Borneo à Paris
Category : Indonesian Restaurant
Addrese : 30-32 Vaugirard Boulevard, 75015 Paris, France (Inside MARCHE VAUGIRARD)
Business Hours : Tue - Fri 12pm - 3pm & 7pm - 10pm Sat- Sunday 7pm -10pm / Closed on Monday
Access : Metro line 4 Montparnasse - Bienvenue (5 minute walk from Montparnasse Tower)
Price : 15- 30 Euros
Have you ever tasted Indonesian food? Some expatriates never go beyond the usual nasi goreng (fried rice), bakmi goreng (fried noodles) or sate (charbroiled meat or chicken on skewers), but for the more adventurous, there is a wonderful variety of tasty treats, and in Paris you can find it at Borneo à Paris. Borneo à Paris is an authentic Indonesian Restaurant located in the heart of Paris just a 5-minute walk from Montparnasse Tower. Most Indonesian restaurants in Paris are westernized, but not Borneo à Paris. This restaurant is an amazingly popular place, simply because it is so delicious and authentic.
Borneo à Paris welcomes you with a unique atmosphere with Indonesian ambience, decoration, traditional spirit, friendly staff and authentic meals. The restaurant is very well decorated with a lovely ambience that will make you feel like you are in Indonesia.
They offer a wide range of traditional Indonesian dishes suitable for each taste. Indonesia is the largest archipelago in the world, therefore, the kitchen is just as diverse as the 18,000 islands on the archipelago of Indonesia. The food here is from all around Indonesia so you can taste the diversity of Indonesian cuisine. Like many Asian restaurants, the menu is massive, you just need to know what to order.
Start off with the gado-gado, which literally means "mix-mix." or mixed together. Gado-gado is probably one of the most famous Indonesian salads made from various blanched or steamed vegetables with a peanut sauce, also accompanied with hard boiled eggs, fried tofu and sometimes fried chicken. The creamy, sour, and sweet peanut sauce truly makes this a great salad.
SALMON PEPES (Steamed marinated salmon in banana leaf)
Pepes is an indonesian technique that is normally used during the preparation of various ingredients (the fish, chicken or meat), which is then steamed, grilled, or charcoaled. Salmon is marinated with a vinegar base, and then spiced with garlic, ginger and chilles. Salmon pepes is served with sambal dabu-dabu as well.
NASI KUNING AYAM (Yellow Rice)
The Nasi Kuning Ayam is essentially Indonesian rice served with chicken. Indonesian food is fundamentally earthy: fried chicken, golden fish paste and a creamy peanut sauce over lean bean sprouts and crispy green vegetables. Meals are sometimes served on a banana leaf, and each dish is designed to stuff you full.
Crispy deep fried fish with sambal Dabu-dabu (Raw Manadonese Chile)
Surrounded by the sea, Indonesia has a lot of seafood based dishes, escpecially fish. Without a doubt, they are really good at preparing fish. Sambal Dabu-dabu is a traditional hot and spicy plate that can be commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu comes out with chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar.
Es Cendol is one of the most beloved desserts in Indonesia, especially popular on the island of Java. You can find this tasty dessert in Borneo in Paris. Cendol refers to the green flour jelly, while the concoction of palm sugar syrup, coconut milk, shaved ice and sometimes diced jackfruit. This is the best way to enjoy your homemade pandan extract. Delicious!
Bubur Ketan Hitam (Black Glutinous Rice Porridge in Coconut Sauce) is one of Indonesia's famous sweet desserts made from black glutinous rice porridge mixed with palm sugar & Santen (coconut milk). The black glutinous rice is boiled until it gets soft then sugar & coconut milk are added. Pandan leaves are added as well.
FOUNDER AND LOVELY STAFF
Yulia Suwarno Aurel and Melda Indriyani, the founders of Borneo à Paris, are passionate about their traditional dishes and helping people enjoy this. They hope that Indonesian food can be introduced worldwide more easily.
Author : Gisella AZEVEDO
Photo : Han Jaeun