The last time I was in Jakarta was in 2001 after an insane cockroach-infested 28 hour ferry ride from Singapore. The city was flooded, and we just headed for Jalan Jaksa like every clueless backpacker and left 2 days later on the train to Surabaya. I hadn't given Jakarta a real chance. Well, now was the time.
I headed to Mondo Bar and within 5 minutes a severely inebriated Japanese man came over introducing himself and offering me Sake! I gladly obliged, and sat with him for a few minutes chatting. He had lived in Jakarta for 15 years and immediately asked me if I liked Ramen. Well, yes.
Chicken broth Ramen: Seirock!! OISHI!
I woke up a tad worse for wear, and grabbed a Go Jek motorbike and rode 20 minutes through swarming traffic and the cough of exhausts. He dropped me off right outside the restaurant which boasted a huge NO PORK RAMEN sign outdoors to assure the Muslims. The ground floor was completely packed, and the sweat started appearing at the thought of having to share a table. The waitress came over and motioned for the 2nd floor... Hallelujah! Almost nobody upstairs, so I could find a distant table on which to focus my attention. I had heard good things about their Shio Ramen so I opted for that as an introduction. It came surprisingly fast along with a cold coke to mend the discrepancies of last nights enthusiasm.
This was a good bowl of ramen, in fact, it was a great bowl of ramen. There's only one problem. It was totally authentic, made for the Japanese palate, and not for westerners. This is a good thing, of course, but one thing that stumps me always in Japan is when the soup is too "thick", "heavy", "rich". Its literally like drinking gravy out of a saucepan, something that could be delicious for a couple of mouthfuls and then begins to tire you completely and cause your system to shut down.
I can't fault them for the execution, it's literally just down to what you're used to, or grown up with. Some things you can adapt to over time, for sure, but some things are just a stretch too far (like stinky tofu in Taipei).
Noodle-wise, they were excellent. Chewy and textured. The brown meat of the chicken was superb, really flavoursome. The white meat was rather dry and tough, much like the chicken in the fridge the second day of Christmas. The egg was nicely seasoned but slightly overdone for my taste. The broth was unctuous and rich, but incredibly fatty, so much so that your entire mouth was coated with it long after.
Thank goodness not all Ramen shops follow the "Heavy-Taste" ethos, so the rest of us can escape after our meals without having to lie down and drink gallons of Aquavit to cut through the curdling oils and fatback pieces. Each to their own
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The quest to find a decent bowl of ramen in every country on earth.