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Hello, friends especially foodies!

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Recently I went on a trip to Bandung, the capital city of West Java. This city also well known as Paris Van Java. I didn’t go on that trip alone, I went there with my co-workers, included my manager. We went there nine persons altogether and because it wouldn’t be enough to be put in a car, so we managed two cars to go there. On the first car were the women with the manager. I took a wefie on the go…

Anyway our journey to Bandung was not easy because we needed to wait for the other car on the rest area then we had to face up the traffic because there was a bus accident at that time so eventhough we went there through the highway, we still had to face the traffic.

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As foodies, our trip to Bandung this time was to do the culinary activities such as eating there what we would like to try, buying some food to take home (oh la la), and eating again and again, hahah, lol. I was so lucky that I have foodie friends at work. And our first destination that day was Imah Seniman, a restaurant and resort which was located in Lembang. Here we go…

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When we asked about the restaurant’s area, the waiter told us to go through the gallery. The gallery was nice.

I mean it fulled with unique stuffs like clothes, batik keychain and traditional wooden things for souvenirs. They also had wind chimes from wood in fish shape, and even pinochio shape, so unique and cute. For the interior, they had the floor with batik motif in blue and white colors, I liked it..

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We then traced the area to find the restaurant area.

But oh no, the area was a big mess. They looked abandoned and untouchable. It seemed horrible even terrible cause it was so different with what we had seen in the internet before about this place. We need to do something, we had to ask the waiter there, if they had another area to eat or not.

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When we asked a waiter, we finally found out that the area wasn’t there, we were so relieved. He said the area that we had come before was the abandoned area that they wouldn’t use anymore, so to eat we need to go on the other side of the area. So there we went…

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The area was nice, you could find many instagramable spots to take any photos like we did (for mostly photos, only the girl team did the photo while the boys help to take us photos).

It was so natural cause they had many trees, looked like forest where we took photos…

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The unique thing was around the dining area where we went there were some food stalls where you could also order food... nice!

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Here was the dining area where we had our lunch.

And now for the menu that this place had, were

• For the chicken menus, they had fried chicken, roasted chicken, yellow roasted chicken, heritage roasted chicken, roasted chicken in leaves, Kahaseupan chicken (smoked chicken), Hiber ka bulan chicken, chicken satay, and gepuk chicken. For the satay they also had lamb satay.
• For the fish, they only had parrot fish with the choices of fried, roasted, soup, Imah Seniman resident, basil chili paste fried fish, and roasted in leaves.
• For the seafood, they only had Dag dig dug squid, Ngeunah shrimp and Jambal Roti salted fish.
• For the soup, they had Bandung soto, Chicken soto, Oxtail soup, Beef Rib soup, and Beef Gule.
• For the other menus like vegetables and so on, they had sour veggie soup, cocol eggplant, stirred genjer, stirred bean and tempeh, tangkil leaf peda, stirred water spinach, shrimp paste water spinach, karedok/lotek, oncom stirred bean, stirred mushroom, salted fish beansprout, tempeh/tofu, Mendoan tempeh, deep fried tofu, lalab/dadak chili paste, fried/roasted jenky beans, rada lada noodle, ka ladaan lo mie, lo mie, wet noodle, tek tek noodle, pepper rice, serundeng rice, cikur rice, complete sangrai rice, white rice, gepuk complete timbel rice and complete chicken timbel rice.
• For the light meals, they had fried cheese banana, fried cassava, bala bala (veggie fritters), filled tofu, batagor/shewmay, kinca surabi, oncom surabi, and banana cheese surabi.
• For the drinks, they had wedang ronde, bandrek, orange coconut, young coconut, fresh orange juice, soursop juice, mango juice, guava juice, avocado juice, strawberry juice, mineral water, hideung (black) coffee, milk coffee, hot/iced lemon tea, hot/iced tea and hot/iced sweetened tea.

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We took some photos while we were waiting for the dished to come. The place was nice and cool even without air conditioner.

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After 20 minutes of waiting, our dishes came, we wanted to take a picture of us before we made the mess of the food, so we asked for the waiter to take a photo for us.

But oh no, the picture had incorrect lighting so I am so sorry that it wouldn’t be as good as we expected. Too much light was not good for the picture.

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Now let me tell you the taste and flavour of each dish we had that day,

First, what we had was Sangrai Rice

It was actually stirred rice with no oil to stir. It contained red shallot and other spices. It tasted just like ordinary spices rice and nothing too special about it. But only this place that had this kind of rice, so I think it worth to try when you come to Imah Seniman to eat.

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Then, we had Kaheseupan Chicken

It was grilled smoked chicken. It had a bit hard chicken to eat, with the smoked feel of chicken. I didn’t so into it while some of my friends enjoyed it much. It had smoky savory and sweet flavour and it served with the brown color sauce which brought the sour flavour to the chicken. You need to try it if you want some different flavour of chicken.

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And we had Roasted in Leaves Parrot Fish

It was fried parrot fish then they give some spices included basil to it then roasted in leaves. This one was the special one for me, I loved it cause it had savory tasty flavour somehow and the spices was deep beneath the fish meat. The meat of the fish was also not fishy and smelled so good plus soft and smooth. I never found any roasted fish like this before and I thought all of you should try this menu. And this fish also served with medium spiciness chili paste that added more tastiness to this fish, yum :9!

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We also had their Karedok

Karedok was traditional West Java vegetable dish which served uncooked veggie such as cabbage, beansprout, and long bean. It served with peanut paste which contained aromatic ginger in it plus it had some fried chips on the top. I tried this menu, it had sweet savory flavour but I didn’t like it because they put too much aromatic ginger in it, I didn’t enjoy too much aromatic ginger in a dish. By the way they put in a really small plate so the portion was small.

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For the veggie, we also had their Stirred Genjer

The stirred genjer had savory flavour and also it contained too much aromatic ginger, it destroyed the real flavour of tasty genjer itself. I didn’t like it cause of the aromatic ginger they put in it was too much. And like karedok, they put in a really small plate so the portion was small.

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For the appetizer we had their Mendoan Tempeh

Mendoan tempeh was tempeh wrapped with the flour and other spices then only half cooked fried. Lucky for me, this mendoan tempeh was tasty. It had soft texture with tasty savory flavour. Hmmh it was so yummy!

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Here was my plate and I also took a photo while eating with my friends. We enjoyed the place and enjoyed eating together with the team.

And anyway this place where we had lunch was private for us, it only had one large table in the middle then the chairs around. The place looked like pendopo (traditional house) with no air conditioner but cool from the nature, it had its own washing hand area with the sound system that played West Java traditional music instrumental, nice, isn’t it?

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This place would bring you back to the nature and there were some good food you should try. But the question is, will you come to this place?

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Business Information

Imah Seniman
8th Kolonel Masturi Street
Cikahuripan Lembang
Bandung – East Java
Open daily

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Thanks for reading my article, if you enjoy my article, upvote, reblog, follow me and stay tune for more CRAFT things from me!

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All of the pictures were taken with Samsung A52 5G android phone and I used Incollage app to make the collage of my cover picture.

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A bit about the author

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