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

Karē Frenzy at Mr. Curry

"Mr. Curry was a legendary chef from Curry Land. Together with Mango-nyan, they travelled the world in search of the ultimate curry. They finally stumbled upon the finest curry in Japan & now are coming to introduce the goodness of Japanese Curry." 

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While sounded a little corny, the description they put out in their website reveals more that it meets the eyes. Mango is the very ingredient that shaped their curry. It resulted in a proportionate mixture of sweet and savory that's more suitable to the Indonesian tongue, as compared to its spicier counterpart, Indian curry.

As I recall there's only several foodplaces to go to in Jakarta. While my favorite is still my hometown Bagan Siapi-api pork curry, Mr. Curry is definitely one of the select few to consider. As another establishment under Ismaya Group you can expect a good combination of strong concept, creative execution and continuous innovation. I discover these on my last visit to Mr Curry at their newly opened joint in Pondok Indah Mall 2.

To cut the story short, let's have dinner shall we?

Korokoro Tofu - Crunchy exterior, soft interior. Perfectly enjoyed with chilli dip.

Korokoro Tofu was the first meal summoned to jumpstart my appetite. It did just right with the bite size diced tofu. Crunchy
exterior meets soft interior. Dip it in the chili sauce that accompanies it for an extra kick.

For the mains I had Chicken Katsu Curry, Curry Ramen, Assorted Mushroom Omurice, and Spaghetti Curry. Among them all my favorite was the Omurice and Curry Ramen.

Chicken Katsu Curry - Your typical katsu with Mr. Curry Original Sauce

Assorted Mushroom Omurice - Go for Tomato rice instead of Butter rice.

As someone who love egg, my tastebud was entertained by the well cooked buttery omelet blend in very well with the mushroom sauce. And the great thing is that you get two sauce for the price of one. I had fun tasting them in turns. I don't think you'll get bored with this dish. Especially with the option to change into tomato rice, and several other interesting sauces and toppings. I'd definitely come back to Mr. Curry for this.

My second favorite is the curry ramen which I personally consider as the most promising meal in the menu. Why? Cause you see in the photo a crowd of toppings but when it arrived, it was nothing more than a pair of egg cut in half and a slice of salmon. Disappointing knowing that its a small improvement that Mr. Curry can bear I guess. On a side note, I loved the idea of having a ultra thick curry broth on a ramen which I rarely find anywhere else.

Ramen Curry - Especially attracted by the thick soup. More toppings please?

Manggo Smoothie - Sweet, fruity, lovely thick juice. Like!

In between the meal, these two drinks was the thirst quencher. A fun, fruity, refreshing Mango Smoothie and the equally refreshing Berry Lassie for those who fond of soury taste. It is a bit hard to describe precisely the taste of lassi, but just so you have an idea, it is a yogurt-based drink originated from India.

Berry Lassi - For those who fond of soury taste.

As the dinner getting near to the end, I was presented with these two lovely desserts. Macha Caramba and A Dash of Fruit Splash.

Matcha Caramba - A must try!

There's something different about Macha Caramba. Its green tea ice cream connects very well with the toasted bread. And the interesting part is that all sides of the cubical toast gets toasted equally. Word from the kitchen is they brought a specific oven from Japan just to get it perfectly toasted. Give it a try and then you'll know what I meant.

Along with the Omurice, this is another menu I'd surely crave for from Mr. Curry. Plus it's definitely worth the price tag.

All in all it was a belly satisfying night. Many thanks to Mila and Grace from Ismaya who made the night enjoyable despite of the long two hours traffic just to get to the place. It was all worth it I guess.

Until the next tasting, so long Biters.


Fellexandro Ruby
Food Conversationalist & Photographer


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Mr. Curry
Pondok Indah Mall 2, Restaurant Row, Level 3
Ph: 021-75920666
T: @mrcurry_

Jun Njan - Timeless Chinese Cuisine

I've always been curious about this food joint. Whenever I pass by one of their many branches in Pluit, long lines of cars are always parked out front. Being in this neighborhood for a while, I know that residents from this area are one the pickiest foodie. Every year, I witnessed numerous foodplace rise and fall. However, once you win them, you own them. I kinda think Jun Njan is one of the few good ones that will last.

You can imagine then, how excited I was being invited by Jun Njan and Grand Indonesia to break-fast with fellow food bloggers. Finally, I get to taste what the fuzz is about. Eat up!

Early in the event, two chefs present their cooking technique by cutting and serving the Lobster Salad right in front of our eyes. You can tell how special these two expensive jumbo prawns are by the way they were carefully delicately treated. As special as this occasion and the food bloggers who joined, Jun Njan created this meal specifically for the night. 

I must admit, it was delicious. Its not common to mix longan fruit with lobster, however I find the taste mashup quite delectable. It adds a sense of freshness to the palate.

As we move along with the dinner, starting up with such a tongue provoking entree, you would expect nothing less than a tasteful main courses as well. To my surprise, Jun Njan successfully brought us forward, slowly but sure to a series of upward enjoyment ended in a luscious climax. Let me take you to each of the mouthwatering meals.

Fried Squid with Jun Njan Sauce (63k) - It is proven. What some of my friends eagerly proclaim as their signature dish is indeed a must try. Fried, but easy on the teeth and juicy. The sweet savory sauce is one of a kind.

Fried Chicken with Butter Sauce (49k) - It reminds me of Ayam Kuluyuk in a way, but this is like a super sophisticated luxurious mutated version of it. Don't get it? Alright, give it a try and you'll get it once the supercalifragilisticexpialidocious taste hit your tongue. I'm not helping I know. Haha.

Fried Prawn with Salted Egg Yolk (88k) - Crispy savory skin teamed up with big meatful shrimp. Nothing less than scrumptious. And don't worry, the yolk on these shrimps are plenty to keep your tongue salty enough to demand another sip of water. Me likey!

Black Pepper Beef (63k) - While many would rank this on their favorite list, I've never been a fan of black pepper. Something about it turns me off. Maybe because most blackpepper sauce is so strong smelling that it overpowers the taste and flavor of the beef. I prefer blackpepper beef in conjunction with several other dishes. As on this one, it makes a good variety filler, but definitely not as a main / single dish.

Braised Soft Tofu with Jun Njan Sauce (46k)- I always love tofu. Give me all kind of tofu, fried, deep fried, in a soup, crushed, braised, in whatever sauce, I'd eat it. The tofu itself is enough goodness in its own. For this one, I like the generous amount of mushroom, the mix of scallions and Jun Njan sauce served my tastebud well. However, a little addition of seafood would be nicer though. =p

Deep Fried Carp with Sweet & Sour Sauce (88k) // Seafood Fried Rice (35k - 75k) - There's a reason they're in the bottom of my list. Lets' just leave it at that and everyone's happy. =)

Ice Fruity Cream for dessert. Too bad they ran out of coconut pudding. I haven't had one for quite a while. It rans out in other restaurants too. Anyway, for this particular drink, while I enjoy the rich creamy soup, and the fresh fruits, it would be much nicer if its sweeter. I find it bland without the fruit.  

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All in all, the dinner was lovely, Jun Njan is definitely above par with many other Chinese restaurant that I've tasted. One thing I notice and fell in love with this establishment is the respect for history. The name itself, as the owner explained,  Jun = forever, Njan = roots, together combined means "always remember your roots / background". This message is amplified everywhere. Started in 1956, I saw how the third generation raise and build it into a bigger empire, being relevant to the modern world, without losing its Chinese essence. I saw the youngs and the elderly work hand in hand. Not many family businesses could flourish and stay collected as a group as they are. I wish their culinary legacy could be long lasting and timeless. Salute.

And salute to Grand Indonesia as well for taking care of us bloggers, Adhi Tawakal their representative for being such a warm host, you make the evening pleasant with your witty sense of humor. Mbak Nuniek from Fimela.com and Multiply ID for supporting the event. You are an inspiration for serving the online world with your expertise. Can't wait until our next dinner at Tatemukai! HAHA.

Salam Mampu! (pardon for internal jokes)

Fellexandro Ruby
Food Conversationalist & Photographer
Munch on my tweets @Wanderbites 


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Jun Njan Seafood Restaurant
Grand Indonesia, West Mall Level 5 No 11 A-B
Jl. MH Thamrin No. 1 Jakarta 10310
Ph: +6221 23580647/48
Fax: +6221 23580649
Twitter: @JunNjan

Katsusei - Not Your Ordinary Japanese Cutlet

Katsu or originally Katsuretsu is an impersonation of 'cutlet', introduced to the Japanese culinary in the Meiji period, early 19th century. That's as much available in world history, but here in Indonesia, when I think of katsu, I think of Hoka-Hoka Bento or home cooked frozen-in-a-bag katsu. However, all that shatters after my visit to Katsusei. Allow me to make a statement: 

My yardstick for katsu has been raised.

Follow me along as I relive that night at Katsusei and I'll reveal it to you why.

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Oriental, intimate, and exclusive are my first impressions of Katsusei's interior. The tables and chairs are less cramped than other Japanese foodplace alike. I enjoy the spacious feel it created.

Upon arrival, we were served with a bowlful of Edamame. Too bad it was cold, or was it suppose to be cold? Well, at least the presence of fellow bloggers has warmed up the night. Also adding the fun was Chef Erwin who shared with us in details the tidbits about wagyu beef.

Apparently, there's a proper way of slicing the meat, it has to be in opposite direction to the fatty lines, or what they call 'marbling' in wagyu beef. The marbling itself is a result of constant care by the very selected amount of breeder. The cows has to be pampered, fed with beers, and massaged thoroughly. They claimed these massages is directly responsible to the amount of marbling. They then graded from 1 to 12. The latter being the highest grade ever with the most marbling.

To give you an idea, here's a sample of grade 9 wagyu beef. Exquisite isn't it?

See the rootlike white lines? Without them the meat would be all stiff and hard. I can assure you, this one is supersoft it almost like it melts on the tongue.

Thanks to Toranomon, the restaurant next door under the same management, Ilham Putra Wicaksana, they were so kind to grill the wagyu in perfect composure, medium-well.

I loved it and hated it at the same time. Love it because it was delicious even with minimal spicing. Hated it because now that my tastebud has savored a grade 9 wagyu, its standard has been increased. Now, every other beef tasted ordinary.

But above all else, it was a heavenly entree. As well as these two, Chawan Mushi & Plain Udon.

I kinda like the fact that the egg custard was not that flavorful. It balanced out the udon which was too salty for my liking. If you splendor them in turns, it would be just nice. It also strikes my attention that they use what appears to be Ginkgo seeds. If I'm right, that means, their recipe is quite consistent in terms of authenticity. Katsusei have earned my respect. 

Not long after the appetizing entree, we were given a bowlful of sesame seeds. Everyone showed a blank face, until the manager came up and explained what is it for.

See the picture. The Goma (gold sesame seed) on the left had to be crushed manually using the available wood pestle, then mixed with the tonkotsu sauce (hidden inside white porcelain bottle). The tonkotsu sauce itself is a combination of 25 different spices and ingredients, creating a state-of-the-art sauce special for the katsus.

Before this, I've never encountered cutlet that has to be dipped in a sauce before. To the truth, this part of the dinner interest me the most. I took a delicate amount of time to grind the seeds into soft sands then finally pour the tonkotsu sauce. You know what? It won me over on the first try. I was unstoppable. When the katsu finally came, I just can't help myself. I went quite and was busy savoring each bite.

On my platter was the shrimp, beef, chicken, and scallop cutlet. A thick crunchy layer of Panko (breadcrumbs) along with juicy tender meat, and do you see the shrimp? It is BIG. And big is always the perfect size for a foodie. =p

FYI, Katsusei had most of their ingredients imported for maximum pleasure. The scallops come from Hokkaido, the oysters are from Yokohama, and the wagyu are all originated from Australia. So much dedication was put to keep the standard intact. They've just earned my respect again.

To end the dinner, we were presented with these two lovely desserts. The mango pudding may I say is hands down one of the best I've ever tasted. I might comeback here just for the pudding. Seriously. On the other side of the table, the matcha ice cream wasn't particularly special, but I do note the unordinary taste of the green tea on the tongue. It brings its own distinctive flavor that some might find it special to their liking.

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Now that you've heard it, its time for you to prove it yourself. I myself have started looking at Katsu in a whole different perspective at a whole different level.

Katsusei's tagline "Delicious Cutlet" might be perfectly appropriate to describe themselves.

Thank you Grand Indonesia for coming up with a great idea for bloggers to meet and share, Fimela.com & Multiply for giving their support toward these events, and most importantly Katsusei for making my belly happy once again.

Cheers to all Bloggers. You rock!

Fellexandro Ruby
Food Conversationalist & Photographer
Munch on my tweets @Wanderbites


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Katsusei
Grand Indonesia, East Mall Garden District 2, Level 5 #16
Jl. MH Thamrin No. 1 Jakarta 10310
Ph: +6221 23580060
Fax: +6221 23580059
http://www.katsusei.co.id
http://www.facebook.com/katsusei.indonesia

Sushi Groove: State-of-The-Art Sushi

There's only a number of sushi places that comes on top of my mind when I crave for it. Sushi Groove is definitely one of them. Pioneered by a strong concept, great food, and a remarkable team behind Ismaya, they have grown far since started. What I'm starting to admire from them is the continuous passion to embrace change and welcomes creativity.

This foodtasting panel is one of them. Ten people from broad range of background were gathered to taste firsthand their twelve new sushi menu. Instead of laying each out in details and run the risk of boring you, I'd simply mention the top three that gave a good impression on me. Also, this way, you'll still have your surprise factor on the other nine. I wouldn't take that from you. =)

1. Pirate's Roll 
It is rare to find spicy sushi. And by spicy I mean the kind of hot that ticklishly burn your tongue. You can see from the picture above. It's basically crispy soft shell crab inside on the roll. On top of it is this well marinated chunk of smoke beef, and the cherry on top is the tiny slice of chili rawit. This is 70% Japanese, 28% Western, and 2% Indonesian. You know which is the 2% don't you? ;)

2. Mango Megumi Roll
I'm sorry pictures aren't available for this one. At the time, the competition was getting intense and I had to fight for this roll, didn't get the chance to capture it properly. Anyway, this is one shocking sushi. You'll know the second the fresh tropical taste of mango meets your taste bud. It's all uphill from there. On the side note though, I reckon this would be better enjoyed together. Having four roll of these alone is kinda too much. I guess. But still. One good innovation.

3. Angry Bird Roll
Picture also unavailable. =P I just left it to make you curious. Its another spicy options. You know how I love spicy food. Its like catered personally for me. =) I enjoyed the fresh layer of lettuce, the crisp chicken karaage, and the mozarella cheese on top is just a feast.

All these new stuff are just a new kind of fusion. Tongue-wise, I'd say this fit our native Indonesia tastebud who prefer a little drama of flavor. Sweet, spicy, salty, crunchy, crispy, creamy, all in one. On the other hand though, I kinda feel they strand far from the original sushi experience. If you are looking for old-school sushi with a certain expectation of rawness, clean-cut sushi, where a dip of soy, and a lick of wasabi makes it complete, then these are not for you. On the good side, they add variety and oh really, on a personal level I love 'em.

I see you Biters on the next foodtasting panel. Hopefully ISMAYA would be glad to arrange another one. =P It was one happy day, and coming home with a happy belly surely widens my happy grin. ^______^

Smile on, Shine on
Fellexandro Ruby
Food Blogger & Photographer
Twitter: @Wanderbites