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Permana Restaurant’s Grilled Pork Ribs Always Make You Addictive

Permana Restaurant’s Grilled Pork Ribs Always Make You Addictive

DENPASAR – baliprawara.com

Starting in 2014, the Permana Grilled Pork Ribs Restaurant, which at that time only had 1 place, has now grown into 5 branches. Even with a secret concoction menu, the Pork Ribs with delicious sambal (Indonesian chili sauce) is now the most sought after by fans.

The owner, I Gede Permana Putra, when met at the restaurant branch in Merdeka Street, Denpasar, said that when he started the idea of ​​building this restaurant, he was still working at a private bank in 2014. After finishing working at the Bank, he then opened a small business in the area of ​​West Teuku Umar Street, Denpasar under the name RM Iga Babi Bakar Permana.

After becoming known, the Permana Restaurant continues to grow. Even now it has increased to 5 branches, which are on West Teuku Umar Street, Kerobokan, Dalung, Merdeka Street and Dewi Sri Street. “Currently, there are five branches of Permana Grilled Pork Ribs,” said the man with glasses when describing the results of his hard work since 2014.

Amid the current development of the culinary world, and with many similar grilled pork ribs restaurants, in order to survive, he admitted that he is trying to maintain quality. Whether it’s the quality of raw materials, quality of meat and quality of taste. As for the raw material for chili sauce, he said, everything was purchased at the market. Meanwhile, for the quality of pigs, he has the age criteria of a pig from the age of 1.5 – 2 years. “So if the quality is not good, we have an agreement, we will return it to the supplier,” he said.

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At this Permana Grilled Pork Ribs Restaurant, fans of spicy dishes are certainly very suitable to come here. The reason is, here are served 4 types of chili sauce with different levels which of course always make you addicted and make you want to come back. The 4 types of chilli including regular Sambal Lalah with 1 chili, Sambal Lalah Sajan with 5 chilies, Sambal Lalah Ngareped with 10 chilies and the most spicy one, Sambal Lalah Nas Bedag with 20 chilies. “We here have 4 types of chili sauce with different levels. Of course, visitors can also order the level of chili according to taste,” he concluded.

Not only pork dishes, the restaurant also serve chicken and other interesting menus. The target market is local and it is possible to expand the market in the future. The point is to maintain food quality. (MBP1)

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