Hotel Borobudur Jakarta
Oxtail soup à la Hotel Borobudur is true Indonesian culinary legend. For decades, after a night out on the town, the city's glitterati have headed to the Bogor Café for a bowl of oxtail soup while they unwind and chatter about the evening's exploits.
It's no surprise then to hear the hotel's food and beverage director estimates that an amazing 2.5 million portions of oxtail soup have been sold in the hotel since it was first brought to the menu way back in 1974.
The Hotel Borobudur has very strict guidelines; the oxtail is imported from Australia and must satisfy stringent criteria, not least regarding size, weight and fat content. The clear stock is made to a specific, carefully guarded recipe that incorporates a delicate balance of the riches of the Spice Islands, including nutmeg, cloves, ginger and black peppercorns.
Freshly prepared each day, Café Bogor's Indonesian-style oxtail soup features chunks of prime oxtail, carrot, tomato, potato and leek in an awe-inspiring stock, sprinkled with fried shallots. But discerning connoisseurs demand the ability to tweak the seasoning to their own idea of perfection, thus it is served with slices of lime, a tomato-chilli sambal, pickles and melinjo crackers.
That this Jakarta classic remains in such demand – they sell around 350kg every day in the hotel's food outlets, as well as serving it at banquets, weddings and outside events – is truly amazing. We can highly recommend joining the crowds and finding out for yourself!