This blog loves discussing about content.
Step into a corner of the internet where the Surabaya food blogger perspective comes alive. This is more than a collection of posts. It is a curated space where flavours meet storytelling, and Surabaya culinary experiences are explored with both curiosity and expertise.
Each piece brings fresh insight into the city’s food heartbeat, from the heritage of a recipe to the craft of marketing for Surabaya restaurants, and the thrill of tasting something unforgettable in East Java’s dining scene.
One moment, you might find yourself learning about the traditions behind Japanese favourites. In my article at Ini Lho Nama-nama Sushi, Mana yang Belum Kamu Coba?, I take you inside the meaning of sushi names and show how understanding them adds richness to the dining experience.
Another day, I might guide you through the art of writing social media promotions for an F and B brand, where the right words can transform a menu item into a craving. That insight is shared at Gimana Sih Nulis Iklan Makanan buat Sosmed-an?, reflecting my work as an Indonesian food content creator who blends flavour with communication strategy.
As someone deeply connected to the city’s dining culture, I am also drawn to the legends that define Surabaya food. One of them is the bold Nasi Goreng Jancuk. And since no East Java dining guide feels complete without highlighting what people are currently enjoying, I have also written about dishes worth trying in Surabaya, from taste to pricing, in my article at Rawon Pak Pangat Ternyata Buka Pagi.
Every post here is crafted with the care of an Indonesian cuisine blogger who believes food is more than a meal. This is a space where taste meets meaning, where the details matter, and where the role of a blogger is to uncover the stories, strategies, and spirit behind every plate.
From discovering Surabaya culinary treasures to finding the next favorite among its marvellous restaurants, these stories offer insights you can trust as part of an authentic East Java dining guide.
Little Seoul Bandung itu kedengeran seperti objek wisata yang ke-korea-korea-an, padahal bukan lho. Ini sebenernya nama restoran, tapi memang tema restorannya adalah budaya Korea.
Saya ke sini waktu lagi mudik, dan saking sukanya pada kunjungan pertama, saya sampai dateng lagi yang kedua kalinya.
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Mie kocok H Amsar yang di Bandung itu, udah kuahnya kental, rasanya gurih pula. Saking yummy-nya, saya sampai belain mesan buat nambah kuahnya lagi, tanpa pesan mienya.
“Gunting ayam itu nggak cuman buat motong tulang ayam. Tapi dia bisa jadi alat serbaguna, mulai dari bersihin ikan sampai membuka botol,” kata temen saya yang kebetulan suka masak kalkun di luar negeri.
Tapi dia juga menambahkan, “Asalkan kamu beli guntingnya yang premium, bukan yang murahan..”