Kunstkring Menteng : Afternoon Tea Time With Kue Bluder

Before And Now

Many of us heard of Kunstkring as the ex-Buddha Bar without knowing further what is this tongue-twisting place has got to offer. As I get curiouser and curiouser, life handed me the lemon. That was the opportunity to meet and chat with the owner. Without hesitation, I made a lemonade out of it and I got myself hooked. So when one of the most influential food blogger, Inijie, made it to Jakarta, I can't help to show him Kunstkring.

Built in 1914, this building is made to raise the art scene. A place for Dutch artists to gather, exhibit their works from painting to musical performance, and also to learn their craft. At its golden years, it was once a host for world class paintings such as Van Gogh's and Picasso's. You can imagine the importance of it back in the day. However as the world moved on, the building went through a few different episode of adaptation. Once it was an immigration office, then it was idle, then a bar, and another idle years. 

Back To Its Origin

Tugu, the same group that brings us Lara Djonggrang, Dapur Babah, and Shanghai Blue took over the management of Kunstkring and decided to repurpose it back to its original mission. It is now a restaurant, a cafe, an art exhibit, and also a function hall for all things art.  

The restaurant is separated into three main areas. The Diponegoro Room, the main dining area that displays a 9m painting of the time when Diponegoro got arrested. The Suzie Wong Bar, is a more dimmed, lounge theme area to chill. Inspired by the popular British American movie in the 60's, they took the original movie painting (the one they hang in front of cinemas) and let it shine in one of the walls. Last, The Bread & Coffee Corner. The name kinda explains itself. 

Tea Time

Since it was afternoon and they have their famous Roti Bluder in stock, we decided that tea would be a perfect companion. What makes it interesting is that this particular bread is still hand made in Blitar and flown to Jakarta daily. 

The bread is so fluffy soft that you just want to tear it with your hand and stuff it in your mouth right away. Have it warm and you'll notice the smell that reminds you of home cooked pastries. It comes in two flavor: chocolate and cheese. For me personally, the chocolate rocks better than the cheese.

As for the tea, a selection of leaves from German dominate the menu as well as the classic ones. We shared the Christmas Punch as we were looking for something that's more masculine with that classic, fruity, spicy twist. Don't miss out on the butter cookie that comes with it. It's one of the best I've ever had. 

Verdict

Both food and drinks made quite an impression for me. Added with great hospitality from the staffs, and the green surroundings, tea timing at their al fresco area is definitely something I'd look forward to again. 

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Tugu Kunstkring Paleis

Jl. Teuku Umar No.1 

Menteng, Jakarta

Ph: 021-3900899

E: kunstkring@tuguhotels.com

Kedai Tjikini : A Hideaway Showcasing Indonesian Coffee & Food

Cikini, one of a few area in Jakarta that still store the remnants of old Batavia. Take a walk along Cikini Raya and you'll find pieces of history scattered here and there. Gedung Joang that keep Soekarno's first official presidential car. The house of the famous painter, Raden Saleh, and many others. It's no wonder that you'll bump into tourist often.

Kedai Tjikini is one of the newer cafe on that street that has these tourists as regular patrons. What's interesting is that it tries to blend itself with the Batavian surroundings. Showcasing old architectural design, simple wood interior, a line of traditional Indonesian food and selections of single origin coffee. I've been coming to this place mostly to snack, chat over drinks and desserts. They happen to sell the original Ragusa ice cream which save me the trouble and the queue for the same nostalgic pleasure. 

That morning, me and fellow foodie, Jie decided to explore on the food. Upon a glance, we both agreed that the two most eye catching menu was Lodehawe and Nasi Goreng Belacan (Belacan Fried Rice). On the side, Jie, the coffee geek also had Aceh Gayo served in french press.

As much as I want to tell you about the coffee, I'm still a noob in that department.  I'll let Jie to do his part. ;). What I can say is that its not often you find a restaurant that serve Indonesian food as their main course, and serve it really well. Kedai Tjikini has quite an ambition to make that happen but they need to push it a little harder. All the orders came in just enough waiting time. Warm, freshly cooked, but just not enough taste. 

Belacan Fried Rice (IDR 33K)

Lodehawe (IDR 37K)

Fried Chicken, Tempe & Sambal Kecombrang (comes with Lodehawe)

Lodehawe, appears to be a coconut milk based soup, but lacks the savory sweet flavor. The round of vegetables topping that comes with it (jackfruit, long beans, corn, and melinjo) also does not play together to create excitement. Enjoyable but rather plain. The thing that saved the dish was the fried chicken and tempe that comes with it. Although the chicken is not seasoned, dip it in the kecombrang sambal and there's the guaranteed comfort. The fried rice on the other hand is a people pleaser. Belacan contributed a lot to the equation, and the fact that our Indonesian tongue had it for breakfast helps too. 

All in all, Kedai Tjikini has the potential to rise and I personally support those who put an effort to highlight Indonesian culinary. But whether it can stand on par with the historical culinary gem around the are from the likes of Lontong Cap Go Meh or Gado Gado Bon Bin is still a long way to go. 

Cheers, 

Fellexandro Ruby

Food Storyteller

PS: All photos are taken by Jie's NX300. Shared the camera, took shots in turn. Thanks heaps Jie.

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Kedai Tjikini

Jalan Cikini Raya No. 17 

Opens: 9AM - 12PM 

www.tjikini.com 

Going Nuts For Cronuts! - The NY Hype Has Come To Jakarta

It is Dominique Ansel, the man who single handedly created a worldwide hype on this particular cross breed between croissant and doughnut right from his bakery in New York City.

It is sold for $5 (before tax) apiece, and they usually only make about 300 cronuts per day. But it doesn't stop people from trying. Or is it the exclusivity that keeps people starving in curiosity. Thus, willing to go the extra mile to try. Why the extra mile? Because to get your hands on them, expect a queue for as long as few blocks, as early as two hours prior to opening time! Exactly why I decided to skip it on my last #WanderUS trip.

From NYC to Berlin to Singapore, this viral sensation finally hits Jakarta in the name of Kronut. Yep, Mandarin Oriental Cake Shop has got to come up with a new name as Cronuts is apparently trademarked. Well prepared, Ansel. A step ahead for world domination.

On my first try, I must say, it is just as I expected. MO's Kronut is airy as a croissant should be, well layered, a result of skillful bakery technique. However, it feels like it's freshly made but been sitting for quite a while that it loses its flaky crunchy feel. The vanilla cream hides itself in between the layers, and might just be perfect for those who likes toned down sweets. I'm a sucker for patisserie, however kronut doesn't strike a special chord. At IDR 30.000 / piece (including tax), I could easily find a substitute dessert. Or I'd rather pay a little extra for a more fulfilling sweet indulgence.

That being said, let's make a bet then. Do you think cronuts will stay here for a while or will it fade out soon? Words on the street, Union and Publico has come up with contending cronuts. But my guts tells me this trend are not here to stay. Are you with me?

Cheers, and stay tuned for London & Paris stories soon. ;)

Fellexandro Ruby 
Food Conversationalist & Photographer

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Cinnamon / Mandarin Oriental Cake Shop
Mandarin Oriental Hotel
Jalan Jenderal Sudirman (Bundaran HI)
Ph: 021-29938820

Gado-Gado Bon Bin Cikini: Serving You Since 1960

They were around when Orde Lama changed to Orde baru.

A tweet from NatTravelerIndo streamed through my timeline this morning : "Cikini, Sudut Kota Lama Yang Terlupa."  Or in English : Cikini, The Forgotten Part of Old Town.

While that might rings true for the generation above me, I have just recently discovered this area through the beauty of food. Lontong Cap Go Meh Cikini was one of the rare find. This time, it's the joint nearby: Gado Gado Bon Bin.

Bon Bin was short for Kebon Binatang, the street name it's on before they changed it to Cikini IV. The place has been around for more than half a century and still maintains its classic beauty. Chinese incense on the beaten-worn-out walls. Wood tables and red chairs that resemble a typical home style Chinese restaurants. The half rounded ceilings. Most importantly the dynamic duo, Ngkoh Gado-Gado & Ncik Gado-Gado, one prepare the food, the other one handle the cash.

Ancient. (Taken w/ Samsung NX300)

One portion cost you IDR23k without lontong, and IDR25k with lontong. Three times the price of any street vendor gado-gado around the area. But I guess it's the premium people are willing to pay for nostalgia, brand, and taste.

Before. (Taken w/ Samsung NX300)

After. (Taken w/ Samsung NX300)

The first thing you'll notice is the softly grinded peanut sauce. Words on the street they use cashew nuts, thus the rich flavor that sets it apart from normal gado-gado. It was interesting at first, but after a while the lost of texture was too obvious. I will still opt for the much coarser sauce in usual gado-gado. Sorry, Koh. It did impress me, although not for long.

Better hygiene? At least less hand germs. (Taken w/ Samsung NX300)

The rest of the dish wasn't particularly superior in taste, but the fresh ingredients was very noticeable. It's another kind of hygiene level over here. One that would definitely not include hand germs.

Besides that, it is a very fulfilling portion eaten alone. I would suggest having it shared, and use the additional space in your belly to try the next door lontong cap go meh or asinan. If you're around the area, might as well.

Wanderbites Verdict: Somewhat fancier gado-gado. Cashew nut is a plus. Try for curiosity.

Until our next food safari,

Ruby
Your fellow Ngkoh

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Gado-Gado Bon Bin Foodporn Style. (Taken w/ Samsung NX300)

Gado-Gado Bon Bin
Jalan Cikini IV No. 5
(Formerly Jalan Kebon Binatang III)

Lontong Cap Go Meh : Cikini's Legend

Origins

Lontong = Rice Cake.

It is Google's literal translation of what it's made of, but I don't think it describe the features of this traditional Javanese dish fully. Lontong comes cylindrical in shape, usually wrapped with banana leaves, and steamed until the rices are mushy and somewhat cohesively sticky. It is the alternative for rice in many local dishes.

Lontong Cap Go Meh is one of the variety. It is a crossbreed of traditional Chinese and Javanese culture. It begins as must have dish after Chinese New Year celebration, now it has grown to be a popular menu in Indonesian restaurants. 

Serendipity

That particular afternoon I was bored with waroengs. There's a limit to the amount of scrambled eggs and tempe orek that you can force feed yourself. I called a break to the routine and decided to consult my Makan Sutra guide, the very first Indonesian version, written and curated by our own Arie Parikesit. I was lucky to be in Cikini area that afternoon. The stars were aligned right, it is as if the universe was conspiring to bring me to this place. Funny, I just happened to have a sudden craving for lontong cap go meh. Off I go to find Cikini IV. 

The Original Street Name (Taken w/ Samsung NX300)

The old skinny grandma greeted us in her weak little voice. Took the effort to get up from her station, brought the menu and asked what we would like to eat. I have a sense she's been around on that chair for years, if not from the very beginning when they put the original store sign. Yes, this joint has celebrated its 50th anniversary years ago. You can imagine the amount of nostalgic story Jakartans can relate to here. 

As for me, it was my first encounter, and I must admit it was a pleasant one. 

Halfway in preparation. (Taken w/ Samsung NX300)

A plateful of Legendary Lontong Cap Go Meh - IDR35K (Taken w/ Samsung NX300)

The lontong was everything I ever expected of. Rich sayur lodeh, flavorful tempe orek, juicy chicken breast, spicy telor pindang, and beef empal. Generous toppings for IDR 35k. 

The only setback for me was the broth which I personally think could be a bit more thicker and creamier. I guess I can blame the rise of gas price for their attempt to cut cost and therefore bet on the somewhat more inferior broth. The rest of the plate was delightful. Still funny to have acar hidden underneath the pile of food. And the irony is no matter how hard I tried to run, I eventually came across eggs and tempe orek again here. You two just love me that much, eh? That's okay. I have enough love for everybody. 

Lessons Learned

A well attempted variety killer I must conclude. I guess it is necessary to go out of the monotonous day-to-day activities once in a while. I personally think routine is counterproductive to creativity. We need a bolt of newness, a dash of salt if you always have sweet, a little rain in a long summer stream. Something to get us off our comfort zone. For me it can be as simple as new food. It allows us to feel again and eventually trigger new things in our synapses, resulting in fresh ideas and many good ripple effects. 

Ah, I'm blabbering. I. Must. Stop. 

Until next food safari,

Fellexandro Ruby 

Food Photographer & Storyteller

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Opor Ayam. Tempe Orek. Lodeh. Empal. Generous (Taken w/ Samsung NX300)

Lontong Cap Go Meh 

Jl. Cikini IV No. 1

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

New Dim Sum Menu at Xin Hwa (Mandarin Oriental Hotel)

I've been a fan of Xin Hwa for quite some time. It was only last September when a new chef, Jeff Lee was appointed to head the restaurant and now they are revamping the kitchen again for the addition of another new chef, Lie Wing Ping specifically to take care of their dim sum menu.

It amazes me sometimes how these hotels and eateries eagerly better themselves to keep ahead with the eclectic tongue of Jakartans. Words on the street they'll have another Michelin star chef this year. Let's see if that come to pass. For now, let's talk dim sum! 

If you've dined in Xin Hwa you'll find major changes in their dim sum menu. I personally find it pleasing to the eyes.  I find the chef is pivoting to show his personal craftsmanship. They are colorful, bright, and playful with the addition of uncommon ingredients. From the taste department, it appears that the authentic chinese influence is at play. Out of so many that we tried, most of them reveals a rather mild seasoning and more attempts on bringing out the ingredient's natural flavor. Indonesian tongue that are not accustomed to embrace foreign cuisine, might prefer stronger tasting options. Well, you can always add some 'sambal' whenever it please you. =p 

A few of the highlights are: 

Netted rice crispy turn over, stuffed with prawn, mango & apple slices (IDR 22k) 

I'd have to say this dish stood out the most that afternoon. The fresh bulky prawns provide the sweets, and the fruits blend in with the sours. Let's not forget the crunchy layer that added the texture. We had (ehm) three plates of this.

Wasabi mayo prawn with roe

This is actually taken out from the dim sum menu, and moved to the regular ala-carte menu. They were being kind to serve us this as well. A big fan of wasabi, this has slowly moving into my comfort food category. I know how it'll taste and I know I'll get what I wanted. The more kicks it sends to the nose, the better it gets. 

Scallop and shrimp dumpling with X.O sauce (IDR 32k)

Mighty combo. 

Oven baked fluffy pastry with black pepper fungus and goose liver terrine (IDR 28k)

Speaking of uncommon ingredients. Where else you'd find a foie gras in a chinese dim sum? This is Jen's (from Shoegarmama) favorite. What's not to like when the texture, flavor, and ingredients mix well and complement each other. 

Egg yolk custard bun (IDR 28k)

It used to be really difficult to find this in Jakarta. I don't know why, but recently I've encountered it a lot. From May Star to Taipan and now Xin Hwa. My only wish is that they keep this in their menu. Out of the three I still favor Taipan because of its crunchy texture (yes, it's not a bun). But for the bun, this one is on par with May Star's. I love to have this as dessert. A perfect sweet buttery close is all we need, isn't it? 

Dumpling with shrimp, crab meat, truffle and water chestnut. (IDR 28k)

Crystal dumpling with assorted Mushroom & Asparagus  (IDR 22k)

For IDR 138.000 ++ and a bottomless amount of order, I personally think its quite interesting to visit this spot again. Maybe just for the foie gras? (That's the chinese mind talking). Well, if your thinking of dim sum and you haven't tried Xin Hwa, give it a shot and let me know what you think. Tweet me @wanderbites. Beware though, I've hid clues all around the post, make sure you read it with care. ;) 

Until my next post. Have a jolly weekend everybody and a happy February. 

Cheers, 

Fellexandro Ruby

Food & Travel Photographer / Storyteller

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Xin Hwa 
Mandarin Oriental Hotel, Level 2
Jl. MH Thamrin
Ph: 021 - 2993-8888
Email: mojkt-xinhwa@mohg.com

Wakai B-Side Plaza Indonesia : Is It More Than Meets The Eye?

Cozy. Rustic. Youthful.

Yes, it is an extension of the shoe shop. One simple cannot walk by the fourth floor of Plaza Indonesia without noticing this new establishment. Especially now that social media hype has created the peer pressure that if you don't have a pair of Wakai shoe, you're uncool. Well, I don't give a damn. Nothing's new actually, I've got one of those shoes way back in zero-eight (see picture ;p).

Well, what good is all that, cause eventually it comes down to the food they serve on the table. In fact, what made me pay a visit was hearing that First Love Pattisserie Mille Crepes is on the menu here for IDR 35k / slice. Much better than paying for the whole cake.

Origami Cake Green Tea (Mille Crepes) - IDR35k

Origami Cake Original (Mille Crepes) - IDR 35k

Here I got the Origami Cake Original & the Origami Cake Green Tea. I still love the earlier better than the latter. The highlight of the original version was the first layer of caramel. I usually cut the slice from top to bottom, munch it slowly, and let the sweet creamy fillings blends with the comfort of rather smoky caramel flavor. I couldn't get the same fulfillment eating the green tea mille crepes. The flavor was shaky, I'm not too sure if they really want to show the tea. My benchmark would be TWG specialty macaron in Singapore. Each and every one of it really stood out with character.

Not satisfied with that, I tried to be adventurous and ordered their Baked Mochi. Why? Cause it just sounds sexy. It turned out sexy indeed visual-wise, but taste-wise, its questionable. Enlight me though, does your idea of mochi is that thick-skinned, hard to chew thing, with untasty fillings?

Baked Mochi - IDR 24k.

I've tried 3 out of their 6 dessert menu. That's half of it. And I guess half is good enough to make an overall view of this foodplace. I say yes. And if you've been reading from head to toe, I'm pretty sure the question in the title is answered.

In cased you missed it. It says: "Not Really."

Cheers,

Fellexandro Ruby
Food & Travel Storyteller / Photographer
Snack on my live tweets @Wanderbites

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On a side note, we are happy to announce that our blog is nominated for 2012 AXIS Blog Award in the Favorite Food & Recipe Blog category. If you think Wanderbites deserve it, show us some lovebites by sparing a minute to vote at this link:

 >> http://poll.fm/3xqoa <<