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 

Berthillon Paris : Legendary Ice Cream With A View

Imagine sunny Paris.
Imagine blue sky.
Imagine walking on the bank of Seine river sipping the warmth.
Imagine breathing in the chilly air.
Imagine doing all that with your significant other ... with Paris' legendary ice cream in hand.

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Berthillon. Started in 1950 and made famous after being founded in the 60s by none other than Messieurs Gault & Millau, it has become a must visit place if you pass by Notre Dame and walk to île St-Louis, one of the two natural island on Seine river.

Lonely Planet ranked it #23 of 1566 things to do in Paris. As for me it was an obvious thing to do as an ice cream lover and a sweet tongue. Its been in my trix even before I landed in the city of lights. Plus the heat was right that afternoon, so we headed there with no hesitation and a heartful of expectations.

The queue is always long no matter what time of the day. A green signboard is hanged on the front facade with hand written flavors on it in gold paint. It has so many interesting flavors that deciding can be quite a tedious task. Hmm.. How about wild strawberry sorbet? Wait! There's ginger caramel. Oh, here's something fancy. What's agenaise? It sounds exotic. The drama continues and the next thing you know you're on the front of the line and still paralyzed by the amount of choices. I finally went with wisdom of the crowd, pear sorbet and the butter caramel gelato.

Both was fantastically rich in flavor. It was as if munching on real pear. Refreshing. Same goes to the butter caramel. The creamy base made it somewhat heavier and bolder, yet still light enough to enjoy one full scoop altogether with the cone without feeling bloated afterwards.

I took the scoops to the banks of the river. Enjoyed it slowly, feasting both my tastebuds and my eyes with the view. I then took the stairs down the road and sit on the concrete chair, relaxed with no thoughts of work, looking at life and the people passing by. It is probably one of the simplest joy of Paris.

Or maybe life is really that simple? We humans, made it complicated. With what, you ask? Ehm, our selfish wants and desire? Now, that something to ponder until my next post.

Stay chilly,

Fellexandro Ruby 
Glacier addict

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Berthillon Ice Cream 
31, rue St-Louis-en-îlle (4th)
Closest Metro: Pont Marie
Closed: Monday, Tuesday, Second half of July and all August.

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