Review Pelanggan untuk Plataran

This Indonesian fine-dining establishment offers an upscale dining experience while preserving the authenticity of the dishes. Really enjoyed the beautiful ambience surrounded by antique furnitures, airy rooms, and excellent service. A waitress even offerred to help bring my handbag on the way to my table.

Orders:
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🥗 Pindang Serani
Originally a humble home-cooking dish from the northern coast of Central Java, elevated to a fine-dining dish with the use of salmon instead of milkfish. The slightly sour and spicy broth perfectly cut the fatty salmon.

🥗 Udang Gandum
The oatmeal prawn came in its original form as if nothing special in there. But try to dig-in and you will taste the fresh and succulent prawn, nothing came overcooked, contrasting with crunchy savory salty oatmeal with some kicks of crispy fried curry leaves. So rather than fusionize or giving some twists, they altered the dish by cooking it to perfection. Such an elegant way to elevate a dish while staying true to authenticity.

🥗 Kerabu Pucuk Polong
I chose this dish because it has quite a peculiar name. First, the use of 'kerabu', a Malaysian term for 'salad' instead of the more Indonesian urap or ulam. Second, I wondered what pucuk polong was, which turned out to be kecipir aka wing bean aka kacang botol (so-called in Malaysia). I've heard several other names but never 'pucuk polong'.
Anyway, the final verdict has to be based on the taste instead of name. The overall dish tasted slightly sweet from the toasted coconut mix base. A slight fragrance came from ginger flower or kecombrang, a touch of freshness from squeezed lime and just enough heat from the chili. I faintly tasted terasi or belacan in the background. The addition of shrimp and soft boiled egg as protein added a 'body' to the whole dish.