There’s so much I can say about this eatery, but I won’t because this vicarious reading will neither do you any good nor the food justice. To relate to my glee, you just have to be there and eat. My taste palate and tummy have been spoiled for as long as I can remember. My dad used to take us to this establishment since my brother and I were little. The waiters who have been working there since have seen us grow up and remember us even until today.
Opened in 1982, Mutiara 5 has been tirelessly serving Chinese food and seafood since. The dining and kitchen areas used to be one and without air conditioning. But through the years and today, the eating area is enclosed with air conditioning and separated from the kitchen area by glass doors. But really, who cares what the setting is like. What matters is the stuff escaping down our throats and into our bellies!
For as long as I can remember, the taste and goodness haven’t changed in at least more than 20 years, which was around the time I was first here. Decidedly, they thrive on consistency. I’d tell you how amazing each of the dishes I’m showing you below are, which by the way, with the addition of the famed Lo mie, Kerang Tauco (oyster), and Kangkung Hot Plate, are all recommended, but I’d rather you tell me (after you’ve had them of course).
O-Jian (Oyster egg omelette)
The chef, Pak Warsino, who has, under his belt, 28 years of experience in the kitchen, has been working as Chef at Red Bean (same owner as Mutiara 5) for 10 years, and 1 year at Mutiara 5. He happily posed for me while dexterously handling the wok and turner, spurred by others in the kitchen who kept cheering for him as I curiously and excitedly roamed about the kitchen area. Everyone working there was welcoming to me when I asked to check out the behind-the-scenes area and take a few snaps.
A soft spoken and humorous man, Pak Warsino generously shared his experience starting out as a rookie cook at an old famed restaurant in the Pecenongan area. He said he didn’t step out of the kitchen area into the dining area much because he’s always cooking, but I could tell he was thrilled and eager to share when I asked him questions. Finally, I asked him if he thought his cooking was delish, and he simply and confidently replied “yes.” Surely we told him we agreed! It felt awesome to show appreciation to the person who prepared the food we were and have been eating all these years. I think he went home that evening a happy man!
Paikut (Pork Ribs)
One of the most ordered dishes, according to the chef. The meat is cooked for 3 hours, making it extra tender and oh so juicy.
Angsio Tahu (Tofu)
Japanese Tofu / Pork / Mushrooms / Scallions
Sup Ikan Gurame Tahu Talas (Fish Soup with Tofu and Yam)
Also one of the most popular dishes. The chef makes about 20 of these on a busy day.
Mie Lebar Goreng
The noodles were cooked very al dente (which I love!), the liver (ati) was exceptionally tasty.
If you are mad for noodles, you’re going to love this. If you’re not, you’re also going to love it.
Siomak cooked with garlic and zao
Since Mutiara 5 is part of a food court, you are to order drinks at a different stall. I recommend Es Kacang Hijau (Iced Green Beans). If and when you plan to make a trip here, come any day between Monday through Sunday from 9:30am until 6:30pm. Note that Sundays are busiest, but there’s plenty of parking either in front of the building (street parking) or behind (parking lot). Enjoy!
Chandra Building, Lt. Dasar No. 5
Jl. Pancoran Raya
Mon – Sun: 9:30 AM – 6:30 PM