Soto Bangkong Semarang – Simple Restaurant Serving Traditional Regional Soups, Satay & Fried Dishes

Soto Bangkong Semarang – A great example of how soto has been successfully marketed as a beloved dish in Indonesia is the story of Soto Bangkong. What started in 1950 as a simple mobile soto vendor has now grown into a well-known chain of restaurants spread across the island of Java.

Many people assume that these Soto Bangkong locations operate under a franchise model, similar to chains like KFC or McDonald’s. However, the reality is quite different. All of these outlets are owned and operated by the family of H. Soleh Sukarno, the founder who, at over 80 years old, still oversees the main Soto Bangkong restaurant in Semarang. Remarkably, Soleh still wakes up at 2:30 a.m. to prepare the soto served in his restaurant. “I’ve organized everything from the beginning so there won’t be any problems later,” Soleh explained.

Each of Soleh’s children is given the right to open their own Soto Bangkong branch, with the number of branches allowed depending on how many children they have. For example, a child with four children (Soleh’s grandchildren) can open five branches: one for each of their children and one for themselves. “The number of Soto Bangkong branches can’t exceed the number of rights,” Soleh stated.

This structure is meant to prevent any family disputes over the business after Soleh’s passing. While Soto Bangkong is “just” a soto restaurant, its impact has been significant. Back in the 1970s, Soleh was able to fund the education of two of his children in Germany, where they earned their bachelor’s degrees. He also financed two Hajj pilgrimages—all thanks to Soto Bangkong.

The Story of Soto Keliling

Soleh’s journey with soto keliling (mobile soto) began during the colonial period. Interestingly, some people initially thought he was selling frog meat, as “bangkong” in Javanese and Sundanese refers to frogs. “I was already selling soto in the Peterongan area before the Japanese arrived,” said Soleh, who was born in Klaten and comes from a Sukoharjo heritage. He learned the craft of making soto from his father.

Soleh continued selling soto in Semarang until the physical revolution period in 1945. “After the Five Day Battle of Semarang, I returned to Sukoharjo. Then, in 1950, I came back to Semarang to resume selling soto,” Soleh recalled.

After joining a soto business in the Karangkojo area, Soleh was entrusted with setting up a soto stall at the Bangkong crossroads and its surroundings. “I was selling soto next to the Bangkong Post Office from seven in the morning. I wouldn’t return home until about nine o’clock at night if everything was quiet,” he said, reflecting on those early days. Soleh is the father of five children from his marriage to the late Moesinah.

As news of the deliciousness of Soleh’s soto spread, the dish became known as Soto Bangkong. In 1957, after securing a trademark for the name, Soleh built a simple permanent stall near the Bangkong Post Office. That original stall still stands today and serves as the central hub of the Soto Bangkong network.

The Secret Behind Soto Bangkong’s Success

So, what’s the secret behind the beloved taste of Soto Bangkong, which attracts both government officials and the general public alike? “There’s no secret to the recipe; it’s the same as other soto,” Soleh humbly stated. “The key is to share your enthusiasm with others when you do something you love. I prepare the soto and serve the customers with joy and a sincere heart, so that the happiness spreads to those who eat it.”

Sometimes, it’s not just about the ingredients—it’s the love and care that makes a simple bowl of soto extraordinary.