Dinner at Kafe Betawai @ Bogor

Bogor -  I walked to a nearby mall called Botani Square Bogor and had my dinner at Kafe Betawi, a well-loved chain of restaurants that pays homage to the rich flavours of Betawi cuisine—the food of Jakarta’s native people.  

Founded in the 1990s, Kafe Betawi has grown into a household name in Jakarta’s dining landscape. The restaurant’s mission is simple yet profound: to preserve and present authentic Betawi flavors in a clean, comfortable, and accessible environment. With many branches across the country, Kafe Betawi has become a go-to spot for both locals and visitors seeking a taste of traditional Jakarta cuisine without having to hunt for hidden warungs or street stalls.

Soto Ayam: A Comforting Start

Soto Ayam

For my main dish, I ordered Soto Ayam, one of Indonesia’s most beloved comfort foods. Soto ayam is a fragrant chicken soup, made with a turmeric-based broth that gives it its signature golden color. The broth is infused with spices like lemongrass, kaffir lime leaves, and galangal, creating a rich, aromatic flavor that instantly warms you up.

Kafe Betawi’s version was delightful. The soup was served steaming hot, with tender shredded chicken, vermicelli noodles, boiled egg, and a sprinkling of fried shallots on top. A wedge of lime on the side added a refreshing tang when squeezed into the bowl. Every spoonful was savoury, hearty, and satisfying—the kind of dish that makes you slow down and savor the moment.

Sate Kambing: Smoky and Flavourful

Next, I tried the Sate Kambing, or mutton satay. Satay is one of Indonesia’s most famous dishes, but sate kambing is a unique variation that showcases the rich, tender and without the gamey flavour of mutton.

The skewers were grilled to perfection, slightly charred on the outside while remaining tender and juicy inside. The meat carried a smoky aroma that paired beautifully with the rich peanut sauce, which was thick, nutty, and slightly sweet. Each bite was a burst of flavours.  It was savoury, smoky, and just a little indulgent. Together, the satay and sauce created a harmony that was absolutely mouth-watering.

Tape Bakar: A Sweet Ending

Grilled fermented tapioca 

To finish off the meal, I had Tape Bakar, a traditional dessert made from fermented cassava. The cassava is grilled until slightly caramelised on the outside, which brings out its natural sweetness, while the fermentation process gives it a unique tangy flavour.

At Kafe Betawi, the tape bakar was served warm, soft on the inside with a lightly crisped surface. The taste was complex—sweet, tangy, and earthy all at once. It was simple but delicious, a perfect way to end the meal on a distinctly Indonesian note.  I ate this without the added sugars which normally comes with sweetened milk like condensed milk.

It was nice and simple Indonesian dinner for me.....