Denpasar –
Traditional culinary always has its own charm, especially when the taste is able to survive over time. Warung Soto Sapi Pak Made in Denpasar is one of them.
Warung Soto Sapi Pak Made is located on Jl. Imam Bonjol No.120, Pemecutan Klod, West Denpasar District. Warung Pak Made is one of the legendary stalls that maintains recipes and tastes from generation to generation.
 The atmosphere of Soto Sapi Pak Made stall on Jalan Imam Bonjol No.120, Pemecutan Klod, West Denpasar District, Saturday (26/10/2024). (Vincencia Janaria Molo/detikBali) |
Gede Widarta, the second generation of Warung Soto Sapi Pak Made, tells how they only serve one mainstay menu, namely beef soto.
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“This is beef soto, but that’s all the menu,” said Gede when met by detikBali, Saturday (26/10/2024) while serving customers.
One portion of beef soto is sold for IDR 20,000, including rice and tea. Warung Soto Sapi Pak Made is open from 06.00 WITA-13.00 WITA.
The 42 year old man explained how this beef soto business started. This business was passed down from his grandfather and continues to grow to this day.
This stall, which is now managed by Wayan Manis (60), was first started in 1995. This stall is always busy, especially with loyal customers who have known the deliciousness of beef soto for a long time.
Beef soto served with a plate of rice topped with fried onions and added lime juice makes the taste of the soto even more delicious and fresh. The savory taste of the sauce, tender beef and the distinctive aroma of spices make this stall not only provide dishes, but also memories of the warmth of home cooking.
 The atmosphere of Soto Sapi Pak Made stall on Jalan Imam Bonjol No.120, Pemecutan Klod, West Denpasar District, Saturday (26/10/2024). (Vincencia Janaria Molo/detikBali) |
According to Gede, the key to the success of this stall is their loyalty to the original recipe without changing the taste. Even many old customers come with their children or grandchildren.
“There’s no special recipe, maybe most of the people who come here are subscriptions. Subscriptions from grandfather,” said Gede.
However, Gede revealed that running a beef soup business is not always easy. The biggest challenge they face is the price of basic commodities.
“The biggest challenge is in basic food because sometimes it goes up, sometimes it doesn’t. So, keep adjusting but don’t reduce the price and taste,” he explained.
This article was written by Vincencia Januaria Molo, a participant in the Merdeka Campus Certified Internship at detikcom.
(nor/hsa)
