Authentic Indonesian food at Jakarta 5-star hotel<\/p>\n
Megan Dout, Contributor, Jakarta<\/p>\n
At Hotel Sahid Jaya, you will find a charming Indonesian
\nrestaurant called Bengawan Solo. It is probably the only
\ndedicated Indonesian restaurant in a five-star hotel in Jakarta
\nas local fare normally appears as part of an international menu.
\nOwned and managed by the Sukamdani family, we know of no better
\nplace to enjoy authentic traditional Indonesian fare.<\/p>\n
Location. It is conveniently located in Hotel Sahid Jaya, on
\nthe main thoroughfare of Jl. Jend. Sudirman.<\/p>\n
Go through the main lobby, past the front desk and shops.
\nBengawan Solo is located to the right of the side entrance.<\/p>\n
If you approach Bengawan Solo from the side entrance of the
\nhotel, you will see the restaurant in full view through the huge
\nglass windows elegantly decorated with wooden arches.<\/p>\n
Looks. Named after the longest river in Java, Bengawan Solo
\nhas a charming old-fashioned air about it. The frosted door
\nreminds you of batik and gentle Javanese music streams from it.
\nYou are greeted by waiters dressed in traditional Javanese
\ncostume.<\/p>\n
The restaurant seats 70 persons comfortably in a selected
\nnumber of table arrangements of 2's to 10's.<\/p>\n
The square tables are lined with white linen tablecloths
\noverlaid with pleasant pastel-colored batik.<\/p>\n
The walls are decorated with wooden panels that resemble
\nopened windows. There is a low stage to one side of the
\nrestaurant that the gamelan team occupies in the evening to
\nentertain guests.<\/p>\n
What's it got. It has a very extensive menu of traditional
\ndishes from all over the archipelago from rendang from Padang,
\nSumatra, to Konro from Makassar, South Sulawesi.<\/p>\n
The main course is categorized according to types of meat.
\nThere is also a good selection of appetizers, soups, side dishes
\nand desserts.<\/p>\n
In addition, there is a variety of Nasi Komplit and Rijstafel
\nto choose from.<\/p>\n
Nasi Komplit are set meals and they include regional cuisines
\nsuch as Nasi Liwet Keprabon, Gudeg Malioboro, Rawon Jombang,
\nTimbel Bandung etc. averaging around Rp 35,000 each.<\/p>\n
We liked the fact that the waiters and kitchen staff were
\naccommodating. For example, to complete our meal we requested for
\nthe ubiquitous pisang goreng (fried banana) which was not on the
\nmenu. They complied quite happily with our orders and made a good
\njob of it.<\/p>\n
It was interesting to watch the manner in which the waiters
\nserve water using a traditional kendi (clay pot), as is the
\ntradition in middle eastern countries.<\/p>\n
Taste factor. Generally, we found the food authentic and
\ntasty.<\/p>\n
We started with tahu guling. It is a light warm salad of fried
\ntofu on a bed of yellow noodles and vegetables drizzled with
\nrefreshing soy sauce dressing.<\/p>\n
The lumpia udang consisted of two portions of spring rolls
\nmade from omelette with shrimps and minced chicken inside. It was
\ntasty and good enough to eat it on its own.<\/p>\n
Gurame Goreng fried fish was excellent and not greasy at all.
\nIt came crispy and hot off the stove.<\/p>\n
The rendang Padang was spicy and rich; as it would be done in
\nPadang.<\/p>\n
The waiter recommended Ayam Taliwang, a spicy grilled chicken,
\nwhich originated from Lombok. It was good and mildly spicy.<\/p>\n
We couldn't go Indonesian without ordering satay. The skewers
\ncame on a little red clay container which was converted into a
\ngrill with burning coals inside. The portions were generous. The
\nlamb was tender. The chicken was very well marinated and can be
\nenjoyed without the peanut sauce.<\/p>\n
Nasi Rawon Jombang had a rich and good broth with beef cubes.
\nHowever, for the uninitiated, the black broth might be off-
\nputting.<\/p>\n
Price points<\/p>\n
We felt that the food was very reasonably priced for a 5-star
\nhotel.<\/p>\n
The super value meal is the Ritjstafel which starts at Rp
\n57,500 with 6 to 8 dishes, 1 vegetable and coffee and dessert.<\/p>\n
Minus points. Lime squash is one of the Indonesian concoctions
\nwe shall bring back with us when we leave here. It is normally
\nmade from freshly-squeezed lime and topped up with soda water. We
\nwere disappointed that a lemon concentrate was used instead and
\nthe drink was flat rather than gassy. However when we told the
\nhead waiter what we had in mind, he was able to replicate it.<\/p>\n
The sop buntut (oxtail soup) was a bit of a disappointment as
\nthe broth could have been a little richer. There were lots of
\ngristle and very little meat.<\/p>\n
Verdict. If you have a tourist friend passing through Jakarta,
\nthis is the place to bring him or her for an authentic
\ntraditional Indonesian experience.<\/p>\n
Because of its ambience, it would also be a great place to
\nbreak the fast during Ramadhan.<\/p>\n
If you ladies are looking for a place to meet for lunch,
\nBengawan Solo is a refreshing change from the other venues. In
\naddition, it is centrally located and easily accessible.<\/p>\n
The Bengawan Solo Restaurant,
\n86 Jl. Jend. Sudirman, Jakarta. 10220;
\nTel. 570 4444 Ext. 1438. Open daily from 11:30 a.m. to 2:30 p.m.;
\nfor lunch and 6:30 p.m. to 11:30 p.m. for dinner.;
\nMajor credit cards accepted.<\/p>",
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