Semangkuk Soto Padang Simpang Kinol di Cikang - Jakarta

Saya bukan orang Minang tapi Padang merupakan kota kelahiran Mama dan membuat chemistry tersendiri antara saya dan Padang. Berkunjung kesana pun hanya sekali sekali dan terakhir pada tahun 2014 saat ada undangan pernikahan dari keluarga.
Setiap berkunjung ke kota Padang, tidak berhenti Mama menjelaskan setiap nama tempat: Pasar Kongsi, Simpang Kinol, Kampung Jawa, Daerah Pecinan, Kampung Kaliang, dll. Nama nama tempat tersebut begitu melekat di saya dan rasanya saya hafal nama tempat dan apa saja yang bisa ditemukan di area tersebut.

Secara pribadi, kalau saya pastinya gak jauh dengan urusan makan dan makan. Makanan di Padang tuh enak enak (yaiyalah..) dan daerah Pecinan merupakan area favorit saya.
Kalau sekarang ini, mungkin yang cukup ngehits adalah minuman KopMil aka Kopi Milo yang selalu ramai dan perpaduan rasa kopi serta Milo yang menyegarkan diminum dengan campuran es didalamnya. Sambil menulis ini, saya membayangkan rasa kopmil tersebut yang saya minum dua tahun lalu dan sampai sekarang saya masih bisa merasakan kesegarannya. Berharap, someday di Jakarta ada yang menjual minuman ini.
Di Jakarta pun sekarang sudah ada beberapa restoran yang mengusung makanan Padang peranakan. Biasanya saya dan Mama langsung hunting ke tempat tersebut dan mencoba menu – menu yang jarang disajikan di rumah makan Padang.
Cikang
Cikang – yang terletak di Gondangdia (nama jadoelnya) atau Jl. Teuku Cik Ditiro , persis di samping hotel Marcopolo (setelah hotel) selalu menarik minat saya untuk mampir dan mencoba makanannya. Is it worth to try?

So there we were yesterday..
We had tried different menu but my highlight is Soto Padang. Somehow, mom and I are crazy about Soto dan Sate Padang. Mostly we share when we eat Soto Padang so that we can try other food in a restaurant, hehe…
Soto Padang – like most Indonesian Soto (it’s either with coconut milk or not) and this one from Padang, fortunately without coconut milk. How strange it is since most food from Padang use coconut milk in them.
Soto Padang
Strangely, not all Indonesian know of this Soto Padang. I have eaten it since I wasn’t born (lol) and somehow, many do not know the existence.
What so special of this soto is, it is made from beef broth and the adding of spices such as clove (I think this is the ultimate spice that defines Soto Padang) and other ingredients to make this Soto tastier.
The use of  frikkadel (perkedel), sohun (special noodle), red cracker (Padang specialty), chopped fried beef, and fried shallots have completed the Soto as an ultimate food for lunch, dinner and even breakfast (there is one warung back in Padang – near Ambacang area- where you can find Soto Padang sold for breakfast and usually finishes by 10 A.M).
If you think this Soto needs to be spicy, extra chili (Padang’s style) served in different cup will accompany this Soto when served.
Back to Cikang, we ordered Soto Padang Simpang Kinol which is served in quite big bowl that costs around 50K rupiah (exclude the rice, tax and service charge).
Well, I could say how tasty the Soto Padang here in Cikang. They make it the same as the ones back in Padang. The spices inside the broth are ultimate. Portion does make our tummies happy. Perhaps they just need to make sure the hotness of the broth does reach what it’s supposed to.
My second highlight of this restaurant is the Kopi – coffee. They use coffee beans from Solok area which turns to be special and tastes good. Surprisingly, the beans from Solok are classified as Arabica.
Kopi Cikang
The place itself is cozy for people who want to hang out over a cup of coffee where wifi is provided.
During breakfast time, one can have Katupek Sayur Padang – another awesome food from Padang and has been created here for those who miss food from Padang. This Katupek Sayur Padang is served using sayur daun paku and beef rendang. Yum!
Katupek Sayur Padang
Katupek – Ketupat in Bahasa – rice wrapped in woven palm leaf pouch then boiled used to accompany gulai paku - the vegetables curry (Indonesian style). This Katupek Sayur Padang mostly sold for breakfast back in West Sumatera. There are varieties of gulai using vegetables such as daun paku (sorry, I don’t know its name in English), jackfruit or green beans. Those come with their own delights - one can not choose which one is better since all of them taste unbelievably great.
Lokasi Cikang




Comments

Popular posts