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2017-11-30
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I have visited 1968 about half a dozentimes within the past year, and think it may be the best Indonesian food intown. I’ve tried several others, mostly in the Causeway Bay area, and none reallymeasure up.Let me just recommend some of my favorite items off the excellent menu, withsome description: A classic staple of Indonesian restaurants is the gado gadosalad, which is made with warm vegetables with a saus kacang, or peanut sauce.1968 offers two varieties: a more strictly vegetarian version, a
times within the past year, and think it may be the best Indonesian food in
town. I’ve tried several others, mostly in the Causeway Bay area, and none really
measure up.
Let me just recommend some of my favorite items off the excellent menu, with
some description: A classic staple of Indonesian restaurants is the gado gado
salad, which is made with warm vegetables with a saus kacang, or peanut sauce.
1968 offers two varieties: a more strictly vegetarian version, and one with
egg. Both a terrific, and their mildly spicy saus kacang appears freshly made
in house, not canned or pre-prepared. It was full of crunchy green beans, nice
chunks of tofu, bean sprouts, just a bit of potato and garnished with the
restaurant’s original version of shrimp crisps (krupuk udang) that are shaped
like French fries, not the usual round krupuk.
The restaurant’s lumpia sayur, or vegetable spring rolls, are the best around,
maybe the best I’ve ever had anywhere. Also shaped differently — long skinny
rods — they are light, crispy, and not at all greasy, which is a common problem
with lumpia.
Another appetizer I’ve had a couple of times and enjoyed is the perkedel jagung, a
kind of corn fritter with shrimp.
A good version of a common appetizer is the sate ayam, a chicken satay (they do
other meat satays, as well). The chicken was tender, nicely grilled, and of
course the Indonesian sate comes with saus kacang, similar to the gado gado
sauce.
Three main dishes I can recommend are beef rendang — a better version than most
I’ve found in Hong Kong, as the rendang here was nice and tender, not tough or
gristly); ayam panggang is a nice grilled chicken thigh/drumstick covered with
an Indonesian barbecue sauce that seemed to have a nice touch of lemon grass.
Very tender, and very tasty; and the ikan bakar — baked fish — was something I
sampled with Indonesian friends who found it absolutely delicious.
I should also mention their nice soto ayam (chicken soup), and of course they
serve a variety of rice and noodle dishes. I like nasi kuning, the festive
Indonesian yellow rice, which is sprinkled with shredded ginger.
Besides Indonesia’s leading Bintang beer, a variety of drinks are available.
I’ve enjoyed a cup of hot ginger tea, a fresh version, with huge chunks of
fresh ginger and either honey or palm sugar — an authentic “wedang jahe,” not
from the powdered mix you can buy in Hong Kong’s Indo Markets and elsewhere.
Very nice. And yes, I will be back.
张贴