In recent years, kopitiam has become a common view in Jakartans’ daily life. In some areas, such as Pasar Baru, you can find kopitiam at almost every corner of the street. In Malaysia and Singapore, kopitiam is where you would go for some breakfast, coffee, or casual chit chat. Kopitiam, which literally translates to coffee house, is now unofficially included on the list of tempat nongkrong anak Jakarta. Without further ado, say hello to PappaJack Kopitiam!

Bakmi lovers rejoice! Until January 24, 2016, there is something exciting going on for you: bakmi hunt. In collaboration with Green Sands, Bakmi Club Kelapa Gading offers a treasure hunt-esque experience for foodies and foodgrammers. Simply dine in one of the listed noodle restaurants, and you’ll get a chance to win a trip to the capital of Indo-Chinese food, Medan.

There are 10 noodle restaurants on the list. For a first timer, visit any restaurant you like, then ask for the Bakmi Hunt pamphlet. After eating, ask the staff to put a stamp on your pamphlet. Repeat the steps at the other nine restaurants. The restaurants are, among others, Bakmi Danau Toba, Bakmi Ayam Kampung A Tjuan, OTW, Mie Benteng, and Bakmi Sin Lun. Check out Bakmi Club’s official page for more details.

Now I’m going to talk about two restaurants I’ve visited: Bakmi Sin Lun and Mie Benteng.

If I had to sum up Hangover in one word, it would be “K-Pop”. It serves Korean cuisine; it is hip, like K-Pop stars; and is undeniably Korean without being traditionally Korean. And while it doesn’t exactly play K-Pop music—it mostly plays electronic dance music and remixes—and has no Korean design in any shape or form, it essentially is a funky bar that serves Korean food. See? K-Pop. Anyway, here’s my dining experience at Hangover Kelapa Gading.

Do you know how hard it is to find a decent lemon tart in Jakarta? Despite the number of coffee shops and patisseries and bazaars that have been proliferating and happening all across the city, I can tell you that it is bloody hard to find. And it boggles my mind why it is the way it is. Maybe its acidic flavour is most likely too much for the majority of people? Or maybe the skyrocketing lemon price — health food trend, remember? — discourages bakers from trying to make one? Whatever it is, I’m glad to have found TOF Sicacilla at Kelapa Gading area.