Cething Restaurant: Jakarta, West Java

There are literally thousands of restaurants, warungs, and food stalls in Jakarta serving virtually all the delights of the archipelago. Having lived in Yogyakarta and, a frequent visitor to the neighbouring city of Solo, I was pleased to read that there is a restaurant in Jakarta that serves Masakan Solo, traditional Solonese food.

The restaurant concerned is the Cething Restaurant as Kurniawan Hari explains:

Only a few of us might remember correctly what they are talking about if friends mention trancam or cabuk rambak.

This could be the first time for some of us to hear such strange terms.

Trancam (Solo vegetable salad) and cabuk rambak (steamed rice in banana leaves served with sesame condiment) are just two examples of numerous dishes that originate from the Central Java city of Solo (Surakarta), known for its rich culinary tradition.

Today, however, it is hard to find restaurants that serve trancam or cabuk rambak. Even if you travel to Solo, you’d have to search hard to find one.

However, do not abandon all hope. People in Jakarta who long for Solo food can now satisfy their taste buds.

“People may now enjoy those specialties at our restaurant. We try to satisfy customers’ longing for food that comes from Solo,” said Wahjoe Widijatno, co-owner of Cething restaurant, located in Gandaria, South Jakarta.

Opened three years ago, the restaurant has become a destination for people who want to savor Javanese cuisine, especially Solo recipes.

When The Jakarta Post visited Cething (which literally means “rice bowl” in Javanese), former transmigration minister Siswono Yudhohusodo was having lunch there, which can seat 50 guests.

The customers were not only people from older age groups: Younger people could also be seen enjoying a meal.

Designed and built around a strong concept and idea, the restaurant tries hard to preserve and improve upon original Solo recipes.

If you take a look at the menu, you will see a wide selection of dishes that will persuade you to call the waiter and place an order.

You may wish to sample garang asem (steamed chicken in coconut milk), sate buntel (minced beef satay covered with a thin layer of fat), tengkleng (lamb meat, ribs cooked in coconut milk) or tahu guling (slices of tofu, peanuts and tempeh in spicy soy sauce).

“Solo (city) has many culinary items. We try to present the food in a better way — with good-quality ingredients and high-quality cooking,” said Wahjoe, a former banker.

Wahjoe said that much of the food served at his restaurant could not be found at restaurants in Solo.

“I look for food and get the recipes from vendors at traditional markets. If we do not preserve such culinary traditions, our children will not be able to enjoy them,” he said.

For many who never eat Solo food, a visit to Cething restaurant will inform them about the rich culinary heritage of the Javanese city. They may well make return visits, too. They will be able to enjoy it all served in a calm ambience.

Although Cething claims to be a Javanese fine-dining restaurant, it does not incorporate traditional Javanese architecture, but has a modern design instead.

A large painting of a typical day at a traditional market is hung on the wall. Two wooden sculptures are in the lobby.

“We have not placed too many ornaments here because we want to maximize the feeling of spaciousness,” he said.

Cething
Jl. Gandaria I No. 57A
Kebayoran Baru
South Jakarta

Tel: 7260211

Kurniawan Hari