Dinner @ Sulawesis @ Sahid Sudirman

 Jakarta - After a full day exploring Jakarta's historical attractions, I ended the evening with dinner at Suleweis, a well-known restaurant specialising in authentic Manadonese cuisine. Conveniently located in the lobby of Apartemen Sahid Sudirman Residence, right in the heart of Jakarta's bustling business district, Suleweis has built a reputation for serving bold, spicy flavours from North Sulawesi in a comfortable and modern setting.

I had already planned what I wanted to order before arriving. Unfortunately, two of the restaurant's signature items were already sold out—the Bunga Pepaya (papaya flowers), a classic Manadonese vegetable dish prized for its slightly bitter flavour, and their refreshing special coconut drink. While slightly disappointed, it simply gave me the opportunity to explore other items on the menu.

For my main course, I ordered the Sukang Bakar, also known as grilled Leather Jacket Fish. The fish was grilled perfectly, with beautifully charred skin while the flesh remained moist, tender, and naturally sweet. The smoky aroma from the charcoal grilling complemented the fresh seafood wonderfully, and paired with the restaurant's spicy sambal, every mouthful was packed with flavour.

I also ordered an eggplant dish stir fried with Petis Udang, a rich, dark prawn paste commonly used in Indonesian cuisine. Unlike fermented shrimp paste, petis is thick, slightly sweet, and intensely savoury, adding a wonderful umami depth to the soft grilled eggplant. It was a simple dish but incredibly satisfying.

I also couldn't resist ordering a Panada, one of Manado's most famous snacks. Resembling a curry puff, the Panada features a soft, fluffy, slightly sweet bread-like pastry filled with spicy shredded cakalang (skipjack tuna). The contrast between the pillowy dough and the savoury, mildly spicy filling made it an excellent accompaniment to the meal.

Although I missed out on a couple of signature dishes, my dinner at Suleweis was still thoroughly enjoyable through expensive.  The restaurant showcases the distinctive flavours of North Sulawesi with fresh ingredients, expertly prepared seafood, and authentic recipes.

Dinner with PT Magnus at Bebek Tepi Sawah, Pondok Indah Mall 2

 Jakarta - Business is always more enjoyable when it is accompanied by good food and great company. During my recent visit to Jakarta, I had the pleasure of having dinner with my channel partners from PT Magnus, including Mario and his wonderful team, at Bebek Tepi Sawah located in Pondok Indah Mall 2.

Bebek Tepi Sawah is one of Indonesia's most celebrated Balinese restaurant brands. Originating from Ubud, Bali, the restaurant has earned a stellar reputation for its authentic Balinese cuisine, particularly its signature crispy duck. Over the years, it has received numerous consumer-voted awards and industry accolades, making it a favourite destination for both locals and international visitors seeking traditional Indonesian flavours in an elegant setting.

The restaurant's warm Balinese décor, attentive service, and relaxing ambience provided the perfect environment for an evening of conversation and catching up with valued business partners.

For dinner, I decided to try the Smoked Duck, and it certainly lived up to expectations. The duck was beautifully presented with smoky, aromatic skin and tender, juicy meat infused with a subtle smoky aroma. Every bite was rich in flavour without being overpowering. Accompanied by fragrant rice, sambal, and traditional Balinese side dishes, the meal was both hearty and satisfying. The combination of spices highlighted the restaurant's commitment to authentic Indonesian cooking while allowing the natural flavour of the duck to shine through.

Beyond the excellent food, what made the evening truly memorable was the opportunity to strengthen relationships with Mario and the PT Magnus team. Sharing a meal is often the best way to build trust, exchange ideas, and deepen partnerships outside the formal business environment.

Bebek Tepi Sawah continues to demonstrate why it is regarded as one of Indonesia's premier Balinese dining destinations. With its award-winning culinary heritage, delicious smoked duck, and welcoming atmosphere, it provided the perfect setting for an enjoyable evening of good food, meaningful conversations, and lasting friendships.

A Memorable Dinner at Plataran Menteng

 Jakarta - My dinner with channel partners at Plataran Menteng was truly one of the highlights of my trip. Known as one of Indonesia’s most famous fine dining venues, Plataran Menteng is set within a beautifully restored colonial mansion, offering an elegant and refined atmosphere that perfectly complements its traditional Indonesian cuisine.

From the moment we arrived, the ambience set the tone with warm lighting, classic interiors, and attentive service created the perfect setting for both business and meaningful conversation. The restaurant’s focus on authentic Indonesian flavours was evident in every dish we ordered.

Bebek Maur

We began with Bebek Maur, a golden-brown roasted duck infused with rich herbs. The duck was beautifully presented, with a fragrant aroma that immediately whetted the appetite. The meat was tender, flavourful, and deeply satisfying, showcasing the depth of Indonesian culinary techniques.

Kangkung Belacan

Next was kangkung belacan, a dish commonly found in Singapore, but here it had a distinct edge. The flavours were more robust, with the belacan adding a rich umami depth that elevated this familiar vegetable dish into something special.

Pindang Kerapu Asam

One of the standout dishes of the night was the pindang kerapu asam—a tender grouper simmered in a vibrant sour and spicy broth. Each spoonful was packed with bold, refreshing flavours, balancing tanginess and spice perfectly. It was both comforting and invigorating at the same time.

Rawon Brintik

We also enjoyed Rawon Brintik, a traditional East Javanese beef soup known for its distinctive dark broth made from keluak nuts. The soup had a deep, earthy flavour, rich and slightly nutty, with tender pieces of beef that melted in the mouth. It’s a dish that truly reflects Indonesia’s diverse and complex culinary heritage.

Tahu Kipas

Other delightful additions included tahu kipas, crispy fried tofu with a light texture, and ubi tumbu teri, a simple yet satisfying combination of sweet potato and anchovies that added a nice contrast of flavours.

Es Podeng

Es Kopyor Durian

To end the meal, we indulged in a variety of desserts. The Es Kopyor Durian was a refreshing treat with a strong durian flavour, while Es Podeng offered a delightful mix of ice cream, coconut, and sweet toppings. The Mochi Durian was soft and chewy with a rich filling, and the classic onde onde provided a familiar, comforting finish.

Pisang Rambut

Onde Onde

Mochi Durian

Overall, the dinner was not just about food; it was about experience, culture, and connection. Plataran Menteng delivered on all fronts, making it a perfect venue for hosting partners and enjoying the richness of Indonesian cuisine.

A Warm Bowl of Tradition: My Soto Ayam Experience at Soto Kudus Kencana

 Jakarta - There are few dishes as comforting and deeply rooted in Indonesian culinary heritage as soto ayam. On my recent trip, I had the pleasure of enjoying this beloved dish with my Indonesian friends, who took me to one of their favourite spots: Soto Kudus Kencana. What I expected to be a simple bowl of chicken soup turned out to be a flavourful journey through history, tradition, and regional pride.

Soto ayam is widely known across Indonesia with each region has its own interpretation, ingredients, and personality. But that day, I learned about a special variation: Soto Kudus, which originates from the town of Kudus in Central Java. What makes Soto Kudus particularly unique is its traditional use of buffalo meat instead of chicken. This tradition dates back to centuries-old cultural sensitivities, where consuming beef was discouraged out of respect for the Hindu community in the area. Over time, buffalo became the preferred meat, and even today, many traditional Soto Kudus stalls maintain this practice.

preserved cockles

Gado gado

Nasi Pindang

Nasi Pindang is a traditional Indonesian dish from the Kudus region of Central Java, consisting of rice with beef in a flavourful coconut milk sauce, often topped with melinjo leaves. The name "pindang" here refers to the cooking method, not the usual preserved fish dish, and is often associated with a savoury, slightly sweet, and soupy gravy. 

Melinjo and Belinjo are the same thing; they are two different names for the seeds of the Gnetum gnemon plant. The terms are used interchangeably to refer to the nut, which is used to make the Indonesian cracker known as emping. 

Lunch at Dapur Baba Elite - Top 10 must visit restaurants in Jakarta

Jakarta - This afternoon, I enjoyed a memorable lunch at Dapur Baba Elite, a charming Peranakan restaurant that beautifully blends culinary heritage with cultural artistry. 

The moment I stepped inside, I felt as though I had walked into a living museum of Peranakan history — vibrant, elegant, and full of character. 

The walls were adorned with striking artworks depicting scenes of Baba-Nyonya life, from traditional weddings and family portraits to intricate floral motifs that echoed the richness of the culture. Antique cabinets, pastel-coloured tiles, and ornate wooden carvings added to the warm, nostalgic atmosphere, creating a dining space that felt both intimate and steeped in history.

The restaurant’s ambiance was inviting, with soft lighting that brought out the vivid hues of the displayed porcelain ware — classic tiffin carriers, delicate tea sets, and hand-painted plates that are signature to Peranakan aesthetics. 

Each corner seemed thoughtfully curated, offering guests not only a meal but a visual journey into a unique cultural world. It was the kind of environment that encouraged you to slow down, appreciate the details, and let each moment linger.

For my meal, I chose the Nasi Kare Kepiting, a flavourful crab curry rice dish that was as visually enticing as it was aromatic. The curry arrived rich and golden, giving off a warm, coconut-laced fragrance that instantly made my appetite come alive. The restaurant used blue crab and the crab meat was dry as it was deep dried before, and the curry had just the right balance of spices — bold enough to make a statement but not overpowering. Paired with fragrant rice and a side of pickled vegetables, the dish brought together textures and flavours that felt authentically Peranakan, with a gentle touch of refinement. Every spoonful was comforting, creamy, and deeply satisfying.

For dessert, I couldn’t resist trying the Pisang Goreng Radja, a royal-style fried banana dish that lived up to its name. The bananas were perfectly ripe, fried to a crisp golden brown on the outside while remaining soft and sweet inside. What impressed me most was the way the restaurant elevated a simple classic — the pisang goreng was served with a delicate drizzle of sliced coconut and slices of hardened brown sugar. It was indulgent, nostalgic, and the perfect ending to my meal.

Marco - exquisite Peranakan Padang dining experience

Jakarta - Padang cuisine is one of Indonesia’s most beloved culinary traditions. Few places strike a balance between authenticity, creativity, and refinement quite like Marco Padang Restaurant. Helmed by Chef Marco Lim, this restaurant elevates West Sumatran flavours to a level that appeals not only to purists but also to modern diners seeking a more refined experience.

I recently had the pleasure of dining there with my friend Mario, and what unfolded was more than just a meal; it was a journey through the rich culinary heritage of Padang, delivered with Chef Marco’s personal flair.

Chef Marco, born and raised in West Sumatra, carries with him the deep culinary heritage of the Minangkabau people. Padang food is famous across Indonesia and beyond, celebrated for its fiery spices, coconut-rich curries, and tender beef dishes that seem to melt in your mouth. It is cuisine rooted in community and tradition, often served banquet-style where a wide array of dishes are laid out to be enjoyed together.

The Dishes We Tried

Our culinary journey began with Nasi Sayo, one of Marco Padang’s signature offerings. This dish is essentially a complete Padang meal served on a single plate; steamed rice accompanied by an assortment of vegetables, sambal, and side dishes. It embodies the spirit of Padang food: communal, hearty, and packed with flavour. The vegetables were fresh and vibrant, providing a nice balance to the bolder, spicier elements on the plate.

Next came the Nasi Goreng Rendang, which immediately caught my attention. Rendang, arguably Indonesia’s most famous dish, is traditionally a slow-cooked beef stew infused with coconut milk and a medley of spices until the meat is tender and deeply flavoured. Here, Chef Marco has taken that beloved rendang and transformed it into a fried rice dish. The result was nothing short of extraordinary—the smokiness of the fried rice carried the richness of rendang spices beautifully. Each spoonful was fragrant and satisfying, with bits of tender beef interspersed to keep every bite exciting.

The highlight for both Mario and me was the Dendeng Batokok Lado Ijo. This dish, often referred to as smashed beef jerky with green chili sambal, is a Minangkabau classic. The beef, thinly sliced and pounded, had a texture that was simultaneously chewy and tender, offering a satisfying bite. What truly elevated it was the lado ijo, or green chili sambal. Unlike red sambals, which can sometimes be overwhelmingly hot, this green chili paste had a more nuanced heat; fiery, yes, but also aromatic and slightly tangy. It clung to the beef beautifully, creating a dish that was both bold and addictive.

To round off our savoury selections, we tried Sayur Kapau, a vegetable curry originating from the town of Bukittinggi in West Sumatra. This dish features a medley of vegetables like jackfruit, eggplant, and long beans, simmered in a spiced coconut milk broth. The flavours were comforting yet complex, a reminder of how Padang food isn’t just about heat, but also about depth and balance. The Sayur Kapau offered a refreshing contrast to the heavier meat dishes, providing both variety and a sense of completeness to the meal.

Sayur Kapau

No meal is truly complete without dessert, and at Marco Padang, we couldn’t resist trying the Pisang Panggang Padang. This dish featured grilled bananas topped with a drizzle of palm sugar syrup and grated coconut. It was simple yet delightful, with the natural sweetness of the banana amplified by the smoky notes from the grill. The palm sugar added a caramel-like richness, while the coconut provided a nutty crunch. It was the perfect ending—light, not overly sweet, and distinctly Indonesian.

Pisang Panggang Padang

Dining at Marco Padang with Mario reminded me why Padang food continues to capture hearts across Indonesia. It is more than just sustenance; it is storytelling on a plate. Every dish has its roots in tradition, tied to the geography, culture, and communal values of West Sumatra. Yet, what Chef Marco has done is remarkable; he has managed to preserve that authenticity while presenting it in a way that resonates with today’s diners.

Lunch at Batik Kuring: A Mixed Experience

 Jakarta - I had the chance to dine at Batik Kuring, a well-known Indonesian restaurant that has built a reputation for serving authentic flavors with a modern touch. Batik Kuring is often recognised not just for its traditional Indonesian dishes but also for its elegant presentation and warm ambiance. Over the years, it has received numerous awards for culinary excellence and service, frequently appearing on lists of recommended dining establishments in the city. Its reputation suggests a place where food, culture, and hospitality come together seamlessly.

Batik Kuring prides itself on highlighting the diversity of Indonesian cuisine, offering dishes inspired by recipes from across the archipelago. The restaurant’s name itself reflects a fusion of culture and tradition: “batik,” a symbol of Indonesia’s rich textile heritage, and “kuring,” which means “our food” in Sundanese. This philosophy is carried into their menu, which is both varied and rooted in authenticity.

The fried prawns with salted egg were aromatic and flavorful, with a rich coating that balanced well with the sweetness of the prawns. 

Sop Butut

When the sop buntut arrived, I had high expectations. A good oxtail soup should be rich in flavor, with meat that is tender enough to fall off the bone. Sadly, my serving was far from that. The oxtail was very tough and chewy, making it difficult to enjoy. I pointed this out to the staff, who were polite and took it back to the kitchen. A short while later, they returned with another bowl.

Unfortunately, the replacement wasn’t much better. While the broth was aromatic and had a pleasant blend of spices, the texture of the meat was still far from what I would expect especially at a restaurant of Batik Kuring’s caliber.

Young coconut

The prawns and the overall dining atmosphere lived up to expectations, but the sop buntut was a real letdown. For the price point, I felt the quality should have been held to a much higher standard.

Breakfast at Societe Cafe

 Jakarta - Staying near Sarinah Mall, one of Jakarta’s most iconic shopping centers, has its perks. Just a short walk from my hotel, I stumbled upon Sociéte Café, a stylish and modern venue that immediately caught my attention. Known as an elevated concept under the Excelso brand, Sociéte Café blends coffee culture, refined bites, and a chic atmosphere, making it more than just another café—it’s a lifestyle experience.

While Excelso is already a household name in Indonesia’s coffee scene, Sociéte Café aims to go one step further by combining specialty coffee with artisanal food offerings in a modern, elegant space.

I ordered their signature cappuccino, a butter croissant, and a slice of New York cheesecake.

The cappuccino was an instant delight. Its fragrance filled the air the moment it was served, and the first sip confirmed its quality. The balance between the rich espresso and the velvety foam was perfect; smooth, aromatic, and uplifting. It was the kind of coffee that reminds you why mornings can be special.

Cappuccino

The butter croissant was equally impressive. Golden on the outside, soft and fluffy on the inside, it had that perfect balance of crunch and airiness. Each bite felt light, yet satisfying, with a buttery aroma that paired beautifully with the cappuccino. It wasn’t overly heavy, making it a great choice for breakfast.

lovely toasty croissant

I indulged in the New York cheesecake. Rich, creamy, and decadent, it was everything one would expect from a classic cheesecake. The texture was smooth and velvety, with just the right level of sweetness. It was a small luxury to enjoy in the calm of the morning before the city’s hustle and bustle took over.

New York cheese cake

Satisfied and ready for a new day in Jakarta ! 1/3 the price I would have paid in Singapore.  

A Lunch at Tugu Kunstkring Paleis: History, Art, and a Feast of Flavours

 Jakarta - Jakarta is a city where history often hides in plain sight, tucked behind the chaotic rush of traffic and the modern skyline. Yet sometimes, you stumble into a place that feels like stepping back in time. My recent lunch at Tugu Kunstkring Paleis, located in the leafy Menteng neighbourhood, was one such moment. More than just a restaurant, it is a place where the colonial past, art, and cuisine converge in a magnificent setting.

A Building with a Story

The Tugu Kunstkring Paleis is not your ordinary dining venue. Originally built in 1914, this stately Dutch colonial building once served as the Fine Arts Circle of the Dutch East Indies. For decades, it was a hub of cultural life, a gathering place for intellectuals, artists, and colonial elites. Its name “Kunstkring” translates to “Art Circle,” a reminder of its original function as a gallery and art society.

After my lunch, the waiter that serve me took me around the building, explain the art and took nice photos of me.  It was such an interesting experience.

Walking through its grand entrance, I immediately felt the weight of history. High ceilings, colonial-era architecture, and intricately decorated halls exude a sense of grandeur that is rare in modern Jakarta. Yet the building is not a museum frozen in time. Today, it is lovingly curated by Tugu Hotels & Restaurants, who have transformed it into a space that honors its past while serving as a vibrant hub for dining, art, and cultural events.

While the building and its history were fascinating, the true highlight of my visit was, of course, the food. For lunch, I ordered the beef rendang, served with red rice.

Rendang, originally from West Sumatra, is often hailed as one of the world’s most delicious dishes, and the version I tasted here fully lived up to its reputation. The beef was incredibly tender, slow-cooked until it practically melted in my mouth. The spices — a complex blend of chili, lemongrass, galangal, garlic, ginger, and coconut milk — were perfectly balanced, creating layers of flavor that lingered long after each bite.

What made the dish even more special was the pairing with red rice, a healthier and more earthy alternative to white rice. Its nutty flavor complemented the richness of the rendang beautifully, giving the meal a wholesome, almost rustic dimension.

Beef Rendang

For dessert, I opted for something uniquely local yet creatively presented: kue pancong ice cream. Kue pancong is a traditional coconut cake from Jakarta, usually grilled and served warm. Here, it was reinvented as a modern dessert — served with coconut ice cream that added a refreshing, creamy sweetness. It was the perfect ending to an already memorable meal: familiar yet innovative, rooted in tradition yet playful in execution.

Kue Pancong ice cream

The Suzie Wong Room: An Ode to a Cultural Icon

Among the many intriguing spaces inside the building, one that caught my attention was the Suzie Wong Room. Named after the fictional character from Richard Mason’s 1957 novel The World of Suzie Wong (later adapted into a Hollywood film), this room embodies a mix of nostalgia, romance, and intrigue.

Suzie Wong, the story of a Hong Kong bar girl who falls in love with an English artist, became an icon of mid-20th-century East–West fascination. To the Western imagination, Suzie Wong symbolized a kind of exotic allure and mystery, while for Asian audiences, she represented both fascination and controversy.

At Tugu Kunstkring Paleis, the Suzie Wong Room is not meant to replicate Hong Kong nightlife but rather to capture the spirit of cross-cultural fascination. The owners of Tugu have long been drawn to characters and narratives that embody East–West encounters, and Suzie Wong fits perfectly into that tapestry. The room is adorned with vintage décor, romantic lighting, and artwork that pays tribute to her legend. Dining there felt like being part of a story — one that straddles continents, cultures, and histories.

The Grand Rijsttafel

One of the most fascinating culinary traditions highlighted at Tugu Kunstkring Paleis is the Grand Rijsttafel. Literally translated from Dutch as “rice table,” rijsttafel is a dining experience that was born during the colonial era in Indonesia.

The concept emerged in the early 20th century when Dutch colonials, eager to impress visiting dignitaries and guests, created a banquet-style meal showcasing the diversity of the archipelago’s cuisines. Instead of serving one or two dishes, the rijsttafel could feature dozens of small plates, each highlighting a different region’s specialties — from spicy Sumatran curries to Javanese stews, Balinese satays, and Sulawesi seafood dishes.

At Tugu Kunstkring Paleis, the Grand Rijsttafel is more than just a meal; it is a cultural performance. Waiters dressed in traditional attire serve an elaborate array of dishes, often accompanied by music and storytelling. It is a living reminder of Indonesia’s culinary richness, while also echoing the complexities of its colonial past.

Dining at Tugu Kunstkring Paleis is not just about the food — it is about the experience. Every element, from the architecture to the artwork, from the themed rooms to the cultural performances, is designed to immerse you in a story.

It is an experience that makes you pause and reflect on the layers of Jakarta’s identity: colonial legacies, cultural crossroads, and the enduring richness of Indonesian traditions. In a city where much of the past is overshadowed by rapid modernisation, places like Tugu Kunstkring Paleis serve as living reminders that history can be preserved not just in books and museums but also in food, art, and spaces where people gather.

My lunch at Tugu Kunstkring Paleis was one of the most memorable dining experiences I’ve had in Jakarta. Set in a magnificent Dutch colonial building filled with art and history, the restaurant offers much more than food. It offers a journey into the past, a celebration of Indonesia’s culinary traditions, and a platform for cultural storytelling.