The restaurant is small, but tidy. The walls and interior space are sparsely decorated with Indonesian adornments. With the relatively small Indonesian community in
The Es Durian is sort of like a shake. Take some over ripe durian, if there is such a thing, mix it with some crushed ice and condensed milk, and you have this concoction which will send most Southeast Asians into ecstasy. Durian, known as the king of fruits, is definitely an acquired taste and smell. For the uninitiated, durian sort of smells like athletes foot with an underlying sweet funkiness.
The Ikan Goreng Tilapia Tuaco is a very large tilapia which is deep fried. Large cuts are imbedded into the flesh to let the sweet, pungent and spicy sauce to get into every nook and cranny of the fish. The flesh is firm, yet moist and the sauce gives the rather tasteless fish a life of its own.
The Beef Rendang is slow braised beef in a curry sauce. Unlike most rendeng’s that I have had, this version was rather sweet instead of the normal spice that is usually associated with this dish. The sweetness and richness of coconut milk bursts with each bite of the very tender cubes of beef.
The Ayam Kalasan is twice cooked chicken. The chicken is first cooked in coconut milk, then deep fried. The coconut milk imparts a subtle sweetness to the chicken. The finished chicken is then deep fried to give the bird a deep golden brown hue and to also make the skin crispy. Although the coconut milk should keep the chicken moist, there were part of the chicken that were overly dry.
Even without the star power that John Juanda would bring to the restaurant, Java Spice is a good option for Indonesian food at a very reasonable price.