Layana’s lumpia is fried with less oil, just like Teppanyaki: less greasy and more convenient for daily consumption.
That’s why this food is named “Lumpia Teppanyaki”.
Buntil is staple traditional food made of grated coconut wrapped in papaya leaf.
Because of its simplicity, buntil is mostly sold in a very affordable price, thus some call it the food of the middle class.
In Layana, grated coconut is replaced with grinded salmon, and they use taro leaf as a wrapper.
Its sambal (hot sauce) is still faithful with Buntii’s original sambal, though.
It is a majestic looking dish with the combination of colorful spices, from green, white, and red.
The sambal - made of chili peppers, onions, and other spices – gives further depth to the compelling plate of food.
Buntil Salmon is definitely a must try for your culinary experience.
And here comes the surprise.
As a subsidiary of Sidomuncul, Hotel Chanti surely represents its parent company’s product on the menu.
One of the most iconic beverages is Es Krim Tolak Angin.
Tolak Angin is herbal medicine from Sidomuncul.
Indonesians just cannot live without Tolak Angin.
It helps to warm the body, whether you are ill or not.
But when it is processed in the form of ice cream? Shocking!
Instead having bizarre taste, Es Krim Tolak Angin hits you on the sweet spot, not being hot at all.
It has strong taste from Tolak Angin the medicine, but additional milk and ice seem to press down Tolak Angin’s hot sensation.
Also a must try. (Reporters: Virny and Sera)
