Inside, there’s not a wicker or traditional ornament in sight.
Instead, the dining room has the carefully neutral glamour of a high-end hotel restaurant – though, unlike any hotel restaurant ever, it’s quite crowded, especially on breakfast time.
Kicir-Kicir offers an array of dishes ranging from pastry, canepè, main courses, salad, and several beveragess from across the globe.
Everything is served in a all-you-can-eat buffet.
Also, eating experience becomes more hassle-free with free breakfast for every room type.
The beverage list is pleasingly ambitious: mineral water, juices, milk, infused water, and jamu (traditional herbal drink).
But to be honest, I’m not sure whether the jamu here serves what it is meant to be because no one seemsed to approach this section, as if it were unwanted.
I felt duty bound to order Kicir-Kicir’s signature Soto Tangkar, Ayam Serundeng (fried rice with grated coconut), and spicy sambal.
While it becomes a rare food todays, Soto Tangkar is a celebrated food with history.
Low-level workers during Dutch colonialism cooked Soto Tangkar from organ meats and short rib, while the best parts went to the boss.
As colonialism ended and people got more prosperous, the authentic Soto Tangkar becomes rare.
