As one of the most recommended seafood restaurants on many websites, HDL 293 which was founded in Bandung in 1987, is always busy serving customers who always leave satisfied.
Customers here love the consistently great taste and quick service, even during peak hours.
The owner, Haji Tabari Busro who started in a tent around Diponegoro street, has a few tips to share. Before opening, almost all fresh ingredients should be prepared, cut and stored neatly. So during peak hours, all that’s left is to cook according to the portions.
Next is the tea served at the restaurant. With Sariwangi Teh Melati Kantong Jumbo, a large order of tea can be made quickly as two teabags can make 40 glasses of tea with the same flavor and quality for each serving. This process is more practical than using tubruk tea. A great cup of tea is also the perfect accompaniment for the delicious seafood.
Sariwangi Teh Melati Kantong Jumbo is loved by many customers who are curious as to the type of tea used, as they woud like to serve the tea at home.
Haji Busro’s journey in the culinary business is rather unique. At the start, he only sold fried rice. Seafood fried rice then become his customers’ favorite. Realizing this, Haji Busro then decided to focus on serving mainly seafood.
HDL 293 started their seafood menu in 1994 when Haji Busro moved to the region of Cilaki, Bandung, while still working out of a tent. In 1998, HDL 293 opened a permanent restaurant in Cimahi. The next three branches were opened at 36 & 67 Cilaki street in 2007 and 2010 respectively, and at Diponegoro street in 2011. The name HDL itself stands for Hidangan Laut, Indonesian for seafood, while the number 293 is the house number of HDL’s first permanent restaurant in Cimahi.
Why is their seafood so favored by customers? The secret is their full seasoning so customers can enjoy the rich flavors of the seafood, which has received very positive reviews online.
HDL has definitely achieved a lot with five branches and 30 years in the business, and Haji Busro has some important tips on how he developed his business:
Menu innovation
HDL 293 creates new dishes yearly. They try to have innovations on their menu on a regular basis. Today, HDL 293’s menu consists of around 90 dishes and 35 beverages.
Good supervision
Another key to his success is good supervision. Whether it’s preparing the ingredients, cooking, or serving, management pays serious attention to all those aspects. Supervision is done both by the restaurant supervisor and Haji Busro.
Ensuring the quality of ingredients
In the culinary business, especially for seafood, ingredients are key to serving delicious dishes. To ensure the freshness of ingredients, HDL’s seafood supplier is equipped with the modern standard of food storage - a refrigerated warehouse. The restaurant’s own warehouses are also well-equipped for proper food storage.
Even with five branches, HDL 293 does not remain complacent. Haji Busro and his team are trying to fulfil their dream of a self-serving restaurant where customers can pick their own seafood and get everything prepared to their liking.
