Bunga Rampai Restaurant In Cikini, Where Your Extravagant Experience Is Beautifully Spent

Thursday, 28 November 2019 | 13:02 WIB
  • Bunga Rampai Restaurant in Cikini Is Jokowi Approved, Every Money Spend on Is Worth It!
    Bunga Rampai Restaurant in Cikini Is Jokowi Approved, Every Money Spend on Is Worth It!

    Rootop bar of Bunga Rampai Restaurant highlights laid-back luxury with earthy design and mini garden.
    Rootop bar of Bunga Rampai Restaurant highlights laid-back luxury with earthy design and mini garden.

    The concept is full of lovely possibilities: visible tipsy evening sky as sun reaching into shady side through glass roof; downlit area with subdued with nature-inspired design; and mini fern garden as a little oasis that beautifies an eyesore. But still, this rooftop bar is what its root about: a fine-dining restaurant. Thus, fine-dining details like utensils arrangement are elegantly placed on every table. 

    Does this mean Bunga Rampai's luxury is fading on its rooftop? Definitely not. Instead, their focus to highlight laid-back ambience absolutely heightens my convenience. Some guests still want luxury, but of course, they prefer doing it in comfortable manner. 

    Fine-Dining Food with Local Touches (and Local Portion)

    Bunga Rampai's Kepiting Salad Mangga is pretty fulfilling and refreshing appetizer
    Bunga Rampai's Kepiting Salad Mangga is pretty fulfilling and refreshing appetizer

    Kicking off was Kepiting Salad Mangga (Fried Crab with Mango Salad), a Thai-salad-inspired appetizer given a refreshing, modern spin. Fresh mango slices and sweet simple syrup is forced to make friends with a savory fried crab. It is impressive and, much to my surprise, is just-sour-enough-just-savory-enough. Also, most importantly, this dish is definitely an eye candy.

    Then came a main course of Konro Bakar (Makassarese Roasted Back Rib). Instead of coming with Konro soup, the roasted back rib is a solo actor now. There are two sambals that come separately: Sambal Dabu-Dabu (Manadonese Raw Sambal) with just the right punch of acidity, and Javanese Sambal Terasi whose spiciness and savory are done well. 

    Sera B
    David Togatorop

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