Tag : Keseharian, Wisata Kuliner - Asep Haryono | Why Bakso Holds a Special Place in the Heart of Indonesians - Powered by Blogger

If you ask any Indonesian what comfort food means to them, chances are you’ll hear the word Bakso. This humble meatball soup is not just a dish it’s an experience, a memory, and in many ways, a symbol of togetherness. From roadside carts to upscale restaurants, bakso is everywhere, and each bite tells a story about Indonesia’s culture, warmth, and love for simple yet hearty food

The Origins of Bakso: From Chinese Roots to Indonesian Street Icon
If you’ve ever had a steaming bowl of bakso, you know it’s more than just food it’s comfort in a bowl. But did you know that bakso, one of Indonesia’s most phenomenal street foods, actually has a story that stretches beyond the archipelago?

A Touch of Chinese Cuisine
The name bakso itself gives away part of the secret. It comes from the Hokkien Chinese language: bak means “meat” and so means “flour.” In Chinese cooking, meatballs made from ground meat mixed with starch or flour have been around for centuries. They’re springy, chewy, and often served in broth sound familiar?

When Chinese immigrants came to Indonesia hundreds of years ago, they brought along these food traditions. But what happened next is the beautiful part: Indonesians took the concept and gave it a whole new identity.

The Indonesian Twist
Here’s where bakso really became ours. Instead of sticking to the original Chinese-style meatballs, Indonesians added their own flavors and creativity: • A lighter, fragrant broth seasoned with local spices. • Condiments like sambal, sweet soy sauce (kecap manis), and lime all very Indonesian. • A mix of noodles, fried tofu, crispy crackers (kerupuk), and sometimes even wontons.

Over time, bakso grew into something uniquely Indonesian, no longer “just” Chinese meatballs, but a dish with its own soul.

From Street Carts to National Icon
By the 20th century, bakso was everywhere. Vendors with their gerobak bakso (meatball carts) became a daily sight in neighborhoods across the country. Who doesn’t know that signature ting-ting sound when a seller taps the bowls to let you know he’s passing by? It’s practically part of Indonesia’s street soundtrack.

Bakso evolved even more: giant bakso beranak, crunchy bakso Malang, tendon-packed bakso urat, and so many other creative versions popped up. Each region added its own flair, but the heart of bakso remained the same warm, simple, and deeply satisfying.

A Dish We Call Our Own Yes, bakso’s ancestor might have come from Chinese cuisine, but the dish as we know it today belongs to Indonesia. It’s not just about flavor anymore it’s about childhood memories, togetherness, and a sense of home. That’s why Indonesians abroad often crave bakso the most; it’s like bringing a little piece of Indonesia wherever you are.

So next time you sit down with a bowl of bakso, remember: you’re not just eating meatballs. You’re enjoying a dish with a long journey, shaped by history, enriched by culture, and loved by millions.

A Brief History of Bakso
Bakso is thought to have originated from Chinese meatball soup traditions, but Indonesians have made it uniquely their own. The word bakso comes from the Hokkien language: bak meaning "meat" and so meaning "flour." Over time, bakso became deeply integrated into Indonesian cuisine, with countless variations popping up in every corner of the country.

What Makes Bakso So Special?

1. Affordability & Accessibility Bakso is the ultimate democratic food. Whether you’re a student on a budget or a businessman taking a lunch break, bakso is always within reach. Street vendors (often with pushcarts and the familiar “ting-ting” bowl sound) make it easy for everyone to grab a warm bowl.

 

2. Customizable Flavors Some like it spicy with sambal, others prefer a cleaner broth with just a squeeze of lime. You can add noodles, fried tofu, or crispy crackers everyone has their own style. That versatility makes bakso feel personal. 3. Nostalgia Factor For many Indonesians, bakso is tied to childhood memories: waiting after school for a steaming bowl from the street vendor, or enjoying it during family gatherings. It’s comfort food at its finest.

The Bakso Experience
A typical bakso bowl consists of springy beef meatballs, a clear yet flavorful broth, noodles (egg noodles, vermicelli, or both), fried shallots, celery, and condiments galore. The beauty is in the ritual you season it your way. Do you drench it in sweet soy sauce? Or go heavy with chili? There’s no wrong answer.

Regional Variations
Indonesia is huge, so naturally bakso takes on different personalities:

• Bakso Malang: Comes with fried wontons, tofu, and crispy extras. Crunch lovers rejoice!

 

• Bakso Solo: Known for its light, clean broth and tender meatballs.

 

• Bakso Urat: Meatballs filled with chewy tendons perfect for those who like texture.

 

• Bakso Beranak: Giant meatballs stuffed with smaller ones inside yes, it’s as dramatic as it sounds.

 

Why Indonesians Love Bakso Beyond the Taste
It’s not just about the food. Bakso represents connection. Street vendors know their customers by face, and families bond over a shared bowl. It’s affordable, adaptable, and always there like a good friend.

In Indonesian pop culture, bakso is even referenced in songs, memes, and movies. For locals abroad, it’s one of the dishes they crave most. It’s not just soup; it’s a piece of home.


You can read  :  Pentol Kuah Atau Pentol Bakar ?


A Dish That Unites
Indonesia is a diverse nation with many cuisines, but bakso is one dish that cuts across regional and cultural lines. From Jakarta to Papua, from villages to big cities, everyone knows and loves bakso. That’s why it’s more than food it’s part of national identity.


Conclusion
So the next time you hear the familiar clinking of a bakso cart or see steam rising from a bowl at a roadside stall, remember it’s more than just meatballs in broth. It’s comfort in its purest form, a reminder of family, friendship, and the everyday joys that make Indonesia so unique. Bakso isn’t just eaten it’s felt, cherished, and remembered. No matter where Indonesians go, the taste of bakso brings them back home.

You can read - Yuk Mampir Di Bakso Pakmin Birem Di Jalan Pancasila Pontianak

Frequently Asked Questions (FAQ)
Is bakso Indonesian or Chinese? Bakso has roots in Chinese meatball traditions but has been adapted into a truly Indonesian dish with local flavors and cultural touches. Today, it’s considered a proud part of Indonesian cuisine.

What is bakso made of?
Traditionally, bakso is made of ground beef mixed with tapioca flour for that signature bouncy texture. However, you’ll also find versions made from chicken, fish, or even vegetarian substitutes.

Why do Indonesians love bakso so much? Because it’s more than food it’s affordable, accessible, customizable, and filled with nostalgia. Bakso reminds Indonesians of home, community, and togetherness.

Are there different kinds of bakso?
Yes! From Bakso Malang with its crunchy extras to Bakso Beranak with its dramatic giant size, regional varieties keep the dish exciting and diverse.


What’s Next
Now it’s your turn what’s YOUR bakso story? Do you prefer the classic bowl with noodles and broth, or are you a fan of adventurous varieties like Bakso Beranak? Share your favorite bakso memory or recipe in the comments below! And if you’re ever abroad and craving home, find a bowl of bakso you’ll instantly feel connected to Indonesia again.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | Trying Indonesia’s MRE - Powered by Blogger

After a long wait, I finally got the opportunity to review what I like to call “war food” the Meals Ready to Eat (MRE) used by our Indonesian National Army (TNI). Around the world, MREs are known for their long shelf life and practicality, and almost every country with a standing army produces its own version of these meals. Indonesia is no exception

What Is MRE? An MRE (Meal, Ready-to-Eat) is a self-contained, individual field ration used by the military when traditional food service facilities are not available especially during combat or field training. It includes an entrée, side dish, dessert, snacks, drink mix, utensils, and sometimes even a flameless heater.

The United States was the first country to develop and use MREs as standard combat rations, starting in 1981. The idea spread globally, and now nearly every modern military uses its own version of MREs..

READY TO EAT: This is an MRE can belonging to a member of the Indonesian National Police. The Grilled Fish Rice variant, after being heated by boiling, is much safer than heating it over an open flame.Photo by Asep Haryono

SMALL: This is an MRE can belonging to a member of the Indonesian National Police. The Grilled Fish Rice variant is shown here in my hand. It weighs 300 grams.
Photo by Asep Haryono

 The TNI, a source of national pride, also produces its own MREs with a variety of types and flavors. One of the most well-known versions is the MRE with the T2SP code. Over the years, I’ve become familiar with the different variants, but the T2SP is perhaps the most iconic.

This is T2SP type with complete contents inside the box.  .
There many different MRE types here

So, what does the TNI's T2SP MRE contain?

It typically comes with:

• Three cans of rice-based meals, each with different flavors like Green Chili Chicken Rice (Nasi Ayam Cabe Hijau), Grilled Fish Rice, and others.
• Enertab, an energy tablet that looks like a biscuit.
• Enertan, a fruit-flavored powdered drink.
• Milk powder.
• A spoon and other eating utensils.
• And interestingly, a compact paraffin stove , a small, multi-purpose tool for heating food practically in the field.

This ready-to-eat meal package is specifically designed for soldiers on duty in extreme field conditions providing not only nourishment but also energy and comfort in a practical, portable format. It’s truly fascinating how much thought goes into every component of these MREs, ensuring our troops are fueled and ready no matter where they are.

You may read - The Right Way To Eat Pempek Palembang


The MRE Review Experience: Grilled Fish Rice from the Police Ration (MTP-1)
The opportunity to review an MRE finally arrived on August 3, 2025. I received one can of food labeled MTP (Polri Supplementary Food) a Grilled Fish Rice meal from one of my neighbors,  H.Fahmi, retired member of the West Kalimantan Regional Police. For privacy and security r\easons, I will keep their name and address confidential.

At first, I was very excited because I thought I would finally get my hands on a T2SP MRE from the Indonesian National Army (TNI), something I had dreamed of for a long time. I had seen so many video reviews of this legendary "war food" that I became very curious and eager to try one myself.

But reality turned out differently from my expectations instead of the TNI’s T2SP, I received one can of Grilled Fish Rice bearing the POLRI (Police) logo. Was I disappointed? A little. But honestly, it was still delicious

It turns out, this was actually a Meals Ready to Eat (MRE) product from the Indonesian National Police. I already knew that the police had their own rations back when I was still in college in the 1990s. And sure enough, the Grilled Fish Rice can I received was clearly labeled with the POLRI logo.

At a glance, the physical appearance of this Grilled Fish Rice MTP-1 can is almost identical to the TNI’s T2SP version. The can even comes with its own opener, so you don’t need a separate tool like when opening a sardine can. Very practical


So, How Does It Taste?
In short it’s pretty good! The sample I received, labeled MTP-1, came with instructions recommending that the food be heated before eating, and advising not to consume it if you notice anything unusual. (Okay, that part sounds a little scary, right?)

As for the flavor of the Grilled Fish Rice, it was enjoyable. You can definitely taste the grilled fish, and there are visible chunks of it at the bottom of the can. Tasty and satisfying

To serve it properly, I heated the can by boiling it in water a much safer option than using fire or a paraffin stove. The meal wasn’t spicy at all, though, which was a bit disappointing for someone like me who loves hot and spicy food. So, I had to prepare my own sambal or extra chili on the side. That’s the trick.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | The Right Way To Eat Pempek Palembang - Powered by Blogger

Who doesn’t love pempek? From the classic submarine and lenjer to kulit, adaan, pistel, and even the grilled lenggang it’s no wonder this dish has fans all over Indonesia. 

Hold your horses. 

Where is Palembang? Well, Palembang is a city in South Sumatra, Indonesia, and it’s one of the oldest cities in Southeast Asia. It sits along the Musi River and is famous for its iconic Ampera Bridge and, of course, its delicious local food pempek! If your friends love trying new dishes and exploring local cultures, Palembang is a fun place to discover.

A few days ago, I stopped by a small, simple shop and treated myself to some delicious Pempek Palembang. Even though it originally comes from Palembang, pempek made from processed mackerel fish has definitely become a favorite snack all around the country.

You may read -  Trying Indonesia’s MRE

What makes pempek even more mouthwatering is the cuko sauce. It’s that special mix of tamarind, ebi (dried shrimp), garlic, and spicy cayenne pepper that gives it that bold, tangy kick. If you love spicy and sour flavors, you’ll totally get what I mean!

I took this photo just before enjoying them as a quick bite or street snack, not as a full meal. It's recommended to eat a proper meal first before digging into this kind of food

Now here’s the fun part not everyone knows there’s actually a proper way to eat pempek, especially according to the people of Palembang.

There are many kinds of pempek: the famous submarine (with egg inside), pempek lenjer (long and chewy), kulit (made from fish skin), adaan (round ones), tahu (with tofu), and of course, pempek lenggang, which is grilled with duck egg. Most of them are fried before serving except for a few that are grilled or steamed

Even though pempek is a famous local specialty in Palembang, it doesn’t mean the local people eat it every day and many locals love it especially for snacks, small meals, or when they have guests from outside the city.

But no, they don’t eat it every single day. Just like in other places, people in Palembang eat a variety of foods like rice, fish curry (pindang), soto, nasi goreng, and more. Imagine living in Italy people there don’t eat pizza or pasta every single day, even though it’s what they’re famous for. So in short: Palembang people love pempek, but they don’t live on it 24/7.

It’s a proud local dish always there, but not necessarily on today’s lunch menu 😊 Would you like to add this point into your blog post in a casual tone? I can help rewrite a paragraph for it. .


So how do most people eat pempek? Usually, they cut it into pieces, add cucumber slices on top, and pour cuko all over it. Sounds good, right?

Original mackerel fish pempek dish from Palembang. (Photo: Special/Giwang Sumsel)- DETIK COM

Various Recipes of Pempek, Traditional Food Special to Palembang Image from Lingkar News

But Palembang folks say, “Hold up, that’s not the real way!”

According to them, cuko should be served separately, not poured on the pempek. You’re supposed to dip each piece into the cuko, just like dipping fries into ketchup. And here's the interesting part they actually sip the cuko straight from the bowl or bottle, like drinking hot tea or coffee. Yep, that's the real deal

They believe this way makes the flavor even richer and more satisfying. And honestly? After trying it, I kinda agree So next time you’re about to enjoy some pempek, try it the Palembang way. Dip it, sip the cuko, and taste the magic. Trust me it hits different

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | Enjoying breakfast at Pizza Hut Gajah Mada, Pontianak. Great food and cozy vibes - Powered by Blogger

For me, breakfast has become a daily routine that feels almost mandatory. It’s a long-standing habit I’ve grown used to over the years. Why? The answer is simple having breakfast helps me feel more energized and motivated to go through the day. Plus, people say that starting the day with breakfast can actually help reduce your lunch portion, so you don't end up feeling too full later.

Now, what kind of breakfast are we talking about? Well, that depends entirely on personal preference. Some people love cereal with a warm drink simple yet satisfying. Others go straight for a heavier meal like rice with side dishes. Some might just want bread with jam, or even a light snack paired with a cup of tea. It’s all up to you.

So, why Pizza Hut?

That’s a good question. It just so happened that I had been curious for quite some time about the large Pizza Hut billboard perched right beside my office at Gajah Mada. I pass by it almost every day, but I rarely stop by to actually eat there. Every now and then, I do enjoy checking out promos or freebies, like I shared in one of my older blog posts: "How to Eat Thriftily at Pizza Hut" published on August 15, 2015.

Just a few weeks ago, I finally decided to treat myself to something different a breakfast at Pizza Hut! Looking at the menu, I picked a few items that caught my eye. I ordered a portion of Chicken Bubur, a glass of Green Tea, and a small serving of Omelette Fried Rice.

Of course, before the food made it to my stomach, I made sure to snap a few photos (see below)—because what's a good meal without a good memory to go with it?

This is the Rice Omelette Platter I ordered. It finally arrived to complete my breakfast combo, alongside a serving of Chicken Porridge and a small glass of Green Tea, which had arrived a bit earlier. Of course, I snapped a photo before digging in, hehehe!
Photo by: Asep Haryono

One portion of chicken porridge, ready to be enjoyed!
Too bad it didn’t come with the usual organic soy sauce like most chicken porridge dishes. It only had the standard sauce provided but it was still quite spicy and flavorful.
Photo by: Asep Haryon

This was my breakfast menu for the day:
One serving of chicken porridge, a small glass of green tea, and a small portion of omelette fried rice. Only the chicken porridge and tea arrived first my omelette fried rice came a little later.
Photo by: Asep Haryono

How About the Price?

Honestly, I was a bit reluctant to mention the price of the breakfast menu at Pizza Hut because people may interpret it differently depending on their perspective. But for the sake of updated culinary tourism information why not?

Here’s the breakdown of my breakfast that day:

• Dilmah Green Tea – Rp 18,182

• Chicken Porridge – Rp 14,545

• Small Omelette Fried Rice – Rp 10,000

Free Breakfast Menu Options? Yes, Please!

Pizza Hut also offers a variety of free breakfast menu items of course, with terms and conditions. For example, if you purchase one of the following platters:

• Chicken Porridge–Beef Mushroom Omelette Platter

• Chicken Porridge–Beetato Omelette Platter

• Tuna Toast–Egg-Eye Platter

• Beetato Omelette Platter

• Rice Omelette Platter

• Beef-Mushroom Omelette Platter

• Beef Egg Platter

Then you can choose one of the following breakfast items for free:

• Oreo Jack

• Hot Bread Pudding Chocolate

• Chocolate Toast

• Cheesegg Calizza

• Chicken Porridge

• Sunny Side Up

• Dilmah Peach Tea

• Vietnamese Coffee
  
  

Toast Lovers, Rejoice!

If you love having toast for breakfast, Pizza Hut has a few tasty options too:

• Smoked Beef Toast – filled with smoked beef and cheese, topped with tartar sauce on French toast

• Tuna Toast – tuna mixed with Italian herbs and coated in garlic butter sauce

• Chocolate Toast – custard filling blended with rich chocolate syrup

And if pastries, pasta, or even fruit are more your thing don’t worry, Pizza Hut has those too. Everything is nutritious, well-presented, and perfect for a satisfying breakfast.

So, are you tempted?
Come and enjoy breakfast at Pizza Hut!

Tag : Wisata Kuliner - Asep Haryono | My Honest Reaction to “POV. Solo Fine Dining at an Exclusive Restaurant” short video on Youtube - Powered by Blogger

The other day, I came across a TikTok video by a user named @AmericanTurk, who showed off his fancy solo dinner at a high-end restaurant in New York City. His video tittle “POV. Solo Fine Dining at an Exclusive Restaurant” What caught my attention wasn’t the food itself  though yes, it looked great but the price tag. He spent $300 (about 3.3 million Rupiah) for one meal… and he was dining alone.

As an Indonesian, I couldn’t help but feel a wave of mixed emotions watching that clip. My immediate thought? “That’s what most people in my country earn in a month.”

Yes, you read that right. The average monthly salary for many Indonesians is around $300 USD, sometimes even less. That amount can cover groceries, bills, school expenses, and daily needs for an entire family of three or more for weeks. So seeing someone spend it in less than an hour on a solo dinner felt... honestly, a bit crazy to me.

I’m not saying people shouldn’t enjoy their money. If you work hard and want to treat yourself, go for it. I respect that. But there’s something about flaunting it on social media especially in a world where so many people are struggling that just feels a little tone-deaf.

Was the video meant to inspire others? Or was it more about showing off a lifestyle that most people will never afford? It’s hard to tell. But one thing’s for sure it made me reflect deeply on the huge economic gap between different parts of the world.

In Indonesia, many families budget carefully each day just to make ends meet. Every rupiah matters. We compare prices, plan meals, and make sacrifices. So seeing someone casually drop millions of rupiah on a single meal and treat it like no big deal comes off as a little offensive and even disturbing.

I’m not here to judge the person in the video. Maybe he’s from a wealthy family. Maybe he saved up for that experience. That’s his right. But from a Southeast Asian point of view, I just want to say: $300 is a big deal here. It’s not something we throw around lightly. It's what many of us live on.

So if you’re a content creator out there sharing luxurious moments like this maybe think twice. Not everyone watching is from Manhattan. Some of us are from Pontianak, or Jakarta, or Surabaya. Some of us are watching from small homes, budgeting every meal, and wondering if we’ll have enough for next week.

Viewer discretion is advised. That’s all I’m saying.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | What Happened to the Internet’s Most Dramatic Chef? Salt Bae: ? - Powered by Blogger

Remember when Salt Bae, real name Nusret Gökçe, was everywhere? Sprinkling salt like a magician, flexing in tight white tees, and slicing golden tomahawk steaks at your favorite celebrity’s table? Yeah, those days were wild. But if you’ve been wondering what happened to him lately, you’re not alone.

Here’s a quick update on the rise, stall, and pivot of Salt Bae and his restaurant empire.

Big Dreams in the U.S. But Not for Long
Salt Bae’s flashy Nusr-Et steakhouse chain once had a big presence in the United States. From Miami to Beverly Hills, his restaurants attracted influencers, football stars, and curious foodies. But in 2025, that all changed. Locations in Dallas, Las Vegas, and Beverly Hills all quietly shut down. As of now, only New York City and Miami are still open.

Why the sudden exit? Overpriced steaks (some over $200), stiff service charges, and mixed food reviews didn’t help. Customers started calling it overrated. One former diner even called the experience “insane” on Reddit and not in a good way

You may also read  Salt Bae - The Kardarshian Steak.


Dubai Still Rules
While his U.S. ventures took a hit, Salt Bae’s Dubai location is still going strong. He personally called it his most important and most profitable restaurant. Clearly, the Gulf region still loves the Salt Bae vibe gold steaks and all.

Shifting the Spotlight: Europe & the Middle East
Salt Bae isn’t giving up. He’s just switching lanes. His next big moves include Mexico City, Rome, Ibiza, and maybe even Monaco. He’s also eyeing spots in Saudi Arabia, including Jeddah, Mecca, and even NEOM, the futuristic mega-city. Interestingly, he recently shut down his Riyadh branch, but says even bigger plans are on the way in the Middle East.

Still Viral But Not Always in a Good Way
Salt Bae still pops up online but not always for steak-slinging. A viral video from Munich in 2025 showed him being escorted away from a Champions League celebration. Many thought he was kicked out of a party, but he denied it. He’s had a few PR hiccups like this over the past year, and it’s starting to chip away at the cool, smooth image he once had.

The Verdict?
So, is Salt Bae done? Not quite. He’s just shifting gears. The U.S. might have grown tired of his glittery gimmicks, but the Middle East and Europe still want more. Dubai remains his stronghold, and with 40 global locations in his sights, he’s far from giving up.

But let’s be honest the magic of that viral 2017 salt sprinkle has faded a bit. Whether or not he can reinvent himself beyond the meme remains to be seen

What do you think\

is Salt Bae still a culinary icon or just a faded meme?
Drop your thoughts in the comments and don’t forget to share this post if it made you hungry or nostalgic

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia

Tag : Wisata Kuliner - Asep Haryono | Salt Bae — The “Kardashian of Steak” - Powered by Blogger

Remember that guy who sprinkled salt like he was casting a magical steak spell? Yep, that’s Salt Bae real name Nusret Gökçe  and while his fame once sizzled hotter than his grills, these days? It’s cooling off, fast.

It all started in 2017, when Salt Bae posted a short video called Ottoman Steak. With dramatic flair, he sliced up a giant steak like a butcher ballerina and finished it with a theatrical pinch of salt letting it cascade down his bent elbow like culinary confetti. That’s the moment the internet went wild. The meme was born. He became “Salt Bae,” and everyone from Leonardo DiCaprio to Cristiano Ronaldo wanted to eat at his restaurants.

This image is couesy from Besr Of Famous People

But here’s where it gets juicy.
Salt Bae took that viral fame and turned it into a global empire of flashy Nusr-Et steakhouses. Think gold-covered tomahawk steaks, marble counters, and servers slicing meat tableside like ninja chefs. It was less “fine dining” and more food as theater. And it worked  for a while.

You may also read "What Happened to the Internet’s Most Dramatic Chef? Salt Bae: ?

Soon though, cracks started showing. Diners began complaining about ridiculously high prices and underwhelming food. A bill from one London location went viral for totaling £37,000 yes, for steak and sides! As more guests shared their not-so-impressed experiences, the glitter started to fade.

Then came the lawsuits. In 2018, four former employees from Salt Bae’s New York restaurant accused him of stealing tips and failing to pay proper wages. That’s a big no-no in the U.S. restaurant world. And though it didn’t blow up as loud as his salt move, it definitely damaged his credibility behind the scenes.

" Salt Bae’s most expensive steak is the Golden Tomahawk, priced between $1,000 and $1,500 USD, depending on the location. It’s a large tomahawk cut coated in 24-karat edible gold leaf more for flash than flavor.

Served with dramatic flair, it became infamous after London diners posted viral bills topping £37,000. Critics called it a “money flex,” but fans paid for the luxury and the Instagram moment.

Despite the backlash, it symbolized Salt Bae’s brand: style over substance. This gold steak is less about taste and more about show, turning a sprinkle of salt into a global luxury dining stunt".


Let’s not forget his awkward public appearances. After Argentina won the 2022 World Cup, Salt Bae somehow ended up on the field, grabbing the trophy (which only winners and heads of state are allowed to touch) and awkwardly pulling Messi into selfies. The internet cringed. Even worse? In 2023, he was reportedly kicked out of a Champions League after-party for crashing it without an invite.

All this drama led people to start calling him the "Kardashian of Steak." Why? Because, like the Kardashians, Salt Bae’s fame is all about style over substance. He built his empire on a viral pose, social media glitz, and luxury vibes not necessarily world-class cooking. His Instagram is full of slick poses, celebrity dinners, and gold meat. But when you strip away the show, what’s left?

Now, many of his U.S. restaurants have closed, and he’s refocusing internationally. But it’s clear the internet’s favorite steak guy is no longer the flavor of the month. Still, you gotta give the guy credit: he turned a single salt sprinkle into a global brand. That’s talent even if it didn’t stay medium-rare forever.

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A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"