The best places to en­joy lo­cal cui­sine.

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Bakso Jawir

On the menu: Beef meat­balls Lo­ca­tion: Ruko Flourite No. 15 Jl. Ke­lapa Gad­ing Utara, Gad­ing Ser­pong Price: Rp 20,000 - Rp 26,000 A bowl of bakso (meat­ball soup with noo­dles), Chi­nese cab­bage and chili paste is a sta­ple dish for ev­ery In­done­sian. to high-end restau­rants, selling bakso on al­most ev­ery street cor­ner.

One place that has some of the best meat­balls in town is Bakso Jawir. While the ca­sual-din­ing place has a few branches across Greater Jakarta, the one I vis­ited was in Gad­ing Ser­pong.

I’ve been to this place many times and there are al­ways scores of peo­ple sit­ting. Oth­ers are even wait­ing in line for their chance to get at a bowl of meat­balls.

Even though the place is crammed with din­ers, ser­vice is pretty quick.

My usual or­der is a por­tion of small meat­balls, priced at Rp 20,909, with curly yel­low noo­dles (other op­tions are cel­lo­phane noo­dles or ver­mi­celli) ac­com­pa­nied by iced tea.

What I like the most about Bakso Jawir is the

The broth, tast­ing both sa­vory and spicy from the added chili that I spooned in, left me feel­ing thirsty af­ter the meal.

Other than the reg­u­lar small meat­balls, must-trys are bakso telor (hard-boiled egg meat­balls) and bakso urat (ten­don meat­balls).


Be­bek Bengil

On the menu: Nasi cam­pur be­bek Lo­ca­tion: MaxxBox Lippo Karawaci,

Price Range: Rp 40,000 - Rp 150,000 I came here dur­ing one hot af­ter­noon on the as­sump­tion that the res­tau­rant would only have a few din­ers, since it only re­cently opened.

As it turns out, all the in­side ta­bles were oc­cu­pied with food­ies, rang­ing from lunch-break work­ers to fam­ily get­to­geth­ers. I was in a hurry, so I sat out­side.

The de­sign of this branch of the fa­mous res­tau­rant is mod­ern when com­pared to the orig­i­nal in Bali. Glass pan­els over­look the busy streets of the Lippo area as dim yel­low bulbs shine in wood lamp cages and mu­sic plays in the back­ground.

I or­dered nasi cam­pur be­bek (Ba­li­nese rice with crispy frit­ters, crack­ers, crispy shal­lots with fresh cu­cum­bers and tomato on the side) for Rp 95,000.

The price was ex­pen­sive for tra­di­tional food. Of all the items served on the plate, the deep fried duck stood out from the rest. I liked how crisp the duck skin was with­out be­ing too oily. The meat was ten­der and juicy and ac­com­pa­nied by sam­bal matah (chili condi­ment made from shred­ded shal­lots, gar­lic and cabe) to add a spicy

soft and easy to eat. The corn frit­ters, how­ever, were my least fa­vorite, as the taste was rather bland.

The next time I visit Be­bek Bengil, I’ll stick to the fried duck and sam­bal matah.

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