FOOD CRITIQUE

Tunjal Kikil

While Tunjang Kikil is undoubtedly a rich and flavorful dish, its appeal might not be for everyone. The texture of beef tendon can be polarizing, its chewy, gelatinous nature is not universally appreciated, and those unfamiliar with this texture may find it an acquired taste. For fans of offal and slow-cooked meats, however, the dish offers a unique and satisfying mouthfeel that is often described as comforting.

The richness of the broth can also be overwhelming for those with lighter palates, as the coconut milk provides a very creamy and indulgent base. However, when paired with rice and a side of spicy sambal, the heaviness is balanced out, creating a harmonious meal that feels both filling and rewarding.

In terms of flavor, Tunjang Kikil excels in its ability to showcase the complexity of Indonesian spices, but it can be slightly one-note in its intensity of heat and richness. In our personal opinion, a bit more acidity or freshness in the form of a tangy garnish or pickled vegetables might enhance the dish and provide a counterpoint to the heaviness of the broth.

 

Dendeng Lambok

While Dendeng Lambok is an indulgent and rich dish, it may not be for everyone. The flavor profile can be intense, especially for those unaccustomed to the heavy use of soy sauce and sugar in Indonesian cuisine. The sweetness, combined with the savory and smoky elements, might feel overpowering for some diners, especially those who prefer lighter or less intensely seasoned dishes.

The texture, though tender and flavorful, can also be a point of contention. The beef's slight chewiness, though delicious to many, may not appeal to those who prefer their meat to be extremely tender without any resistance. Additionally, the caramelization of the meat resulted in a bit of a crispy edge that we found a bit too dry.

One potential area for improvement in Dendeng Lambok is the sauce or seasoning. While the sweet and savory combination is classic, a bit more acidity or tang might enhance the dish, offering a more balanced flavor profile that contrasts the richness of the beef. A squeeze of lime or a dash of tamarind could add an extra dimension to the dish, brightening the overall taste.

 

Kangkung Hot Plate Polos

While Kangkung Hot Plate Polos is an excellent dish for those who appreciate fresh, vegetable-forward cuisine, it may not be for everyone. For diners unfamiliar with the unique taste and texture of water spinach, the dish’s mildly earthy flavor can be an acquired taste. Though the stir-frying method on the hot plate imparts a pleasant smoky quality, we find that the dish was lacking in depth and complexity when compared to meat-heavy or richer, saucier dishes commonly found in Indonesian cuisine.

Another minor critique is that because the dish is primarily focused on vegetables, thus it was not filling enough as a standalone entrée. However, when paired with rice and other protein-heavy dishes, Kangkung Hot Plate Polos offers a refreshing contrast that provides balance to the overall meal.

 

Gurame Bakar

While Gurame Bakar is undeniably a delicious and satisfying dish, there are a few considerations that might impact its appeal to certain diners. The fish itself can sometimes be a little bony, which can be challenging for those who prefer boneless options. While the flesh is tender, the bones require a bit more attention and care while eating, which may detract from the experience for some.

The flavor profile, though vibrant and flavorful, can be a bit too rich for some people’s palates. The combination of sweet, savory, and smoky elements, along with the spiciness of sambal, can be intense for those who prefer lighter, milder flavors. Additionally, if the fish is overcooked or grilled too long, it can become dry, which diminishes its overall quality. A well-cooked Gurame Bakar is moist, tender, and succulent, but there is a fine line between perfect grilling and overcooking.

In terms of the marinade, while the traditional combination of turmeric, garlic, and soy sauce is often a hit, some diners might prefer a little more acidity or tang to cut through the richness. Adding a touch of lime or tamarind to the marinade could enhance the flavor balance, offering a brighter, more refreshing contrast to the fish's deep, smoky undertones.

 

Sate Ayam Indonesia

Sate Ayam is undeniably delicious, but there are a few elements that impacted its appeal. For one, the portion size of the chicken pointed of concern for some diners. The skewers are small, and depending on the serving size, it might not be filling enough to stand as a main course for those with larger appetites. However, the dish is part of a larger spread, so this is more of a consideration when it is served as a standalone item.

Additionally, while the peanut sauce is generally a hit, its richness may feel heavy for some. The sauce is thick, creamy, and dense, which some might find overpowering, especially when paired with multiple skewers of satay. A little more acidity or a slight thinning of the peanut sauce could provide a refreshing balance and prevent the dish from becoming too heavy.

 

Ayam Kemangi

Ayam Kemangi is an incredibly flavorful dish, but there are a few aspects that may not be to everyone's liking. One potential critique is that the dish, while fragrant and herbaceous, might be too light for those who prefer more intense or hearty flavors. The herbal and citrus notes from the basil and lemongrass give the dish a refreshing quality, but for diners who prefer a richer, more robust flavor profile, Ayam Kemangi might feel somewhat subtle.

Another consideration is that while the chicken is often marinated well, achieving a perfect balance of flavor, it can sometimes lack the depth that more complex dishes offer. The dish relies heavily on the freshness of the basil and lemongrass, which is delicious but may leave some people craving a more layered or umami-driven experience.

Additionally, for those not fond of herbs, the basil in Ayam Kemangi could be an acquired taste. While basil is a central component, it has a strong, distinctive flavor that some diners might find overpowering or not to their liking. The dish is also light on spice, so for those who prefer their meals with more heat, Ayam Kemangi may come across as too mild.

 

Sayur Daun Singkong

While Sayur Daun Singkong is undeniably flavorful and comforting, there are a few aspects that did not suit to us. One of the main critiques is the dish's texture. Cassava leaves, although tender when cooked properly, have a slightly fibrous texture that can be off-putting for some. For those unaccustomed to the chewiness of the leaves, it may require a bit of an adjustment. Furthermore, the presence of shrimp paste is not quite well-received by all, especially those who are not fond of fermented flavors. While shrimp paste adds depth to the dish, its pungency can be quite strong and may be an acquired taste for some.

In terms of flavor, the coconut milk, while delicious, can be a little heavy for those who prefer lighter dishes.

Another minor issue is that the dish's somewhat homogenous texture. Because the cassava leaves are stewed into a soft, silky consistency, some diners might find it lacking in contrast or crunch. A bit of crispy fried shallots or a sprinkle of fresh herbs can provide some textural variation, but the dish itself tends to be more about the smoothness and creaminess of the broth.

Jengkol Balado

While Jengkol Balado is an intriguing and flavorful dish, it may not be for everyone. The primary challenge lies in the jengkol itself. The strong, pungent aroma of jengkol has been known to divide opinions—while some find it aromatic and appetizing, others find it overpowering or unpleasant. The smell, which can be reminiscent of strong beans or even slightly fermented, take some time to get used to, making the dish an acquired taste.

Its firm, chewy nature might not appeal to those who prefer tender or softer foods. The outer crispness may be enjoyable, but for some, the fibrous interior could feel too dense. Additionally, if not prepared correctly, the jengkol can become overly tough or too dry, which could detract from the eating experience.

The balado sauce, while undeniably flavorful and spicy, can be overpowering if not balanced properly. The heat from the chilies was too intense for some for some of us. Moreover, while the sauce brings a wonderful depth of flavor, the richness of the oil and spices was a bit overwhelming.

Another consideration is that Jengkol Balado is quite a hearty dish, and due to its richness and the density of the jengkol, it may not be ideal for those looking for something lighter or for those new to Indonesian cuisine.