's January edition and  when I read the feature on FARRAGO. Thank you for the appreciation. It speaks to everyone in this profession.

FAQ
The question that's been asked frequently by Cleo & Farrago was:

Why food? 

I guess the only answer to that is passion. The same thing if you ask MJ: why basketball? or Awie from Axioo: why photographing wedding? It's built in. There's this inexplicable sense of being toward a certain subject or activity. That when I do it, I feel alive. Sure I get tired, but also energized emotionally.

That's what food photography do to me. I hope you discover your passion too.

GRATZIE
Although I've been writing since 2009, its not until the end of 2010 that I started posting food reviews religiously. And its not until mid 2011 that I had my first (paid) commercial photoshoot.

From a simple hobby to making a living out of it. Its a long journey and not one free from struggles of course. I had my ups and downs. This is one of the ups. While we're at that, I'd like to thank you Biters, everyone who's reading, fellow bloggers, foodies, photographers, and friends who have supported me in one way or another. =D

Here's a readable link to both article:
CLEO
FARRAGO

Cheers,

Fellexandro Ruby
Food / Travel Photographer & Storyteller

Snack on my Twitter at @wanderbites ;)