Editor's Rating

Quail (burung puyuh) is something that I don’t usually eat, as I am more familiar with the eggs. There is a new restaurant in PIK called Warung Sangrai that claims to be the “Pioneer of Quail” (Pelopor Puyuh), which took my attention since the first time I learned about it on Instagram.

Do you know that quails are actually very healthy to eat despite the certain beliefs in our society that quail (eggs in particular) can cause high cholesterol? The fact is, yes, quail eggs are rich in HDL cholesterol, which is a good kind of fat that helps balancing the bad LDL cholesterol in blood levels.

For centuries, quails have been known to have lots of nutritions and benefits such as:
  • good source of protein and vitamin
  • enhance stamina, strength and improve memory
  • give better blood circulation
  • enhance bone density and strengthen the bone


and those are just few examples why quails are good for us!



Warung Sangrai is originally a restaurant brand from Bandung, as it has been quite well-known and (I believe) has its own fan base, including some Jakartans. This franchise is brought to Jakarta first time in the food court of Mall of Indonesia (MoI) Kelapa Gading, and this new outlet is the second one, with the third one coming real soon.

The outlet in PIK is located just few rukos away from Shirayuki, it’s easy to spot: big and colorful signage, the bamboo exterior wall, and the green “roof” made from leaves.



The currently-functioning dining area is only the first floor, which is separated into two areas: bigger regular area with cafetaria atmosphere, and the more beautiful smaller lesehan-style area with nice access to natural light in the front.

I personally like the interior design, especially the wallpaper, wall pillars and flooring, it is probably just another ruko made as restaurant, but the looks gives different vibe, in a good way.




So as the name suggests, the main attraction of Warung Sangrai is the fried quails, which are available in two types: local quails and French quails.

The difference between these two is the size and meat, while the local quails are visibly smaller in size hence making it crunchy, the French quails are bigger and more meaty. Which one is better, it’s really up to someone’s preference!

The prices for F&B range from only IDR 7,000 – 36,000. And beside quails, they also serve chicken, fried rice, soto, even snacks and desserts.



How to Order 

  1. Choose what you want: Local quails (IDR 19,000), French quails (IDR 29,000) or Chicken (IDR 19,000)
  2. Choose how you want them to be seasoned (according to spiciness level): Original; Gocap, Cabe Ijo, Cabe Garam (+IDR 2,000); Sambel Endeus, Rawit and Extra Rawit (+IDR 3,000).
I tried both the local and French quails, and I really enjoyed both! The local ones, as I had been told, are thin and small, but very crunchy. I think it’s good to enjoy it without any sauce or original way. The French quails in the other side, are very meaty yet soft, my favorite is the one with Rawit, it’s amazing that the spiciness absorbed really well until the inner side!


French quail – Sambel Endeus (Spicy and sweet)  IDR 32,000


Local quail – Cabe Ijo IDR 21,000


My other favorite is the one with Cabe Garam. Made with 3 types of chili and salt, it is probably like dry seasonings, but try a spoonful of it while eating the quails. I felt like the taste exploded in my mouth and it was delicious!


Local quail – Cabe Garam IDR 21,000


French quail – Rawit IDR 32,000


Beside the quails, I also tried some other side dishes that I feel essential when it comes to enjoy Indonesian food to the max!

The Tahu Cabe Garam (IDR 13,000) is my favorite that day, the tofu is soft and smooth but not too fragile, very well-seasoned and super tasty. There are also Cah Kuciwis (IDR 13,000) and Kol Goreng (IDR 8,000), which can help neutralizing some spiciness.


Tahu Cabe Garam (IDR 13,000)


Cah Kuciwis (IDR 13,000)


Kol Goreng (IDR 8,000)


A must order side dish in my opinion is the Sarang Komplit (IDR 13,000) which is a combination of commonly served sides when eating Indonesian food: tempe, tahu, cabbage, and cucumber, a.k.a. lalapan.


Sarang Komplit IDR 13,000


White Rice IDR 6,000 – Brown Rice IDR 7,000


Nasi Tutug Oncom Puyuh (IDR 36,000) is also my favorite, thanks to the unique and tasty rice, which is cooked with oncom (fermented soybean) and chopped onions. I don’t really like anything related to oncom and I didn’t expect much about this dish, but I was wrong and got hooked right away after trying the rice.

The sayur asem on the side is okay, probably a little too salty for me (still prefer the good sour one) but seems like the other patrons love it this way, so yeah.

But I gotta give it to the sambal, which is served only a little, on top of a sliced cucumber. It is damn spicy and addictive! I still remember the biting sensation it gave to my lips when I ate that, just WOW!


Nasi Tutug Oncom Puyuh (IDR 36,000)


For the drinks, I tried the Milo Dinosaurus (IDR 22,000) and Jus Alpukat (IDR 18,000). Both are served in big, tall glasses that probably bring an instant smile to the guest.


Milo Dinosaurus (IDR 22,000)


Jus Alpukat (IDR 18,000)


Iced Tea (IDR 7,000)


Oh, as it’s Indonesian food, it’s recommended to eat using our hands rather than spoon and fork, and you definitely don’t wanna miss having a tour to the sink with aquarium style! Pardon me, but it was my first time seeing something like this, LOL!



Warung Sangrai is definitely a nice addition to the ever growing culinary area in PIK, and I can’t wait to come back! I hope my post this time can enlighten you a bit about nutritional benefits of quail and make you stop worrying about the myths.



Visited on: 3 January 2015

*The Food Escape team are not paid whatsoever for writing this post.

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Ruko Emerald Blok A No. 2
(across Market City)
Pantai Indah Kapuk (PIK)
North Jakarta
Ph. +62 21 9811 5733
Opening Hours:
Mon – Sun 11AM – 11PM

Lobster Inc. is the former restaurant before Warung Sangrai, same ruko.