New Indonesian Food in Lucky Plaza: Paris Van Java

If you’re hankering for some serious Indonesian food —think flavorful nasi goreng and mie bakso—look no further than the fresh joint, Paris Van Java, nestled on the ground floor of Lucky Plaza.

The Scoop on Paris Van Java

Run by a passionate Indonesian lady in her forties (who prefers to keep her name low-key), this 60-seater gem is her brainchild. The fancy name isn’t just for show—it’s a nod to her hometown, Bandung, dubbed “Paris of Java” during colonial times for its resemblance to the French capital.

Style and Vibes

Step inside and you’ll dig the modern, chic vibes—picture a bit of % Arabica’s color play. Brightly-lit booths and tables set the scene for your feast.

Bringing Indo Flavors to SG

The backstory? This lady loves to cook and wanted to bring a slice of authentic Indonesian food fare to Singapore. It’s her first dive into the F&B scene, but her recipes? Legit. They’re straight from her roots, passed down from her kitchen to yours.

She might not be whipping up dishes daily, but she’s trained her kitchen crew to nail her recipes. And she swings by regularly to make sure they’re on point.

Feast on Mie Bakso and Nasi Goreng

Now, about the menu. It’s not a novel, but it’s solid. Try the mie bakso yamin—dry-style noodles and homemade beef balls jazzed up with shallots and beansprouts. They sling it with Indonesia-imported kecap manis (that sweet soy sauce magic) or light soy sauce for $13.80.

Their twist? Swap the usual noodles for mee pok—gotta keep things interesting, right?

Then there’s the nasi goreng trio: Nasi Goreng Cabe Ijo ($12.80) with green chili sambal and all the fixings, Nasi Goreng Kampong ($13.80) packing a fried chicken thigh, and Nasi Goreng Kambing ($13.80) fired up with shredded lamb.

Each plate comes with achar and belinjo crackers on the side—authentic flavors all the way from Indonesia.

Java-Style Coffee Buzz

Coffee lovers, they’ve got you covered with fancy Sumatran brews—think Latte ($5.80), Cappuccino ($5.80), and Espresso ($5.30). Not into coffee? They’ve got tea, lemonade, and grass jelly starting from $6.30.


Ordering’s a breeze—just QR code it up, and a server will hook you up with your Indo feast.

So, if you’re craving a taste of Indonesia right here in SG, Paris Van Java might just become your new haunt.

anti hangover soup

Anti-Hangover Soups: Getting Rid of the Post-Party Blues the Korean Way

If you’re a big fan of Korean dramas, you’ve probably seen characters enjoying a drink or two quite often. And when it comes to getting rid of the inevitable hangover, the secret weapon is none other than the famous anti-hangover soups. No need to argue about it—drinking is totally legal in Korea for folks who are 20 and up.

The word “pengar” might make some people in Indonesia go, “Huh?”, but for those who are obsessed with Korean dramas, it’s something they know all about. “Pengar” is actually in the KBBI (Great Dictionary of the Indonesian Language) and it means feeling dizzy after a rough sleep or a wild night out. So, like, in Korean dramas, when the characters have a wild night of partying, they eat this special soup that totally makes them feel awesome the next morning. It’s like magic, man!

The Drinking Scene in Dramas: A Theme That Keeps Popping Up

K-dramas always have scenes where characters are totally indulging in the good stuff. These scenes are all mixed up with different life stuff—like going through a breakup, grabbing a bite with coworkers, celebrating special moments, hanging out with buddies, making friendly bets, and lots of other things.

The fun things, like when the characters drunk and start doing silly stuff. They would never do when they’re sober. It adds a hilarious twist to the story. Hey, what’s the deal with those Korean anti-hangover soups? Let’s dive into the awesome world of these cozy bowls.

1. Haejangguk: The Best Hangover Cure

Haejangguk is like this traditional Korean thing you eat when you’re super hungover from a wild night of partying. So basically, you’ve got beef leg bones, coagulated ox blood, and cow intestines all mixed together with soybean paste. Yum! This dish is like super old-school, dating all the way back to the Joseon Dynasty.

2. Samgyetang: The Ginseng Magic for Anti-Hangover Soups

Samgyetang is like, the ultimate Korean ginseng chicken soup. It’s super legit and works for anti-hangover soups. What’s cool about it is the whole chicken, boiled on a low flame for like 2-3 hours until it gets all tender and stuff. We throw in some glutinous rice and garlic into the chicken. And then, the seasoning has ginseng, garlic, ginger, scallions, and Korean dates or jujube.

3. Sundubu-jjigae: Tofu Magic in a Pot, You Know these Anti-Hangover Soups?

Sundubu-jjigae is this awesome Korean tofu stew that totally steals the show in the drama “Itaewon Class.” So, get this – even though it’s called a tofu soup, it’s not just about tofu and eggs. And then, they actually throw in some tasty seafood too. Pretty cool, right?

4. Kongnamul Guk: The Easy-Peasy Bean Sprout Comfort

Kongnamul guk, or bean sprout soup, is a simple dish made with basic stuff like bean sprouts, garlic, scallions, sliced chili, salt, and water. It tastes super good and is so easy to make.

5. Jjamppong: The Spicy Seafood Jam

Jjamppong is a super spicy Korean noodle soup. The pack made from a mix of yummy seafood. So, Jjamppong is actually a name that comes from China. It’s like a mix of cultures because it’s derived from the Japanese word “jampon.” Pretty cool, huh? It’s super spicy and cozy vibes make it great for easing the effects of “pengar.” Seafood options can be different, but for the full Jjamppong experience, you gotta have abalone, squid, octopus, shrimp, and clams. Hey, just a heads up: Make sure to watch your cholesterol levels if you go for the special Jjamppong.

These soups aren’t just for fixing hangovers, they’re good for other times too. You can totally cherish and savor them as part of your everyday cooking adventures. Hey, if you’re interested in checking out these Korean specialties, you don’t have to wait for someone to get drunk and have a good time. Finally, anytime is the perfect time to start cooking and enjoying these awesome anti-hangover soups.


Explore Ganjang Gejang: South Korea's Viral Raw Crab Dish

Explore Ganjang Gejang: South Korea’s Viral Raw Crab Dish

Recently, social media saw a culinary craze that captivated foodies globe. This culinary buzz was about “Ganjang Gejang.” The food is a beloved South Korean dish. It’s not only a tasty treat, but a popular street snack in South Korea.

Ganjang Gejang Unveiling

What is Ganjang Gejang? Raw crab is the basis of the food. Soy sauce or ganjang ferments this particular ingredient before it is eaten. South Korean fermented foods, called “jeotgal,” are made from shellfish.

A History of Ganjang Gejang

Explore Ganjang Gejang: South Korea's Viral Raw Crab Dish

Ganjang Gejang tastes well with rice and nori, which is typical of jeotgal-based foods. This dish is called “Gejang” because “Ge” means crab and “Jang” means sauce or flavour.

Gejang is traditionally made by marinating fresh crab in soy sauce. Some adventurous eaters choose live crabs in “Ganjang Gejang.” The spicier “Yangnyeom Gejang” immerses fresh crabs in chilli powder.

These food was originally made from the chamge crab, or Chinese Mitten Crab. However, when chamge crab populations dwindled, South Koreans sought alternatives. This search led them to try horse and Asian paddle crabs.

Ganjang Gejang’s main flavour is a delightful umami. Its beauty is enhance with crab roe and mustard, creating a gourmet symphony. Ganjang Gejang made with chamge crabs smells stronger.

Due to its thick shell, chamge crab requires months of fermenting to get its best flavour. Crabs must be fresh and high-quality to be great.

Ganjang Gejang with saltwater crabs is sweeter and tangier. These crabs are bigger and have heavier flesh. Additionally, crab preparation takes just a week.

The marinating sauce usually covers the crab’s shell and claws. The crab must be well clean before this stage. The crab then receives a generous amount of boiling soy sauce. These food is boiled three times before being ready for ingestion.

According to Gyuhap Chongseo, fermented fish dishes like Gejang date back to the 17th century. Gejang was a culinary gem during the Joseon Dynasty. As a banchan, it was a side dish at royal feasts for generations.

South Korea’s Respect for Ganjang Gejang

In South Korea, Ganjang Gejang is the best food. This famous dish is serve at several restaurants, including Gunsook Jung’s Honglim Banchan. In South Korea’s busy Gwangjang Market, Honglim Banchan’s cuisine was featured on Netflix’s “Street Food Asia.”

Gunsook Jung’s grandma founded her restaurant in 1952, a touching story. In the chaotic aftermath of battle, food became the first concern. Without refrigeration, food preserved by fermentation.

Her grandmother’s jeotgal-based meals were so popular that they continued serving these food for generations.

Ganjang Gejang’s Widespread

Explore Ganjang Gejang: South Korea's Viral Raw Crab Dish

One could ask whether a vacation to South Korea is necessary to sample Ganjang Gejang, a gastronomic craze in South Korea. Interestingly, numerous Jakarta eateries provide the food. This delicious meal is usually serve in real Korean eateries.

Namo Korean Seafood BBQ is one. In addition to seafood BBQ, tourists may enjoy the food. Namo offers both the original and Yangnyeom Gejang versions.

Interestingly, these food may be enjoy at home. How? By ordering a Kimchi Heaven marinated crab box. This service offers fresh, plump crabs with roe. Furthermore, these crabs have been carefully clean and prepare for eating to maintain freshness and flavour.

Halo Seoul is a notable the food eating hotspot. These food at Halo Seoul has preserved its culinary skill while modernising the flavours. Among Korean cuisine places, Halo Seoul is well-known.

The Allure of Ganjang Gejang

Its unique flavour attracts many to Ganjang Gejang. These food, despite its rawness, does not smell fishy. Instead, delicate crab flesh and crab roe highlight its complex flavour.

Despite the gastronomic joys and savoury sensations, halal compatibility may arise. Indonesia’s Islamic affairs authority, LPPOM MUI, has clarified this. These food is halal if not coupled with non-halal flavours or components. This halal status comes from the crab, the main component.

The Mysterious “Bapdoduk”

When researching Ganjang Gejang, one gets the odd moniker “bapdoduk.” Laughably translated, it means “rice thief.” This name is a compliment to the dish’s allure. Moreover, these food is irresistible with rice, producing an everlasting circle of gastronomic pleasure.

In conclusion

Ganjang Gejang represents South Korean cuisine. Its transformation from raw crab to a savoury, umami-rich delicacy via fermentation exemplifies Korean culinary prowess. These food represents South Korea’s rich past and appeals to foodies worldwide beyond its flavour. And then, Ganjang Gejang welcomes you to a memorable gastronomic journey in a crowded South Korean market or at home.