Pages

Tuesday, February 28, 2012

SHINMEN RAMEN, REMBOELAN AND TIN PAN ALLEY

 It was quite a fun holiday last weekend. Met 3 of my fave girlfriends and had several chances for trying several new places.

Saturday lunch, we went to Shin Men Ramen. Located on Wijaya 2 no. 122. Just across the Wijaya Grand Center, south Jakarta. The Shinmen special ramen will always be my favorite.(Before I tried ippudo sg). Sorry, I forgot to take pic, I was tooo hungry that I ate everything straight away.

(Psstt...after ippudo sg ramen , I realized, it's just the best of all because its broth is thick and very tasty but does make u bloated, but this shinmen is worth to try too=)

****************************

Saturday dinner, we went to Plaza Senayan and tried the new restaurant at the top of the atrium. The name is Remboelan.

Indonesian soulfood, that's what they say about their food.

At dinner time, we have to wait for about 30mins to get to our table.

In my opinion, the dramatic part was when you have to climb up through the grand staircase to enter the main area. But the down part was I felt like I was in a cage.


I ordered gado-gado (25k) because of the lent. I think the peanut sauce is too thick and not that tasty. My companion ordered Garang Asem (55k) and Pindang Ikan (55k).

****************************



I started to think my girlfriend as my boyfriend because I kinda spent my whole weekend with her...hahaa..please don't think thatt wayy..I'm still normal.

Sunday late lunch, we finally got into Tin Pan Alley at UOB Plaza. Just next to Grand Indonesia. Not that crowded during weekend.



We ordered Creamy Mushroom Soup (38k) and Phillo Veggie Triangles (48k).


At first, I was a bit disappointed by the look of my phillo. A bit overtoasted I guess. But the triangles really tasted so rich and refreshing. It must be because of the veggie and creamy feta cheese with the sour refeshing marinara sauce. The phillos were very crusty too. Love it.

The soup was ok. Got the fragrant of the toasty mushie at first sip and the the richness of the seasoning.

No comments:

Post a Comment