Jakarta - There are nights where everything seems to come together seamlessly—good company, great food, and the perfect atmosphere. My recent dinner with Mario and Harri at Munik Resto was exactly that.
Tucked in a cozy corner of the city, Munik Resto offers a dining experience that mixes the authenticity of Indonesian cuisine with the warmth of home cooking. From the moment we walked through the doors, I knew we were in for a memorable evening.
As we entered Munik Resto, we were greeted by a beautifully adorned dining area. The restaurant's ambiance is a pleasant blend of modern comfort with subtle touches of traditional Indonesian decor. It’s not over-the-top; instead, it’s elegant and comfortable, making it the ideal spot for friends or family gatherings. The dim lighting combined with the warm wooden interiors instantly set the mood for a relaxed evening.
We were guided to our table by the friendly staff, who ensured we were comfortable. The menu itself is a reflection of Indonesia’s rich culinary heritage—each dish a testament to the diverse flavors and techniques unique to the archipelago.
 |
| Deep fried Guramae |
After browsing through the menu, we decided to dive into some of the restaurant’s most popular dishes. We started with their famed fried Gurame. For those unfamiliar with gurame, it’s a freshwater fish that is beloved in Indonesian cuisine. When it arrived at the table, it was hard to miss—golden brown, crispy, and served whole. The presentation was impressive, but it was the first bite that stole the show.
The skin was perfectly crisp, providing that satisfying crunch that you expect from deep-fried fish, but it was still tender inside, with the mild flavor of the gurame shining through. What took me by surprise, though, was how crispy the bones were! Yes, you could actually eat the bones. They were fried to such a perfect level of crispness that they almost melted in your mouth. The texture contrast was incredible, and the combination of flavours left a lasting impression.
Next on the table was Tahu Goreng, or deep-fried tofu. If you think tofu is boring, this dish will completely change your perspective. At first glance, it seemed simple—blocks of tofu that had been deep fried. But when we took our first bites, we realised how deceiving appearances can be. The tofu had a soft and silky interior, but its exterior was crisp and golden brown. The fillings are filled with diced meat, cucumbers and vegetables.
Paired with a slightly sweet and spicy dipping sauce, the Tahu Goreng became the surprise hit of the evening. Each bite was light and flavourful, and it made for the perfect appetiser. The tofu was expertly prepared, allowing it to soak in the flavour without becoming greasy or heavy.
Of course, no Indonesian meal would be complete without a bowl of hearty Sop Buntut (oxtail soup). The moment the soup arrived at the table, we were enveloped by the fragrant aroma of slow-cooked beef, cloves, and nutmeg. The broth was rich but clear, indicating the time and effort put into simmering the oxtail to perfection.
Each spoonful was comforting, packed with the meaty, tender flavours of the oxtail and the lightness of the broth. The soup was complemented by vegetables like carrots and potatoes, adding a layer of earthiness to the dish.
Vegetables often play second fiddle in a meal, but the Kangkong Belachan (stir-fried water spinach with shrimp paste) proved to be a bold and flavourful addition to our feast. For those unfamiliar with belachan, it’s a fermented shrimp paste used in Southeast Asian cooking, known for its strong, umami-packed flavour.
The Kangkong was stir-fried to perfection—crisp, fresh, and coated with just the right amount of spicy belachan. The dish had a slight kick to it, but the heat was perfectly balanced, allowing the bold flavours of the shrimp paste to shine through without overpowering the delicate taste of the greens. It added a refreshing contrast to the richness of the fried dishes we had been enjoying up to that point.
This was a unique version of fried rice and once mixed up and stirred - the taste was delicious with spices, petai (bitter bean) and white rice.
 |
| Fried chicken |
Dining at Munik Resto was more than just a meal; it was an experience. The food, steeped in tradition and prepared with care, transported us to the heart of Indonesia’s culinary landscape. From the crispy Fried Gurame to the comforting Sop Buntut and the bold Kangkong Belachan, every dish was a delight for the senses.
Comments
Post a Comment