9:58 AM
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but when the feet go through the two antique wooden doors, it will feel like entering the past, precisely, when the Dutch still set foot here, followed by japan who broke in and occupied our motherland. moreover, there is a lady wrapped in kabaya encim and sarong from batik behind the counter that is full of pictorial ceramic pieces. travel to the past is complete.
this is family house, restaurant with the initial concept was to preserved the family tradition of huize trivelli heritage restaurant. djalaludin soeoed and wahjuni baliningtyas bought the house in 1953, since the wife who loves to cook presented traditional culinaries of the family for their guest since 2006. this old house was built in 1939 where the first resident was dutch, mevr JCH de jongh geboren van slooten. this house was the home of a ducth family during the ducth colonial period while during the japanese occupation it became one of the camps for the dutch, known as camp tjideng. it used to be the largest camp because it was inhabited by about 10 thousand people consisting of women, children and the elderly.
guest not just eat but also to gets inputs on indonesia globally, jakarta and cideng in particular. that is why it is called a heritage restaurant. the concept is to provide dishes as in the menu in the dining table of the family, dishes that has been presented from one generation to another. while eating, people also can learn about history through the decoration on the walls, the room and the books displayed in the shelves. the interior of the room is with the theme mooi indie in the years 1880-1950.
the food serve are typycal indonesian food. only, it has been influenced by the taste from the kitchen of other countries. sometimes not only in taste, the influence can also be seen in the presentation of the food. such as local menus that are presented mini rijsttafel. it is nothing but a variety of local menus, but presented in a full dining menu, from appetizer to dessert and presented one by one by group of waiters. be it semi indonesian, semi european. there are about 20-25 dishes in the main menu, one that is quite popular is tong biefstuk nyonya ooet, ie, pieces of beef tongue combined with various vegetables such as peas, carots, green beans, broccoli and fried potatoes. the prices is Rp. 65 thousand per portion. another dish in the main menu that is unique is galantine de poulet nyonya ooet. it is a dish made from one whole chicken stuffed with minced chicken stuffed and serve with sauce. the price per portion is Rp. 300 thousand ; certainly this dish can be shared by number of people.
for snack or appetizer, there is a dish called insulinde pastei, a mixture of pureed potatoes, vegetables, pieces of mushrooms, chicken, milk, cheese mixed with spices typical of nyonya huize trivelli. another unique appetizer is the rissoles chicken ragout. rolls made from flour with ragout as the content and thinly coated in breadcrumbs, fried and tehn served with sauce typical of this restaurant. some foods like klapertaart, rissoles, and croquette had already became local food. however, the only thing sustained is the filling of the croquette which is ragout. and as for klappertaart, it has a strong rum flavor.
for drink, there is a mixture of bier pletok and ginger, cengkeng, secang, and cinnamon drink. there is also sinjoo seneng di hati which is traditional red syrup combined with milk and ice cubes. the aroma of the syrup is definately unique. want a cup of warm drink; the wedang jahe secang is available for order.
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