Friday, April 12, 2013

3 Months Hiatus

Good day, readers!

I will not be posting any articles for the time being because I will be very busy with school. You see, I just got accepted to the flight school that I applied to, and the students are required to stay at the barracks for the next three months. Expect me and Milky Way Cafe to resurrect around July, or August!

So, in the mean time, you can scroll down and re-read every post that I wrote in this cyber journal of mine. Just to, you know, kill time until I get back.

Have a good day now, readers, and don't forget to have lunch!

Kinan L. Wirastani

Another Feast at Moe's Place

This post is dedicated to Cathy Moore, in which without her would not exist

All thanks to Cathy, a regular customer at Moe's Place who read my blog and suggested Moe to invite me over to the restaurant for a meal, that I was able to experience my first food-tasting event.  Cathy was supposed to join us for lunch on that day, but she passed away two days earlier because she was ill. May she rest in peace. 

I would also like to thank Moe, the owner of Moe's Place, for giving me the opportunity to experience a wonderful casual dining like never before

✈   ✈   

Moe and me

Last Saturday, I went to Moe's Place - a restaurant specialize in ribs and steak located in Kemang - to attend my first ever food-tasting event. The owner of the restaurant, a.k.a. Moe, invited me over for lunch, saying that he has plans to serve new menu in his restaurant and would like to have me and some companies as his honored guests to try them. I, of course - because why wouldn't I, accepted his invitation wholeheartedly. 

I was greeted by Moe himself the first second I set my foot into the restaurant. "Hi, I'm Moe," the man said, "I've been expecting you Kinan." The three of us - my Mom, a friend of mine, and me - was escorted to our table at the the second story of the building. There were nobody up there other than us. "This place is usually used to hold an event, or a gathering," Moe explained. 

The interior of the restaurant was simple, yet cozy and lively. There was this black board with a set of menu written on it with colorful chalk, a shelf decorated with retro toys and daily-life objects, and also hanging lamps with a line of empty liquor bottles on them. It's a restaurant-version of Dexter's laboratory and I was Dee Dee. 

"Welcome to Moe's Place"

The lovely interior of the restaurant

Empty bottles to decorate the lamp with

Retro thingamabobs; dibs on the milk container!

One of my favorite display

"I already prepared something special for you all, but first, let's order some drinks," said Moe, whose actual name is Bimo (bee•moe) Aribuwono. Back then, when Moe lived in New York, his American friends found it difficult to pronounce "Bimo" properly. Then, he took the liberty to nickname himself "Moe", so that it would be easier for his friends to call him.

There was this routine of his to cook Indonesian dishes every weekend, at his flat in New York. He, then, would invite his foreigner friends for a meal, whilst introducing his homeland cuisine at the same time. It became a custom to dine at Moe's flat every weekend, until at some point, his friends would invite themselves to his place by saying, "Let's go to Moe's place.". And that is where he got the idea to name his restaurant.

My drink was personally, and magically, chose by Moe himself. "I know Kinan wants to have a glass of Iced Lychee Tea," Moe said. I actually did, I have no idea how he figured that out! On the other hand, my Mom ordered herself a glass of Lemon Water, while my friend Gita had herself a glass of Mocktail named November Rain.

Moe explained it to us beforehand about how November Rain is like a non-alcohol Mojito - a drink in which consists of lime juice, sugar syrup, and mint leaves. Gita described her Mocktail as sour, but had a hint of sweetness in it.

The Iced Lychee Tea tasted different compared to every Iced Lychee Tea I have ever tasted before. It had this different kind of sweetness in it that gives you the idea of eating Lychee-flavored Nutrijell (a brand of Jelly that Indonesian consume), unlike the sugary and syrupy sweetness that you usually encounter in most Iced Lychee Tea. Chilly and very thirst-quenching nonetheless, and it had this flavorless foam on top that simmered down by the hour.

Clockwise: November Rain, Lemon Water, Iced Lychee Tea

The first dish that we have was a plate of Nacho. Unlike any other Nacho, this particular Mexican dish had French Fries hiding beneath the crunchy pile of Tortilla Chips. Topped with melted Cheese, Sour Cream, Bolognese, Jalapeño, and fresh Salsa; this Nacho turned out to be an idea that Moe's son, Dimas, had.

A brilliant boy, Dimas is. Even though I have never meet him, I can tell that he has epic ideas for food. The Nacho that we had was what Dimas' vision of the Nacho that he want - with French Fries and Bolognese. The Sour Cream used to garnished the dish with was personally picked by Dimas himself. "He tasted every Sour Cream and chose which one is best to top the Nacho with," told Moe. All that I can say that every component used to make this appetizer worked swell!

The Salsa is what I love most about this starter. Made immediately after an order was put up, you can expect the the Salsa to be FRESH with capital F-R-E-S-H! It was juicy. It was refreshing. It was sweet. It was sour. It was the best Salsa I have ever tasted! It had that 'kick' that made you want more.

"Compliment on the Salsa," said Mom to Moe, "it is very very fresh, juicy, and delicious!". Mom figured that the Nacho tasted Javanese, which then replied by Moe with a, "How did you found out!".

Man, those Salsa sure tasted awesome!

That Jalapeño is killing it!

We chat as we dine. Moe share about the history of his restaurant, which was very interesting! Before it was a restaurant, Moe's Place was actually Moe's Catering that serves only one dish, the famous Baby Back Ribs. Moe's Catering gained customers, who eventually become fans. The business was so good, until one of the customer said, "Hey, Moe, why don't you open up a restaurant?". And that is the beginning of Moe's Place. 

"We shall continue our meal with a bowl of salad," the chubby man said. He told us that the next dish that we were going to have was an idea came from his wife, Melissa. 

The healthy plate consisted of Lollo Rossa, Romaine, Rocket, Cherry Tomato, Olive, and Cheddar Cheese, then garnished with Crackers and Parmesan Cheese, which then glazed with Honey and Reduced Balsamic Vinegar. A mouthful of those would give you an explosion of flavor inside your mouth! It tasted sweet from the honey, sour and tangy from the balsamic dressing, salty and savory from the cheese, and leafy from the greens.

For those who are on a diet, you might want to get a plate of this juicy salad

Simple, yet beautiful presentation

Moe's Place is well-known for its' Baby Back Ribs, which many customers said was highly pleasant to the taste. My Mom and I were very lucky to be able to have that particular dish as main course during that day. Unfortunately, Gita could not join the fun because Baby Back Ribs is made of pork (one of the food that is forbidden to be consumed by Muslims), but lucky for her -it's a plane! it's a bird! No, it's Moe to the rescue!

Moe prepared a special main course for Gita, which is steak. "Today, you will be having steak," he said, "and you have the liberty to chose which part you would like to have.". He mentioned the beef cuts that they have in the restaurant - which were Sirloin, Tenderloin, Filet Mignon, and Rib Eye - which then followed by Gita settling down for the Filet Mignon. "Would you like it pink, or bloody," he asked. And pink was the answer. 

While we wait for our food to be served, we had a "Beef 101". Moe taught us a lot of things about beef and steak, which was waaaaaay more fun compared to Chemistry!

One of the lesson that I learned that day was to be cautious when we order steaks at restaurants. The fact that there are not many who are aware about beef cuts trigers the corruption of beef. Some restaurant would just misused our ignorance about the physical appearance of steak by giving us false beef cuts. For example, changing Tenderloin with shoulder cuts. If the chef is handy enough to use knife, he then would easily cut and shape them shoulder cuts looking like Tenderloin. And we wouldn't figure it out, because we have no idea how the fudge Tenderloin looks like! Plus, if we are not familiar by how the texture and the flavor of the steak should be, we would ended up paying more for low-priced beef. You don't want that to happen, do you?

The other thing that I learned was that the period of time and the environment to store the beef affect the condition and quality of the beef. Beef is at its' prime condition during the first 3 months of chilling. Then, it gradually sags, but still great at its' 3 months freezing time. After those 6 months of chilling and freezing, the quality of the beef will not be good to be used to make steak. Again, some corrupt restaurant would just abuse our ignorance about beef by giving us ugly quality beef. 

During our "Beef 101", Moe took out the beef cuts that he had and gave us a quick look on how they supposed to look like. He also suggested us to order Rib Eye whenever we dine at a steak restaurant, because then we would get ribs, beef tenderloin, and savory fat in one plate. Those beef were very huge, some of them were as big as my thighs and shank! I occasionally poke the beef out of curiosity. 

Then, two waiters came to our table and handed us our main course. I saw Gita's and hers was gorgeous! The presentation of the Filet Mignon was very beautiful and pleasing to the eye, it had that fancy glow surrounding it. It made me feel like as if I was seeing a celebrity on the red carpet. And at the center of the meat was perfect pink in color! If I were Gordon Ramsay, I would be very pleased with the steak.  

"Gita made the right decision in choosing to have her steak pink," said Moe, "because it is when the meat tasted best!". I took a bite of my peer's steak and it really tasted great! The steak was very juicy and tender, the meat would just cut off right away when you penetrate your canine into it. 

The steak was served with Potato Wedges, some greens, and a bowl of Mushroom Sauce. Unlike any other Mushroom Sauce, Moe's Place's was orange-ish in color and slightly watery. It tasted slightly peppery, not the slightest bit creamy, and unique. "Our Mushroom Sauce is not gray like the general Mushroom Sauce, because we get rid of the part that make the sauce gray in color," explained Moe while chopping down a mushroom to half and showed the exact part of the fungi. 

Gita's gorgeous Filet Mignon

A close up look on the steak

P stands for "Pink" and "Perfection"

Moe, showing the anatomy of the mushroom used to make sauce for the steak 

The black part was disposed, hence resulting on a pink colored Mushroom Sauce

My Mom and I, and also Moe, shared a plate of Baby Back Ribs. Needless to say that the ribs were ECHO PAPA INDIA CHARLIE! Why wouldn't they be? Those ribs were Hickory smoked for 6 and a half hours long, smothered in honey and sweet Barbeque sauce, then grilled to perfection. The meat was very tender and it was very easy to detached it from the bone. Even though the ribs were smoked for more than 5 hours, the meat didn't get sloppy and fall off from the bone, yet still soft and tender. 

Moe's Place's Baby Back Ribs was seved with a handful of Potato Wedges, Corn on the Cob, and some greens. Other than the amazing ribs itself, I fancy the wedges as well. Unlike any other Potato Wedges, that would make your stomach full and make you feel sick if you eat it too much, this particular Potato Wedges was light and well cooked. I don't have any idea what cooking methods the chef used, but I'm sure it's a good one! Just imagine, the skin of the potato was stiff and slightly rubbery in a good way, the potato itself slightly shrunk, which explained why they were lighter than regular Potato Wedges. Seasoning were used to give them Potato Wedges flavor, slightly salty and peppery, you will love it!

Moe was very understanding by serving a bowl of sambal, or chilly sauce, for the ribs to go with. Typical Indonesian, we can't survive a day without sambal. Now, this particular sambal was sweet and hot, a personal favorite of mine. Mom said that Moe has to add some more chilly into the sambal as it was not tongue-burning enough. On the other hand, Moe's foreigner customers were in pain when they eat the chilly sauce. But, I prefer to have my ribs solo, without any addition of seasoning or sauce, because it tasted best that way.

Moe quickly dashed to the kitchen, then came back with a bottle of seasoning. It was a secret seasoning, but we were able to taste it, lucky us! "Try this with your steak," said Moe, whilst pouring some onto the plate. I cut my ribs off, dipped in in the seasoning and, boy, does it tasted great!

Moe's famous Baby Back Ribs

Glazed with honey and Barbeque Sauce, the ribs is the definition of foodporn

Served with Potato Wedges and Corn on the Cob

Plus greens, glazed with Balsamic Sauce, on the side

Moe, slicing the ribs to share it with my Mom and I

Just look at them tender meat!

Dare to try this sambal?

There was this side dish that we have, which was a plate of Potato Wedges. But, this Potato Wedges is very different compared to any Potato Wedges you have ever eaten before, even with the one served with the Baby Back Ribs. "Potato Wedges are, well, Potato Wedges. They are American food. So, I tried to experiment with some cooking style, and I finally succeed with an outcome that I'm happy with," shared Moe. 

Moe told us that he used a French cooking method to cook the potato. "It's still Potato Wedges, but I made the cooking method so complicated until the taste and the texture of the potato is completely different than the usual Potato Wedges. But it's still Potato Wedges," he added. Listening to Moe's story about how he experiment with ingredients to make something new gave me the idea of him being the human version of Remy from Disney's Ratatouille. 

I ate a piece of this French-style Potato Wedges and, boy, did Moe just bring Potato Wedges to a whole new level! It was very unique and one-in-a-million. The skin was very stiff, thick, slightly rubbery, and nicely seasoned. If you bite into the Potato Wedges, you will find yourself the inner potato that shrunk and clumping together that tasted like potato but with a kick of flavor into it. They were sprinkled with garlic and Rosemary, and boy do they smelled great! The texture combination of the rubbery skin and mushy potato merged well with one another. They were bite-sized and very light, making it suitable to be consumed as appetizer! Definitely must try this side dish, you will beg for more!

A cup of Yogurt was served as dipping sauce for the Potato Wedges, unfortunately the flavor of the yogurt ended up dominating the potato, making them not suitable for each others. But, the Yogurt itself tasted great! Basil and lemon were added into the yogurt, making it tasted fresh and slightly citrusy. 

The French-style Potato Wedges

Beautiful color plain crunchy!

The delicious Yogurt

Man, were we full. But it was not over yet. Moe still had one more dish to serve, which is. . . Ice Cream! Who wouldn't love Ice Cream after a big meal, right? 

The dessert that we had was a big scoop of frozen Vanilla Ice Cream dashed with Cinnamon, topped with toasted Walnut, poured with steaming hot Espresso, then drizzled with a spoonful of Coffee. It was a combination unlike any other!

It is very hard to describe the flavor of the ice cream. It was hot and cold, creamy and watery, and also sweet and bitter. It had a unique flavor as the component inside the dessert combine with each other. Me and Gita devoured the Ice Cream happily because it was very very delicious! We constantly add some more coffee into the cup and continued indulging. "You know the flavor of every ingredients used to make this dessert, but when you combine them, they create a new indescribable flavor," convinced Gita. Yes, you should definitely give this Ice Cream a try!

A scoop of Vanilla Ice Cream, topped with toasted Walnut and Cinnamon

Pour the Espresso into the cup

Add a dash of Coffee and voila! dessert is served

After we finished our dessert, Moe took us on a quick tour around the kitchen. The kitchen was not that big, it was rather compact and efficient. Cooking utensil were placed on one side, while ingredients and seasoning were put on the other side. There was a big metal table at the centre of the kitchen to garnish the dishes and to prepare the ingredient as well. 

One of the cooking tools that impressed me was this big oven where they cook their steak. Can you guess what feature that the oven came out with? Touch screen! Yes, you didn't read that wrong, touch screen! Have you ever find any oven that has touch screen? I don't think so! There were numerous cooking methods installed to the oven, such as "Pink Steak" and "Bloody Steak". "The steak that Gita had was cooked inside this oven," explained Moe, "and when we press the "Pink Steak" option, then the outcome of the dish will be exactly the same." Very impressive, huh?

Moe took out four kinds of beef cuts that he stored in the fridge and displayed them on the table. "Big, aren't they?" It was a sight that I have never seen before. A desk bell would drown in the sea of beef cuts!

All in all, the kitchen was very clean and neat. There were no left over ingredients scattered around the floor, nor the table. Things were stored accordingly, even the ingredients and seasonings were organized. It was pleasant to roam around the kitchen, especially when there were no cockroaches, nor rats, around. 

The sight of the compact kitchen

Cooking section

Decorating the plate with Burger and Fries

High-tech oven to cook the steak with

Seasonings and spices to give flavor to the ingredients

Left to Right: Rib Eye, Sirloin, Tenderloin, Filet Mignon

Taking out some veggies

The kitchen that doesn't have too many spaces

And thus our lunch came to an end. We bid each other goodbye and hoped to see each other again soon. But, wait, Moe didn't let us go just yet! He took out a glass of red icy beverage and told us to take a sip before we leave the restaurant. "It's Pink Sarrah," he said, one of the cold beverages served at Moe's Place. 

Fun fact: Pink Sarrah was named after Moe's daughter, Sarrah. It turned out, some of the dishes served in the restaurant were named after Moe's family member. There was this dish that was named after his son, and another which named after Dimas' grandfather. 

I took a sip and I twitched a bit because the drink was bubbly and fizzy. I'm not a big fan of soda, and the drink definitely had some in it. A mix between Strawberry syrup and Lychee syrup, Pink Sarrah really was a suitable drink to be consumed during a hot day. The ice gave a kick to its' fizzy effect, which was very tiring for me to drink, yet somehow I ended up being the one who finished it. For those who fancy sweet and fizzy drink, you ought to try this particular beverage.

Pink Sarrah

If I were to rate Moe's Place well-being, I would give the restaurant an Oscar. Excellent food, friendly service, great ambience - you will be greeted as a family at Moe's and it felt as good as it sounds. So, the next time you can't decide where to go for lunch, just go to Kemang Selatan and park your car at Moe's Place. Order yourself some Baby Back Ribs and indulge!

Moe's Place
Jalan Benda Raya 1
Kemang Selatan, Jakarta Selatan

Phone: (021) 7135 5555

Opening Hours:
10 Am - 10 PM

Friday, April 5, 2013

Pulau Dewata: Babi Guling Ibu Oka

When you go to Ubud, don't forget to stop by at Babi Guling Ibu Oka to have her famous Suckling Pig. It takes 7 hours to roast one single pig, or pork, and the result is breathtaking - crispy golden brown skin and succulent juicy meat, you will regret not eating it.

Located at the center of Ubud, Bali, Ibu Oka's Suckling Pig does not consist of just one joint, but three! The dining place is very popular amongst tourist and local citizen they had to build more joints because the first one is, not-surprisingly, rapidly swarmed by curious gastronomers.

My attempt to dine at the first joint, where people would queue for hours to be able to get a table, was not that great. When we arrived at the restaurant, the place was filled with foreigners stuffing themselves with crispy pork skin; so, Mom, Dad, Tante Tami and I headed to the second restaurant.

We arrived at this entrance to an alley, decorated with big eye-catching signs with "IBU OKA" and "SUCKLING PIG" written on it. It was a bit tricky to get to the second restaurant because we had to went through narrow alleys with numerous junctions.

Ibu Oka's Suckling Pig, right this way!

It's open, woohoo!

Follow the gray brick road to get to Ibu Oka's second restaurant

It was an hour before the middle of the day when we arrived at Ibu Oka's second restaurant, which explains the innumerable empty seats. There were only a family, or two, that consisted of four members who were busy gobbling themselves with rice and pork when we got there. The staff greeted us with a smile, then she took us to a table facing the outdoor and that was where we were seated. 

Unlike the first joint of Babi Guling Ibu Oka, the second dining place was less crowded, cozier and relaxing. There were lots of statues of pig decorating the restaurant - they even had this adorable piggy washbasin! We could enjoy the outdoor view of tropical tree and the cool breeze of summer air while we enjoy our meal. The place was dark, but not murky, as the staff let sunshine illuminate the whole area naturally. 

Water Lily as decorations at the dinning room

You're literary just a jump away from the jungle

An adorable piggy washbasin

A statue of mother pig and her piglets

Sesajen, or offerings to the spirit, was placed on top the statue

It only took seconds for us to decide what we are going to have for lunch, which is Nasi Campur! Nasi Campur is Mixed Rice literary translated, and it consist of rice and side dishes. Since the restaurant's name is Ibu Oka's Suckling Pig, the side dishes for our Nasi Campur was non other than pork, pork, and more pork!

As I wait for my lunch to be served on the table, I strolled around the restaurant and took some pictures. I was lucky to be able to see some staff preparing the Nasi Campur. 

In Indonesia, it is common to see people scooping food with their hand gloveless. It may be disgusting and eerie for some people, especially to those who have hygiene issue, but it really is fine because Indonesian are aware of the "wash your hand before handling food" rule. 

One of the kitchen staff, decorating the plate with pork

Let's see who can carry plates the most in one run

They were adding some more side dishes to the plate

Pour some Sambal on top, and there you have it!

There were a handful of Urap Sayur, a slice of Chicken meat, Blood Sausage, Pork meat, Crispy Pork Skin, Gorengan, and a splash of Sambal in my share of Nasi Campur. Our meal was served with plastic-paper-covered woven rattan bowl, very simple yet attractive. The perfect companion for our bowl of Nasi Campur was a good cold glass of thirst-quenching freshly-squeezed lemonade! 

One of the waitress at Babi Guling Ibu Oka, handing us our orders

Fresh and sweet Lemonade

My share of Special Nasi Campur 

Piggy galore! 

Every side dishes that was on my bowl tasted superb! I'm not a big fan of Lawar - a mixture of vegetable, minced meat and coconut, cooked with rice herbs and spices - but I'm definitely a big fan of the other side dishes. I have never tasted Blood Sausage before, the one that I had at Ibu Oka's was my first, and it tasted better than I expected it would be. I anticipated a gooey, greasy, and yucky clump coming out from the sausage as I bite into it, with mineral dominating the flavor and aroma, instead I was welcomed with a crunchy and savory silky doodad. It actually tasted good!

My favorite was the Gorengan - it's the one on the side of the plate that had irregular shape and dark brown as its' color. This particular Gorengan consisted of deep-fried pork skin and pork meat, and most probably fried with lard. It was super crunchy and savory, and very delicious, especially if you eat it with rice. 

And then there was the chicken meat, which tasted good and nicely cooked. The pork meat itself was not that plentiful, I only found two pieces of them in my bowl, and they were also good. The pork skin, even though it's the cherry-on-top of Ibu Oka's Nasi Campur, was not my favorite. The skin that I had was plastic-like, it felt as if you were trying to chew on a piece of plastic. But I won't argue about how delicious it was, with all those salty fat on the bottom layer.

Notice that funky looking thing on the right side of the bowl? That is the Gorengan.

Selamat makan!

At one point during lunch, as I was eating, I saw this people coming out of nowhere with a big stretcher-like gizmo carrying a freshly roasted suckling pig. It was so big and luxuriously majestic, and probabbly heavy judging by the fact that it took four muscular men to handling that pig. I was awestruck. I just sat there at my table, simply froze with my mouth slightly open, watching in the distance. There was this local tourist who abruptly took her pocket camera and hunt down those four men to took pictures. I was still at my table completely dumbfounded. 

"You should have take some photos of that pig, it would be great for your blog," said Mom. The pig was out of sight that time and I was very very crushed and sad. Missing an opportunity like that felt like adding some sugar to your cooking when you meant to add salt - it cannot be undone and there's nothing you can do but to regret what you did whilst sobbing on the corner. 

I was crushed, but instead of sulking, I quickly finished my meal and went on a hunt. My search was a success as I found an entrance to the place where they roast the pigs. "May I go in there," I asked one of the staff, pointing at the entrance with the worn-out paint. "Yes, definitely, help yourself," replied the staff. Golden ticket, baby!

The men behind all those crispy and succulent pig

Stocking up some wood to roast the pig

The sight of the super big manual oven

It was a whole new experience for me to be able to be at the 'kitchen' and watch muscular and tanned men work. I greeted them as I entered the place and they were very friendly and kind to me. "Welcome, Mbak, have a look around our working placesaid one of the men. 

They were busy stocking up woods to roast a batch of pig first thing in the morning. They used a gigantic manual cement-based oven, woods, and logs to roast the pigs with. No fancy electric oven down here, only the basic stuff to work with. 

Piles and piles of wood were used to roast the pig 

"Oy, can you even throw wood properly?"

Another offerings for the God, placed near the big oven

We chatted for quite a while and it felt nice to learn about something new. "We usually start roasting the pig at dawn. It takes hours to roast one pig, and here we have numerous oven, so we are multitasking," said one of the worker, "seven hours per pig." 

"The pig was bathe with seasoning before we roast it. We simply stick a long log into the pig, place it in the oven, and roast it. We have to pay attention to the fire, or else the pig will not be evenly roasted," he continued. The result of the hard work would be a batch of perfectly-roasted golden brown pig. 

"We roast our pig here, and when we are done, we usually sent them to Ibu Oka 1 and Ibu Oka 3 (the term they used for Ibu Oka's joints)," said another. "Did you know that we accept special orders, too? The one that was carried out a while ago was a special order from our customer. But you have to order two days beforehand for your suckling pig, so that we can work hard on roasting it."

Still stocking up woods for the morning shift on the next day

He seemed to enjoy his work very much

"Will you roast some more pigs for today," I asked, which then replied with a, "No, we are done for today. Our last suckling pig is being cooled down, and it's right over there.". I turned my head to the right and was welcomed with a glorious sight of fresh-out-of-the-oven golden brown pig. The sight of Ibu Oka's Suckling Pig was epic. I have never seen a pig on a stick before in my entire life, and there it was, right in front of me. 

Now this is a sight you cannot see everyday!

A perfectly grilled pig

Look at those golden brown crispy skin

Don't you just want to go barbaric and gobble it up by yourself?

The suckling pig is being cooled down

Rolling the suckling pig to the other side so that the liquid seasoning will come out

I stayed in the 'kitchen' for around half an hour. It was fun to chat with the men. I learned lots of things about Ibu Oka's restaurant and her hard-working staff. It's not a simple task to do, to make suckling pig - it takes hard work, determination, and patient to do such job. It tend to get very hot in the 'kitchen' as there was no air conditioner to be found, hence explained why some of the men were topless, not to mention when they are actually roasting the pig. Cool breezes of the tropical paradise is the only thing they can count on. 

Ibu Oka and her staff deserve a standing ovation and a good pat on the back for these delicious Suckling Pig. So, the next time you went to Ubud, don't forget to drop by at the restaurant and have some Nasi Campur. You will regret it if you don't!

Ibu Oka's Suckling Pig (1)
Jalan Suweta, No. 2
Tegal Sari, Ubud

Ibu Oka's Suckling Pig (2)
Jalan Raya Teges Mas
Peliatan, Ubud

Phone: (0361) 976 345

Ibu Oka's Suckling Pig (3) 
Jalan Suweta, Ubud