@fuzzy.eats

📍Setiabudi
Taste 8/10
Service and Ambiance 8/10
Price $$$
🐈Will revisit

Dry aged vs wet aged:
Which type you prefer will vary based on your preference. In general, dry aged meat has this nutty or even blue cheese smell from the aging process, whereas wet aged is juicier and can have that metallic taste you associate with blood.

30D Wagyu Riserva 9+ Picanha (375k/100g) 8/10
Good old classic you can never go wrong with. I prefer picanha over rib eye in general since it’s less fatty (you can just cut off the fat cap, whereas in rib eye the marbling runs through the meat) while still being tender and flavourful. Will recommend this if you’re trying dry aged for the first time.

45D Striploin Camembert (645k/100g) 8.5/10
Off the menu cut. Just ask the servers on what special cuts are available during your visit. Anyway, the camembert helped emulate the taste of 200D dry aged beef due to the intense pungent flavour. Striploin is already a leaner and beefier than sirloin, and the dry age process further highlight both of these characteristics. Might be too pungent and dry for some people.

45D Whisky Aged Ribeye (450k/100g) 7.5/10
The whiskey resulted in the raw cut almost smelling like bread, which made sense given whiskey is typically made from some grains like wheat and rye. Couldn’t really taste the alcohol once it’s cooked but this was notably sweeter compared to other meats we tried. Wonder how a wine dry aged steak will taste like🧐? Since they used ribeye, the result remained juicier vs the camembert one even though both were aged for 45D.

USDA Prime Fillet Mignon (290k/100g) 7/10
Fillet mignon is typically very tender (buttery almost) but can lack some depth of flavour vs cuts with more marbling, so the sauces AB provided actually works to deliver more flavour to the dish. Better than the fillet mignon from Ruth’s by miles.

Wagyu Riserva Flat Iron (355k/100g) 8/10
Flat iron, taken from the shoulder of the cow (aka chunk) is almost as tender as tenderloin while having more marbling. Will recommend this over the fillet mignon as I felt that the marbling and quality of the cut are better.

Corn n Cheese (140k) 7/10
Essentially sweet corn on top on roasted marrow with gouda and black truffle mayo on top. Quite a flavour bomb but can get heavy after a while. My friend finished this one off in no time.

Dieng Potato Mousseline (95k) 5/10
Creamier and smoother than your mashed potato, mousseline is typically prepared using heavy cream on top of using milk after being cooked in charcoal, normandy butter, shoyu & marrow bordelaise, fried sage. It’s an okay side but nothing really stood out.

Truffled Foie Bon Bon (195k) 7/10
Mini appetiser made from yaki imo foam, balsamic teriyaki, scallop aburi, truffle tobiko. Make sure to eat this while hot to ensure best flavour. Truffle was weak, but the scallop and foam made up for it.

Shichi-mi Kinoko Batayaki (150k) 6/10
Fancy stir fried mushroom using morel, chantrelle, porcini, cremini, shiitake, shimeji, and eringi using garlic butter soy. Pretty safe dish if you like mushroom.

Valrhona 70% Souffle (150k) 5/10
Guanaja dark chocolate, molten center, frangelico ice cream. Took 40 minutes to prepare this dish. Honestly not worth it with how sweet and eggy they were. Much prefer Le Quartier’s soufflé.

A homey Dutch restaurant, Dijan sports an old colonial house design, which totally match the vibe of their foods. Highly recommend their poffertjes and pannekoeken, but most of their savoury options are good as well.
📍Kemang
Taste 8/10
Service and Ambiance 6.5/10
Price $$
🐈‍⬛Faves

Bitterballen (70k) 7.5/10
Used to get bitterballen in Puncak when I was a child, but this is like the grown-up, better made version. Fillings were soft but still held together from the crunchy breading. Their mayo sauce was pretty good. Better finish them all while it’s warm since we noticed that it became super average once they were at room temp.

Hollandse Biefstuk (150k) 7/10
Dutch tenderloin steak, served with sautéed potato and grilled vegetables. Ordered this in medium well, which was way too overcooked for me, but beef was still tender. The highlights were surprisingly the zucchinis and tomatoes, which taste sweet and fresh. Potatoes kinda bland especially compared to the spicy potatoes we ordered.

Fish ala Meuniere (135k) 5/10
Fish in butter sauce, with sauté potatoes and spinach. The most b aja dish in Dijan’s I’ve tried so far. Fish didn’t wow us and the potato is the same as Dutch steak ones. Spinach was watery as well. Just order the other menus.

Gebakken Kruidennardappeitjes (55k) 8/10
Haven’t seen anyone reviewed this dish, but I think this is really good? My friend got this on a whim, and all of us could not stop munching on this? Basically a deep fried potato cubes, but the spicy seasonings made it somehow addicting.

Poffertjes (100k) 8.5/10
Dijan probably has the most traditional poffertjes in Jakarta. When it arrived you could really smell the buttery aroma. Texture was on point with how fluffy and soft they were. Dough itself was actually quite savoury, but still works with the powdered sugar and butter.

Pannekoeken (100k) 9/10
With blackberries and vanilla ice cream. This>poffertjes for me. The combination of warm, thin pannekoek against sweet-sour blackberries and melted vanilla ice cream was just 💯.

📍Kelapa Gading
Taste 8/10
Service and Ambiance 6.5/10
Price $$
🐈Will revisit

Monte Cristo Sandwich (110k) 9/10
The reason I revisit GDK each time cause I’m a sucker for sweet salty combo. The blueberry jam and coffee infused syrup actually complement the savoury sandwich. Mayo was a bit too much on my last visit though. Also, depending on your luck they will either give your crispy chips (my preference) or french fries as the sides.

French Toast (90k) 7.5/10
One of the best french toast in terms of bread and custard mixture itself. Nice crispy crust with nice soaked centre. That said, it was almost too simple with only powdered sugar, maple syrup, and ice cream? Felt like it was lacking some contrast in terms of flavour and texture. Some berries/citrus could add some freshness or perhaps crunchy element from nuts/granola?

Butterscotch Cake (45k) 4/10
Skip. Can’t taste the butterscotch. Better get their waffle.

Ebeya provides nice dining option with private dining rooms where you could see the dishes prepared for you. Love the assortments of fine china they serve as plates (careful if you’re bringing kids here I guess). Also, I believe this is one the rare place in Jakarta which occasionally have kobe beef available. Obviously quite pricey but food, service, and ambiance were excellent.
📍Ritz carlton pp
Taste 8/10
Service and Ambiance 9/10
Price $$$$
🐈‍⬛ Will revisit

Can’t remember the set I got (should be called Amuse if I remember correctly) but it was the one with foie gras and steak.

Overall, all the components were well thought of in each dish. They did nice job of balancing between having enough seasonings and letting the ingredients shine.

Stand out was foie gras steak, which was complemented with iwanori (seaweed) sauce and bread combo. Steak was cooked perfectly to rare as well. Their garlic fried rice was also really good and this is coming from someone who disliked rice in general.

Portion sizes were just right for me but can imagine someone with bigger appetite not being full by the end of the set.

Kei is sister restaurant to yawara and ii yawara, predominantly focused on izakaya & yakitori, however the sashimi I’ve tried was also fresh. Located inside an office building, vibe was quite cozy and chill. Good casual Japanese food option.
📍Kuningan
Taste 7/10
Service and Ambiance 7/10
Price $$
🐈Worth to try

Mochi Foie Gras (150k) 8/10
Small but yum😋! Grilled mochi with foie gras and nori sheet may sound weird but actually taste good together. Love how chewy the mochi was while still being soft.

Kisaragi Moriawase (170k) 7/10
Nice assortment of fresh sashimis. Cuts could have been thicker. It was good but rice was slighty falling apart.

Gyu Tongue Slice Kushi (36k) 7.5/10
Enoki Gyu Maki (24k) 7.5/10
Seasonings for their skewers were on point, meat was juicy and tender, grilled nicely with nice smoky flavour.

Unagi Mabushi Ishiyaki (180k)
Ishiyaki Beef Rice (150k)
My friends’ dishes. Both Ishiyakis had nice crust at the bottom. Nice garlic fragrance as well. Slightly too oily though.