This one sounds disparate: sustainable Loch Fyne farmed salmon wrapped in Corsican valetta (cheek) ham, served with wild asparagus, sprouted wheat, almond milk curd and Australian Manjimup black truffles. It came together unexpectedly well, with the fatty, almost citrus-noted salmon riding the surf, and the truffles and textures of the wheat grounding the turf. The fish is responsibly farmed and the dish is seasonal (naturally, and as part of a greater July truffle menu at Stellar) - both of which go a long way in ensuring there will be enough for the future. Moderation, in all facets.
Filtering by Category: Dining Out
The freshly made ondeh-ondeh at Aku & Dia on Jalan Hang Kasturi off Jonker Street have inspired us to make our own. The Melaka-made glutinous ball snacks have got so much gula melaka filling the sugar's crystals are still intact at the core, even after surfacing in the pot of boiling water. Every bite is a pillowy pop of smoky, sweet liquid, and light crumbly crunch. We inhaled ten (RM2 for five pieces), and ordered another two portions before we were done. Watch this space for an update.
There is a never-ending quest for the new and the novel in Jakarta, but it's really the oldies that are the goodies.
This meal of mostly Surabayan staples at Handayani Prima, shared with old friends and family members nailed that adage -- we didn't head to the newest restaurant in town, but one of the most reliable (it's been in place for almost 30 years).
We reconnected over a justly spicy nasi goreng kambing (fried rice with goat), sweet and nutty beef rawon (black beef soup), stir-fried hearts of the banana (banana blossom), and -- the highlight for me -- really tender marrow satay.
Sometimes it's important to pause: why chase the new when the oldies were already so good to begin with?
As recommended, I contemplated life with two beautiful bowls of soba at Arashiyama Yoshimura. One was of strands in warm, tangy stock and all the fungi and ferns off the forest floor. The second, was springy and cold in a delicate soy dip. Nothing goes to waste -- at the end of the meal, a small jug of warm gruel-like water is presented, to be added to the dip and drunk. Life looks really good from here.
Back to city life - one that draws from the edges of earth: bitter-tinged uni and plump amaebi give rise to waves of wanderlust.