Trying out Japanese-style mapo at Toko Mapo

On their opening day, a foodfluencer introduced Toko Mapo with this narration: husband and wife opened a restaurant together with the savings that could have been spent on a wedding reception. The said foodfluencer also described the place as “very Blok M”. I wonder why did he say that. Is it because of the intentional shabbiness? The stained walls, exposed concrete floor and uncomfortable stools?

The vibe that is said to be “very Blok M”

Toko Mapo has received mixed reviews on Google Reviews. Some pointed out the inconsistency in flavor, some mentioned the lack of ingredients that is supposed to be found in Japanese- style mapo tofu. Meanwhile, the gleaming reviews praised the unique concept and delicious menu.

Some reviews also complained about the staff’s bad attitude. Thankfully I didn’t experience anything alarmingly bad. The staff did forget to serve one of my orders though.

The Signature Mapo Doufu set consisted of a bowl of rice (or noodle for extra IDR 2,000), mapo tofu, miso soup and a dash of kimchi. Additional IDR 8,000 for the chicken sous vide. The whole set cost IDR 65,000. Considering the portion, it was too overpriced for me. Not to mention the very casual setting – I mean, hello, the grubby Blok M vibes? After all, this was in a ruko in Tangerang… I would hate to consider Gading Serpong as expensive as Jakarta.

The mapo tofu was served hot. I prefer this Japanese-style way more than the Chinese one, since mala is extremely mouth-numbing. Generally, I don’t really favor saucy, soupy meal and that’s why the idea of tofu drenched in chili oil is not exciting to me. But, eating the mapo tofu together with warm rice followed by a spoonful of miso soup was quite comforting.

Husband was intrigued by the new menu: Creamy Mapo Noodle. The cream was made from tofu, creating a unique umami flavor. Big fan of the crispy chicken skin, because I got tired of eating mushy food easily. The first three bites was pretty pleasant. However, from the fourth forkful of noodle onwards, I felt kind of squeamish. Too much creaminess was not good for me! I had difficulty finishing it, even after sharing it with my husband.

What excited me the most was the most “eh” part of this visit. Their Fried Chicken Gyoza was declared as the must-try, but I felt like I wouldn’t miss anything if I didn’t try it. I would 10000% choose classic pan-fried chicken gyoza over this fried chicken skin version. It was VERY small in size, too. The taste was not bad, but calling it a must-try was too much. The seasoning took me back to my obsession with snacking keripik kaca and cimol.