@fuzzy.eats

Chill and casual place to go if you are craving Italian foods after shopping in Papaya. Overall taste is pretty authentic to traditional Italian recipes.
📍Sudirman
Taste 6.5/10
Service and Ambiance 7/10
Price $$
🐈‍⬛ Worth to try

Rosette Emiliane (128k) 7/10
Quite a unique dish in terms of presentation. It’s a baked pasta shaped into a rose, filled with béchamel, mushroom gratin, ham, and parmesan. There was a nice contrast between the baked outer and soft insides, resulting in an overall creamy dish.

Tagliatelle alla Bolognese (88k) 6/10
Tagliatelle with beef bolognese. I feel like the bolognese is a bit too mild (maybe using pork will bring out the flavour more since I saw that they only use beef). Lacking that overall richness I am looking for in a bolognese. Pasta was al dente though and portion was huge.

Tiramisu Classico (58k) 7.5/10
Classic tiramisu with nice bitterness from coffee, also appreciate how it’s not too sweet. Can be shared for 2/3 people.

📍Alam Sutera, Menteng, Senayan, Kemang, Gandaria
Taste 7/10
Service and Ambiance 7/10
Price $$
🐈Worth to try

French Toasties (57k) 7/10
Brioche, sautéed apple, cream cheese, maple syrup. Quite an unusual take on french toast here. The apple and cinnamon gave this a fall vibe. Brioche was fluffy and went well with the richness of cream cheese.

Tabbouleh (85k) 7.5/10
Merguez sausage, puy lentils, cauliflower pickles, fried egg, chilli oil, coriander yogurt with focaccia. The dressing really elevated thus dish from being basic with the right balance of tangy and spiciness. Love the addition of cauliflower pickles as well.

Skillet Eggs (85k) 6/10
Sausage, hashed potato, tomato confit provencal with popovers. Taste bland overall, including the sausage. It’s almost like they forgot to put any seasoning. Best part was the popover (imagine if they gave us gravy to go with this😚)

Not an expert on kbbq given how I rarely I eat then, heard good things about Cheongdam but based on my visit it’s just okay? Not bad by any means but I don’t understand the hype it gets.
📍Gunawarman
Taste 6.5/10
Service and Ambiance 8.5/10
Price $$
🐈Worth to try

Complimentaries 7/10
Free banchan, toppoki, and choice of coffee/slushee. They ran out of perilla leaves though. If you come during Sunday with family, you can ask for free pizza.

Yangyeom Bul Galbisal (325k) 7/10
Nicely marinated, quite tender and juicy, not too fatty

Kal Samgyeopsal (165k) 7/10
Pork belly. Usually not a fan of pork belly because I dislike fatty texture in meat. Somehow they managed to grill it so well that the fat almost turn crispy.

Hanjungsal (160k) 6/10
Pork jowl. Surprisingly prefer the samgyeopsal. This was somewhat hard to chew and felt fatty.

Samgaetang (160k) 6/10
Whole chicken soup with ginseng, rice, jujube, and garlic. Felt like it was not simmered as long as it should, broth tasted quite bland and couldn’t really taste the ginseng.

📍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 💯.