halo om vipey, boleh rekomendasiin tempat-tempat makan enak di bandung yang wajib dicoba?

Saya berasumsi kamu nanya soal *makanan* yang enak ya, dan bukan tongkrongan. Because I notice that you #Jakartans tend to get confused between “good food” and “cool hangout”. Those are two different things, and you rarely get both in one place.

So since this is about *food*, any #Jakartans comments like “yaelaah Dri, tongkrongan elo segini doang” will be ignored.

– Roast chicken and belgian fries at Volcano Bar

– Big breakfast at Two Hands Full

– Bakmie Menara at Food Opera

– Cireng Cipaganti

– Tahu Kalasam

– Baso Tahu Tulen on Setiabudhi

– Batagor Abuy

– Sate babi at Puri Bambu

– Baso Pak Kawit on Sukajadi

– Tahu Pedas (and beer) at Gianni’s Cihampelas

– Swike Jatiwangi at Paskal Food Market

– Sate Maulanayusuf

– Nasi Hainam Campur Bintang on Jalan Klenteng

– Bakpao Ming Yen

– Pork Schnitzel at Glosis

– Tahu Isi Cendana

– Gado2 at Sop Buntut Dahapati

– Sop Kaki Kambing at Taman Lalu Lintas

Adrian, would you mind sharing good restaurants in Bandung? Thank you.

It really depends on what you mean by “good restaurant”. Because often times “good food” and “good ambience” are two different things. The problem is that #Jakartans tend to confuse the two.

It’s like when #Jakartans say “Dri, kopi yang enak dimana, Dri?”, I know they are not referring to the beverage. What they are actually asking is “Dri, tempat nongkrong paling happening yang ada kopi di menu, dimana, Dri?” They’d sip kopi sachet at some Dago Atas tourist-trap cafe and consider it gourmet coffee.

But that aside, I was just chatting with one of my friends who owns a popular Bandung food blog. We realized that we are so clueless about the new places that have been popping up, as we are trapped at home on weekends because of the traffic. Both of us agreed that, unless the food is SO exceptional that we’d hear about it, it’s just not the effort of suffering the traffic.

So I’m afraid that my selection of restaurants are usually within a 4 kilometer radius of my house. Not the hippest places in town, but some of them serve some exceptional dishes. Ranging from hotel restaurants (Maja), bule bars (Volcano), porky (Puri Bambu), to kios (Batagor Abuy). My food blogger friend and I are blissfully unaware of those new restaurants popping up around Dago, Progo or Riau (Beehive, Blue Doors, etc), which tend to be more ambiance-oriented. Which is fine in its own right.. I just happen to prefer good *food*.

Vipey, cuanki yg enak di Bandung di mana ya?

Cuankie yang enak itu ya yang di pikulan itu. Accept no substitute. Especially kalau siomaynya sudah overcooked and floats in the steaming kuah like ubur2. Cuankie yang *tidak* enak (tapi anehnya terkenal), yang di Jalan Serayu. I reckon it’s for those #Jakartans who simply don’t know any better.

Om, ada rekomendasi rumah makan yg jual masakan babi enak di Bandung?

Puri Bambu dekat Karang Setra. Itu dua restoran dengan nama yang sama bersebelahan (don’t ask), saya recommend ke yang besar di kanan. Ini chinese style sih. Good sate, bacang, and iga cabe garam.

Nasi Campur Bintang di Jalan Kelenteng. As good as nasi campur di Jakarta, tapi sore2 sudah tutup.

Two Hands Full di Jalan Sukajadi. Okay honestly saya belum coba semua… but the breakfast uses pork bacon, dan ada pulled pork sandwiches.

Bakpao and Siomay Ming Yen di Jalan Sudirman. Sebanding lah sama yang ada di Jakarta Utara.

Pokatiam di Pasir Kaliki. Chinese style pork and dimsum. It’s not bad, but belum Jakarta Utara level.

Glosis di Hegarmanah. Restoran jerman old school.. been around since the 80s. The wiener schnitzel is the best I’ve ever had. It’s not authentic, as it uses rosemary in the coating. And I order with hollandaise sauce. But it’s much more flavorful than the bland schnitzel you get at Paulaner Brauhaus.

Sate dan martabak porky di Sudirman Street.

Hi! In the previous answer you said, that you never go to factory outlet in Bandung, can we know why? – Pera Yulianingsih

I used to go to factory outlets in 1998 – 2001. Back then they weren’t the stores you see now, but houses in the industrial area with big bins of clothing in the living room. And the clothing were actual sisa expor. So these were real Gap, Dockers, Levi’s, or Rockports. (Hey man.. these were cool brands back then.)

But for the past ten years, Bandung has lost most of its garment production to Vietnam and China. And because of that, we have no expor to sisa about. So what do the stores here do? They IMPORT cheap clothing from China instead. So that whole “sisa ekspor” thing is a misnomer now.

So why don’t I shop at factory outlets here? First of all, I am not a snob when it comes to clothing (I’m a snob about many other things, but that’s for another day). You know I shop for fake 501s on Kaskus and bukalapak. Okay, now that we have that clear, I don’t shop at Bandung factory outlets because the quality is very low. Even at that price.

I think most of you you brownie-batagor-eating #Jakartans have done that.. the whole euphoria of belanja di FO and 2 months later most of what you bought akhirnya jadi baju rumah. The stitching fell apart, the pattern ngga enak jatuhnya, the fabric faded, the kain pelapis started bubbling, the neck hole stretched out. That’s not “ih murah!” to me. At all.

I refrain from saying stuff like “cuttingnya ngga bagus” karena that’s what people who PRETEND to know about fashion always say to sound smart. But yes, I’ve had FO shirts that simply don’t fall right around the neck, or the proportions are off, or even missing kupnat di manset so I can’t roll them up comfortably. I’ll gladly spend 20% more at Uniqlo and get something I can wear for 2 – 3 years di luar rumah.

So do I shake my head sadly whenever I see hordes of pisang-molen-munching- #Jakartans mau2nya macet2an shopping di FO? Yes. I do shake my head sadly. Forgive them, Father.. #Jakartans just don’t know any better.

How would you rate your Sundanese? Strictly swear words, passable for occasional chat with mang parkir, or as proficient as MC kawinan?

I understand Sundanese, but I can barely speak it. And like Javanese, I wouldn’t even attempt it due to its “levels.”

Do you have ANY idea how difficult it was for me as a 13 year old in Bandung to get into a fight and not speak sundanese?

Because saying “sini kamu, akan saya pukul” just lacks that certain ‘je ne sais quois’ of saying “anying siah kadieu dibabug ku aing, bel.”

So yeah, I lost fights before they even started.

What is so wrong with Sundanese food?

What is wrong with Sundanese food, you ask.

Son, let me tell you what is wrong with Sundanese “food”.

*stretching* *cracking knuckles*

Let’s start with the soto. I assume you are familiar with the varieties of sotos from all regions of Indonesia. Soto Makassar, Betawi, Sulung, what have you. The symphony of spices, various types of meats, cellophane noodles, coconut milk, and vegetables.

Okay. Have you SEEN Soto Bandung? Seriously, man… it’s such a poor excuse for a soup, it has no business calling itself soto. How could they boil slices of lobak and tetelan daging into fucking kecap water and call dare call it soto?

Oh, and that whole “lalaban segar” crap? Look at that stuff. It looks and tastes like plants that grew under your porch and you aren’t even supposed to eat. And plis deh, don’t give me this “raw food movement” excuse. There’s a thin line between “I eat healthy raw food” and “I have absolutely no creativity to turn these plants into something edible.”

Ayam goreng. Tempe goreng. Babat goreng. Ikan goreng. Do we see a pattern here? Fer chrissakes, man. (“Iya tapi kan ada gepuk” One more word from you and I’m shoving this pepes jeroan down your throat.)

Now, take some rice and wrap it in banana leaves, put in some of that fried stuff here and there, and you can even call it a new dish entirely. Nasi Timbel. For what? The additional banana leaf?!

And take a moment to consider the various things you consider when reviewing a restaurant. I’m sure you can come up with a dozen points, right? Now ask someone about their favorite sundanese restaurant, and ask them why they like it. I’ll bet you my left ampela the best they will come up with is:

“Nasinya pulen, sambalnya enak.”

How did we ever come to this? How did our standards in the culinary arts ever sink to such lows?

Am I done? No, I’m not. Why? Because I want to tell you about nasi tutug oncom.

For those of you who do not know what nasi tutug oncom is, it’s leftover rice mixed up with leftover oncom and put on a piece of fucking krupuk. Need I remind you that the krupuk is melempem?

Nasi tutug oncom doesn’t even deserve a *name*. That’s a dish that I would have made when I was 6 years old when nobody was home and ended up feeding it to my puppy that sniffed it and left home to never come back.

Are these the standards we want to pass down to our children?

A legacy of jambal roti and ulukutek leunca?

I think not, my man.

Not on my watch.