Para Para serves delectable local cuisine

Para Para serves delectable local cuisine

JAKARTA (JP): After an arduous and hair-raising journey across
Jakarta in rush hour traffic, it was a decidedly disheveled and
ruffled Epicurus and partner who emerged from their taxi in front
of the Kedai Para Para restaurant on Jl. Bangka Raya in the heart
of South Jakarta's flourishing expatriate district.

All notions of goodwill had by this stage been expunged from
Epicurus' heart and had been replaced by vile and malignant
thoughts suffused with the infliction of nefarious acts upon
others.

Thus, it was with malice aforethought that Epicurus and
partner determinedly approached their objective only to find
themselves promptly mollified upon entry by the genuine smile and
warmth of an attending waiter who immediately made us feel at
ease.

After much to-ing and fro-ing, Epicurus and partner finally
found themselves seated at a simply-laid table.

The delay in settling in was not an altogether bad thing as it
afforded canny Epicurus an opportunity to survey his environs at
some length.

The restaurant was divided into four separate and compact
areas with each section being home to a maximum of three tables,
some of which by their size were obviously designed for parties.

All of the compartments were tastefully designed and furnished
in traditional style, but Epicurus was nevertheless left
wondering what would have transpired should a brash party have
arrived and elected to seat itself in Epicurus' domain, and could
not help feeling that the seeds of disaster could lie therein.

Such a ghastly premonition failed to materialize, however, as
the restaurant remained virtually empty until Epicurus' departure
at approximately 10:30 p.m.

The menu was a hodgepodge of traditional Indonesian dishes
drawn from all over the Western part of the country.

For drinks, Epicurus and partner ordered a pineapple juice and
an orange juice respectively, both of which were excellent,
although Epicurus was of the opinion that less sweetening would
have been preferable. However, his partner assured him that
somewhat syrupy beverages were in perfect accord with the
Indonesian palate.

As a starter, Epicurus ordered Udang Gulung - shrimp rolls -
and Perkedel Jagung - corn fritters - while his accomplice
ordered Asinan Betawi - Betawi mixed vegetable salad.

The portions were extremely large, enough for two in fact,
and, at an average price of Rp 13,000, were extremely good value
as well as being very appetizing.

Epicurus and friend then proceeded to order the main courses.
Epicurus selected the Gulai Kambing which was described in the
menu as "Medan lamb curry served with potatoes and jala bread"
(Rp 25,000), while his partner settled for Nasi Goreng Ayam -
chicken fried rice (Rp 17,500). Both also ordered a portion of
Rendang - a spicy West Sumatran dish of beef cubes marinated in
coconut milk, which was described in the menu as the chef's
speciality.

Epicurus was of the opinion that the Gulai was delicious,
reminiscent of Madras curries from India while at the same time
allowing the Indonesian flavors to emerge.

Meanwhile, Epicurus' associate was thoroughly enchanted with
her selection, although, upon sampling, Epicurus was inclined to
the view that the sweet soya sauce was a little preponderant.

The Rendang, unfortunately, drew groans from both parties.
Although appropriately spicy, the meat itself was tough to the
point of tooth breakage and was a sad reflection of a chef's
speciality.

At this point, Epicurus would like to make some observations
on middle-range Indonesian restaurants in general. As with the
Kedai Para Para, too often the general ambience is flawed by
little matters of inattention. Why, for example, is it not
possible to provide cloth napkins instead of the paper or tissue
serviettes that are so ubiquitous? Why are restaurateurs loath to
provide proper fold-out menus rather than plastic or laminated
menu sheets? And, most seriously, why do Indonesian restaurants
insist on translating Kambing as lamb (as in the case of
Epicurus' gulai kambing) whereas, in fact, it is goat or kid?
This is certainly misleading to diners if not downright
mendacious.

Despite these quibbles, which by no means apply uniquely to
the Kedai Para Para, on the whole Epicurus and partner were much
taken by the ambience of the restaurant, the courteous and
friendly service and the generally excellent food (apart from the
Rendang) and would have no hesitation in recommending this
restaurant for a pleasant dining experience.

--Epicurus