The best places to enjoy local cuisine.
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).
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.