Tha: Miss Happiestgirlintheworld

brief recap of what is happening in my life, food journal and other thoughts



Pictures and comments of my food hunting experience, mostly in Shanghai

R&B Sunday Date to Serpong & Alsut

This morning, Riri & Thatha attended blessing ceremony of unknown couple at St. Laurensius Church, Alam Sutera, to check out the choir group Fleur de Lis. The church looked very grandiose from outside, and indeed very stunning inside. I really love the architecture that looks like cafes in small alleys of France.


Ruko Pasar 8, Alam Sutera

We circled around Ruko Pasar 8, and spotted Bakmi Jambi Ahiung. We ordered the most basic menu: Bakmi Jambi + Kuah Sop. The noodle texture is like spaghetti instead of regular Chinese-style noodles. IMG_8764


Bagoja stands for “Bakso Goreng Gajah“. The giant bakso goreng costs Rp 11.000/piece. IMG_8766

Bakmi Siantar 168

We ordered Bakmi Keriting Spesial, with suikiau, pangsit, bakso daging and egg. The noodle tastes very similar to Ernie in Kelapa Gading. The portion was quite big, enough for two people. The toppings were quite generous. I like how the vegetables are cooked nicely. IMG_8777


We stopped by at this small coffee shop after eating two bowls of noodles. The coffee shop was occupied by a group of family friends when we entered. I ordered East Java single origin black coffee using French Press. The female barista was a bit confused when I asked where exactly the bean came from, as she answered: West Java?

I have to admit that this coffee shop is very cost efficient, as there was only one employee who acted as barista, server and cashier. There are no heavy meal sold here, which means customers come merely for the coffee and other drinks. IMG_8770 IMG_8781

It inspired me to have a coffee corner at our new house. Riri and Thatha discussed the layout of new house. IMG_8779

Asagao Coffee House, Summarecon Serpong 

I was curious what “Asagao” means, and I found out that it means morning glory, bell, or funnel-shaped. Why do they name the coffee house as Asagao? I didn’t find out the answer on my first visit.

The interior and graphic design clearly show Japanese influence. I really like the exposed concrete, wooden furniture, illustration wall art, and blackboard menu. IMG_8796IMG_8794 IMG_8797

We ordered the two signature menus: Kori Kohi – milk poured into a glass of coffee ice cubes and Kuniko – layers of honey, espresso shot and milk. IMG_8801IMG_8803IMG_8804

Kori Kohi (left) vs. Kuniko (right). I prefer Kori Kohi since the Kuniko was a bit too sweet. But the coffee wasn’t strong enough in both drinks. IMG_8805


Bakeries in Singapore

Flor Patisserie

I didn’t have chance to visit the original shop of Flor Patisserie on Duxton Hill, but I was so happy to see the booth in Takashimaya, Orchard, which is only 5 minutes walk from where I live. 20141227_163808

Although the Takashimaya shop doesn’t have complete collections of cakes, but it’s good enough for me since it has the Blue Donut and Ice Cheese Tarts. 20141227_16381520141228_21124220141228_211300The Blue Donut (side view) 20141229_074231The Blue Donut (top view)

The Blue Donut after the first cut20141229_074326

Butterfly pea flower petals are the natural blue colourings for the beautiful blue coloured mousse 20141229_075052

The white part in the middle is made of yoghurt, which adds right amount of sourness to the whole cake, resulting in a very nice overall taste. There is also sprinkle of pistachio at the top. 20141229_075159

The layer below the blue mousse is vanilla cream, very mild, so nice! 20141229_075418

The very bottom of the cake is sponge cake, it is so moist that it almost melts in my mouth. Sorry the picture looks very messy. But believe me, the cake tastes superb. I will definitely come back for this. 20141229_080059

Let’s move on to the second dessert: Ice Cheese Tart Green Tea & Yuzu20141229_074821I wasn’t familiar with the term Ice Cheese Tart; apparently, it almost resembles cheesecake. The composition of Ice Cheese Tart are almond powder, butter, cream cheese, egg, flour, fresh cream, milk and sugar. The matcha (Japanese green tea) flavour was very intense, but I couldn’t taste any yuzu. Maybe it would be perfect if the yuzu concentration is increased by a little.   20141229_080331

There is a very buttery cookie at the bottom of the tart. 20141229_080810


On our last day in Singapore, my dad’s acquaintance brought two big bags of bread from Barcook Bakery. There was only one type of bread: Cheese & Raisin Bread. I bet this bread type is so special that she carried it all the way for us to try and bring back to Jakarta. Sadly, the bread shapes were a little bit defected after we arrived in Jakarta.20150103_065001 I fell in love at the first bite, although I do not like raisins. The bread was so soft that it almost felt like not chewing anything. Plus, the cream cheese captured my heart. I will visit Singapore again next month, luckily soon enough. I want to try the other types of bread from Barcook Bakery.

Whoa! They 47 variations of bread are very creative, which are hard to find in Jakarta, such asChoz BananaMash Potato Nachos, Polo Bun, Char Siew Fine Polo, Otah Otah, Yam Delight, Barley Custard and Chempedak. There are so many curry breads: Curry Floss, Curry Mash Potato, Curry Croissant, Curry Guy. Riri, please come with Thatha to try them all! Ulala, they have Coffee Bun! I wonder if it is better than some famous bakeries who offer coffee buns. Screen Shot 2015-01-07 at 9.34.05 PM

DONQ Boulangerie 

The first time I saw DONQ Boulangerie was in Shanghai, and this bakery has a branch in Singapore, inside Takashimaya. Apparently, DONQ is a popular bakery chain in Japan that has been established for 108 years, whereby it has 180 outlets.

I tried the bestseller item: Cheese Cookie. I don’t understand why it is called cookie instead of bread, whereas the description says it is a soft type of bread w/ cream cheese filling. 20141226_210224 copy

The cream cheese filling tastes so mild that I almost tastes nothing. It is a good companion to drink coffee in the morning. 20141227_082421There are two kinds of anpan: Tsubu Anpan and Koshi Anpan. However, my mum tried them both and didn’t find any differences. Both fillings are sweetened red bean paste (anko). The only tiny difference is the sesame toppings, the Tsubu Anpan uses white sesame, whereas Koshi Anpan uses black sesame. 

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