Founded by siblings Sullivan Welby and Yanti Soe, Surasang Wijaya builds on the original restaurant in PIK 2 through the same Korean spirit of sharing meals around the table in a more spacious and refined environment.
The name Surasang (수라상) historically means the royal dining table prepared for the king and queen during the Joseon Dynasty of Korea. “Sura” (수라) means royal food or meal, and “sang” (상) means dining table. Rather than borrowing the name alone, the owners sought to translate that same sense of hospitality in gathering people around a meal. Alongside the main dining room, private dining rooms, a larger dining studio and a karaoke suite make Surasang equally suited to business dinners, family celebrations and gatherings that naturally stretch late into the evening.
The Butcher’s Feast Platter — featuring the 45-Day In-House Dry Aged Wagyu Ribeye, Wagyu Flat Iron, Diamond Cut Galbi and Original Kkotsal — offers one of the clearest introductions to Surasang, comfortably serving four to six diners. Though each cut offers a different balance of marbling and texture, all arrive equally tender. A simple pairing of Himalayan pink salt and sesame oil is enough to bring out their richness without overwhelming the meat.
For other meat options, the 14-Day Dry-aged Rump Cap provides a deeper and nuttier profile brought out by the ageing process, making it a fitting introduction to Surasang’s dry-aged selection. The Flower Pork, a rolled pork jowl scored to resemble a blooming flower, invites a different way of eating. Wrapped in lettuce with ssamjang, kimchi and garlic, each ssam becomes a balanced bite of richness, freshness and spice.
Some menu items are inspired by iyeolchiyeol, the Korean belief that the best way to beat the summer heat is with something equally hot, often in the form of nourishing soups. A tradition that feels just as relevant in Jakarta’s humid weather. At Surasang, this tradition is reflected in the Minari Gomtang, a rich beef bone broth with beef slices, rice, and peppery minari leaves, alongside the Samgyetang, a comforting chicken soup simmered with garlic, jujube, and ginseng, where both offer the kind of comfort that has long made them staples of Korean home cooking.
It’s hard to miss Surasang along the Wijaya streets, defined by its traditional Korean architecture, wooden beams, curved clay roof tiles, and a landscaped garden that sets the tone for the dining experience. Inside, a foyer lined with illustrations inspired by Korea’s royal court and playful cow drawings welcomes guests before opening into grand interiors, where business dinners unfold in the private dining rooms, birthday celebrations come alive in the karaoke lounge suite, and intimate dinners with friends gather around the grill in the private dining studio.
More than any single dish or detail, Surasang leaves an impression through the way each part of the experience comes together. Rather than turning Korean barbecue into a grand occasion, Surasang comfortably accommodates the different ways people come together around food. From the grill master tending the fire to the steady arrival of banchan and dishes shared across the table, the meal comfortably accommodates different occasions, whether for celebrations, reunions, business dinners or simply an evening spent around the grill.