Kitchenesia.com - The Kuningan area in Jakarta beats in almost 24 hours, a mingle pot for opportunities seekers, financial turnovers, and of course plenty of eatery options.
And for a restaurant that offers hometown dishes, Mantra is among the dozens of other restaurants alike, big or small.
However, most of them tend to be ‘ethnically specific’, meaning they only sell dishes from one region only, such as Padangnese restaurant or Javanese restaurant.
It is quite unlikely for you to find various traditional dishes from many areas in Indonesia served on one table, unless you’re eager to visit them one by one and eat them at home .
Recently I decided to go to Mantra before lunch time, the restaurant located in Kota Kasablanka underground floor, right in the corner near Carrefour.
The design keeps everything simple.
Line patterns overlay the walls, setting the traditional ambience.
There are approximately 20 tables in the restaurant, with various seats made of cushions-like sofa and wicker.
The menu is busy with dishes that showcase traditional cuisine accross Indonesia; from seafoods, noodles, curry, and certainly various sambals.
The waitresses, though, wear Batik.
It would take you a while to understand what kind of “Indonesia’s traditional food" they pick as the signature theme.
Mr. Danang, Area Manager of Mantra Restaurant, gave us enlightment.
“Mantra is a traditional restaurant. We serve traditional food that represents every province in Indonesia, From Padangnese’s Rendang Beef to Ayam Rica-Rica (Spicy Chicken) from Manado.”
“Mantra itself, is an abbreviation of Manado and Sumatra," he added, followed by a long "Aaah!" murmur of revelation from me.
"But we also have traditional dishes form other than the two regions,” he added quickly.
Most of Indonesia’s traditional food requires exceptionally long process, that’s why the chefs would cook the food long before opening hours.
And if you have already been in this country for some time, you would understand that most restaurants here display the food on mirror-like showcases for customers to choose.
You wouldn't find such view in Mantra, because every dish served here is fresh from the kitchen.
Sure enough, Mantra’s main course requires 10-to-15 minutes to serve, which is considerably understandable.
Waitress will ask you the level of spiciness suits your preference.
Customers won’t be worried if their food will be too spicy to their liking and every food here is served hot, and these 5 below make the must-try list.
1. Ayam Tinorangsak (Tinorangsak Chicken)
While the original Minahasa’s Tinorangsak uses pork, Mantra’s Tinorangsak uses chicken, a special breed of chicken called "ayam kampung". That’s why they emphasize the word “ayam” in the menu.
It uses many spices such as bayleaf, chillies, and basil that contribute to its succulent taste.
Mantra’s Tinorangsak use half chicken in every dish. Customers with small appetite surely need companion to share and finish.
2. Gulai Kepala Ikan Ratulangi (Fish Head Curry)
Gulai Kepala Kakap is well-known Padangnese cuisine, along with beef rendang.
In Padangnese restaurant, head Curry is served in thick stock. In Mantra’s the fish head curry has orange stock, while the common FHC is yellowish. Surely, they taste different.
Despite of its name, Mantra serve the fish’s whole body in a white-ceramic bowls, not only the head part.
You'll see the reason why the portion is big, for even a person with voracious appetite will not be able to finish this dish.
For the taste, it is surprisingly sweet. And of course you can request the level of spiciness when ordering.
3. Daun Ubi Tumbuk (Stewed Ponded Cassava Leaves)
As an iconic Bataknese cuisine, Daun Ubi Tumbuk is also served in Mantra restaurant.
The visual might look peculiar but I should say it tastes spectacular.
The stock is rather fluid than thick, with humble sweetness pressing down the bitterness of cassava leaves.
This dish surely levels up my culinary experience. A winner.
4. Bunga Pepaya Cah Cakalang (Stir Fried Papaya Flower with Skipjack Tuna)
Due to its extreme bitterness, you probably need some time to adjust to Papaya flower.
Mantra’s Papaya Flower is also bitter, but not as bitter as Papaya Flower out there.
If it is served with skipjack tuna, the bitterness is even more humble.
Papaya flower having lots of nutrition in it, in Mantra, the nutririon and taste is harmonious.
Mantra serves 3 types of rice: yellow rice, the basic white rice, and red rice to go with the other food.
5. Pecel Jawa
One of the most-requested food in Mantra.
It uses many variant of greens, such as morning glory, long beans, bean sprout, and basil.
It is complemented with peanut sauce and rempeyek (peanut cracker).
The vegetables taste fresh and the sambal dressing tastes sweet.
The sambal fressing is served separately according to customers’ demand.
Commonly eaten as the main course in Indonesia, Pecel Jawa is categorized as appetizer in Mantra.
6. Perkedel Jagung (Manadonese Corn Fritters)
Here, perkedel Jagung is accompanied by sweet soy sambal, making the familiar sweetness of corn ooze with the passive-aggresive taste of sweet soy sambal.
Although its appearance is looking rather thick and hard to shallow, the texture is actually soft so it won’t hurt your inner mouth.
Three perkedel jagungs are served in one dish.
7. Teh Mocktail (Mocktail Tea)
After finishing all main courses, now ice tea is the way to go!
Mantra’s mocktail tea is complemented with lychee and served in two types, in wine glass for one portion, and in teapot for 3 portions.
It has moderate sweetness that has freshness aftertaste.
For your preference, you can request mocktail tea without sugar. (Report: Sera B)
Video review:
