My wife and I used our Sunday for a nice drive to Cibubur. Both of us couldn't help but to notice the well-spread Sundanese seafood restaurants there. We decided to try one of those before heading back to Jakarta, and we picked Gubug Udang.Location
Gubug Udang is located not far from the Cibubur exit of Jalan Tol Jagorawi. There was a sign on the street guiding to Bumi Perkemahan Cibubur where the restaurant is. We arrived there at 1:30pm that Sunday. The parking lot across the restaurant was packed. Soon we went inside the restaurant and found their waiting room quite packed as well.Ambiance
Gubug Udang had large dining area and bamboo-dominated decoration. They had table seating and the more popular lesehan-style seating at private huts above the pond. Some kids bought pellet from the restaurant for feeding the fish in the pond. Turned out there was a long waitlist for the lesehan seating, whereas the table seating was available. Customers were given a maximum of 2-hour dining time at the lesehan seating to accomodate the long queue, versus unlimited time at the table seating area.
Gubug Udang's waiting room, Bamboo-dominated design of Gubug Udang
Another shot of bamboo-dominated design of Gubug Udang
The lesehan-seating at private huts above the pond
I was told to order the food while waiting to be seated. We ordered Udang Super Bakar Madu (Grilled prawn with honey sauce), Gurami Bakar Madu (Grilled gourami fish with honey sauce), and Kangkung Terasi (Kangkong stir-fry with shrimp paste) with rice and two fresh young coconuts in shells for drinks.
I already mentioned to the hostess that we would take the table-seating to avoid the line. Nonetheless, the hostess was overwhelmed with writing down all food orders, which supposedly was done by waiters/waitresses. Everytime we asked whether we could be seated, she ignored us and simply told us to wait. We ridiculously waited 20 minutes to get seated at the empty seating area.
Our drinks came not long after being seated. The food followed 10 minutes later.
Young coconuts in shell, Rp 12,5k Udang Super Bakar Madu (Grilled prawn with honey sauce), Rp 81k
The prawns were big in size. They were cut in half, satayed, and grilled. The prawns were grilled well-done and applied with spicy and sweet sauce. Some shells of the prawns were somewhat hard to peel, while the rest were easy. Their sauce tasted like the sweeter version of sambal ABC (ABC chili sauce). Overall it was a good mix, and the dish reminded us of grilled corn sold at traditional food stands.
Gubug Udang's specialty: Udang Bakar Madu, Rp 81kGurami Bakar Madu (Grilled gourami fish with honey sauce), Rp 66k
The gourami fish was grilled to well doneness and brushed with the same spicy and sweet sauce. The fish was crispy that we could chew their fins. The fish was small, about 6-7 ounce, perfect for us. It was also a good mix of the fish and the sauce, even better that fish doesn't have any shells to peel.
Gurami Bakar Madu, Rp 66kKangkung Terasi (Kangkong stir-fry with shrimp paste), Rp 12k
Gubug Udang cooked the kangkong well: not overcooked but not undercooked either. The vegetable wasn't too oily, which was a plus. They should put more shrimp paste in the dish since we almost couldn't taste the shrimp paste here.
Kangkung Terasi, Rp 12k
Both of us spent a total of Rp 215k, which we thought a bit overpriced.Hygiene
It is worth mentioning that they had this beautiful but unsanitary vase-shaped stone carving to have water flowing to wash hands. There were rice and floating brown algae (or maybe worse) in their water pot. As I turned on the faucet, the brown gunks and rice readily flowed with the water to wash one's hands. I couldn't imagine if it were used to wash my mouth.
The dirty water pot for washing customers' hands
Bottomline, the restaurant offers tasty food but one should prepare hygiene products to avoid washing anything with their water. Come early for the lesehan seating.
Date of Visit: 2012-10-28