MandrE (Padimas Point II)

This has always been my favourite Bugis restaurant for Ikan Baulu, so it was quite disappointing to see how much things had changed during my latest visit. The prices had gone up, yet the portions served seemed to have shrunk while the owners were away.

Mr. Hubby ordered the Coto Makassar with steamed white rice, while I went with my usual Ikan Baulu and added a side of Perkedel Jagung. The fish I received was noticeably smaller than before, and the entire plating looked rather not filling.

It felt more like a downsized serving, making the price increase even harder to justify. The Coto Makassar was an even bigger letdown. Mr. Hubby finished everything and still wasn’t full. As for the soup, it was probably the lightest and blandest Coto Makassar we’ve ever had.

Instead of the rich, thick, spice-infused broth that’s meant to be the heart of the dish, this one tasted diluted and lacked the depth and aroma we are highly expecting. Ironically, we’ve had more flavourful Coto Makassar from Ramadhan Bazaar stalls.

The only redeeming item was the Perkedel Jagung. Freshly fried until golden and crispy, it was packed with crunchy sweet corn kernels that delivered little bursts of natural sweetness in every bite. It easily stole the spotlight and ended up being the best thing we ordered.

Kthxbye.

This is my favourite place for Ikan Baulu. Not only have they expanded to two restaurants already, their space is also available for rent if planning for a private party.

The place was packed when we arrived, and the service crew kindly informed us upfront that the wait time could be up to an hour due to high demand. I appreciated the honesty and was totally fine with waiting.

Unfortunately, the traditional kuih had sold out, but no big deal—I went for the Sanggar Pappek instead. Our food arrived in under an hour, so I was happy about that.

Everything was on point and tasty. The Sanggar Pappek especially stood out—super crispy and absolutely addictive. The only comment from Mr Hubby was that the chicken thigh seemed a bit smaller this time.

Kthxbye.

Big shoutout to my Bugis colleague for introducing me this place that serving Bugis and Indonesian cuisine. I had to pull Mr. Hubby along for a taste adventure!

I went for the Lalapan Boulu while he had the Lalapan Ayam. And I can never resist something new, I ordered the Sanggar Pappek or known as pisang penyet—a Bugis snack made from deep-fried mashed local banana.

The banana itself is quite bland and non greasy, so the magic really happens when I dipped it into the trio sauce made of belacan, white chilli, and calamansi.

The sweetness from the tomato, the gentle heat from the mashed white chilli, and the zing of calamansi all come together to create this addictive, punchy flavour. The spice level was just right for me.

It is spicy to tingle but not overwhelm my taste buds. Totally manageable and delicious! Our main dishes were equally satisfying—juicy, tender, golden on the outside.

Kthxbye.

Unique Bugis + Indo meals, Excellent!

I love the pisang penyet! It's not oily, has a texture like fried sukun but without the astringency/bitterness , and a wonderful aroma. Soft & tender inside, Kerepek-like outside

Corn snack: delicious, crispy, spice taste

Tenggiri set: 10/10, super nice, fresh, nice frying skill, hot hot

All big portion, was suprised by the size

Good Price

Aircon

Will sure come bek to try more special Bugis & Indon cuisine

Mari mari😍😍😍😍😘😘😘😋😋😋