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By any measure, Jakarta's finest gourmet Indonesian dining experience, Bengawan Solo serves traditional favorites from many islands in a richly elegant atmosphere. Established in 1991, Bengawan Solo has been the favorite destination of Indonesian local and expatriate community. Enjoy an exotic selection of Indonesian cuisines accompanied by strains of gamelan siteran every Monday to Saturday. Gamelan Siteran is a casual style of gamelan in Java, featuring portable, home-made instruments playing pieces from the standard Javanese gamelan repertoire.
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Bengawan Solo which is located at the Grand Sahid Jaya Hotel in Central Jakarta, is served Indonesian food with authentic flavours. This restaurant first opened in the early 1990s, then it renovated and reopened in October 2014. Walking into this restaurant you can see that Punakawan is a central character of this restaurant.Before you entering the restaurant you can see the four punakawan puppet standing upright near the entrance. Inside the restaurant you can also see many punakawan element like in the plate and some paintings.Even though the food is traditional but once you entering restaurant you can see that the interior of this restaurant is modern and minimalist with a touch of Indonesian. The dining room dominated with white and clean surface and the dim light.Located in a heritage hotel like Grand Sahid Jaya, Bengawan Solo success to keep the authenticity of the taste, and still pay attention to food hygiene standard five-star hotel and the food presentation is neat and attractive.As we seated we presented with cassava chips as a welcome snack. This cassava chips is home-made and made daily. The crunchy chips covered with sweet-spicy spices, sesame seeds, and julienned kaffir lime leaves. We busy munching this snack while waiting our food to come.We started our meal with Sosis Solo (IDR 40K) as an appetizer. This traditional snack from Solo, Central Java is different with the other sausages. This Solonese sausages made from thin egg crepes filled with seasoned minced beef, it rolled before then deep fried until golden brown.What makes this Sosis Solo different with traditional one is this sosis Solo is dipped into beaten egg whites, before it fried. A layered of egg white on the outside make this snack crunchy on the outside but not dried. This sosis Solo also came with a small bowl of fresh lettuce and chilli spray oil.Ayam Taliwang (IDR 85.000) Spicy marinated chicken char grilled and topped with sambal taliwang. The chicken was soft and tender, yet still juicy no need to put extra effort to cut the chicken.Sambal Goreng Udang Kangkung (IDR 115.000) a generous portion of sautéed fresh prawn with red chilli, garlic and local water spinach. The prawn plump and juicy, kangkung tender but still have a crunch, and the sambal is spicy enough.We moved to meaty dish for our main course. Iga Sapi Bakar (Slowly braised beef ribs seasoned with Indonesia spices and finished on open char-grill). The portion of this beef ribs is big and enough to share for 2-3 people per portion. It tender and juicy.For the dessert we choose Bengawan Solo Exotic Ice Cream 45k for single scoop or 80k for double scoop. We choose mango flavoured ice cream, this ice cream come with a dramatic effect. The ice cream soft, not to sweet and it taste fresh, I guess it made from real mango and no artificial sweetener added. It such a good choice to end up our meal with this mango ice cream, because it light and refreshing. Lanjutkan Membaca