E&O: The Foodgasm Duet by Chef Will and Chef Palm

That night has turned into more than just a lovely night, the night when I was invited to Eastern and Oriental, which short-named to E&O, a Thai - Vietnamese restaurant. Meeting the other fellow bloggers compiled with reputable and warm hospitality from the host have always been a perfect combo!

How do I say this? It was another ordinary night cramped with Jakarta's traffic. Obviously, I arrived late due to the inevitable circumstance. It was my first time going there and I was instantly enchanted with the dimmed yellow tone which came from the small triangle lamps encompassing the place. It was a no wonder that, although slightly a bit different, it has its own similarities to Loewy as E&O is basically under the same group, also collaborating with Sarong Group owned by Chef Will Meyrick himself. The semi open glass doors/windows, the ceramic walls and ceilings, the eye-catchy bar on one side of the restaurant and the wooden furniture with leather sofas are the distinctive resemblances. What allured me the most was the beautiful table setting. The dark grey streaky plates accompanied by flickering light reflections from a full set of wine glasses, it was almost magical to me as I furthermore got absorbed to the enchantment..

My arrival was also welcomed with three tasting canepes. From this point onwards, you have to tolerate the photos you'll see as they don't share the same amount of lighting and ambiance. It was dark and as far as I am concerned, it was a photo hunt jungle war between the other bloggers and myself. Without a doubt I was a no winner (with my almost average photo skills and unsturdy hands).

Also, the portions served that night might not be similar to the usual portions served on the restaurant as this event was a friendly gathering. The choices of food given to us were plentiful and I am glad some of the dishes were served with smaller portions. *My belly isn't getting any toner*

Pork Belly with Tamarillo and Tamarind Sauce served with Nam Pla Prik (thai chili and fish sauce) - 190k. The others have been eaten and I was left with four of these. I gobbled up the whole thing at once and the flavors literally burst in my mouth. Salty and fresh over the succulent fatty pork belly, yum..

Betel Leaf with Galangal, Dried Shrimps, Roasted Chillies, Coriander and Salmon Roe - 32k/pcs. The betel leaf served as edible spoons for individual portions.

Chicken and Prawn in Egg Net with Peanuts, Lemongrass, Mint and Pickled Cucumber and Shallots Relish - 65k. Again, my mouth was full in an instant gallop as I struggled to chew in all the goodness. On the left side, it was Pineapple Coriander Margarita (90k), but I ordered mine to be virgin. So far, all the things that went inside my mouth was a complete balanced proportion of sweet, salty and sour.

Moving on to the sitting dinner... Eight menus for one night, divided into seven courses. As if it wasn't enough, the food kept on arriving one by one. Each has a significant taste and uniqueness that left you either mesmerized or wanting more.

Selection of Northern Thai Relishes : "Nam Prik Ong"(chicken), "Nam Prik Goong"(dried shrimp), "Nam Prik Num"(eggplant) and Crispy Tempura Vegetables - 125k. I always think that Indonesians can easily adapt to Thai food. All of the Nam Prik relishes mimicked Indonesian sambal, minus the chicken. One has a saltier taste, one has a spicier hint, and one has a more subtle approach..

Grilled Beef Salad with Green Mango, Shallots, Peanuts, Mint and Nahm Jim  - 90k. The beef was pan seared but the chef also mentioned that it was slow cooked. When put inside, it literally melted after a few bites. Its tenderness amazed me. The sour mango salad alone gave you a kick of freshness. I must say, again, everything was perfectly balanced!

(Southern Thai)Hot & Sour Soup of Fish with Tamarind Leaves, Turmeric, Chillies, Lime Leaves and Coriander - 80k/140k (half/reg). The chef talked a bit about their adventure while traveling South Thailand. Their journey was what inspired this bowl of soup. At first sip, I could feel the warmth streaming through my throat and it stayed there. Not in a burning sensation kind of way, more like a warming gingery-after taste. 

"Choo Chee"(curry) of Crispy Barramundi with Chilli and Thai Basil - 170k. I have to say that this was the star of the show. Despite the fish's average size, the over-all taste was nowhere near average. Explosions from the chili was tangible completed with a hint of sweetness. Let alone the sauce, I think I could be satisfied by the fried fish itself. It was definitely fresh as I sensed no fishy smell. We ate it along with Jasmine rice and Roti Canai(Indian influences). Not exaggerating, the imported Jasmine rice really has jasmine fragrant (I have no clue how the Thai planted their rice).

Massaman Curry of Slow-Braised Lamb Shank with Cardamom, Shallots, Pumpkin and Tamarind - 170k. Rich Rich Rich. That would be my first three words describing this dish. The thick sauce was rich with distinctive flavors from the spices, competing to satisfy your taste buds. The tender lamb shank itself was big and generous with succulent juicy meat.

Twice-Cooked Beef Short Ribs with Sweet Fish Sauce, Cucumber and Nam Pla Prik (thai chili fish sauce) - 220k

Fortunately, I am a big big fan of coriander (I think I ate all the coriander garnishes). There was a reason for the plating of this dish. As you can see, there are two small bowls of condiments. One is ground chili, one is the fish sauce. The short ribs itself was caramelized, therefore has a pungent sweetness. The chef explained, to eat this, you must combine all the elements on the plate. So squeeze the lime all over the ribs, take a fork, pulled the strands of meat, dip it into the fish sauce and ground chili. VOILA, epiphany, ladies and gentlemen.. Pure awesomeness of foodgasm epiphany..

Unfortunately, all good things must come to an end. That night was no exception. As all the fun was ending, we were prepped with desserts! Jackpot!

Cocoa Ganache with Peanut Butter Palm Sugar Ice Cream and Honeycomb Crumble - 50k. One scoop to the bottom of the glass and you'll end up having all the three elements.

Durian Panna Cotta with White Sticky Rice - 50k. I love love love the panna cotta. As you chew the velvety smooth, not forgetting creamy, pudding-like consistency, the taste grew. Yes, it left a delightful after-taste as if it was growing itself in your mouth. The durian sticky rice was also fulfilling!

Even though Chef Will is no Asian, I can vouch that he knows what he's actually doing. You can definitely see the passion as he talks about his cooking, his love for what he is doing. Let's just say, it won't be the end for this comical super friendly chef. As for Chef Palm Amatawet, who is more shy compared to Will, I would say that he's the perfect side-kick. If Batman and Robin fight evil crimes, Chef Will and Chef Palm continuously make delicious food (yeah, you get what I mean) 

Additional random info : I actually took a photo with both chefs, but it was in Icha's camera. I'll upload it to my instagram once she has the time to send me the picture. 

E&O 

Menara Rajawali 1st fl.

Jl. Mega Kuningan lot 5.1

South Jakarta

Ph. +6221 29023418

Opening hours: 11am - 1am

http://eandojakarta.com 

Hawaiian Bistro : Native chef serving authentic Hawaiian delicacies

Don't you just love that feeling of visiting some place new? The experience of absorbing all the details that lies upon you. That certain "oh, that's so cute; that's so nice" kinda comments you keep to yourself, maybe you share with a friend or two. Or just simple long conversations with someone you just met. Well, all of what I just typed happened to be my private cognizance when I first visited Hawaiian Bistro (the second time as well).

The eyes tell it all..

I really appreciate all the beach decorations, from stacking 15 years old trunks (perfectly straight 15 years old trunks, just imagine how tough it was to find those trunks) as foundations and wall decorations; putting hays on the ceiling (which made it felt like we were actually in a beach house); putting paintings of dancing lei Hawaiian ladies; till hanging the eye-catchy orange lifebuoys. The wooden vintage furniture with a touch of aquatic colors compliments the whole ambiance, which is another plus point!

I first visited the place at 9 p.m on a weekday. I was tired and sleepy but forced myself to keep my Canadian friend a company. The thing was, at night time, the dim warm yellow tone from the lighting really accentuates the coziness of the whole place. If they put a hammock in the middle of the second floor, I would gladly sleep there soundly. 

On my second visit, which I got the chance to talk with one of the owners, Michael, and the chef, I accidentally lost the sense of timing. We talked almost everything about the restaurant, the food especially. Never have I really put any thoughts about Hawaiian food and never have I been so wrong in my life. At first, I thought the menu was Japanese fusion menu (since the native chef is actually a Japanese-born Hawaiian). Let me save you from all the unawareness. Being an archipelago itself, Hawaii has been a melting pot for visitor's customs. That explains the reason of Japanese, Portuguese, Chinese influence in their food. And that is just to name a few. So if you encountered nori in a spam musubi (pictures below), well, that's just how the Hawaiian originally eats it.

Another thing I like and just discovered on that day was how they also included the little details of Hawaiian culture in the plating. They will serve you with two scoops of rice and one scoop of salad per dish which is actually how the Hawaiian usually serve their carbo. They are also very close with the terms of sharing food. Thus, you'll meet a selection of big plates combos of half and half. Meaning, half of chicken, half of pork, half of beef and it's all based upon your freedom to choose. The Ohana (family) nature is definitely embraced, as I shared all the meals with Michael as if we were related. Lol! (besides, I didn't have to capability to finish all the meals he ordered)

Signature 'Kalakua' Ice Tea (32k), at last not another lemon tea. This signature drink has that fresh new kick from the pineapple sorbet. Refreshing for a hot day indeed!~

Spam Musubi (22k). With a touch of teriyaki sauce in the middle. You can say it's the Hawaiian onigiri. 

Makaha Mochiko Chicken (32k). Fried battered chicken smoldered with a balanced sauce of sweet and savory.

Now, this intrigued me. I was aiming for the traditional dish, other than Loco Moco. So, enter Ko'olau Kalau Pork (52k), another traditional Hawaiian dish. The salty shredded pork was full with intense smoky aroma. Conventionally, they cooked it underground for seven hours. Well, since ain't nobody got time for that, the chef cooked this baby for four hours on the stove and VOILA, same thing! Hah!

Half and Half of BBQ chicken and dori katsu with pineapple curry sauce (58k) with green salad. I personally prefer the macaroni salad (happened to forget to take the picture) which has tuna spread in the mayo dressing, yummy. 

The pineapple curry sauce was definitely something new. You can smell the hint of pineapple scent, but a bit weak on the taste.

Coffee Jelly with Kahlua and Vanilla Ice cream (25k). I shamelessly gobbled this to the very last drop, even after all the ice cream has melted, even when the chef was talking to my face, even when my friend kept calling me to pick her up. LOL. The slightly bitter coffee jelly was a perfect match to the vanilla ice cream. "Mix it altogether", ordered Michael when these babies were put on the table. I hesitantly obeyed (I didn't want to demolish its layers), but OH DEAR LORD, NOT A SINGLE REGRET HAVE BEEN GIVEN ON THAT DAY! It was the perfect dessert to end the day. It was actually the chef's creation and has nothing to do with Hawaii, but this is just one of the simplest thing you got to try, just to make yourself smile..

A fresh taste to taste. Every menu that I tried on that day was a new thing to me. It is definitely a rare thing to see a Hawaiian restaurant in Jakarta, right? Since I have never set foot in Hawaii, this restaurant gave me a glimpse of what's happening on that island. To be able to learn, to know and to exchange information about, not just Hawaiian authentic food, but also Hawaiian cultures really fascinates me on our curious nature as humans.

It may looked simple but going back to the very first paragraph of this entry, I guess, we (or at least I) will never stop learning or encountering new things to keep ourselves fascinated.. That's the real deal of living, isn't it?

Hawaiian Bistro

Rukan Garden House St.

Blok A No.25

Jakarta Utara 14470

P : 29033185

website : www.hawaiianbistro.com

P.S: I would recommend you to go for the authentic classic dishes. Challenge yourself to have something new, taste something different! Your choice might fascinates you as they have fascinated me..

Pipiltin Cocoa : a little too late.. (depending on how you see it)

I believe there are always two sides to every story, two ways on seeing how things go and two ways to decide which side you are on. A little epiphany caused by my own idiocy on the term of what so called 'a little too late', put me into some thinking about perceiving it into two perspectives. It may get a bit out of topic from reviewing Pipiltin, but if you have the spare time to carry on reading, I hope it'll amuse you..

SELF-IDIOCY :
For starters, I was given two discount vouchers to enjoy Pipiltin's artisanal plated dessert. Despite the fact that I had been looking at it for more than a couple of times, I failed to realize that there was an expiry date. I came just a few days after and innocently handed the vouchers to the confused waitress. A little too late.. In here, the term late has turned into something permanently wasteful. There's just nothing you can do about it to make things right, to make it the way you want things to be.. A little too late, when the 'little' makes a big difference..

If you let yourself see things from the other side :
The trend of serving deconstructed and plated dessert has existed for quite a while in the international food industry. Although, we are a little too late in tailing this trend, Pipiltin has managed to stay only a little too late, in other words, still has the chance to catch up as it is the pioneer which serves plated desserts in Indonesia.. This fact, in fact, contradicts to my first perspective. The term a little late became almost apologetically fine. Unlike my previous story, Pipiltin has the chance to catch up and make things right. I assume, soon, there will be new cafes copying the same thing.. Soon..

For what it's worth, this is a spontaneous brief post. For what it's worth, I hope you get what I meant. I hope you can see things from the other perspective, from a better perspective for a better insight. Okay, enough procrastinating.. Here's the deal..

A dessert cafe which serves their own bean to bar processed chocolate!

First thing you will see is their own chocolate factory. I even saw the cocoa beans myself!

The cafe is placed on the second floor.. So up up you go..

Filled with wooden furniture in an industrial minimalist interior, the whole place screams simplicity as its best. They are definitely trying to sell their products, not only the ambiance itself. It'll be perfect if they put on some classic jazz songs.. 

Just for a quick view of the whole place.. Plus that poor forever alone Caucasian (who seemed really sad).. 

This big poster tells you the simplified steps of chocolate making..

The menu with animated cocoa beans..

Colorful macarons and flavored chocolates were presented in the middle of the cafe. A good strategy to lure the sweet tooth to spend their money on these babies..

Earl Grey Tea (25k)

Spicy Cinnamon Chocolate (33k). It's really spicy. Well, not in a 'fiery I wanna kill myself' way. It's the perfect drink for a cold rainy day! The mild cinnamon heat gave that extra 'mmph' which differentiates itself from a normal hot chocolate..

Devil Chocolate Brownie (45k). Well well, I am a sucker for desserts. Brownie topped with velvety, slightly thicker chocolate lace and a scoop of double vanilla ice cream. Completed with some crumbs I couldn't exactly tell what it's made from, but to sum things up, I had a brownie sugar rush!

Tabanan Chocolate 64% (50k). It is a completion of mousse, spiced creameaux, chocolate pearl, and dehydrated chocolate mousse (as written in the menu). But since we might have a difficult time in guessing which one is which, I make my own version of explanation. The foam : I could barely taste any scent or flavor. Chocolate balls : Inside was thick chocolate filling. The caviar-like : the chocolate pearl (Guessing), but it was also kinda bland. I'm assuming it's made to balance the sweetness from the chocolate balls. The lump of what looks like little balls of poo : well, it was yummy, in spite of what it looks like. Last but not least, there were those slabs of whatever that is, instantly melts when put it inside your mouth. Ouh, as if it weren't enough, you'll get that little pop rocks-like that will explode in your mouth.. 

Well, two plated desserts seemed reasonable to be gobbled by two people. I, in one perspective, was very optimistic in finishing both. On the other hand, my so called zombie companion, hated the idea of ordering all chocolaty desserts (Now you know who ordered the hot chocolate and who ordered the tea).

I hate to admit, but Mr.zombie was right. My burning optimism seemed to cool itself down.. I was so hyped up from all the sugar rush before I can finish the whole thing and found myself sick of the sweetness. In which I can now add a third conclusion, the third case of seeing things: Your mind plays tricks on you!! LOL

Pipiltin Cocoa
Jl. Barito II no.5
Facebook : https://www.facebook.com/pages/Pipiltin-Cocoa/518558441524346?fref=ts

That Certain Feeling I Can't Find Elsewhere

Have you ever put a thought that lately, most of the newcomers in the restaurant industry are just here racing each other to get the hippest attention, to have the most bizarre interior or maybe just, as much as possible, intact themselves with the YOLO generation attitude. You see, they sorta build this current, should I say, "trend", or maybe this atrocious image that the upper middle hedonist class is immune to the fact that they're hunting for ambiance, instead of what is called real good food experience. I can't say that I am against the public's embrace, for what it's worth, those places do enrich the diverse existence of the food industry itself. In fact, I do occasionally enjoy myself, having that one other type of experience, and in every once in a while, I do make a review out of it. Well, who am I to complain about their on growing lineage?

Well, that is just an opening for this post. It has nothing to do with whatsoever I am going to write in the next few minutes. Tiresome of the swagalicious attitude of going from one affliated cafes to another, I decided to write a humble post on a family restaurant that I have been visiting since I have the capability of recalling my own memory.

The name of the owner is the name of the place itself. Simple, no fuss, you order, you eat, you pay, you go home. Specializing in Borneo Chinese home cooking, this is the one place I visit to recollect that certain feeling I can't find elsewhere. Yes, it is a personal thing, almost sentimental perhaps, as this place reminds me of my half identity as a descendant of a great Borneo man, or that familiar comfort and satisfaction I get from the food (which I never find boring in anyway)

FAVORITE THINGS TO ORDER, PROBABLY THE BEST I HAVE EVER EATEN:

Hekeng (30k) (Hakong in khek/hakka dialect), a shrimp with pork lard wrapped, cut and fried in slices, ngohiong alike, but it's not sweet at all.. You eat it with a honey-like sauce, made from sonkit(a type of lime) and caramelized sugar. So far, this is the best place to eat hekeng (including the sauce)

Old Pop's favorite! Fried horfun (30k) with his special request. "Make it a bit saucy", he would say, resulting this horfun a bit like bun horfun, slightly darker. The chef and the owner have known what his loyal customer's favorite request that they'd cook it without further questions

Also my favorite. Pakis with crispy fried anchovies and shrimp paste (25k). A bit crunchy, it has that slimy after taste. Dad said that it grows wildly, probably a cheap commodity. However, I fell greatly in love with these greens from the first time I got the chance to try it.

RANDOM THING/s WE KEEP ORDERING:
A dish we'll order once in a while to entertain our taste buds. I have probably eaten better dishes made somewhere else, but since I have a special thing for this place, I barely did any sort of complain and just ate it with on-going appetite.

Mundane mun tofu with lots of shrimp and minced pork (40k). Actually, this is not how I picture mun tofu in my mind. But what to expect from a simple humble family restaurant. I still found it pretty decent to eat!

Notes to add:
1. Hands down, this is the place to get the best fried Hekeng. I've tried several other Borneo Chinese restaurant, they just don't have it the way I like it. Either the slices were too thick or they put too much flour, I just couldn't find any other places that serve it to my standardized personal bar.

2. Instead of using only shrimps and pork, the fried horfun also has this mushy dark sausage like made from flour and shrimp (I supposed). It has a bit of sweet savory touch to it. My personal favorite filling compared to the others. Can't find it else where. My Dad will always take a big portion of the horfun and leave that flour sausage alone for me to have.

3. They sometimes serve baby sharks. God knows where they got it from, but it's actually one of my Dad's favorite (before I told him not to order it anymore as my concern to WWF's #SOSharks campaign, plus the mercury level on sharks is way over the top). They usually cook it with this warm homey ginger sauce. The texture of the fish is mushy with that thick layer of shark's skin. It's not fishy and you won't find many bones in the meat. BUT THAT'S ALL IN THE PAST! (just to make things clear) ;p

Rumah Makan AHON
Jl. Jembatan Lima Raya No. 183D, Jakarta
Phone : (021) 6255905

Tokyo Skipjack: Japan on a steak?

This picture clearly says it all. I don't need to elaborate much about a good steak as long as they serve mine in that juicy-tender-red-in-the-middle state. Sometimes, JUST the aroma from the grill and the scent of the meat itself are satisfying enough for me.

This is the usual current trend of serving steaks in almost all cafes and restaurants in Jakarta: when not only you enjoy the meat, but they have several selections of sauces to please you.You can easily find mushroom, black pepper, and barbecue sauces as a "side dish" or sometimes, they smolder it all over the meat to add more flavors (supposedly). Whilst I still prefer to enjoy mine without the sauces, apparently, eating steaks have been taken to another whole level. Combined with Japanese fusion sauces and side dishes, Tokyo Skipjack, offering you grilled steaks with a different touch.

Small space with a semi outdoor concept. Almost similar to a street food joint, only with a few more interior and furnished chairs and tables

No local meat though.. Each steak comes with three side dishes of sauce, different types of potatoes and selectable veggies.

NZ Sirloin (75k). Grilled to perfection of what I would call medium. Accompanied with butter wasabi sauce, fries and green salad with Japanese dressing. The wasabi sauce lacked that kick of spiciness and just fell flat. While the greens were sweet savory, unique in its own kind of way.

NZ Sirloin (95k). It was so tender and juicy, I felt like biting it straight from my hands instead of cutting it. Okay, maybe that's a little too much. But I love the meat itself perfectly without the touches of any sauces. This was accompanied with Japanese chimichurri sauce. It is very oily and sour. Though can be refreshing, I finished my steak with very little help from it. The Mitsuba mash was basically mashed with Japanese parsley. It is not too dry, yet, not too creamy

I hope to add a dash of fresh grounded black pepper over my steak, but it came to no avail. For what it's worth, I was quite satisfied with the meal and I might have the potential of craving for it in the future. While I dwell upon my own agreement of the sauces, it was pouring down like crazy..Maybe it's a way of fate not wanting me to leave the place. Nevertheless, I still have to drag my tired as* back home and get some rest.

Tokyo Skipjack
Jl. Bulungan No. 16
South Jakarta, JKT 12130
(021) 9972 5000