The first impression from the outside before stepping our feet there, the cozy atmosphere was in the air already. We couldn't find the menu book that usually some restaurants place on a stand in front of the entrance, we decided to enter anyway. We wanted to pick the seat on the second floor, cause the bridge to go there looks nice and the view from above would be wider. Too bad, the smokers own that level. I asked the waiter of another part in that resto for non smokers. She pointed only the one that she recommended us to take. Strangely and sadly, less than 4 meter from our table, there was one or two men smoking, and by the confirmation from the waiter, we found out that non-smokers only have around 36 square meter as their territory, and it's physically border-less.
Photo by potato head
Now, the menu....and this is why the title is duped by Potato Head :)
I couldn't find the many choices of jacket potato that I was imagining before. We then learned rightaway, that the resto's name has nothing to do with the potato in its menu specifically, the menu mainly consists of various western cookery. Disappointed but hungry, I then chose Tuna Spaghetti Aglio Olio (IDR 65000) and Orange Juice (IDR 30000), and Gianti ordered something like jacket potato (around IDR 55000) but I forgot its name, I just remember she squeak a bit, telling me with disappointing voice about the egg inside of the potato that she ordered. She chose not to order a drink cause she had her bottled water, and because the drinks at Potato Head are at least IDR 20000.
The only available water is a pricey one.
Let's jump to the taste talk...
Not sure if the waitresses and the man in duty noticed it, but it's probably thrice, I was asked whether the food was ok or was anything as expected. Gianti told me to be frank about the spaghetti was not properly cooked, so at the third time when a man in asked me about the food, I shared my opinion nothing but the truth.....the spaghetti is hard.
Man in duty confidently tried to explain that there is a kind of texture when cooking pasta called Al dente which means it's not soft but firm, but before he could continue any longer Gianti fended by explaining the proper meaning of the term Al Dente..
Gianti: Yes I know what Al Dente is, but this is not Al Dente, this is undercooked. If only the chef gave one more minute to this spaghetti, then it would become Al Dente, just one more minute, trust me.
I couldn't help smiling, seeing Gianti telling the man in duty just like a teacher explaining thing to a student. The man in duty was then apologizing for my meal, he promised that he will tell the chef about it, and he thanked us. He still tried to get my approve of the taste, well, honestly, the taste itself was good, and he looked relieved by my answer.
Gianti knows a lot about Italian cooking because she worked with Italian company, and besides that, she proclaims herself as an avid cook who is able to taste a food or distinguish what are the spices in it just by the smell.
Final thought about the Potato Head No. 51 A....
The interior is fun and I like the using of recycled things for its decoration, but...
I wish there were more choices regarding the table for non smokers, please respect our right for a better quality of air, and puhleassee....how could flies also exist? Judging by the price of the food and beverages there and the location in a high-end Shopping Centre, the place should be fly-free zone. The waitress acknowledged those flies, but didn't provide our table any candle, yet she provided a candle to a table of some expatriates.
Perhaps she thought we Indonesians are already immune to fly..lol.
We didn't leave tip cause the resto already charges 10% for service and 10% for tax from the total order.
