When my family stepped inside the dining room of Angke Ketapang it was around 11:30 on a Sunday morning and only a couple dozen people occupied the large dining room. An hour and a half later the place was completely packed and there were people standing waiting for tables to clear.
Angke serves up Hakka Chinese cuisine: fish with tofu and fermented Chinese black beans, sweet and sour pork, boiled salted chicken, fried noodles, stir fried eel with aromatic Chinese greens called 'fumak', stir fried beef with vegetables, frog legs, and babi hong, which is sliced pork belly with preserved mustard greens.
This place really is a crowd favorite and has been for many years. But for this writer most of the dishes were underwhelming. Although cooked well, the food was kind of boring. At one point I said to myself, 'ok I know how it tastes and I don't really need to eat any more'.
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