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Introduction
印尼餐廳顧名思義吃正宗印尼菜，多款印尼美食如巴東牛肉，串燒及各款糕點均是店中招牌菜。
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Opening Hours
Mon - Sun
11:30 - 23:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
one night walked passed this restaurant. miss the 椰汁糕 we had in singapore, and we saw there was a promotion $10 for 3. i remember its sold $5 or 6 each in the past, so i bought 3.but they were a bit disppointing, tried:- 九層糕: texture very soft and good but the coconut flavour not strong enough- 綠豆椰汁糕: 2 balls, the fillings were like 冰皮月餅, not very good as the texture is a bit hard. my friend said its a bit salty too- 椰汁糕(with 椰絲inside): so-so, but actually i dont like 椰絲i used to buy some when i walked passed the store. but i was disappointed this time.
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咪講笑皮脆肉嫩有香味既海南雞飯腍又香既炆牛利食到好感動!d 海南雞比勝利道既更好食其他野我諗都會好有水準...下次再試!!!!!
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having just an hour's time for lunch before my tutorial class, my dad decided to have lunch at this indonesian restaurant which 'we haven't been to for a long time', he said. nt feeling especially picky and hungry, we said yes although my mum and i were not especially crazy over se asian food.my dad quickly ordered a gado-gado(indonesian style salad), padong beef(is it how u spell it?),an indonesian fried rice plus some snacks.i am not particularly fond of heavily spiced dishes and so didnt really enjoy the meal very much. the dressing of the gado-gado was a bit too oily for me. same for the pagong beef, but i kinda liked the taste of it. as for the fried rice, it was too spicy for me. but i like the snacks(deep-fried beef in mashed potato, sticky rice wrap, mysterious stick-like wrap) although their lukewarm temperature werent very appealing. id give it a 6 out of 10. indonesian food is just not my cup of tea.
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星期六，母親節前夕。今年嘅母親節，除了以子女嘅身份替阿媽慶祝之外，還要以女婿嘅身份替外母慶祝。正日留番俾阿媽，前夕便與外母一家及太座嘅祖父到銅鑼灣食印尼菜。筆者對印尼菜一點也不陌生，皆因筆者嘅阿媽係印尼華僑，故從小以食了不少印尼菜。印尼文化冇中國咁源遠流長，所以菜系冇中國菜那樣多元化。與其他熱帶地區一樣，印尼菜以香辣為主。同時，印尼海岸線比較長，海產豐富，不過海鮮類都係以燒為主。此印尼餐廳印象中在此處營業已有一段日子，閑閑地都有二十年。內裡嘅裝修十年如一日，服務員都穿上印尼傳統服飾「巴的」及「沙龍」，望落都幾攪笑。他們皆能操粵語及印尼語，相信都係印尼華僑。一行六人，大家你一言我一語已經點了心水之選。醬燒雞 – 印象中嘅醬燒雞應以類似巴東牛肉嘅醬汁去肴製，但此店嘅醬燒雞只用了普通醬汁。雖然顏色好似都肴得幾入味，但入口不過而已，雞肉亦不是很嫩滑，難怪係咁多款菜式之中去貨最慢嘅一款 (味道2分)；加多加多 – 其實係印尼沙津，以白菜、豆角、豆腐、青瓜、雞蛋、蝦片等，配以花生醬撈勻嚟食。雖然叫做沙津，其實印尼人當做係主菜咁食。好味嘅加多加多，其花生醬汁絕對係靈魂所在。此店嘅醬汁甜中帶一點辣，係正宗味道。至於點解有甜味，當然係拜椰糖之效啦！在本地寥寥可數嘅純印尼餐廳，呢度嘅加多加多可算是上乘之選 (味道5分)；巴東牛肉 – 這是筆者當晚心水之選，一來牛肉炆得十分入味，而且牛肉纖維已經半溶化了，一入口，不需一點兒勁就已經咀嚼得糜爛。而且，牛肉肥瘦適中，齒脥之間留有牛肉香味。當然，一碟出色嘅巴東牛肉，醬汁也是主角之一。此醬汁可能係遷就香港人嘅口味，只係微辣，代之而起嘅係椰絲嘅香味。椰香四溢，但一點都唔太滯胃。只係用醬汁配白飯已經係一絕 (味道5分)；咖哩雜菜 – 椰汁味比較濃烈嘅咖哩，除了一般蔬菜如豆角、蕃茄、薯仔外，還有粉絲，有如一鍋咖哩雜菜煲。不辣嘅咖哩，並不是筆者嘅那杯茶，對筆者而言味道一般而已 (味道3分)；咖哩羊肉 – 此咖哩既有椰香味，又有適度嘅辣味，接近正宗印尼咖哩嘅味道。羊肉炆得十分腍，皮雖比較薄，但肉質鮮嫩滑溜，而且有羊羶味，所以筆者吃了一件又一件。係另一個推介菜式(味道5分)；印尼炒貴刁 – 與一般所見嘅炒貴刁無異，貴刁炒得也算乾身有鑊氣，河粉也有咬口(味道3分)。除上述食品之外，一夥人還試食了蜈款印尼特式甜品，包括三色糕、紅豆糕、各類椰汁糕等。眾人皆認為除了三色糕甜味剛好之外，其他甜品椰味過重，吃後增加胃部負擔。三色糕甜味剛好之外，還有淡淡嘅香蘭葉嘅香味。令筆者奇怪嘅係，同樣係以香蘭葉為材料，點解珍多冰中嘅綠色物體質地似啫喱多過似用香蘭葉汁(可能多好多功夫嘅緣故)。埋單共九百六十蚊，平均每人一百六十蚊，見外母及太座嘅爺爺食得開心，大家有講有笑，老土講一句「此刻無價」。
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今晚試了以下菜:1/ 蝦醬波菜2/ 咖哩雞3/ 紅豆珍多冰4/ 青檸梳打蝦醬波菜 - 唔錯, 蝦醬香味不勁, 但入算不錯. 因不喜歡蝦醬香味太勁, 會攪到成間鋪都係.咖哩雞 - 味很好, not spicy, 但不喜歡雪雞紅豆珍多冰 - 普通青檸梳打 - 沒有青檸, 真已給按了***相片是否很奇怪...因為全部吃完才記得影相! 哈!
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