My Journey Through Life..

~Some people believe we only live once, so have fun while doing it.~


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Chinese New Year Euphoria : Lantern Festival

Few weeks ago was Chinese New Year, so congratulations to everyone celebrating it. Gong xi, gong xi.. ūüėÄ

In Yogyakarta, the euphoria was also strong in Chinese New Year, especially for the Lantern Festival or usually called Cap Go Meh. This festival or day marks the end of Chinese New Year celebrations after 15 days straight since the day. I don’t know how the calendar system works, but I only know that far, so if I’m mistaken, please don’t hesitate to correct me. For Lantern Festival, Yogyakarta’s ‘local Chinatown’ which is located in Ketandan¬†always celebrates it by making the area open for public and have a lot to offer.

That was, honestly, my first time in visiting local Lantern Festival since years before I was kinda lazy due to the stories that the place would be jammed and packed. (It was, indeed). But, this year’s different. I made my decision to visit this local Chinatown to enjoy the ambience.

16710348_10211431489133370_1878581444_oSorry, blurry, can’t really steady my hand to take a photo while walking.
BTW, this is the main stage for the festival

Upon entering, which was indeed pretty packed, I found it so amazing to be there and felt the unique atmosphere I’ve never experienced before. Even though I’ve been there (in Ketandan) before, but I felt like in totally different area due to the food and snack stalls, tons of lanterns, and the main attractions themselves.

img_20170205_191919I’m aiming to get a clear shot of the¬†liongs head, but yeah, that’s pretty hard since the performers are moving pretty fast

The festival actually took place on an alley in Ketandan. My parking area is right at the middle of that alley since I came from the backstreet route. Actually my friends were guiding me through the route :D. So we decided to take left that lead us to the Malioboro which is closed for vehicles during the festival (night only). At that time, the¬†liong (I hope I didn’t mispronounce) were on stage.

16709627_10211431489333375_1473385237_o

You can find bunch of choices of snacks or meal here including pork. Though I have many stuffs available, I can only pick some due to some (wallet) internal problem. So I picked a¬†bakchang¬†which is steamed sticky rice with meat filling. The vendor I came to, have 2 kinds of bakchang, with chicken and pork. Definitely I chose pork. My friend’s friend said that usually backhang was prepared with pork+telur asin (salty egg, usually duck egg) but I think that day wasn’t my lucky day since I found none.

The taste was savoury overall. I don’t think that the sticky rice was marinated with some kind of spices since it’s quite bland. The brownish color might be from the wrapper (leaves, I forget what leaves :|). The sticky rice was seriously sticky, though. I’ve eaten¬†bakchang once couple years ago and the taste was totally different. The pork I had inside the snack I bought during that festival was block of pork. It wasn’t sliced but more like chopped like dices. It’s mostly savory with subtle taste of saltiness as well. Probably it wasn’t marinated but just purely stir fried. ¬†The ratio is a bit imbalance as well since the protein was pretty minimalist in amount.

16668055_10211431489453378_846961150_o

After having some snack, of course I moved on to a meal. My friend’s friend which I stated earlier was opening a vendor right in front of his house. I also had my meal at his food stall and I got steamed rice. Actually it’s pretty good, I may admit. I’m not a fan in pouring soup over rice, so I kept it separated. Soup is beautiful and clear, taste slightly salty but mostly garlic-y. This¬†steamed rice wasn’t covered in pork, but chicken instead. The rice is steamed for quite some time hence making it brown in color.

I’m not a food expert but my guess is, the rice was marinated with savory broth like mixture of garlic, green onion, shoyu, probably a little bit of soy sauce, along with the chicken and mushroom as the toppings. After it’s fully steamed,¬†the¬†steamed rice was topped again with sliced scallion and crispy shallots for extra crunch. The marinating broth didn’t totally reach the center of the rice but it was pretty deep, so I think the steaming process worked really well.

Aside from the food, I also enjoyed a few of the atractions like¬†liong and this Chinese puppet show. I didn’t understand a single thing since the puppet master was telling story in Chinese, haha. Any food hunters would be really happy to walk around this alley and pleasing themselves with varieties of meals, snacks, and beverages.

16667854_10211431489373376_1947581219_o

(sorry, blurry picture again.. :p, I wonder what’s wrong)

In the end, being here on the Chinese festival for the first time truly amazed me since I experienced something new. The euphoria and atmosphere were pretty mesmerizing especially with some Chinese songs being played all over the place :thumbsup:
Gotta end my story here, it’s been a long post, and I’m looking for more new experience like this. So, if you have any ideas or comments, fill me in at the comment section, leave like if you enjoy reading my stories, and stay tuned for my next trips.

 

CHEERS AND HAVE A GREAT DAY!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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From Sidewalk to Hawker Center : “Warung Santai” Seafood

My love for seafood will never die, I think. Being on the top of my preferred protein along with pork, I can’t refuse when it comes to great seafood to taste. However, seafood in Yogyakarta (or probably in some cities in Java as well) is quite pricey (to get good quality seafood), therefore, I can’t eat that often. Besides, people say that it’s not really healthy, packed with cholesterol and such, but meh… it’s tasty :D.

Back in 2014, there is this tent-based seafood hawker in Yogyakarta by the name of “Warung Santai” Seafood. The food there weren’t that expensive, still in the budgets of college students and youngsters. It was located right in front of Circle K near McDonalds Jl. Sudirman Yogyakarta. Back in that day, with that relatively low price, the food was great, in a great ratio between the protein and rice. Being that way, the hawker was always packed during dinner time, mostly by teenagers. I ate there once and I had to wait in line for about 10 – 15 minutes to get some seats and wasn’t almost no space between each people.

Now, in 2017, few days ago, I tried to reach that same seafood hawker. People said the location changed but turned out it’s only behind the Circle K since there’s a new hawker center there now. The fact that¬†Warung Santai is now moved to¬†Araya¬†food court/hawker center, must have some impacts to the seafood hawker. And it’s exactly what happened. Upon the time I reached¬†Warung Santai and saw the menu, the price was escalated up to 60%. No doubt, it’s been 3 years apart, anyway. But that fact was quite disappointing. More over, they sold beverage no more, therefore, you either bought some on the other hawkers or bring your own. That’s… quite a drawback.

kerang-rebus

Boiled Clams

udang-goreng

Fried Shrimps

kerang-goreng

Fried Clams

OK, that’s one thing, another thing was, they kept the same taste compared to what I had in 2014. That’s a good thing. The taste was simple and slightly salty for everything. I ordered¬†boiled clams, and my other 2 friends had¬†fried clams¬†and¬†fried shrimps. My¬†boiled clams¬†tasted good, since it’s not overly process, you still have the freshness of them. The spices was only salt, I think, since I didn’t taste anything else but salt, even to the slightest state. They’re not that juicy, but more into dry state instead.
The¬†fried clams tasted almost the same compared to¬†boiled clams. The fried ones were less salty and gave very subtle texture of crispiness. I thought the clams were stir fried and not deep fried. I didn’t have a single clue what kind of clams they’re using for the dish, but it’s very common to have that one if you visit seafood stall in Indonesia.
The¬†fried shrimps, were crispy and crunchy since it’s (I think) deep fried but with no batter. Slight saltiness could be tasted, probably the shrimps are marinated with salted water or quite some time. However, the shrimps skin weren’t peeled for the dish (and it’s pretty common here), so if you can’t or don’t want to eat that hard skin, make sure to peel them off. Also the head were still attached, so make sure to fit your preferred style. For me, I could and would munch them all off, hahaha.
You’ll be provided with some kind of dipping sauce. The first time I paid the hawker a visit, they gave me peanut-X thing dipping sauce and that was AWESOME! BUT, last time I visited the hawker, they gave me quite strange mixture. They used the peanut sauce, but with tomato and pineapple (my friends and I guessed). That tasted strange, though. More like random :D. But, they have 1 more dipping sauce and that was incredible. Mainly it was from garlic,¬†terasi, and a little bit of palm sugar since it tasted slightly sweet. Too bad I didn’t capture the dipping sauce. ūüė¶
Overall, I’m satisfied with the taste but some drawbacks make me doubt whether I’ll come back frequently or not. Probably every once in a while, I’ll pay a visit, especially for the crab. Gonna taste the craaaaaaab~.

Reviewing seafood dish is quite my thing since I love what I eat, but if I did it often, my wallet will be empty in no time :D. Even it’s still pretty pricey,¬†this¬†Warung Santai is still considered more low-cost compared to some other seafood specialist restaurant. Anyway, give like if you enjoy reading my stories, pour some comments if ¬†you have any ideas, opinions, or recommendations, and stay tuned for my next stories.

 

CHEERS AND HAVE A GREAT DAY!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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The Real Deal : Tahu Tek

Now, this time is about one food that I’m putting my crosshair on during my trip to Surabaya, or generally East Java. Back in Yogyakarta, there are some places (or food cart) selling¬†tahu tek, but I believe the taste isn’t as good as where it comes from. In Yogyakarta, the taste is sweeter since they used less¬†petis¬†(read my previous¬†post¬†to know what petis is).

So,¬†tahu tek is originally from East Java since it uses petis as the main ingredients which is very common in East Java. Let’s see how it looks firsttahu-tek

Tahu Tek
(it was takeaway so it was using paper wrapping)

*Note : I don’t really know why it’s named with ‘tek’ but my logical side think that it’s an onomatopoeia of a frying pan lid being hit by hawkers (which is usually walking around the area) to sell this food, so everyone inside the house are aware that the hawkers are around*

Uh.. Yeah, the visual presentation doesn’t look so appealing but this one hell of a shot of¬†tahu tek (original from the area and what my families who live in Surabaya recommended me. Sorry, I don’t know where they bought this). When I opened the package, it was already like that hahahaha.

Tahu tek¬†consists of some food ingredients like rice cake for the carbs, sliced cucumber, and tofu-egg mixture. For this dish, the main proteins were cooked in a special way. They’re basically just egg and tofu fried as one entire mixture. The egg was beaten together with the tofu and also fried to be one giant omelette which will be cut into pieces with scissors. The texture is kinda messy, though with a little bit crunch from the soaked beansprouts, and mainly porridge-like softness due to the sauce, rice cakes, and tofu.

The thing I love most is the sauce, that deep-dark-brown-horrifying-looking sauce.. Which was so da*n awesome. It’s not mainly soy-sauce sweet like what I often tasted in Yogyakarta. In Surabaya, you’ll get sauce with probably 80% with aroma and flavor of¬†petis and less soy sauce. Sadly nothing like this aren’t sold in Yogyakarta, but I know that getting real¬†petis would be quite hard for people in Yogyakarta since they should buy it online or send it by package/mail.

I went almost half an island just to hunt this cuisine down, to taste the real deal of a¬†tahu tek and it’s satisfying. Back when I visited Malang (in East Java as well), I also tried this food and tasted similar only with IDR 8k per portion, the same with what they sell in Yogyakarta but the one in Malang has twice the volume.

OK this has been a short post, not gonna add anymore since I think I have spit out everything I experienced about this dish, so give like if you enjoy reading my stories, leave comments if you have any ideas or opinions, and have a great day|

 

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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My First Hotplate Rice : Plate-O

Haha, finally after some moments of saving money, I managed to treat myself with one pretty intermediate (in price) dish. So, my friends told me about this hotplate dish in Jl. Prof. Yohanes Jogja, I don’t know the exact address number since it’s quite hidden. Near the Galeria 4-junction (exactly eastern side across that shopping mall) there is a giant parking lot, and there is where this place is located. A little bit hidden and if you don’t have any information beforehand, you’re gonna take some time to find it.

Plate-O. It’s the name. I still wonder why it’s named that way. Maybe because the hotplate is in circular shape (I’m gonna give the picture later), but maybe not. This shop new in town, still in its 1st year in operation (during the time I ate there, I asked their waiter). Actually there’s another branch or stall in the northern part of Yogyakarta, but I don’t know the exact address.

This shop doesn’t serve a bunch of menu for the food and averagely priced in IDR 25k-40k based on your topping choices. They have 2 main choices of protein, noodle and rice, and 2 main choices of protein (meat), beef and fish. Back then, my friend ordered the fish one and it’s based on spicy red sauce, meanwhile I got this one

beef-extra-cheese

Beef Rice Hotplate (+ Extra Cheese!)

Look at that cheese! So far, I still love eating cheese so I ordered extra cheese. This is¬†beef rice hotplate, consists of grilled beef strips, mozzarella cheese, egg, rice with scallion and sweet corn topping, and also sprinkled pepper. Oh boy, I love the entire dish. People say, the way to eat it ‘properly’ is by mixing each food altogether, but I did it in traditional way, piece by piece. The beef is quite tender and a little bit chewy but in nice dark brown color due to grilling. It’s not overly seasoned, just slightly salty and had additional saltiness of the special sauce¬†Plate-O has. The cheese was perfect, tasted amazing and still stringy but the bottom part was slightly overburnt due to the hotplate’s heat.Like I said before, the sauce was pretty salty and garlic-y, but I like the style. Maybe adding more sauce would be even more amazing, chef! (because it dried out¬†pretty fast ūüė¶ ):thumbsup:

Unfortunately, by the time the dish arrived, the rice (bottom part) was overly burnt due to the heat, making it hard and crispy, which is the texture I don’t like for rice. Probably the cooks put the rice first before the protein or the heat was massive so it burnt my rice rapidly to rice crisps or I should’ve mixed everything together quickly so the heat should spread to the entire meal. Aside from the taste, the price is quite intermediate for me but it’s worth the meal. The ratio is good, the meat isn’t lacking in amount, the rice is also at great portion.

It was a great night with amazing dish (a little bit of downside but no problem, though, I still enjoy the entire food). I would like to taste something similar even more, probably with different base, style, and origin. That would be awesome! ūüôā Leave comments in the comment section if you have any ideas or opinions or recommendation on what I should try next, give like if you enjoy reading this experience, and stay tuned for my next foodie trips.

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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Simple but Fascinating : Soto Kudus Gadjah Mada

Well, before I start to write about the food, I’d like to say sorry for quite a long time between each posts since I don’t really go out much lately and I’m kinda busy with some stuffs, but as long as I have something to pour to my blog and time between my activities, I’ll do blog. (This also goes the same for me at making artworks.)

This time, the dish I want to talk about is a true Indonesian dish called¬†Soto, specifically ‘Soto Kudus’¬†with Kudus is a city in Central Java where the dish originally comes from. This¬†soto kudus¬†isn’t located in Kudus, but in Jogja, and I’m also thinking if the taste is similar since I’ve never tried the original¬†soto kudus.

The restaurant is called¬†Soto Gadjah Mada located in Jl. Kabupaten, Yogyakarta, not exactly remember the number, though. It’s a simple and clean restaurant surrounded by fresh scent of rice paddy fields. From inside, you can gaze through the window for a fascinating greenies scenery.

The only¬†entr√©e¬†in this restaurant is¬†soto kudus which comes in 2 bowl sizes, regular (IDR 7k) or jumbo (IDR 10k). Here’s what it looks like :

soto

Soto Kudus (jumbo)

Mostly, as far as I know and find, soto has quite clear broth/soup. In this case, the broth wasn’t clear at all. This might be caused of various spices which were mixed together. Indeed, the broth was very spice-y. It gave slight taste of sweet, a little bit of savory and salty with a very gentle touch of sourness. I predicted that the spices are like turmeric, coriander, and a little sparkle of pepper. The combination was perfect for my personal preference. One jumbo bowl is enough for an average eater without making our stomach overly full.

Along with the¬†main course, the waiters/waitress will give you various side dish like skewered-clam (sweet and chewy but this is my favorite), skewered-quail eggs (quite sweet for the outer part since they’re marinated with mixture of soy-sauce-based-broth before),¬†tahu bacem¬†(a real Indonesian side dish, which is grilled tofu marinated in soy sauce spices), skewered intestines and some more. Unfortunately I didn’t take a picture of them. ūüė¶

Since this place is about¬†soto kudus only, I can recommend this place to any of you who wants to get a try out. It isn’t expensive, delicious, and has clean and fresh environment.

I know I didn’t put a lot of words this time, but give comments if you have any ideas or opinions, give like if you enjoy reading this post, and stay tuned for my next foodie reviews.

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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Real Traditional Meal : Ingkung Joglo

Honestly, I know about this food for the first time (same food, different places) recently, about 1 year ago, even though I live in Yogyakarta for almost 20 years. That was the first time I ate Ingkung.

Last weekend, along with my parents, I went to a remote area to look for an¬†Ingkung¬†restaurant in Bantul, southern part of Yogyakarta province. I didn’t know that the area is so remote, that it took almost 45 minutes to reach from where I live (which is in the city outskirt). I didn’t even know the area address there, my father just took the wheel there.

So, long story short, we arrived in a very traditional-looking restaurant. The ambiance felt¬†so traditional with village-y nuance. I thought that the restaurant would be packed and jammed. But, no. When we arrived, there’re no customers. Probably because it’s way before lunch time. By the way, the place is called¬†Ingkung Joglo¬†(P.S. : You’re most likely gonna miss this place when you’re trying to find the place, so make proper planning and get clear directions, I’m sorry I can’t provide much on this since I’m clueless as well about how to get there).

Here is the picture of the lovely restaurant, so simple and traditional yet so calming, reminds me of my time living in the village during college assignment :

This slideshow requires JavaScript.

Not so long after we ordered our food, another family came for lunch. Then another family. And then another. Suddenly the restaurant is getting packed with customers having lunch.

The owners didn’t have plenty of menu, just main dish,¬†the ingkung, and several side dish like omelette, sunny side up eggs, tempeh and tofu, and a few more. For the main dish, you can choose what portion the¬†ingkung¬†you want, for 2-3 people, or for about 10 people, all prices may vary due to size. By the way,¬†ingkung¬†is the way it’s cooked, the style, not the main ingredients. It’s basically made of chicken (most likely ‘ayam kampung’ which is a local special breed of chicken that has chewy meat and smaller in size.¬†Ingkung itself has base of coconut milk, resulting in a unique final taste. It has a combination of (a little bit of) saltiness and mostly savory.

Here is the snap picture, I only took 1 though ūüė¶

ingkung

Ingkung (2-3 people portion)

Basically, the chicken is marinated with the coconut milk and spices then steamed. The chicken itself isn’t raw, just boiled for a while before being marinated, thus resulting in that yellowish-white color. The bowl on the right is some kind of soup, mixed with crispy shallot. It’s not thick, quite oily, and has strong coconut milk flavor. It’s the complementary soup for the chicken, you can either pour it to the chicken or take little by little to your rice. The chili paste isn’t that spicy (even for me), and tasted sweet than spicy. The chili paste is based on tomato, actually.

And for the drink :

es-tape

Es Tape

Being pronounced ‘tape’ not ‘tńĀp’, the green thing is fermented sticky rice so it contains very small amount of alcohol. It’s very popular in Indonesia, especially in Java (or some places I’ve visited before). The fermented rice is mixed with water and sugar to make it sweet.

Talking about rice, the owners here give you 2 choices of rice, plain white rice and  coconut-milk-based rice (shortened : coconut rice, to make it easy). The coconut rice is actually white rice but steamed / cooked with mixture of coconut milk, making it to have distinct flavor. This kind of rice is also popular in many areas in Indonesia.

I also snapped a picture during my way to reach the place : Such a lovely and amazing scenery.

scenery

If any of you planning to visit Indonesia, specially Yogyakarta, you might not want to miss this place. Away from city’s noisy environment, you can enjoy your meal with heartwarming restaurant nuance.
Stay tuned for my next trip, give comments if you have opinions or ideas, give like if you like it and..

CHEERS!!



I also do some artworks (in self-practice as well, actually), if you’d like to visit, you are very welcomed to my Artstation and Patreon profile.

Patreon

Artstation

and also selling some original merchandise at Redbubble
*Sorry, get to promote everything, but, yeah, my effort on living my dream may be starting from the very bottom*

Thank you. :D*


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Roof? Steak? Food.. : Atap Grill

*WARNING : PORK DETECTED*

Ah… Akhirnya setelah +- 8 bulan nggak nulis, blog ini saya angkat lagi ke permukaan. Nggak punya duit, susah mau kulineran yang aneh2, makan sehari-hari aja masih mikir-mikir. Hahahahaha.

Anyway, masih di Jogja, ada salah 1 tempat high-end buat para pecinta daging panggang. Namanya Atap Grill dan letaknya di dekat samsat Kota Yogyakarta, tepatnya di Jl. Tentara Rakyat Mataram No.5, Bumijo, Jogja. Tempatnya agak kecil kalo diliat dari luar tapi banner-nya cukup besar dan jelas untuk dilihat dari jauh. Kabarnya yang di lokasi itu cabangnya, dan yang utama ada di area Sosrowijayan, tapi saya sendiri kurang paham tepatnya. Meski namanya Atap Grill, kita tetap makan di dalam rumah kok, jadi bukan open-sky dining atau malah makan di atas atap (roof). Tempat makannya sederhana dengan desain yang simple dan agak minimalist tetapi tetap enak dipandang. Tampungan pengunjung juga tidak terlalu banyak, mungkin sekitar 30an orang.

Harganya memang¬†high-end dan saya memang modal nekat makan di sini meski uang pas-pasan (nekat ngirit makan sehari2 sampe batas minimum selama beberapa waktu hahaha). Kisaran harga untuk makanan antara Rp 35ribu – Rp 110rb dan minumannya masih termasuk harga standar antara Rp 4ribu – Rp 10rb-an. Bahan proteinnya ada 3 macam : daging ayam, daging sapi, dan daging babi. Waktu itu (karena saya juga belum tentu makan di sana 2 tahun sekali) saya pilih menu yang cukup menantang (harganya) :¬†Beef Steak + Pork Belly dengan harga Rp 97ribu. Bisa sih pesan satu macam, seperti¬†Beef BBQ,¬†Pork Belly, Crunchy Pork,¬†atau¬†Chicken Steak¬†tapi kayanya kalo 2 macam kok mantap, jadinya ya…. sudah. Hahahaha.

Untuk sausnya, ada 5 macam kalau tak salah ingat, tapi saya hanya ingat beberapa seperti Chili Cheese, Cajun Cheese (yang saya pesan), BBQ Sauce (kalau nggak salah ada Blackpepper Sauce juga tapi samar-samar ingatnya). Cajun Cheese yang saya pesan ini berwarna coklat muda lebih dominan ke gurih, sedikit asin, dan ada rasa rempah-rempahan yang sangat tipis. Cocok di lidah saya tapi satu hal disayangkan..

20160813_192322.jpg

20160813_192305.jpg

… porsi sausnya terlalu kecil. ūüė¶

Dua tumpukan itu daging semua (pork belly sih sebagian ada lemaknya), dengan bobot @+- 100 gram. Beefnya (yang tumpukan bawah) nggak dimasak hingga matang sempurna tapi lebih ke medium, meski saya ga minta apa-apa dan manut saja sama defaultnya. Lumayan chewy tapi rasa bakarannya enak. Nah Pork Belly nya ini yang saya tunggu-tunggu dan memang nggak buat kecewa hahahaha. Dagingnya tebal dan empuk, lebih empuk dari beefnya, dan sudah berlumur bumbu manis seperti campuran bbq dan kecap. Nggak terlalu manis tapi pas untuk paduan rasa dengan dagingnya sendiri.

Hal kedua yang agak disayangkan adalah food plating-nya. Entah kenapa sayurannya (meski enak, nggak mentah tapi nggak overcooked juga) dibiarkan berserakan seperti itu, tapi mungkin itu gaya dan ciri khasnya sendiri, nggak tahu juga. Kesannya jadi setengah-setengah plating nya, di satu sisi rapi, satu sisi berantakan. Di luar dari teknik penataannya, rasanya memang mantab jaya kok.

20160813_194527.jpg

And that’s.. my last bite! (gotta save a memory)

Inilah sepenggal kisah saya saat mencicip makanan di sebuah steak house di Jogja. Meski cukup menguras dompet, saya bakal balik lagi entah suatu saat kapan saya ada rejeki lebih dan mencicip menu-menu lain di sini karena saya juga termasuk karnivora lumayan akut :D.

Stay tuned for next foodie experiences and as always..

CHEERS!