The food mushroomed in Surabaya of East Java before it started venturing all over the nation; and eventually succeed in its outward expansion, locally and internationally.
According to Chef Herry, he chose the food due to its bold soup that got it approval from the Executive Chef. It looks appealing indeed; the presentation is modernized with European-infused style. It doesn’t go wrong, nonetheless.
Enchanting platting is beside the point, because it means nothing without taste to balance it out. Fortunately, it is beyond mere platting, the taste doesn’t betray my expectation, though not exceed it.
It keeps intact, if not solidified Beef Soup authentic nutty taste from ‘keluak’, that gives the soup its black color. I won’t question if this dish is then favored.
Decently Delicate with Detailed Presentation of Nasi Uduk
This most-celebrated rice dish from Betawi is proceed in cohort with coconut milk. The challenge is to one up on its street food attachment to the level of 5 star hotel.
The food serves with complete condiments, consist of bihun goreng (fried vermicelli), dengdeng sapi (beef dendeng jerky), pindang egg, spicy fried chicken and jengkol balado (dog fruit balado). They want to stay true to the food very nature from its feature to taste, with upgraded taste and presentation.
Though less appealing than the rest in terms of presentation, the taste is appropriate. It is delicate still without the need to question it further, but nothing especially lingered. It is somewhat pale in comparison to others.
I would love to see more sophisticated platting, in an Indonesian way. By far, this is the only dish that goes slightly below my expectation.
Aesthetically Crafted, The “Cendol” Cake, Major Transformation, Maintained Delicacy
