Black Canyon Coffee, Tunjungan Plaza, Surabaya, Indonesia

A coffee franchise originating from Thailand made from 100% imported beans with true Arabica beans growing locally in their own country. With a motto, A drink from paradise... Available on Earth, was simply influenced by the quote, The best coffee is as black as the devil, hot as hell, pure as an angel, and as sweet as love!

'Cappuccino' (IDR38k = ~AUD$3.8) had a Bear latte art served with a side of savoury biscuits. All coffees being made generally depends on two things for me, one is the coffee beans itself and how they were brewed, and the second is the barista, the person making the coffee. Good coffee beans with a not so good barista can make your coffee very liquidy.. This time round, the coffee itself was quite strong which was a nice relaxation time for the both of us instead of having to continuously walk around the mall.

'Cookies n Cream Frappe' (IDR42k = ~AUD$4.2) has no coffee in it but if you would like some coffee with the frappe, just simply tell the person at the counter. The cookies and cream was not bad, though it seemed like they may have needed to add more cookies inside or maybe even chunks of Oreo cookies. Whipped cream is something I'm not a big fan of (the opposite of my Mr. of course, he just loves them!), so I told them while ordering that only a little will do.

Old Street Bak Kut Teh, Galaxy Mall, Surabaya, Indonesia

Bak Kut Teh has always been a popular chinese soup served in Singapore, Malaysia or even Mainland China or Taiwan.  One of their specialties is actually their Dry Bak Kut Teh but I do feel that the traditional Bak Kut Teh with its complex broth and aromatic soup is the highlight of this dish. What is interesting in this restaurant is their Ipad  ordering system using a tablet stored on each table in a pull-out drawer which allows you to order and add anything you feel like without having to continuously looking and waiting for the staff. Very convenient indeed.

There is a table that has various condiments and sauces (Soy Sauce, Chilli, Garlic, Ginger etc) that allows you to help yourselves in anything you want. We decided to order some sides such as these lovely and so delicious 'Peanuts' (IDR32k = ~AUD$3.2), braised well and compliments all of the dishes and even delicious when eaten with just warm rice. 'You Tiao' is fried doughsticks which is very common to eat with most chinese dishes or even as a side, sometimes many would buy them just for snacks. It was quite fresh but not as fresh hot as I thought it would be. However, it was still crispy on the outside and when you dip it into the soup, that's when it is eaten best. Preserved Vegetables' (IDR38k = ~AUD$3.8) was not bad, not too salty either.

Traditionally, Bak Kut Teh is eaten accompanied with brewing a pot of chinese tea. On each of the tables, there are built-in induction cookers where they will heat up your Bak Kut Teh. The name of the dish actually literally means 'Meat Bone Tea' which consists of meaty pork ribs which is simmered in a broth of various herbs and spices for hours. However, despite the fact that there is no tea present in the dish, the name simply refers to a very strong Oolong Chinese Tea which is usually served as I have mentioned previously, alongside of the soup. In a way, it simply allows one to be able to eat the pork filled dish and dilute or help the throat and after eating effect.

'Pork Ribs Soup' (Small: IDR75k, Large: IDR100k = ~AUD$7.5-10) is always great eaten with a bowl of warm rice. I was rather surprised that the Bak Kut Teh bowl didn't have only a few pieces of meaty ribs but it was plenty, enough to share around and am pretty sure if I had to finish a bowl all by myself, I would be full to the max. The soup has always been the highlight for me when eating this dish, it had the wholesome, herbal and peppery soup as well as very tender meat that that easily falls off the bone. It was very flavourful and zesty at the same time. There was a decent amount of combination of both soft bones and spare ribs. For those who may think that it may have those porky smell, it actually didn't as the smell of the soup and the broth was more distinct than the minimal pork smell..

Another great thing about the Bak Kut Teh here is that refills for the soup/broth is free, so you are able to top up as much as possible. So don't forget to ask for refills!

'Braised Pig's Trotter' is something I do love to eat other than Bak Kut Teh but of course, when you dine at a Bak Kut Teh restaurant, obviously it would be the main dish to order. The flavour of the braised meat seems as if it has been made with love and watched over for a while as it should be. The meat again was easy off the bone but do know that the soy broth is quite strong in terms of flavour and taste.

This was a small bowl of braised tofu, beancurd as well as egg although I forgot what this was called. However, simply the soy broth allowed the different elements come together to make an aromatic braised tofu and egg. Another great condiment to have when eating Bak Kut Teh.

I do need to advise you that chopsticks and spoons are stored on one side of the table where there is pull out drawer, since many may not know this, it may be hard during your first time when dining here. Especially with the Ipad ordering system also in a pull-out drawer. Now Surabaya do have more than one branch which is great for those living around the other side of town, but I do have to say that this is probably the only place in the city where I would get my dose of Bak Kut Teh..

De Panconk, Jl. Pengampon, Surabaya, Indonesia

At first, I wasn't sure myself what it was as we were heading to an old but delicious noodle shop on a Sunday morning after we just had finished church. These little so-called cakes are called Kue Pancong (Pancong Cake) or maybe you could just call it Coconut cakelets. It is a very popular snack where its shape is always in a Semicircle shape. To be honest, they kind of remind me of another Indonesian snack called Kue Rangin which differs only by the type of sugar they use.

The way they make these little coconut goodies is by having those specific pans such as pancake pans or Takoyaki pans that has those black hot plate grill types but these were shaped in semi circles. First, they lightly grease the pan with margarine then pour in the Pancong cake mixture (coconut, rice flour, coconut milk and salt). The ingredients do look simple and maybe it is doable to make at home.. It takes a few minutes to cook and there are a few variety of flavours you can get it in. If you would like a sweet version, then there are also Chocolate or Cheese or Chocolate and Cheese or Chocolate and Nuts and so on versions available. 

It was quite quiet when we saw the man standing near the noodle shop so we thought we'd help him out by buying some since I haven't had them for so long. We decided to buy 2 boxes of them which contain about a dozen in each box. While the rest of my family sat down and ordered in the noodle shop, I decided to wait and watch him make it. He was very generous with the toppings as well as taking care of each of them, continuously checking if they were cooked or if they are done or not. He was also quite generous with the amount of shredded cheese and chocolate sprinkles on top of the other set of the Pancong cakes.



We decided to buy the 'Original' and the 'Chocolate Cheese'. As for the 'Original', the flavour was subtle however there was abit of sweetness from the slightly melted sugar that was drizzled on top. The outer layer of the cake was crispy and very hot while the inner side was moist and you are able to taste how much coconut has been put in. As for the 'Chocolate Cheese', it was topped with grated cheese and chocolate sprinkles and although I do love chocolate and cheese together whether it may be on a toasted bread or just plain, or even in another Indonesian dessert/snack called Martabak, I have to say that I actually preferred the Original Plain version better. What was great about it though was the fact that even if there were chocolate and cheese on top, it didn't overpower the natural taste of the Pancong cake itself. It was just more of an add-on and giving it extra sweetness.

Sometimes old and traditional snacks aren't sought for as much since the boom of various desserts and new snacks nowadays and due to marketing and also advertisements as well as social media, it has made people forget our own childhood as well as share with their children about it. The social media has made us want to try new restaurants, new cafes, new clothes, look more like this model or be skinnier and so on, revolving around body image and self satisfaction as well as people around the world tend to follow others, what's going on, following what's hyped and what everyone is liking. May it be these traditional snacks or those childhood candies and chocolates such as Chinese Hawflakes, Candy Rings, Choki Choki Chocolate, Haribo Candies, Push pops, Hubba Bubba and so on. Sometimes there is a time to embrace and remember the good and fun things we use to eat and try and see if nowadays, they are still around or not.

Pandan Village, Galaxy Mall, Surabaya, Indonesia

The word 'Pandan' comes from the Pandan leaf, a natural Indonesian flora which is widely known for its naturalness and beauty as well as smell. Although many has said this restaurant tend to be quite similar to Linkafe in Tunjungan Plaza Mall, I have heard that the food are very similar in terms of menu both in food and its beverages. Although Linkafe has always been a favourite of mine, I don't bias Pandan Village to be a dupe though many may say so. Pandan Village offer authentic Indonesian dishes as well as drinks.

'Asem-Asem Iga Sari Kuning (Ribs Sour Soup)' (IDR62k = ~AUD$6.2) is a sour based soup which incorporates Beef ribs with tomato as well as other herbs and spices to give it that distinct flavour. The beef ribs was very tender being off the bone easily and the soup itself had its own strong flavour of sourness which actually was more sour than I thought it would be. Sour food lovers would love it, but for those who don't really enjoy sour food, then the soup may not suit you.

'Tahu Telor (Tofu Omelette)' (IDR33k = ~AUD$3.3) is a very old and classic dish of Indonesia which is basically a simple omelette with its main element being Tofu. The tofu used here was very soft and with the slightly sweet peanut sauce poured on top served with prawn crackers as well as pickled cucumbers allowed the dish to be a very pleasant one, especially when eaten with rice.

'Opor Ayam (Braised Chicken in Coconut Milk Curry)' (IDR38k = ~AUD$3.8) is another traditional Indonesian dish which is basically an Indonesian Chicken Curry you may call it. Although the differences is with the usualy other chicken curry you may have had is that the chicken is shredded, braised in coconut milk and usually topped with some fresh chilli as well as coriander and fried onions. I did think that the portion of this dish was rather small as well as lack of sauce/soup. Usually with the usual Opor Ayam, the curry soup/sauce is the one that hits your tongue and leaves that sensational smell and flavour. It would've been great if they weren't selfish with serving the curry as it just wasn't enough which made some of the chicken dry in the end.

'Dadar Jagung (Indonesian Corn Fritters)' (IDR36k = ~AUD$3.6) is one of my favourite snacks or side dish you may call it to order when going to Indonesia. Although Aussie corn fritters is very different, I have to say that Indonesian Corn fritters are just simply the best, much much better than the Aussie ones.. Using real corn as well as sometimes combined with mushed up fresh corn, mixed together with flour and herbs and spices and deep fried to create a golden deep fried corn fritter. Crunchy on the outside but very moist on the inside and with every bite, you are able to taste the many chunks of corn inside it.

'Tumis Jagung (Stir Fry Corn)' is a dish where it consists of mainly corn with various vegetables including onions, spring onions as well as capsicum. This is great when eaten with rice and its sauce is a simple soy based but it isn't as sweet but instead more towards the saltier side.

Zenbu House of Mozaru, Surabaya, Indonesia

Zenbu House of Mozaru creates a dining place where people can enjoy a modern Japanese cuisine but also combines both Western and Eastern fusion where the final outcome would be Japanese style cuisine but with a bit of a twist here and there. The location itself is quite strategic being on a main road and parking on the premises. Having a very wide and open space, you may enjoy dining here as a date or just to catch up with friends. The restaurant's design is minimalistic and modern with Japanese touches in most of the restaurant area.

'Shisaimo Mentaiko' (IDR30k = ~AUD$3) is grilled Japanese pregnant fish literally meaning that these grilled Japanese whole fish is topped with fish eggs which is full of Omega 3 and protein. I wasn't too sure how many fishes we would get and it turned out that there were 3 pieces, topped with Mentaiko and grilled. What is great about grilled fish is that it doesn't take away the real flavour of fishes but instead adds a bit more smokyness as well as enhancing its taste. Of course, it is a fishy dish but since the Mentaiko and the grilled fish worked well, you won't really think about the fishiness as much anymore.

'Salmon Mozaru' (Reg: IDR75k, Large: 95k = ~AUD$7.5-9.5) is a fusion dish where a blend of baked rice where you can have an option of either Butter rice or Curry rice with a Katsu topping covered in Mozarella cheese as well as an option of Tomato sauce, Butter sauce or Dynamite sauce on top, right underneath the Mozarella cheese layer. Various options are available to suit anyone's tastebuds which includes Mushroom Mozare, Chicken Mozaru, Chicken Mozaru and so on. Here, we chose the Salmon Mozaru with their Buttery Rice with Butter sauce. Too much butter you may say? But I guess, if you don't eat this everyday, then a cheat day or a once in a while is just fine.

What I found quite interesting was that the amount of Mozarella cheese fully covered the whole dish and allowing us to have our own choice of meat or vege toppings along with the rice flavour and the sauce allows to create our own version of what we like. It does remind me of Taiwanese baked rice with a hint of Japanese twist such as having Salmon or Curry Rice or Dynamite sauce. If you have never tried baked rice dishes before, then maybe you should give it a try. Usually in Taiwanese or Hong Kong restaurants have them on the menu, whilst in Japanese restaurants, not as much unless like Zenbu, being a fusion restaurant.

'Salmon Blaze' (IDR75k = ~AUD$7.5) is an Unagi and cucumber roll topped with aburi Salmon and Tobiko with a drizzle of mayonnaise. What I enjoyed about the dish was that the Aburi Salmon wasn't too tiny in portion and was quite sufficient in terms of covering the top of the sushi roll. The Unagi however could've been fresher than it was but by having the cucumber accompanying the Unagi made it a fresh and light sushi to eat. Having the caviar on top of the Aburi Salmon as well as the mayonnaise drizzle allowed every bite to have its own experience of creaminess as well as the smoky flavour from the Aburi salmon and the thick sauce of the Unagi marinade.

'Yaki-udon' (Reg: IDR30k, Large: IDR40k = Large: ~AUD$3-4) is a classic and one of the most looked for food in Osaka. Japanese fried noodles served with a thin omelette drizzled with mayonnaise with your choice of toppings. This was the the Original version which didn't have any additional or any twitches within the dish itself. There are various versions you could get it in such as Beef, Mushroom, Salmon, Unagi and so on.

'Chicken Teppanyaki' (IDR59k = ~AUD$5.9) came in a big rectangular hot plate which had a fried egg, marinated pan fried mushrooms, pan fried beansprouts and corn with some light greens and of course, the marinated chicken. This was served with a bowl of rice and miso soup which I have to say would be a good deal and basically a portion of its own. The marinated mushrooms and the beansprouts with corn was alright, though it did have similar marination between the two. The fried egg was an interesting add but when you actually do break the yolk, you are able to create your own pool of saucyness along with the leftover marinade liquid from the hot plate itself.

As for the chicken, it had a light marination and it is nice that the chicken was not dry at all but instead was served with its sauce still intact and was moist on the inside and well cooked. Having a variety of greens and fried egg on the same hot plate allows you to eat as how you would like it and how you would prefer.

'Crunchy Salmon' (IDR28k = ~AUD$2.8) is basically as what it says literally, deep fried salmon skin. Crunchy and surprisingly with no sauce nor anything but it had its own depth of flavour. Not that it is fishy since it is Salmon skin but the light spices and salt used allowed the crispy salmon skin to have a nice flavour without having the need to dip it to any sauce. It just reminds me of crispy pork skin but even if both are deep fried and crispy, seafood is somewhat healthier I may say, though too much could give you cholesterol but yes, at an efficient amount, it is healthier for you and if it taste as good, then why not? Plus, who wouldn't like Salmon? Specially its skin deep fried, crunching on it while you eat your other mains is just right.

Having not much to say about this snack or appetizer other than it is a must have and must order from the menu. Not just because I love anything Salmon and anything fried, but the fact that they have actually made a bowl full of crispy deep fried salmon skin for anyone and everyone to enjoy around the table is a perfect dish to have when sharing food with your friends. Just think of it as a substitute from your usual french fries.

'Beef Ramen' (Reg: IDR45k = ~AUD$4.5) was a simple ramen with bamboo shoots, sliced carrots, corn, slices of beef and a cooked egg. One thing I would have to point out was that although the egg has been marinated, but it was not half boiled which was a shame. As I did not try this for myself, I will not be able to comment on it specifically from taste. However, the broth seemed to be quite creamy though not thick and the beef slices seemed to be dry overall.

Pecel Bu Kus, Surabaya, Indonesia

Although this may be called street food but having an indoor air conditioned seating completed with actual wooden tables and chairs as well as table service may not make this so much as so-called street food. Let's just call it a fancier street food dining area to dine in instead of sitting on the side of the street under a tent and fans.

'Es Temulawak' (IDR6.5k = ~AUD$0.65) is a Herbal Soda drink which is made from a native plant from the Java Island in Indonesia. Temulawak (Curcuma) belongs to the Ginger family and has been long proven to have medicinal benefits for liver and gastrointestinal problems. It has a sour and bitter taste yet sweet but only a slight hint of ginger flavour, so don't worry if you're not a big fan of ginger as I thought that the smell and taste would be much more gingery but surprisingly, it wasn't.

'Nasi Kare Ayam' (Indonesian Chicken Curry Rice) (IDR14k = ~AUD$1.4)

A variety of sides/snacks that you may order on the side and add on to your meals. 'Tempe Bacem' (IDR2.5k = ~AUD$0.25) and 'Pepes Pindang' (IDR6k = ~AUD$0.60)

'Peyek' (IDR2.5k/biji = ~AUD$0.25/piece)

'Pecelan (Tanpa Nasi)' (Traditional Javanese salad (without rice)) (IDR9k = ~AUD$0.90) is a traditional Javanese salad which comprises of mixed vegetables in peanut sauce which is usually served with steamed rice or sometimes compressed rice cake (Lontong/Ketupat in Indonesian as they call it). This dish is usually eaten during any time of the day whether it may be for breakfast or lunch or even dinner. Usually fresh mixed vegetables is used and the fact that the whole dish consists of just greens makes this dish actually a very healthy one.

What makes this dish great is the fact that the amount of fresh vegetables used includes Cassava leaves, beansprouts, green beans, cucumber, blanched water spinach, cabbage and so on which are all then topped with basil leaves, dry soybean and coconut serundeng. Although most pecel has similar vegetables but some places have their own varieties where they have this and this but not that etc. However, the basic vegetables are usually always present in any Pecel dish. Also, the peanut sauce does not consist of any coconut milk despite the fact that the creamy texture as well as flavour comes from the making of the peanut sauce. The best way to eat this meal is to mix everything together and then eat it as a salad, as you would normally.

Terminal Live Seafood Restaurant, Jl. Manyar Kertoarjo, Surabaya, Indonesia

Terminal Live Seafood restaurant is located on one of the busiest and restaurant filled roads in Surabaya. Offering fresh and live seafood dishes to suit any appetite, they have a few of their own house specialties but also do watch out for their special offers as they might have something that might intrigue you to try. This 2-storey restaurant also has 3 private room that may be used for Karaoke for events or even if you just feel like eating seafood and singing... I guess? If you are looking for a place to entertain for a birthday or even gatherings, they do have a multi purpose area with a stage that you are able to use.. But, nevermore... here is a seafood restaurant that you may want to try when you are around.

Being able to pick out your own seafood just reminds you of being in Jimbaran, Bali but other than that.. it isn't your usual visit to seafood restaurants where you are able to pick out which good lookin fish you would like may it be the smallest or the biggest. Sometimes, the problem with live seafood restaurant is that some may be empty and they would just say that they have sold out or maybe just don't have them anymore on the menu.. Yet, they still have it on their menu which bothers me sometimes when you do want to order it.

The grilling is done outside of the restaurant, allowing them to be able to use a charcoal grill making the seafood have a smoky flavour and also, the crispiness if you have realised do differ from the way you cook or grill your fish or any other seafood.

Once you are seated, you are given a side plate of pickles, freshly chopped chilli with red onion and also a dipping sauce which is quite chilli. First was the 'Grilled Fish' which we ordered which sadly I forgot what type of fish it was.. so, I'll just post the different types of live fish they offer which also includes its pricing so then you know roughly how much it is for each of them. The way they do it is that you choose what fish you would like and also how it is cooked. I do prefer this way of choosing seafood dishes as it is easier and also allows you to not have to stick with what they offer but you can also have a taste of this and that, try it this and that way, more like a flexibility on what you are eating which is great.

We chose the fish to be grilled indonesian style sweet which just uses their Dark soy sauce as a base of the fish while it's grilling. As you can see, the burnt bits are abit extreme in some areas, hence you would omit in eating those areas. But the other areas, you can see how it has been grilled nicely, having the soy sauce absorbed into its meat whilst also getting the charcoal and smoky flavour and texture like I mentioned previously. The seafood was fresh, thick meat and it was delicious.

'English Burr Head cooked with Ebi (Sayur Genjer Masak Masak dengan Ebi) (IDR38rb = ~AUD$3.8) to be honest, I wasn't sure what type of plant it was at first other than that it was some kind of vegetable. When I looked it up online for its English name, it turned out to be an English Burr Head aka. Limnocharis Flava which I have never heard of in terms of its English name but for those who aren't familiar with this vegetable, it is very common in Indonesia, being grown amongst the rice fields in Javanese islands. The central flower stalk is used for cooking but its flower can also be eaten as well. What makes it unique is its triangular shaped leaves, growing in clumps and its hollow stems are bald/smooth.

'Live Galah Prawns' (IDR48rb/ons = ~AUD$4.8/ounces) in which we chose its cooking method to be served with Ginger and Spring Onions. Prawns like these, especially prawns such as King Prawns or Tiger Prawns are best served naturally. In which I mean that it shouldn't be drenched in sauce or full of toppings in which would overpower the prawn's texture and flavour. That's what I think anyway..

Everyone likes their seafood served differently but I feel that minced garlic or just ginger and spring onions allows the juices of the prawn to be tasted as well as the light toppings on top.

There was a Special Offer when we came and that was 'Alaskan King Crab Leg in any sauce of your choice' (IDR128rb/100g = ~AUD$12.8/100g) where you are able to choose out of these sauces or its way of cooking; American Cajun, Garlic, Terminal Signature Golden Cream, Singapore sauce, Padang sauce or Pepper sauce. However, there was a minimum on how much you were able to buy the special which was you had to buy at least 400g of it. The whole dish was served with corn, clam and potatoes which was complimentary for every order made when you choose the American Cajun sauce, which we did.

Everything was served on a big white plate, it was alot of crab legs, I may say.. The American Cajun sauce seemed to have been marinated in, also being poured over everything. There were a few corn cobs on the side, along with roughly cut big fat potatoes however, the amount of clams could have been more but I guess it would have sufficed with the amount of other dishes we have already ordered.

American Cajun sauce wouldn't have been my first choice for sauce but it turned out pretty good I must say. There were the right amount of spices and herbs, flavour was good but I did find it quite full on with the pepper. The crab legs was fat and juicy, filled with flavour and the sauce became a good dipping sauce for the meat.

One of my favourite dishes to eat everytime I am in Indonesia, it is always this.. though every restaurant has their own way of serving and cooking it. 'Soft Shell Crab with Salted Egg' (IDR79.8rb = ~AUD$8) The serving was quite big compared to some restaurants, however there were slices of capsicum as well as what seems to be basil or lettuce as decoration which was quite a nice touch. Overall, the dish was well done, the soft shell crab was crispy and full of flavour with the salted egg all around it.

You can see how big the crab leg is when one is placed on a small plate on its own.. Now I feel like eating more crab.. Wonder where I should go for good crabs over here in Brissie..?