Chicken wings done right! Crisp on the outside while still moist inside; Wing United offers pleasure in form of chicken wings. What's unique here is the choices of sauce available, e.g.: barbecue, teriyaki, atomic, lemon & garlic, which you can mix in one order, i.e.: two for each flavours.

Its taste is finger lickin' good, and they're affordable. They will also certainly keep both of your hands busy; hence even though free WiFi is available, you might want to hold off the drive to continually checks your Facebook account, to avoid smudging your device's screen, or risking the chance that you'll want to lick it as well after all of the juices are gone from the tray.

Wing United is located in Denpasar Junction in Jalan Teuku Umar, Denpasar, Bali.
FB: http://www.facebook.com/Wing.United
4sq: https://foursquare.com/v/wing-united/4e2ffa6e62e1fbac611025b4
(byms)

Breakfast this morning: Macaroni with squid and white sauce, topped with preserved caisim and garlic fried shrimps, and a dash of mayonnaise. Sprinkled with seasoned salt. Created by The Picky Eater. (byms)

I would like to express my appreciation to Michelle and Rizal from Michelindo Food International, on their invitation for Epicurina to attend BonChon Chicken Blogger's Party last 11 February 2011.

However as I'm still resides in Bali therefore I can't make it to the event due to the distance. I hope you'll be opening a branch in Bali as well!

BonChon Chicken

Grand Indonesia, West Mall 5th Fl Unit 2 - 3

Jl. M.H. Thamrin No. 1, Jakarta

http://www.bonchon.com/
http://www.facebook.com/BonChonIndonesia
http://twitter.com/bonchon_id

Up to the moment of this post's writing, there's only one writing from fellow food blogger noted by the good Google:

• NiyaOke:  http://niyaoke.blogspot.com/2012/02/bonchon-chicken.html

(byms)

As I were saying; once you get the idea and acquire the beauty of fish head soup, there's no going back. 

This is my lunch last Friday, taken at Warung Bojonegoro, one of my favourite spot for lunch, and enjoying a fish head soup. (byms)

I would like to express my appreciation to Grace and Mila from Ismaya Group, on their invitation for Epicurina to attend Mr. Curry Food Testing Panel last November 2011.

It's a pity that I can't make it to the event due to distance. I hope you'll be opening a branch in Bali soon!

Mr.Curry, Japanese Curry & Sweet House 
Pondok Indah Mall 2 – Restaurant Row, level 3
http://www.ismayagroup.com/mrcurry/
http://www.facebook.com/iloveMrCurry

For insights into this Food Testing Panel's result, please visit following links from our fellow food-bloggers:

• Jen'z Corner -  http://www.jenzcorner.net/weblog/mr-curry-food-tasting-panel
• Selby's Food Corner - http://selbyfood.blogspot.com/2011/03/mr-curry-japanese-curry-and-sweet-house.html
• Urukyu -  http://urukyu.wordpress.com/2011/12/03/food-tasting-panel-mr-curry/
• Tommy -  http://yummyfordummy.blogspot.com/2011/03/food-tasting-panel-mr-curry.html
• Good Food Good Life -  http://goodfoodgoodlife.wordpress.com/2011/12/10/mr-curry-food-tasting-panel/
• The Yummy Traveller -  http://natashavl.blogspot.com/2011/03/food-restaurant-review-mr-curry.html 

(byms)

Ayam Taliwang RM As Sidiq, Bedugul, Bali, Indonesia

As we are hungry and it's already 2 p.m., we have no other choice but to visit this restaurant RM Ayam Taliwang As-Sidiq specializing in Ayam Taliwang dish from the Lombok island. At the time of our research, it was the most mentioned eating place on the blogs about traveling to Bedugul. The other popular choice was Strawberry House, but it was located quite far from the travel destination, and it focuses on strawberry dishes while our hungry Indonesian stomach long for something more familiar and heavier, hence we picked the Ayam Taliwang instead.

Located right across the parking space for Pura Ulun Danu at Danau Beratan, RM Ayam Taliwang As-Sidiq is housed in a decent old building with various choices of all-Indonesian dishes. Prices are affordable, those who are under tight budget can still get a decent meal for about 20K IDR (around $2). If you are aiming for their specialty however, both Ayam Bakar Taliwang and Ayam Bumbu Taliwang costs almost 30K IDR alone. It's a whole chicken dish but please hold yourself from drooling as chicken used are young ones which is quite petite. It's closer to quail instead of a respectable sized chicken.

Lucky I ordered the Nasi Campur which consisted of rice, a piece of grilled chicken, tahu, mixed vegetable, and sambal. The portion is hearty while the taste was all right; a good hit for a 19K dish.

Scoville's Gado-Gado

My mother in law, who is the reason we're in Bedugul in the first place, is a decent lady in her late 60s. Her upbringing and cultural background dictates, that she should be humble at all times, and she doesn't eat anything unfamiliar, especially when not cooked in Minang custom; which poses a problem since the dishes served at RM Ayam Taliwang As Sidiq was mostly unfamiliar to her. Except for the Gado-Gado which is a Betawi dish, and so she ordered one.

Coming from a Minang background, she's also accustomed to the high level of chillies and oil for all that she can remember, hence instructed the waiter to have her Gado-Gado "pedas".

However, this is Bali, the land where its dishes uses Lombok type of chilli, which far more superior than regular red chillies she's accustomed with. It's more like the fondness of Jawa Barat people in using Cabai Rawit (bird-eye chilli) in their dishes instead of Cabai Merah like Minang culture does, tripled.

As comparison, when the hottest food with Cabai Merah burns your lips and tongue, the hotness of Cabai Lombok is similar with having firecrackers lit inside your mouth. And as the waiter walked away I was just realized those facts, but was too hungry to think straight hence just hoping that "pedas" here doesn't really pedas as I thought it will be.

...

We ended up ordering another plate of Gado-Gado for her, and this time not pedas at all. Anyway she's still suffers from stomach ache for two following days afterward, due to the novel attempt to finish half of the dish before giving up.

A Tame Taliwang

Surprisingly enough, the Ayam Taliwang that the waiter said is the pedas choice, and we anticipated with high curiosity, turned out to be not pedas at all. Yes it's spicy and tasty, but nowhere near pedas. Not in Balinese standard especially. My Nasi Ayam trained taste buds cried their disappointment, but I told them I have no choice.

Another concern is that while the seasoning is good and flavourful, the cooking is not. Both my one-piece grilled chicken, and the whole mini Ayam Taliwang chicken, were dried and lost most of its moisture. The Picky Eater however, think this is perfect and eat almost the whole chicken beside the charity parts she left me with.

As a wrap-up, on overall we found the food quality is still above average, prices are reasonable, service is fast, the parking space is wide, while the dining area itself is clean but a bit disorganized. Wouldn't protest if I should visit them again, however I'm wide open for other options. (byms)

Wednesday is a breakfast day in Mitrais. On this day, people came in early in the morning, and making their sandwich at the pantry while exchanging stories. By default we have two kinds of bread; white and brown, I prefer brown ones as it has more fibres thus considerably chewier, and it keeps me feeling full longer. Along with them there are butters, jams, peanut butters, and chocolate spread. I also bring my own seasoning to make garlic breads once in a while; mostly when the toaster is unoccupied. (byms)

Back in Bandung and most of Jawa Barat, people know this delicacy as "Dodol Cina", where dodol is the generic name of sweets usually made from sticky rice flour mixed with sugar and cooked to obtain the sticky chewy consistency. The "Cina" label signify that it is closely related with Chinese culture; indeed it is, as Dodol Cina are seldom found outside of Imlek celebration, a.k.a. Chinese New Year.

In Bali, following central and eastern Java custom, the widely recognized name is "Kue Keranjang", which freely translated as "Basket Cake"; due to its creation which uses basket shaped container made with leafs. The modernized version, as pictured above uses plastic wrapping instead.

Originally Dodol Cina or Kue Keranjang is called Nian Gao (年糕), and has it root deeply with Chinese New Year Celebration, and beliefs that it symbolize a year-long full with sweet live-moments. On a lighter and practical application, this cake is enjoyed in three way at least; as it is, steamed, and batter fried.

Consumed as it is, Dodol Cina or Kue Keranjang taste is dominated with sweetness, a little hint of the sticky rice taste and its fine grains, with moderate caramel taste; it is also very sticky and gluey. The drier version has more dominant starchy taste, and it also loses most of it's stickiness; it provides a more interesting eating experience in my opinion.

Steaming is usually applied when the Dodol Cina or Kue Keranjang has becoming over dry, as it can be stored for a long time when it is dried. Batter frying involves coating of medium-dried Dodol Cina or Kue Keranjang with egg and little flour, seasoned with a bit of salt then pan fried until it becomes moist and limp. This last method gives Dodol Cina or Kue Keranjang added layer of savoury richness into the sweet and starchy cake. Both steamed and batter-fried, the cake is sliced thinly first.

As alternative, people are also consuming it with shredded coconut, or even treat it as substitute for jelly jam to be used in other kind of cookies. Which one is your favourite? (byms)

While at first it doesn't seem related with foodies and food business, Why Mitt Romney likes firing people posted on CBS News takes food business as its examples, and it doesn't stop at that: it also highlight the thing that we all sure we're aware of, but seldom put it in such perspective: we've been firing people more often that we're aware of.

As a foodies, what would you do to an eatery that doesn't live up to your standard? If you stop visiting them, then you are firing them -- from the line of services that you allow to serve you. If you've been rudely treated by a server in a restaurant, and chosen to eat somewhere else the next time, you are firing the server, and the business he worked for as well.

Quoted:

We don't think of it as a "firing" because we don't make a formal employer/employee relationship with these people. We just kind of think of it as "not going back" or "hiring someone else." But anytime you terminate that paying relationship, you're firing that person or that company. (And let's face it, you terminate a relationship with a company because of its employees far more often than because of its product.)

Even worse, as foodies sometimes you went to the full distance by blacklisting eateries you think are troublesome, and share the list to other employers in the food business customers, i.e. fellow foodies, to create a syndicated refusal of one business's service, practically minimizing the business's chance to be "employed" by other foodies alike. (byms)