It was in 1974 when the Management of the Hotel decided to offer an authentic Indonesian dish on their menu in the Bogor Cafe. The first attempt was the placement of a small trolley on wheels (called a “gerobak”) near the main buffet. The heated oxtail soup was served direct to the customers by a chef. At this time the daily consumption of oxtail was around 75 kg per day. This idea proved so popular that the trolley concept became insufficient because long lines appeared in front of the little trolley. It was also discovered that many guest just came for the soup and so the concept had to be expanded: A special counter was constructed in the restaurant to keep larger amount of the soup, rice and condiments ready so more customer could be served much more efficient.
The recipe of the oxtail soup was further improved by the Chefs and resulted to become the most popular item on the menu and the buffet. The soup is prepared every day fresh to a strict recipe using only selected ingredients such as nutmeg, cloves, ginger and black pepper corn. The oxtail meat itself is imported from Australia using certain specifications as to size, weight and fat content.
The success of the soup is still causing lines and waiting lists in front of the Bogor Cafe in the Hotel and it has become clear that extra space is needed.
Legendary Oxtail Soup has become one of the culinary icons of Jakarta and received accolades both locally and internationally.
at Bogor Café
For more information, please contact
+62-21 380 5555 ext 73400