The simplest, yet the sweetest Valentine’s Day

Riri & Thatha spent Valentine’s Day in Riri’s house. Baking and Cooking is the theme of the day. The menu for baking is Chai & Matcha Choux a la Chantilly, and the menu for cooking is Japanese Hambagu with Raspberry Wine Sauce and Miso Soup.

Choux a la Chantilly (Craquelin) 

First of all, Riri made two cookie doughs, the brown one is chai and the green one is matchaIMG_2491Then, Riri and Thatha made the choux pastry. IMG_2490

Place the cookie doughs on top of choux to create “cranklin” crust at the top. IMG_2492Put in the oven. IMG_2494Tadaaa…!!! They are puffing up. Look how chubby these babies are. IMG_2495

Take them out of the oven. IMG_2500 IMG_2499The two flavours of Choux a la Chantilly: Matcha (round) and Chai (oval). IMG_2512

The special heart shaped cream puff with mixed of matcha and chai. IMG_2507

Japanese Hambagu

The cooking begins. We tried to make heart shaped hamburg with a mix of beef and pork, but turned out differently. Riri magically created a perfect sauce for the hamburg. Balance of sweet and sour. IMG_2503The miso soup created extra sensation. The seasoning was just right.
Add MediaIMG_2506Thank you Chef Riri for the fantastic lovely hearty dinner. I love you more and more.

Cute Valentine’s Gift

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Five different designs in a box IMG_2526

Out of the five illustrations, I like this one the most. It looks a bit like Riri and Thatha. This could be a cute wedding souvenir, just need to personalise the illustration. (*wink)IMG_2527


Birthday Cake for Riri’s Mum

Today I placed an order of Cottony Cheesecake birthday cake from Mary’s Pastry Lab. I chose this cake since Riri’s dad said he really liked the Tokyo Banana and wished that he had bought more from Japan. Riri said that his mum likes orchid, so I requested for orchid decoration on the cake. I practiced making a birthday card just like the illustration below, but I’m not sure if I can make as pretty as the example. Slide1

Here is the final presentation of the cake. I’m quite satisfied with the look, and I hope that Riri’s parents liked the cake. IMG_1137Riri’s dad took picture of a slice of the birthday cake with a glass of Cafe 21 2in1 Instant Coffeemix. My aunt introduced me and my mum to this Singaporean instant coffee, so I bought it for Riri’s dad since he likes coffee too. IMG_20150125_174254

Barcook Bakery

On our last day in Singapore, my dad’s acquaintance brought two big bags of bread from Barcook Bakery. There was only one type of bread: Cheese & Raisin Bread. I bet this bread type is so special that she carried it all the way for us to try and bring back to Jakarta. Sadly, the bread shapes were a little bit defected after we arrived in Jakarta.20150103_065001 I fell in love at the first bite, although I do not like raisins. The bread was so soft that it almost felt like not chewing anything. Plus, the cream cheese captured my heart. I will visit Singapore again next month, luckily soon enough. I want to try the other types of bread from Barcook Bakery.

Whoa! They 47 variations of bread are very creative, which are hard to find in Jakarta, such as Choz BananaMash Potato Nachos, Polo Bun, Char Siew Fine Polo, Otah Otah, Yam Delight, Barley Custard and Chempedak. There are so many curry breads: Curry Floss, Curry Mash Potato, Curry Croissant, Curry Guy. Riri, please come with Thatha to try them all! Ulala, they have Coffee Bun! I wonder if it is better than some famous bakeries who offer coffee buns. Screen Shot 2015-01-07 at 9.34.05 PM

Flor Patisserie

I didn’t have chance to visit the original shop of Flor Patisserie on Duxton Hill, but I was so happy to see the booth in Takashimaya, Orchard, which is only 5 minutes walk from where I live. 20141227_163808

Although the Takashimaya shop doesn’t have complete collections of cakes, but it’s good enough for me since it has the Blue Donut and Ice Cheese Tarts. 20141227_163815 20141228_21124220141228_211300The Blue Donut (side view) 20141229_074231The Blue Donut (top view)

The Blue Donut after the first cut20141229_074326

Butterfly pea flower petals are the natural blue colourings for the beautiful blue coloured mousse 20141229_075052

The white part in the middle is made of yoghurt, which adds right amount of sourness to the whole cake, resulting in a very nice overall taste. There is also sprinkle of pistachio at the top. 20141229_075159

The layer below the blue mousse is vanilla cream, very mild, so nice! 20141229_075418

The very bottom of the cake is sponge cake, it is so moist that it almost melts in my mouth. Sorry the picture looks very messy. But believe me, the cake tastes superb. I will definitely come back for this. 20141229_080059

Let’s move on to the second dessert: Ice Cheese Tart Green Tea & Yuzu20141229_074821I wasn’t familiar with the term Ice Cheese Tart; apparently, it almost resembles cheesecake. The composition of Ice Cheese Tart are almond powder, butter, cream cheese, egg, flour, fresh cream, milk and sugar. The matcha (Japanese green tea) flavour was very intense, but I couldn’t taste any yuzu. Maybe it would be perfect if the yuzu concentration is increased by a little.   20141229_080331

There is a very buttery cookie at the bottom of the tart. 20141229_080810


The first time I saw DONQ Boulangerie was in Shanghai, and this bakery has a branch in Singapore, inside Takashimaya. Apparently, DONQ is a popular bakery chain in Japan that has been established for 108 years, whereby it has 180 outlets.

I tried the bestseller item: Cheese Cookie. I don’t understand why it is called cookie instead of bread, whereas the description says it is a soft type of bread w/ cream cheese filling. 20141226_210224 copy

The cream cheese filling tastes so mild that I almost tastes nothing. It is a good companion to drink coffee in the morning. 20141227_082421There are two kinds of anpan: Tsubu Anpan and Koshi Anpan. However, my mum tried them both and didn’t find any differences. Both fillings are sweetened red bean paste (anko). The only tiny difference is the sesame toppings, the Tsubu Anpan uses white sesame, whereas Koshi Anpan uses black sesame. 
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Kumalawangi, Hotel Royal Amaroosa, Bogor

The ambience of the Royal Amaroosa Hotel made us feel like dining as royals. 20141218_141756 20141218_141651 20141218_141519 20141218_151812

The Christmas decoration made the ambience even more bright and cheerful. 20141218_141217 20141218_141540

The menu book looks very elegant, just like the interior design. The logo of this hotel, which is a cursive letter A, kind of resembles Waldorf Astoria Hotel. 20141218_141419

I ordered Nasi Timbel Amaroosa, a traditional Sundanese cuisine, which comes with rice wrapped in leaf, chicken, tahu goreng (fried tofu), tempe goreng, ikan asin (salted fish), kerupuk kampung, and a bowl of Sayur Asem. Before our order came, they gave each of us free soft roll and butter. I fell in love with the bun at the first bite. So soft, match with the name. 20141218_143050

I like the presentation of the Nasi Timbel, and the taste didn’t disappoint me too much. The rice is warm and fragrant. I didn’t really like the tofu, maybe they should substitute the yellow tofu with Tahu Yun Yi. The tempe was also not very good. The salted fish was very fluffy, quite special. 20141218_14361220141218_144107

It is quite creative to wrap the lalapan with leaf in cone shape, and to put the sambal in tomato. 20141218_14361820141218_143658I really love the chilli paste; not too spicy, but addicting. My friend said the secret ingredient for the this chilli paste is sugar. I requested for extra chilli, and the very friendly waitress came with a big portion of chilli and sweet soy sauce. 20141218_144226

The chilli was so tasty that even my friend who ordered Chicken Teriyaki also mixed the chilli onto the sweet Japanese grilled chicken. 20141218_143245

I finished all the chilli by spreading it onto my soft roll bun. I’m willing to come back here next time to try their other menu, maybe their lunch buffet that costs 160k/person. However, I was surprised to see the bill when they charged 2 cups of single espresso for an order of double espresso. 


Taste ●●●○○

Hospitality ●●●●○

Ambience ●●●●●

Time of Serving ●●●●○

Hygiene ●●●●○

Authenticity ●●●○○

Portion ●●●○○

Presentation ●●●●●


Chicken Teriyaki = IDR 72.000

2*Nasi Timbel = IDR 160.000

Earl Grey Tea = IDR 20.661

2*Single Espresso = IDR 42.000

Subtotal = IDR 294.661

Service Charge 10% = IDR 29.466

Government Tax (10% from subtotal after service charge)  = IDR 32.413

Grand Total = IDR 356.540

La Moutte


Varieties of Japanese purin (pudding), including information on calories 20141129_200704 20141129_200710

I bought the no.1 bestseller: Pudding Namareka – 276 Cal/100g. 20141129_200745

I also bought the Graham (whole wheat toast) – 248Cal/100g. The bread is very petite, much smaller than bread from other bakery. 20141129_200928 20141129_201022

Anpan あんパン by Chef Riri

Anpan is a Japanese term for sweet bread filled with sweet red bean paste (anko). Screen Shot 2014-09-22 at 9.27.04 AM

Chef Riri took the anpan to another level by adding jasmine tea and sesame. Chef Riri put a generous amount of homemade sweet red bean paste (anko) in each bread. The sweetness level of the anko was just right for me, but some of the red beans were still a little bit hard, maybe they should have been soaked longer or cooked longer. Overall, I love Chef Riri’s anpan, and it saved my tummy after a long flight.20140922_05533320140922_055505