The Surosowan is the place to be, conveniently located in the heart of Cilegon. The Surosowan is a fusion cuisine restaurant, which focuses on an extensive menu comprising of Western and Asian favourites. We emphasize on quality and precise cooking with great hospitality.
Committed to provide our guests with a world class social dining experience with unique ambiance and atmosphere like no other place in Banten. Our objective is to enable our guests with an unforgettable dining experience, not only from our food & beverage but also from the overall feel of The Surosowan.
You and your esteemed peers are most welcome here.
Jl. KH. Yasin Beji No.4,
Kebondalem, Kec. Purwakarta,
Kota Cilegon, Banten 42434
Serving Breakfast, Lunch & Dinner
8 AM – 10 PM
Friday & Saturday
Tomahawk Steak, it is essentially a ribeye beef steak specifically cut with at least five inched of rib bone left intact. The special cutting gives the steak its signature flavor and unique look, which look like a Native American tomahawk axe. The tomahawk have a tender and soft part to it, when cooked properly its intramuscular fat combines with the elements released from the bone that gives it its sweet, rich and buttery flavor, that will straight away melt in your mouth.
Here at The Surosowan, our chefs are expertly trained to hand select each tomahawk for each specific order, depending upon how rare or how done each guest prefers their steak cooked. Our Chef will make sure that this is the best tasting tomahawk steak you ever tried.
Sineureut is the deep hash of the goat, from the lower abdomen to the upper thighs. Just a thin thread. Sineureut is considered rare because from one lamb we can only make ten sheep skewers. Here at the Surosowan, our sate Sineureut comes from an eight month old lamb, so its very different from a mutton, because mutton is a meat of a lamb that is more than two years old. This is why we only have this special dish available at every given Wednesday, only at The Surosowan.
“Chef Andriawan is a curious epicureans person”
Chef Andriawan started his career in the F&B industries in 1993 at Hilton International Hotel for 12 years. This is where Chef Andreawan mastered his knowledge in Western and Asian cuisine.
Chef Andriawan moved to the States for 2 years and a half to continue learning about the Western cuisine. Then he returned to Indonesia to share his knowledge of Western cuisine, and thus expanded his expertise in the “Western Cuisine”.
To keep our community and our team safe, we are now requiring all guest to check in on their Peduli Lindungi to confirm that they are fully vaccinated.
Our team will be following this standard as well.
The Surosowan are enforcing and practicing the highest sanitation and food safety protocols.
Thank you for understanding as we work to provide the most comfortable and safe experience for everyone at The Surosowan.