Step into Dharmawangsa, and you’ll spot a sate kambing eatery near a T-junction known as Putri Hanjawar. Opened in January 2025, the spot marks the second branch of its popular predecessor, which first opened in Bogor, though the name Hanjawar itself traces back much further.
The name comes from a small village in Puncak, where the original “Sate Hanjawar” opened in 1998 and later became a sought-after stop for those exploring the area’s culinary scene. Today, the brand is carried on by the founder’s children, with the addition of “Putri” indicating that this branch is run by the family’s eldest daughter. That said, the recipe remains faithful to its origins. Only the context has changed. Instead of being part of a weekend escape to the highlands, Hanjawar’s traditional Javanese lamb satay now sits within easy reach for Jakarta diners.
The corner of the eatery reveals the process in full: lamb carcasses hung on display, with skewers of satay grilling over charcoal nearby. As the staff fan the fire by hand, the smoky aroma of sweet soy sauce fills the air. A careful cooking process results in a flavour that feels familiar—a simple and satisfying expression of classic Javanese satay. What makes the skewers stand out, whether pure meat or mixed with fat, is the lamb’s tenderness. The meat melts easily into the sweet peanut sauce, or takes on a sharper bite when paired with the green bird’s eye chilli served on the side.
For those looking to experience the lamb in another format, the Tongseng Kambing (left) offers generous cuts of meat in a sweet, warming broth with cabbage and tomatoes. It suits diners who enjoy bringing everything together in one spoonful with rice. Meanwhile, the Sop Kambing (right) takes a simpler approach. Generous cuts of lamb fill the bowl, served in a savoury broth with a gentle hint of spice. The meat is tender enough to separate easily from the bone with just a spoon and fork.
On a lively street like Dharmawangsa, Putri Hanjawar could easily be overshadowed by the growing presence of hip eateries. Yet the steady stream of visitors, from families travelling from Pluit or Tangerang to office workers stopping by after work, suggests otherwise. At Putri Hanjawar, where diners arrive knowing exactly what they want and tables are rarely occupied by a single guest, it becomes clear that in Jakarta’s diverse culinary scene, recipes that have stood the test of time continue to find new life.