FlavaManekin Project

If you’ve been feeling under the weather lately, you can count on @flavamanekin.project for some delicious and soothing authentic Indonesian Empal Asem Cirebon Soup.

A hot pipping bowl or two of flavourful mildly spiced beef soup to accompany your afternoon reading is simply blissful. You would even have this for supper on weekday nights!

With origins from Cirebon, West Java, the Empal Asem Cirebon Soup is made with fresh and premium ingredients including beef, red onion, salt, tamarind, galangal and lemongrass.

Each hot bowl is filled with tender and juicy beef chunks, fragrant beef broth, fresh spring onions, crisp and fried golden brown onions, slices of fresh red tomatoes, zesty lime with must-have condiments – freshly made Indonesian chilli and deep fried emping (belimbing) crackers.

The blend of all flavours each time you take a mouthful of all these is simply wonderful. Savoury with a pinch of saltiness, sourness, sweet peppery with an end taste of spice and slight bitterness (from the crackers) hits the spot and truly reminds me of traditional Indonesia.

Even the sambal that compliments the emping crackers are excellent. Made with fresh red chillies, tomato, roasted shrimp paste, sugar and calamansi, there is simply no substitute for this awesome sambal!

Grab your bowls of Empal Asem Cirebon Soup only from @flavamanekin.project today!

FlavaManekin Project is also known for its Halal authentic Empal Gentong! To many who have yet to know of this dish, Empal Gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is similar to gulai that is usually cooked with firewood in a gentong stove. This beef soup is very rich and savoury from the use of spices and coconut milk. It is enjoyed with either steamed white rice, or ketupat/lontong, and a side of sambal rebus.

The spices and herbs used for Empal Gentong is certainly complexed which explains why this dish is so fragrant and sophisticated that it truly tantalises your tastebuds! Fresh ingredients including the lemongrass, kaffir lime leaves, cloves, shallots, garlic, candlenut, turmeric, nutmeg, coconut milk, kecap manis are all essential ingredients to make this unique dish.

Usually cooked in a barrel (pot of clay), the Empal Gentong retains it’s flavour and texture even when it’s kept in the fridge for sometime! As you would know, clay pots are porous, allowing both moisture and heat to circulate easily through them – perfect for even, slow cooking. Moisture is retained thus making the empal gentong juicy and more tender and it deepens the spices and seasoning, making this dish so flavourful!

Price list:
Empal gentong S$ 10
Empal gentong with rice S$ 12

Opening hours:
Only open when open PO

Contact details:
Dm via instagram @flavamanekin.project