Explore the taste and culinary richness at “Djaman Doeloe Resto and Bar” By Four Points by Sheraton Surabaya, Pakuwon Indah.

SURABAYA, Indonesia, July 22, 2020 /PRNewswire/ — Four Points by Sheraton Surabaya, Pakuwon Indah introduce “Djaman Doeloe Resto and Bar” as a restaurant with open kitchen concept and many new menus that invite us to explore the taste and the richness of culinary throughout Indonesia, and offers a perfect blend of contemporary and local interior design inspired by several regions in Indonesia such as Jepara, Surabaya, Bali, Makassar, Palu, Semarang, Banten, Padang, and Yogyakarta which creates a warm and friendly atmosphere and reminds us to return to ancient Indonesia.

Djaman Doeloe Resto and Bar by Four Points Sheraton Surabaya, Pakuwon Indah
Djaman Doeloe Resto and Bar by Four Points Sheraton Surabaya, Pakuwon Indah

“Djaman Doeloe Resto and Bar” will be home of Indonesian culinary journey specialties, which is processed with selected ingredients and modern presentation, but still preserves the original recipe. Chef Andry Ekaprasetya and Chef Andik Wahyudi will collaborate for presenting a variety of Indonesia’s specialty dishes of “Djaman Doeloe Resto and Bar” such as “Rujak Serut Ambar Ketawang”, the name Ambar Ketawang is the name of the area in D.I. Yogyakarta has the best fruits in Indonesia, besides that “Rujak Serut” has a distinctive flavor of a mixture of brown sugar, tamarind, and cashews which also became one of the most favorite dishes of the Sultan Hamengkubuwana family.

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“Mie Ongklok Dieng” also became a specialty dish from “Djaman Doeloe Resto and Bar”. Mie Ongklok is a typical culinary from Wonosobo that was first made by the cook from Dutch restaurant called Mr. Muhadi in 1887, the name Ongklok was taken from the term bamboo baskets to help in the process of boiling the noodles. Mie Ongklok complete serves with tempe kemul, tofu chips, beef satay, and “sanding lamur” beef.

Besides that “Klepon Bulang” also became one of the excellent dishes in Djaman Doeloe Resto and Bar. Klepon is made from glutinous rice flour with processed suji leaves and contains palm sugar which is coated in grated coconut, making this East Java traditional snack popular among the public. Last but not least “Bir Kotjok Bogor” also brings the colors of the Djaman Doeloe Resto and Bar menus. One of Bogor’s traditional drinks that is now difficult to find is made since 1948, consists of processed red ginger, cinnamon, cloves, granulated sugar, and palm sugar. Which can be a drink that is rich in benefits, such as preventing sore throat and body endurance.

In addition to a variety of typical Indonesian foods, “Djaman Doeloe Resto and Bar” also provides “Ngeteh Doeloe” package which is a signature of “Djaman Doeloe Resto and Bar”. Various choices of Indonesia’s favorite snacks such as lapis surabaya, kue lumpur, onde-onde, lemper, and many more. Which is processed and packaged beautifully using wooden rantang, and served with teh tubruk or wedang uwuh. That can be your good choice while spending your afternoon time from 15:00 – 18:00 while enjoying the atmosphere of the Surabaya city from the top of Pakuwon Mall Surabaya.

Djaman Doeloe Resto and Bar located on the M3 floor of the Four Points Hotel by Sheraton Surabaya, Pakuwon Indah, and open every day from 11.00 noon until 10:00 pm. We are committed to prioritizing health safety in accordance with expert protocols to prevent transmission of COVID-19. To provide a clean and healthy environment for guests, customers and employees, we use disinfectant products that have been approved and certified by government environmental agencies. In addition to that, we have several health protocols implemented to welcome guests such as the implementation e-menu to reduce direct contact with guests, use of face coverings and gloves as part of the uniform for all our employee, minimum of 2 meters physical distancing, 50% capacity reduction from normal condition for Djaman Doeloe Resto and Bar layout, hand sanitizer placement for guests in hotel public area, and periodic cleaning with disinfectant for areas that are often touched by guests and employees, and also checking body temperature with a maximum temperature of 37’3 degrees Celsius.

 “We are very pleased to be able to welcome you back at the Djaman Doeloe Resto and Barat by Four Points by Sheraton Surabaya, Pakuwon Indah. You can explore the taste and the richness of Indonesian culinary with us safely, because we already followed all the “New Normal” safety procedures and hope to welcome you to enjoy our program and variety of culinary delights, as well as a uncomplicated service ala Four Points,” said Alamsyah Jo, General Manager of the Complex, Four Points by Sheraton Surabaya, Pakuwon Indah

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