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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Super Steak : This is it!

What's the first thing they ask you after you decide on your cut of meat? That's right, the sauce. And almost every time, you'll stumble upon the usual three: blackpepper, mushroom, and barbeque. Guess what? You will not find any of them here.

Super Steak begs to differ on their choice of flavor. You'll have these instead: Beerloin, Butter Garlic, Honey Hot, Lemon Herbs, Asian Delight, Cajun Delight & Honey Herbs. 

What are they? Let's rewind to two hours before our first encounter with the 'it' steak.

Me and Jie didn't know what to have for dinner. As a host, I try my best not to screw my friends' experience while he is in Jakarta. After a quick brainstorming session, we were in between. Super Steak or Super Suikiaw. I guess its only natural that super men eat super food. =p Well, both has come with commending praises from people, but failing to choose the right one might end the night in disaster.

Good thing, we sailed our ship to Jalan Dempo I No. 76 where the small secluded house receive a wide variety of patrons. Judging from the wall of fame, you can see expats has come over, celebrities (that includes me & Jie =p) and people from all walks of life. Almost everyone enjoyed their visit here. I can understand why, and the reason is twofold.

Lemon Herbs Part II - Sirloin - 200 Gram (115K)

Beerloin - Sirlon 200 Gram (115k)

1. It all comes down to the food

I had one of my most memorable moment among my many carnivorous adventures. The Lemon Herbs Part II was a treat. As a foodie who likes it hot, it is a rare occasion that I don't request chili sauce when I have my meat. But as it turned out, I didn't have to. The flavor was all there. The 200 grams of meat was well seasoned and marinated. Cooked just at the right 'medium', resulting in one appetizing fleshly pleasure.

Same thing with Jie's Beerloin, beer marinated to add tenderness to the meat with an extra kick of unique flavor. Subtle but it makes the difference.

On a side note, I also find the french fries quite lovely. It's like a cross-pollination between straight cut french fries and wedges. You still have the potato skin and the size is just a notch thinner than usual wedges. With the sprinkles of salt and greens, it was one bowl of fries.

2. And the experience

Tell you what, when you dine here, it won't be just a meal. In my case it transformed into an enticing conversation with Om Mashud, the father of the owner (Windu). Being a photographer and a reporter himself, he welcomed both me and Jie taking photos of the steak. I even stood on the chair to get the birds eye view shot. Such a cool dad. Seventy and still kicking it like seventeen.

Homey Super Steak. 

With all these in mind, part of me can't help to share it and the other part wants to keep it in secrecy. It's one of those less known place that offer good food. I'd like them to stay original. I would hate it if it became a national franchise one day at the risk of becoming generic. But I suppose, that's not for me to decide. You Biters, deserve to know and to taste it.

Let me know when you do. Twitpic me the photo @Wanderbites.

So long, carnivores

Fellexandro Ruby
Food Photographer & Conversationalist


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Super Steak
Jalan Dempo I No. 76
Kebayoran Baru
Jakarta
Ph: 0817 639 6255

Sinou Kaffee Hausen : A First Timer Visit

Having traveled the streets of Panglima Polim for a few times, I couldn't help but noticing this food place just next to 7-Eleven and right across Convivium Deli. Something about the name attracts me, and even more when I step on the raw, vintage, industrial interior. Colorful in many sections, remain unfinished in some, and worn out in others. For me, it generates a 'feel' that brings out inspiration for creative work I've seen several photoshoots taken in this place and some more musical events held here. Good for a lazy Sunday with friends, even better if they separate the smoking and the non-smoking area. However, are the food in par with these eye-pleasing appearances? Let me take you through it.

I had for the appetizer, Butter Mushroom which was a hit for me. But then, so does anything deep fried and comes with mayo sauce. =p I'm easily pleased for this kind of stuff. It was a good match of texture, the breadcrumbs sealing the legit mushroom. Butter and sauce. A pleasing meal indeed.

Butter Mushroom (30k)

For the mains, I've heard a lot of buzz about Sinou Steak from fellow foodie and Twitter world. Upon confirmation from the waiter that they served the same steak from its sister restaurant, I had my choice on it right away. A quick ten minutes after, voila! Comes the so called Dad's Sirloin Wagyu Steak. Cooked at medium rare, just the way a foodie should preferred it. By 'should' I meant I have no problem having it in any other way, medium well, well done, I can still enjoy steak. But for this time, again I owe it to taste it the way it 'should' be.

Dad's Sirlon Wagyu Steak (98k)

On first bite, tender, juicy, flavorful. With the addition of their signature Sinou Sauce, it blends itself with extra creamy savory taste. A touch of elaboration from the usual mushroom sauce. Liked it!

Funny, that for a place that name itself 'coffee house' I didn't order any. And I don't see many having it. Maybe it was just not a proper time for coffee, or does it refer to something else? I guess I'll have a separate visit to have a take on their coffee.

In the mean time. As lucky as I was, I'd recommend the Butter Mushroom and the steak. I'd still look for second opinion though, right after I tasted the actual Sinou Steak.

So little time, so much to eat.

Cheers,


Fellexandro Ruby
Food Conversationalist & Photographer
http://fellexandroruby.carbonmade.com

Snack on my tweets @Wanderbites

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Sinou Kaffee Hausen
Jl. Panglima Polim V No. 26, Kebayoran Baru, Jaksel
(+6221) 7258568 – 081999393556
Twitter: @sinou_kaffee

Now Cooking - Hartwood Bandung

Humongous neon light, crowds of stylish looking yuppies in their prime, breeze of air contained with smoke of cigars, low lights, tight seating, continuous conversations and sudden burst of laughs in the background.

This is Hartwood.

As a brand new establishment in Bandung, Hartwood looks to appeal against the typical Bandung foodplace, probably segmented to the middle upper manhattan people especially looking at its pricing. Does it serve a previously uncharted market? I'd like to believe so.

Take a look at this Braised Short Ribs, claimed as one of the chef's specialty. Too bad, on my visit, it was not up to par with its price tag (110k). I admit the meat was well cooked. Soft, tender, well seasoned and the likes. Somehow reminds me of the dinner I had at Otel Lobby. However, on my third bite, as I began to incorporate my other senses, in this case, my nose, I found a rather distasteful smell which kinda ruin the whole thing. Not to mention the cold pieces of broccoli that serve more as a decor rather than a compliment to the whole meal.

Braised Short Ribs (110k)

Tenderloin Steak (58k)

Determined to find the best menu to represent Hartwood, we decided to have Tenderloin Steak as second main course, but I guess luck is not on our side that night. Although the steak was prepared in good manner, it was not particularly special to my liking.

Being only on their second month of opening, I suppose these things are expected. Tolerance are extended. A little inconsistency within limit is arguable. If fate allows I might like to venture this place once more and hopefully find the one thing that make Hartwood stood out among the rest, other than its fancy-cozy interior.

In comparison with the many clueless new foodplace in PIK with little sense of direction in taste, I hope they could prove themselves soon. At the mean time for me its not more than a place to see and be seen. I'd go anywhere next door to please my appetite.

Cheers,


Fellexandro Ruby
Food Conversationalist & Photographer

Munch on my tweets @Wanderbites, snack on my instagram @Captainruby. ;)


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Hartwood - Gourment  & Grind
Jl. Cimanuk 12, Bandung
Ph: +62224240655
Twitter: @Hartwood_