Hidden among a jungle of restaurants on Fuhsing North Rd., Pondok Mutiara easily goes unnoticed, but it has long been a regular place for people who know about Indonesian food. It has been at its current location for over 12 years, and has been operating for 25.
The decor is simple, with the Indonesian flavor provided by the batik tablecloths and a few carvings on the wall. Most important is probably Mother Chang (
But the food can certainly compete with that offered by the fanciest restaurants. Tuck into the rendang sapi (
PHOTO: IAN BARTHOLOMEW, TAIPEI TIMES
"Indonesian food uses a lot of spices," said Clement Chang (張權), who manages the restaurant. "These spices are often very good for your health." But health takes a poor second place when tucking into the excellent food. Chili is one of the most commonly used spices, but for those who can't take it too hot, Chang emphasized that all dishes come at hot, medium or mild variations.
One dish that reveals the skill of Pontok's chefs is the pepesan udang (
A huge variety of Indonesian food is represented at Pontok and they are not shy about serving dishes such as ikan pecek bawal (
In addition, Pondok recognizes the Dutch influence in Indonesia with Risoles, also called Western spring rolls. "We use a wheat flour skin and the filling is chicken, butter and mustard," Chang said, adding that he had eaten almost exactly the same thing when visiting Holland.
Another dish that has become an independent sideline for the restaurant is its kueh lapis (
Pondok also offers a wide range of vegetarian dishes.
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