Robert's Steakhouse - X-Rated N.Y. Strips !

For certain offerings, living just somewhere in the US is not good enough. You have to be in New York City to encounter this type of enlightenment's. Though I must warn you; This post maybe leaning slightly towards the male audience, it may also be misunderstood as chauvinistic and it is most certainly dedicated strictly to the to the hardcore carnivores amongst us. If you picture a guy, a real guy that likes steak--lots of steak--and also does not shy away from taking a peak at nice female curves every now and then, well then you are looking at the target group for Robert's Steakhouse in NYC which actually is part of a gentlemen strip club. The Penthouse Executive Club is most probably one of the few venues on this planet where a man (and/or woman) can enjoy the epicurean pleasures of a great steak whilst admiring beautiful female nakedness. No, no do not dismiss this so easily. This is not one of these dark places where it is all about the ladies and the menu is more of an excuse to pass as a gastronomic establishment instead of just an adult entertainment place. On this one I'm backed by people as serious as Jeffrey Steingarten. He is a well known culinary critic and columnist for the likes of Vogue magazine and Slate and has written books like "The Man Who Ate Everything" and more recently "It Must've Been Something I Ate". He commented after his night out at the strip club; "The best steak dinner in town--the meat could not have been more flavorful, tender or juicy, and grilled to that precise point of perfection between rare and medium rare-while a beautiful young dancer just eight feet away moved with energy and originality". If that is not enough to make this a serious dinner option yet, how about Alex Witchel that wrote for the NY Times;"One of the clubs biggest hits is its steakhouse, where customers can carefully enjoy aged beef prepared by noted chef Adam Perry Lang. His steaks--on the plate-- are exquisite and packed with flavor." The Penthouse Club even won the 2004's TIME OUT NY Award for Best Indoor Scenery and Robert's Steakhouse was nominated Best Steakhouse in NYC. Located on the club's posh mezzanine level, Robert's Steakhouse's features a truly top-rated cuisine by Chef Adam Perry Lang and offers its patrons a 2,000-bottle wine cellar. Amongst the meat options are dry-aged premium steaks cut to order and also Kobe beef. And like in any other great steakhouses, they offer all the classic appetizers and beautiful side dishes that we all come to love. I hope that you ladies are not too mad, that I turned hubby onto this dinner venue, but after all this maybe just what was needed to bring you along for the experience!

Mariage Frères - Twenty Four Karat Gold Tea Leafs !

By most tea connoisseurs account, Mariage Frères may be the best tea maker in the world. The Mariage Family has been around since the 17th century. After numerous expeditions to the far East, Nicolas Mariage was appointed by the French King Louis XIV to get a commerce treaty signed with the Shah of Persia. From there on Nicolas and his brother Pierre conquered the entire known world for epicurean treasures. From Madagascar to India and even past the Himalaya and into China they ventured on their quest for the best. Over the centuries Mariage Frères has focused more and more on tea and is today the exclusive tea purveyor for most of the worlds top luxury hotels but also the top restaurants on this planet. They operate a beautiful shop in Paris--that without out a doubt would be a great visit when in Paris next time--where they stock over five hundred types of tea as well as other tea related products such as tea pots and specialized tea strainers at all times. When it comes to the "dernier crie" (latest chic) in all matters tea, Mariage Frères is the one not only to make the trend but also to frist create it. And so their latest innovation in tea is as eccentric and exclusive as their establishment is. Tea beads which are wrapped in twenty four karat gold leafs! The beads are hand sewn and designed to bloom in the tea pot. This is defiantly an extravagant and expensive way to show off your gourmet affiliation with tea. On a more personal note; Mariage Frères is the "refineur" to one of my favorite teas. The "Saphir Himalaya" is a premium, partially summer fermented tea that is grown in secret gardens high up in the Himalayan mountains exclusively for Mariage Frères. This tea is infused with incredible scents of honey, spices and vanilla. It is a true work of art and the of the highest statement a supreme tea refinement house can make. Instant eternity--as Mariage Frères describes its own creation.

Gü - Is Seriously Cüul !

Gü has become seriously popular over in the UK. And that is with good reasons I must say. Gü produces high-end dessert products that include puds, brownies, soufflés,tiramigü and lately they added a most scrumptious Italian style Gü Vanilla Gelato. It is made from the best Tahitian vanilla. As a real Gelato it is made from milk making it a lower fat alternative to other ice creams. They also produce a cheesecake--the kind of you never had before--just incredibly rich. Gü sells their stuff in the coolest Styrofoam boxes, which means it keeps solid out of the freezer for a long time. I could go on about these guys but unfortunately I wont be able to get my hands on any of these products. I hope they will make the jump across the pond soon. I cannot see what would stop Gü from being a total success in the US!

Gü, Shepherd’s Building, London, W14 0DA
Check them out at www.gupuds.com

Mademoiselle de Margaux - New Premium French Chocolate !

Originally created in a wine cellar in the French Bordeaux region of Medoc, the Mademoiselle de Margaux Chocolate production was surrounded by vineyards in the heart of the great Margaux terroir. These days this new premium chocolate pops up in high-end shops all over the US and also on specialty chocolate vendors sites on the internet. Mademoiselle de Margaux Chocolates come in attractive powder blue boxes with an interesting and different assortment. The chocolate is not only presented nicely, but does really taste great. That makes Mademoiselle de Margaux Chocolates a great gift option. In the quest for subtle ingredients and aromas, Mademoiselle de Margaux has created new premium chocolate products, inspired by the riches of nature.



Two of the Mademoiselle de Margaux products are fruit based. 16 hand-dipped freshly picked cherries or grapes per box, preserved in either Rum or Armangac the traditional way. While the fruits are soaking in the brandy they maintain all of their flavor. The alcohol adds warmth to the sweet fruits and creates a nice harmony of flavors with the dark Valrhona chocolate coating.


Mademoiselle de Margaux also offers elegant, unique, flavored twigs of chocolate. Flavors include dark chocolate, orange, lemon, mint, raspberry, coffee, toffee, and hazelnut praline. Each of these boxes come with 125 grams of chocolate. Mademoiselle de Margaux Chocolates were a smash hit at the Fancy Food Show in NYC and are perfect for guests, gifts or to satisfy intense chocolate cravings! Made in France!

Spain - The Best Tapas Place In Barcelona !

There are four culinary treads from Spain that I personally treasure. A real Paella Valenciana, Pollastre E Llangosta a l'Ampurdan (a sensational Catalan dish that combines chicken with a lobster sauce), Jamon Serrano "Pata Negra" (hands down the best air cured ham from Spain) and last but not least what the Spaniards them selfs consider "junk food"--the Tapas.


Tapas is the name for a wide variety of appetizers size little plates and bites of Spanish specialties. They may be cold, such as cheeses, raw and cooked seafood, mixed olives, vegetables and spreads, or warm, such as battered fried baby squid, little pots of soups, budinos and sweetbreads. Originally the Tapas were given as free appetizers at bars before people sat down for dinner but over time have evolved into have evolved into an entire cuisine of their own. You can now find real famous Tapas places in Spain where patrons may order many different small Tapas, form hundreds of choices and combine them for a full meal.


The worlds capitol for Tapas (according to me!) is Barcelona. With a roster of iconic Tapas places in Barcelona, like Pinotxo and Quim in the Boqueria market and the world famous Cal Pep, just to name a few--it is hard for any Tapas bar to get above the radar. Paco Meralgo distinguish themselves with sensational Tapas fares and they are open every day of the week. That is almost unheard of in Spain. Even more amazing is that Paco Meralgo manages to offer fresh seafoods even on Sundays and Mondays. The quality at Paco Meralgo's so superior that it is really safe to eat raw seafood at Paco Meralgo. When indulging at the joint you will run into all sorts of local, Barcelona's rich and famous. Even the guys that run the other Tapas bars in town hang out at Paco Meralgo for their own Tapas fix. That tells you how good that place really is!



What to eat when there? Well, the thing not to miss is the salt cod salad Esqueixada, served with tomato, olives and olive oil. They also offer a delicious Pa amb Tomàquet--a Catalan bread rubbed with tomato. From their raw bar get plump oysters and the juiciest Razor clams you'll ever have. For lovers of all things fried; go for the fried artichokes and the tempura-style fried Calçot, a milder, sweeter variety of spring onions. The fried Calçot is served with a nice bowl of Romesco sauce. Also do not miss out on the Chipirones, little baby squids with delicious peppers. There is simply too much good options to mention. If you make it there, try a bottle of Albariño with a perfect level of acidity--pairs just just perfectly with the Tapas. If you never make to Barcelona, or Spain for that matter--give a Tapas bar near you a try. They are popping up all over the world these days.


Comment by the editor:
I have published this post originally with some pictures/content that belongs to a blog called "Chez Pim". I did not make proper attributions to "Chez Pim" for their work. I have immediately corrected this situation. I do apologize to "Chez Pim" and its readers! "Chez Pim" is a popular food blog on Typepad. Like VONCIGARS, "Chez Pim" operates its blog under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 License. That means that "Chez Pim" allows for its work to be copied, distributed, transmitted and/or adapted or changed if proper attributions are given.

Pierre Hermé - The King Of Macaroons !

picture courtesy "A La Cuisine-Clement Lo"

Like everybody else--I love French pastry. And for people like me there are only a few places in the world where they can really satisfy my cravings for it. One of the grand masters of French pastry--the Elvis Presley of French pastry--is Pierre Hermé! Whatever you do, when you are in Paris next time, you need to go and pay respect to this man and his boutique. He is simple the best in this business there is at this point. As you know me, you already know that the benchmark of a good pastry chef for me is his or hers ability to make real Parisian Macaroons. There is only a handful of places on this planet where you find this delicacy done the right way. Not only does Pierre Hermé produce one of the worlds best Macaroon, but he has taken the Macaroon to a whole new level with his own creations. If you ever make to one of Pierre Hermé's boutiques--here are the two Macaroon creations of his that you MUST try:

The first one is a macaroon ice cream sandwich that is called "Miss Gla’Gla". Pierre Hermé makes a killer ice cream and an even better macaroon, and I think is a genius for combining the two. This piece of pastry is simply amazing. When you bite into the Miss Gla’Gla you’ll first hear that delicate crunch--the paper thin shell of macaroon collapsing in your mouth. Underneath the shell is a moist and chewy cake-like layer. And then you hit the cool, refreshing ice cream. Intense and flavourful. The whole sandwich just melts in your mouth. Simply divine.


The second Pierre Hermé creation that you need to know about and taste is called the Ispahan. The macaroons for this piece are made with rose water and the cream between them is a combination rose pedal's and lychee's decorated with fresh raspberry's. There are simply no words to describe to you how this combination of incredible odd and bold flavors taste. The piece is so beautiful and perfect that you will have a hard time to even eat it. Once you bite into this you will know what French pastry heaven must be like--trust me!

Heavenly Soufflé - Made At Home !

The good old soufflé is a dessert that has been around for a long time. A lot of people just simply love this hot desserts right out of the oven after their meal. Most soufflés are made without flour and are usually gluten free. That makes this dessert rich, statisfaying but nut stuffing. Although there is not much technique nor recipe behind a soufflé, most people threat to make them. Now there is a very nice alternative on the market. The "Heavenly Soufflé" melt-in-your-mouth desserts come as individual soufflés, frozen, in reusable white ceramic ramekins. All you have to do is open the box and pop the ramekin into your oven for 18 minutes and a perfect soufflé is ready to serve on your table. No fuss and no mess--just like a real Chef. These soufflés come in three flavors; chocolate, chocolate-mint and raspberry. They are great to entertain but also make a very nice gift. You can oder them online. Try it--you might like it!

Faretti Biscotti Famosi - Liquid Italian Cookies !

If you like real Italian biscottis--well then you will love this Italian liqueur. Faretti Biscotti Famosi is made in a town in Northern Italy, near Lake Como, where the biscotti cookies are still baked in real fire brick ovens. This delicious biscotti liqueur is sweet and delicate with hints of nuts, citrus and anise. It is lusciously smooth in flavor and is sure to impress you and your friends. Try it with coffee, or, believe it or not, with a glass milk. One thing is for sure; This is a lady pleaser. It actually is a secret weapon. At the end of that meal or date--pull out a bottle of Faretti Biscotti Famosi and just watch what happens! And as always; You heard it here first.

California Apricots Are Here - The Easiest Dessert You Ever Prepare !

The first fresh California apricots of this season are hitting the market as we speak. Something about apricots. It is one of these fruits that mean nothing to me fresh, but when you dry, cook or bake them, they seem to trun into something magical. Here is the quickest and easiest apricot dessert you will ever prepare:
Preheat oven to 400 degrees. Pull 2 pounds of apricots apart with your hands and remove their pits. Put apricots in a pie plate--or any other baking or souffle form you have. Melt 1 stick of butter and stir in 3/4 cup sugar, 3/4 cup flour and a pinch of salt and cover apricots with the mixture. Bake for about 40 minutes and serve warm, with some Häagen-Dazs® vanilla ice cream.

Aubaine - Breakfast In London !

When the owners of Aubaine's came to London, they couldn't find the Parisian breads they liked, so they built their own boulangerie. Aubaine is a sophisticated, but relaxed re-invention of a French classic . They offer you the best breads and cakes money can buy in London. Their motto, Man certainly cannot live by bread alone, but, on the other hand, wouldn't want to live without it. Once you step into their store its all Paris; full of flair and light, fresh flowers and the delicious smell of freshly baked goods. French country furniture is mixed with urban, industrial finishes. In summer, the glass frontage folds back so Aubaine becomes a part of pavement life. It is like old Paris, but in the middle of London. And their is one more feature about Aubaine that you need to know about; Breakfast! This is one place you want to go for breakfast. The smell of freshly baked bread, a buttery croissant, that very first cup of creamy coffee, sturdy white porcelain and a newspaper--simple pleasures that make any morning a luxurious experience. Aubaine's breakfast follows the formula of butter croissant, pain aux chocolat, baguettes with home made jams and country butter, a grande crème or a mug of unctuous chocolate. Nothing better than starting an exciting day in London in a French bakery!

Pink's And Papaya King - The Best Dog East And West !

For 66 year now this hot dog joint has been one of the famous must-eat destination in LA. Paul Pink started this hot dog stand in 1939 and it stood on the same spot, giving the same quality of hot dog for years. This is LA's so-called hot dog stand to the stars. Once you walk through the doors and you will see the picture walls, you will understand that they all have been here--present or passed! Pink's has been able to build a real hot dog heritage over the years. The number one sell at Pink's is their Chili Cheese dog, but in my mind there is no dog on that menu that can beat their Chicago Polish Dog. Pink's started to market Hot Dog variations branded by the preferences of a particular celebrity. For example, The Ozzy Spicy Dog by Ozzy Osbourne which is composed of the spicy Polish Dog, Nacho Cheese, American Cheese, grilled onions, guacamole and chopped tomatoes. So for all you celebrities freaks out there--here you can knock yourself out with your favorites own hot dog. There is no better hot dog in LA - and on the West Coast for that matter - and you may encounter some real stars whilst going at it. Average wait in line (there is one day and night!) is about 15 minutes!

Pink's Hot Dog
709 N La Brea Ave (near melrose)
Los Angeles, CA 90038-3338


In 1923, a 16-year-old Greek boy named Gus Poulos arrived at the docks of Ellis Island from Greece. Penniless but industrious, he set his sights on achieving the American Dream. On a trip to Miami Gus came to love the various concoctions of papaya, pineapple and orange juices.In 1932, Gus opened his first juice store on 86th Street and 3rd Avenue in Manhattan, which at the time was an area heavily populated with German and Polish immigrants. After seeing the popularity of sausages in the neighborhood, he introduced the frankfurter to his juice stand, and business skyrocketed. Gus was very particular about his franks and insisted that Papaya King’s hot dogs be specially formulated. The Zagat dining guide has calls Papaya King the “best, stand-up lunch in the city”and a “must visit highlight of any trip to New York City. Critic Ed Levine of New York Eats calls it the “best hot dog in the world.” Papaya King has become a tradition with local residents, tourists, political and business luminaries, as well as the jet set of New York society. Papaya King represents the ultimate in quick dining – arguably the best hot dog on the East Coast!

Papaya King
179 East 86th Street
Corner of Third Avenue Between Third and Lexington

P.B. Loco - Gourmet Peanut Butter !

Their stores are only open four hours a day and sell peanut butter sandwiches for approximately $5 a piece, but things are just creamy for P.B. Loco. P.B. Locos operate two such sandwich stores in the Twin Cities, but they are now franchising their name and products nationwide. Peanut butter has enjoyed a recent surge in popularity amongst "comfort foods". Based on this, P.B. Loco has created a gourmet Peanut Butter line, that comes in twelve different and exciting versions. Classic crunch, Sumatra cinnamon raisin, raspberry dark chocolate, European cafe mocha, creamy white chocolate, sun--dried tomato, raspberry white chocolate, jungle banana, dark chocolate duo, Asian curry spice and cocobanana. And all of them are ultra creamy. And now you can order your gourmet Peanut Butter online even if there is no P.B.Loco store anywhere near by you. So if you remember your peanut butter jelly sandwich from your younger days, here is your chance to go at it again with an adult version--real gourmet peanut butter!

Ear To Ear - Till You Pop !

Whom would have thought that we ever had to look towards London to find that really special popcorn? Ear to Ear popcorn is a truly poptastic option that come in stylish tins. So called because it claims to make you smile from ear to ear, the perky popping corn comes from America’s Midwest, but this one is only available in the UK. And there is nothing traditional about these guys and their popcorn. Available in six grin-worthy formulas: pink Himalayan crystal salted; caramel; white cheddar; as well as a more adventurous salt and vinegar; sour cream and chive; or a daring Bombay-style masala, for those days when you yearn for something spicy and exotic minus the threat of dysentery. And because this popcorn is made in hot air rather than cooked in hot oil, you can eat as much as you like. Until you pop!

Tiramatzah - Now We Are Talking !

Tiramatzah is a tasty variation on a classic dessert: tiramisu made with many layers of matzah bread. Because it's made with many thin layers of matzah instead of of layers of ladyfingers, it develops a very interesting flaky and layered texture, much like the alternating custard and pastry layers of a Napoleon. Even so, it retains the distinctive flavor of tiramisu and is a darned sight easier to make than traditional pastries. And the best part of all of this is the fact that made this way, this classic has a lot less calories and carbs. Whom would have ever thought that making a disg the Jewish way could actually be healthier and lighter!?! Try it--you might like it!

wd~50 - I Needed To Do This One For A Long Time !

I owe this one to Chef Wylie Dufresne for a long time. He applies his art at the restaurant wd~50 on 50 Clinton Street, between Rivington and Stanton, on Manhattan's Lower East Side.Wylie Dufresne, was formerly the sous chef at Jean Georges . Wylie is both the chef and an owner along with his partners, former employers, Jean-Georges Vongerichten and Phil Suarez. At wd~50 they utilizes elements from a wide array of cuisines, and techniques from a variety of cooking traditions. The dishes offer and celebrate an incredible spectrum of flavor, texture and come with amazing visual impact. Wylie uses cutting edge culinary techniques that sometimes will surprise you.


wd~50 is a restaurant that polarizes eaters. Chef Wylie is a mad scientist who takes the water baths of molecular gastronomy and applies them to the “eastern” cooking and ingredients he learned under Jean Georges. The result are complex taste profiles exasperated by his pyrotechnics.


This is a place that embodies the new and younger generation of Top Chefs that go above and beyond what was established in the past. New interpretations of old classics with many surprising twists that make use of all your senses. Eating at that level becomes a truly all-sensory experience. It makes dining not only more entertaining but also puts an element of adventure and discovery back into the occasion. If there is a chance for you to experience the work of Chef Wylie, you should definitely go for it. It will be a unique experience!


The Pictures used in this post are owned and copyrighted by Chez Pim. Chez Pim is a popular Typepad food blog!

Grom - The Best Italian Ice Cream Is Comming To America !

Grom is right now arguably the best ice cream in all of Italy which makes this automatically a top contender amongst the best ice creams in the world. The principle by which Grom ice cream is produced is quite simple; only the best available raw materials will be handcrafted into Grom ice cream. Fresh fruit only when in season and only from the best production consortium's in Italy, no coloring and no artificial additives. San Bernardo mineral water as a base for sorbets, only fresh whole milk to harvest the cream from, eggs from organic chickens and selections of the best single terroire cocoa and coffee beans from central America. Grom's choice of flavors has made them famous not only throughout Italy but now in the rest of the world. The Sfusato Lemon from the Amalfi coast, the Tonda Gentile hazelnut from the Langhe region, the Leonforte peach, pistachios from Bronte and Guatemalan Antigua Pastores coffee to name a few. And the best part about Grom is that they just managed to open up their first ice cream shop in the US this May - and where else but in New York City! This my friends is an automatic must, when in NY next time. No question about it. I will predict that this brand will conquered the US rapidly. I predict that they will be in Vegas in no time and then spread out everywhere very fast. This is your chance to get into the action early, if you want to get into the business. A year from now you can only wish you would have listened. As always; You heard it here first!

2165, Broadway
Upper West Side
New York City

A Lifelong Passion - The Hunt For The Perfect Burger !

No matter how gourmet you are - the hunt for a simple but perfect burger is something that will never really leave you. A perfect burger is the epitome of comfort, grab food. Like that first draw on an ice cold beer, when you are really, really thirsty that first bite into a perfect burger can be simply divine. We all know that feeling, when taste, temperature, liquid grease and perfect soft texture with just a hint of crunch come together perfectly to what amounts nothing less than a gourgasm in your mouth. If you ever experienced that feeling you will never be able to go passed a burger joint and not ask yourself whether or not this could be the place where it could happen again. But we all know that chasing that perfect burger moment can be very frustrating. Many times we order and wait with that anticipation of the moment only to be disappointed again and again. Nothing more simple than a burger and yet nothing harder to find than a perfect burger. One city that always awakes my instinct to hunt for that perfect burger - and lets be honest, the city that holds those secret places where you can find that perfect bite, is New York. I have pointed you towards several great burgers that you can find in N.Y. Today I will tell you about the The Shack- Shack of all Shacks !There burgers are bits of heaven reincarnated as divine combinations of proteins, fats, and carbohydrates. There is absolutely no nutritional balance here in any way but they taste awesome. For all of you that are mad at the world and try to get away from it all by numbing yourself with alcohol or illegal substances - try this burgers instead. Your worries will be gone and you will enjoy instant happiness. Happy lipids to all of you. And if you have the chance and abut 30 minutes to stand in line for one of these puppies - do yourself the favor!

Choctal - The Ultimate Chocolate Ice Cream !

Good Chocolate is no different than fine wine and good coffee. The flavor profiles are based primarily on the varietal of the Cacao, (CRIOLLO, FORASTERO, or TRINITARIO) and even more so from which region the chocolate comes from. More than 35 countries grow the cacao from which chocolate is made. Each growing region produces cacao beans with a subtle and specific flavor. Additionally, as with coffee beans and grapes, flavor is affected by harvesting and fermentation methods. Drying Cacao beans and coffee beans can be accomplished different ways and this too affects the taste. Even more flavor variations bloom during the roasting process. Looking for the perfect chocolate ice cream, I think I just found found four of them. Pure Costa Rican, pure Kalimantan, pure Ghana and pure San Dominican - all by Choctal. They are all creamy, intense, and delicious. Choctal ice creams, like single-vineyard wines, or single-barrel Bourbons, are made from the chocolate of one single region. You find yourself tasting the Kalimantan, with its sneaky sweetness, and then going to the deep coffee back-notes of the Costa Rican, the round, tropical intensity of the Ghana, and the light spiciness of the San Dominican. You will have to try them all. These are chocolate flavors you have never experienced. By the way cacao is loaded with antioxidants and natural mood enhancers and is good for you!

Sinful Snacks - You May Have Never Heard About Them !

Here are a few very, very sinful snacks. You may even want to call these fast foods. They are not so known around here, but if find yourself in an Asian market or in a Middle Eastern restaurant you might see some of these. If you do, you must try them.


Khachapuri's are very addictive. Similar to pizza it is based on a yeast bread dough. The bread is leavened and allowed to rise, and is shaped in kind of a boat shape and the inside is filled with a mixture of young and aged cheese. Towards the end of the baking process an egg is added on top. This is a typical Armenian dish that originated in the Georgian Caucasus. Your best chance to find these outside of the Caucasus region is in Armenian bakeries or restaurants.


Lahmajoun's are sometimes called Turkish pizza. They originated in Anatolia and are usually made up of a round, thin piece of dough topped with a minced meat combination of beef and lamb. Fresh tomato and onions are added. Once the Lahmajoun come out of the oven they are sprinkled with fresh lemon juice, and then served rolled up with pickles and other vegetables. You will find these in Turkish and Middle Eastern restaurants and bakeries.


Martabak is served with slices of cucumber and onion, and a bowl of curry sauce. In Indonesia, or Murtabak, is an Indian Muslim dish commonly found in Malaysia, Indonesia, Singapore, Brunei and Yemen where it is called Motabbag which means "The Folded" so the name could be of Arabic origin. It is made from a thin dough filled with minced meat, vegetables, onions, garlic and egg and fried on a griddle until it turns golden brown. MartabakMartabak is served with a dark brown sauce made of vinegar and palm sugar. If you like spring rolls you will simply love these!


Martabak Manis are sweet thick pancakes. They are also known as “Terang Bulan”, “KuePinangBangka” and “Apam Balik” in Malaysia. It is the number one popular sweet street snack in Indonesia. They are filled with spices and sweet chocolate and they are just irresistible.