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February 3, 2025 | 10:45 pm
TEMPO.CO, Jakarta - An Indonesian restaurant named Boboko has recently been established in Oslo, Norway. Designed with a warung (typical small Indonesian eatery) concept, Boboko offers authentic Indonesian dishes. The restaurant is located in VIA Village, one of the office and restaurant areas in the heart of Oslo.
The inauguration of Boboko was marked by a ribbon-cutting ceremony by the Indonesian Ambassador to Norway, Teuku Faizasyah, and one of the owners of Boboko, Diana, on Friday, January 31, 2025. The restaurant's opening event was also enlivened by the cutting of traditional tumpeng (cone-shaped rice dish) as a symbol of gratitude.
Faizasyah welcomed the opening of the only Indonesian restaurant in Oslo. The ambassador emphasized that the opening of Boboko builds upon the Spice Up Oslo Indonesian Festival held last year, and is slated to return this May.
"With this restaurant, we will spice up Oslo even more. There is an Indonesian saying, ‘from the eyes to the heart.’ In this context, it’s ‘from taste to the heart," Faizasyah said in front of the invited guests, as quoted from the official website of the Ministry of Foreign Affairs on Monday, February 3.
The opening event of Boboko was attended by close partners of the Indonesian Embassy in Oslo, such as Deputy Mayor of Oslo Julianne Ofstad, Dean of the Diplomatic Corps and Croatian Ambassador Andrea Gustovi-Ercegovac, ambassadors of friendly nations, and representatives from the government, business, and Norwegian society.
Diana, one of the founders of the Boboko restaurant, explained that its name comes from the Sundanese tradition of sharing meals from a large pot, "symbolizing togetherness and hospitality."
Despite having a Sundanese name, Diana explained that the dishes served at Boboko are more than just Sundanese cuisines.
The menus offered include chicken and lamb fried rice, fried noodles, smashed fried chicken (ayam penyet), chicken satay, Maranggi satay, spicy crushed chicken (ayam geprek), Padang-style rendang and curry.
For iced dessert beverages, the restaurants will serve the traditional and refreshing es cendol and es teler.
Diana said that the flavor presented by her restaurant is truly authentic, resembling those of restaurants in the homeland, with some adjustments to suit the local palate.
To maintain authenticity, Diana and her team only use genuine Indonesian spices and herbs imported from the Netherlands. Not all spices can be found in Norway. Even if they are, the taste is different from the typical Indonesian flavor.
"I even grow my own turmeric," Diana said.
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