The beehive decor did really catch my attention.
Beeswax.
Misugaru - Rp. 35.000
A pure milk soft ice cream made with Korean cereal, grain powder and honey on top.
Salty Choco - Rp. 35.000
Sea salt imported from Korea
Salty Choco - Rp. 35.000
Sea salt imported from Korea
Pop! Monster - Rp. 35.000
With popcorn caramel on the top.
Snow Bomb - Rp. 35.000
With flavored Cotton candy (matcha or caramel).
Schneeballen - Rp. 30.000
To eat this Schneeballen (it means snow ball in English), you need to use a wooden hammer to break this deep fried shortcut pastry. Interesting, isn't it?
Mochi Mochi - Rp. 10.000
I really like this soft chewy mochi mochi bread
Current currency:
1 USD = Rp. 12.960
Location:
Wooyoo
Ruko Cordoba blok D No.3
Pantai Indah Kapuk
Posts
Slluuurrrppp...tampak enak sekali...ini bikinnya pake nitrogen yang lg ngehits itu juga gak sih?
ReplyDeleteDuh kayaknya di Pluit tuh byk bgt yah tempat makan yg hrs diabsenin satu persatu...
Just posted Healthy Dinner at Alchemy, Ubud | The Traveling Cows
vari sapi lucu: Enaaaaakk! Cobain deh.. emang sih, ukuran es-nya ga terlalu banyak (1/2 dari gelas karena sisanya untuk biang es dan air yang mengeluarkan asap) tapi tenang aja, es-nya cukup mengenyangkan :) Dibuatnya bukan yg pakai nitrogen (ga doyan es krim yg dibuat dgn cara pembuatan menggunakan nitrogen).
DeleteWow! Wish it was available here. mmmm What a coincidence; catching up with your posts watching a Korean drama. ;) Here see: http://myasiantv.com/drama/my-unfortunate-boyfriend/episode-10/#mediaplayer Cute, slightly teenagerish, but not bad.
ReplyDeletelaveena: hi Laveena! Long time no see :) How are you? So, you are also a korean dramas fan?
DeleteI am great. Not a huge K drama fan but it does make me crave noodles - which sometimes makes me think of Indonesia - which inadvertently brings me to your blog. Which always whets my appetite no matter what. Even if I don't eat 90% of the food items featured I get ravenous on seeing the posts. You do such a fine job Selby, find your reviews earnest, fair and to the point, while giving a peek into food culture and backgrounds whether native ethnic or international alongside pictures that are always amazing. Great work (as always).
ReplyDeleteThank you for all the compliments, Laveena :) The truth, I don't write the way I used to because there are so many intrigue these days. I hardly put detail review.
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