#indonesian-cuisine

#indonesian-cuisine

When Kopi Bar shuttered its original location in Walnut Creek in June, it left behind many fans who turned out for its distinct menu of Indonesian-inspired beverages and pastries like coconut cappuccinos, creamy avocado coffees and croissants made with klepon, a traditional Indonesian sweet glutinous rice ball filled with palm sugar, colored green with pandan, and rolled in grated coconut.

I loved the mie tek tek (also known as mie goreng), a dish my wife and I would order regularly, but prepared much sharper and elegantly here on floral plateware and a tangle of microgreens garnish. The wok-fried noodles are well-sauced, seared ever so slightly, and tossed with fragments of tender chicken. Crunchy cabbage and chopped greens add additional texture, resulting in something sort of like chow mein but more dimensional.