Regarding places that I have reviewed so far, there tend to be some eyebrow-raising items on the menu that I have sampled and for one reason or another, don’t make it to my final review. Indonesian restaurant Tempo Doeloe, my most recent review, is an example.
Tempo Doeloe contains a lot of interesting dishes compacted onto small print-out menus. On the back of the menu is a selection of Indonesian fruit shakes made with chipped ice that is processed by a grumbly machine stationed at the restaurant’s front counter.
Per the cashier’s recommendation, I sampled the es teler seger bener, which is a mound of the processed ice drizzled with sweet condensed milk and topped with jackfruit, soft shards of young coconut and avocado. I prefer Korean Suno to this, which is similar but the delicate ice shavings in Suno are softer and don’t compact into a hard, melded glob; I used my spoon as an ice pick with the Indonesian fruit cup.
Don’t fret though, if you have the patience to wait for it, a slushy moat of sweet fruity flavors will slowly form around the base of this dessert iceberg.
- by Gene Lee, Food and More blog
– Gene Lee writes about International Cuisine for the AJC Dining Team. He also publishes his own blog, Eat, Drink, Man… A Food Journal.