Accelerating Business Expansion, Bipang Ambawang Widens Market Reach for Dayak Cuisine

Ahead of its sixth anniversary on 3 November 2026, Bipang Ambawang is continuing to widen its market reach by opening a fifth outlet in Green Lake City, scheduled to commence operations on 31 July 2026. Founder of Bipang Ambawang, Juniarto, stated that this expansion is part of an effort to introduce the distinctive cuisine of the Dayak people of West Kalimantan to a wider public. He said that from the outset, his restaurant has not only focused on culinary business development but also carries a mission to introduce the richness of Dayak cuisine to the Indonesian people. “From the beginning, I wanted Dayak cuisine to be known not only by the Dayak community itself but also to be enjoyed by all groups. We believe traditional food has the potential to be more widely accepted without losing its cultural identity,” Juniarto said in a statement on Thursday, 16 July 2026. According to him, public acceptance of several Dayak speciality menus shows that regional cuisine has the opportunity to grow in the national market. One menu item that has become a customer favourite is Daukng Manggala Tutuk, a distinctive Dayak side dish that was previously relatively unknown outside Kalimantan. Currently, Bipang Ambawang is present in Ambawang, Pontianak, East Coast Pantai Indah Kapuk, I.D.D Pantai Indah Kapuk 2, Hampton Square Gading Serpong, and will soon open an outlet in Green Lake City. In addition to expanding its restaurant network, Bipang Ambawang also highlights Dayak cultural elements through its restaurant concepts. Several outlets adopt a Heritage concept with Dayak cultural nuances, while other outlets use a more modern Signature concept. The company also involves human resources from the Dayak community in restaurant operations. Currently, around 70 per cent of Bipang Ambawang employees are Dayak people who receive training in service, cleanliness, and restaurant operational standards. According to Juniarto, this step is taken so that the introduction of Dayak culture occurs not only through food but also through service quality. “We want the public to get to know Dayak culture not only from its cuisine but also through the friendliness and professionalism of the people who work in it,” he said.