Soto is a popular local soup noodle dish made with beef broth and spices. Despite an increase in price since the end of the pandemic, diners are unwavering in their pursuit for the flavourful delight.
Foreigners, drawn to its unique taste, join locals in enjoying soto’s versatility, making it a go-to option for any meal of the day.
Local favourites, like a former food stall in Jalan Residency and an eatery in Tutong District, paved the way for the expansion of soto joints across the country, each offering its own twist.
Most popular soto joints started out as home-based business.
Among them is the one in Kampong Lambak. The soto joint was started by the owner’s mother, with subsequent ventures by her and her siblings, each offering a rendition of the dish with a thick broth.
They also offer an array of condiments, from beef, chicken to hati buyah (lungs), urat (tendons), berubut (tripe) and lidah (ox tongue).
For those who prefer extra heat, lada rindu (spicy sauce) can also be added.
Another soto joint, in Kampong Batu Bersurat, also draws attention with its clear and flavourful broth, loaded with condiments.
There are other popular soto joints nationwide with one in Brunei-Muara District offering a stunning view of the sunset.
Amid the abundance of soto joints, consistency remains paramount, especially when it comes to preserving its authentic steaming bowl of goodness. – Lyna Mohammad
