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Welcome to Rawon Gajah Mada
Rawon Gajah Mada, located in Sidoarjo, Indonesia, offers a delightful dive into East Javanese cuisine. Celebrated for its rich and flavorful rawon, a black beef soup, the establishment prides itself on tender meat complemented by a unique blend of spices that has stood the test of time. Customers rave about the perfect balance of umami in every bowl, along with popular dishes like nasi campur and krengsengan, providing a satisfying eating experience. Open late into the night, Rawon Gajah Mada is the go-to spot for those craving authentic Indonesian flavors in a cozy and accessible setting.
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Rawon Gajah Mada
Welcome to the culinary haven of Rawon Gajah Mada, a gem nestled in the heart of Sidoarjo, East Java. Located on Jl. Gajah Mada, this eatery has quickly carved out a reputation for serving some of the best rawon in town. With its inviting ambiance and generous opening hours from 6 PM to 2 AM, it promises to satiate your midnight cravings with a delightful array of traditional Indonesian dishes.
At the essence of Rawon Gajah Mada is its namesake dish: rawon. This hearty beef soup, steeped in rich flavors and a blend of unique spices, is renowned for its tender meat that melts in your mouth without the unpleasant oiliness often found in similar dishes. Customers rave about the expert balance of flavors—each bowl served with a side of crisp bean sprouts and sambal, ensuring an explosion of taste with every sip.
Beyond rawon, patrons cannot get enough of the nasi campur krengsengan—a vibrant mix of fried noodle, egg balado, and flavorful meat. One enthusiastic customer described it as their new favorite, crediting the perfect medley of textures and tastes. The addition of perkedel elevates the dish even further, making each bite truly memorable.
The atmosphere at Rawon Gajah Mada is casual yet inviting, a perfect spot for both casual dinners and late-night feasts. As one visitor noted, it’s a go-to place for those hungry in the wee hours, promising a satisfying meal at any hour. The restaurant receives high marks not only for its authentic recipes but also for its reasonable prices, allowing everyone to indulge without breaking the bank.
Whether you are a lifelong fan of Indonesian cuisine or a curious newcomer eager to dive into local flavors, Rawon Gajah Mada offers a taste experience that is sure to leave a lasting impression. From the rich, umami-infused broth of the rawon to the intricate layers of the nasi campur, each dish is a testament to the culinary heritage of East Java. A visit to this establishment is not just a meal; it's a journey through the robust flavors of Indonesian gastronomy.
Don’t hesitate to pay a visit and savor the blend of tradition and taste—it’s a culinary adventure you won’t want to miss!
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“ Best rawon in town. The beef is tender and not oily. ”
“ Rawon and pecel is their specialty, but when i tried nasi campur krengsengan, it soon become my favorite here..it contain fried noodle, egg balado, and krengsengan with flavorful tender meat which carries a perfect taste..dont forget to add perkedel..Nice.. ”
“ Right portion of rice, meat, soup and dressing. Umami soup combined with tender and juicy meat served with bean sprouts and sambal ”
“ This place is for those who are starving at middle of the night. They open after 6 PM till 2 AM. It has various menu on it list. It has Rawon, Mix Rice (Nasi Campur) and Krengsengan. Basically all of it's menu is great, but my favourite is nasi campur with spicy meat. Perfect ”
“ Rawon is a typical Indonesian cuisine based on east Java, which is black - quality meat soup with a special blend of ingredients that use quack, which is now over 1,000 years old. Rawon meat is generally minted in small pieces, primarily the brisket. But sometimes rawon also comes with chicken. The stew is a blend of Onions, garlic, galangal, coriander, basil, pepper, yellow, pepper, vegetable paste, and oil. All this stuff is mashed and mashed up until it smells good. The mixture of this seasonings is then served in the stew of meat along with the meat. Rawon's distinctive dark color comes from the quackery, because in ponorogo culture it still echoes the magical. Outside Indonesia, rawon is called black soup. ”