Since 2024
How Banyoo started
Opened in 2024. Owner run, with a short menu built out of recipes that came from home.
The name
Banyoo comes from banyu, the word for water in Javanese and in several other languages spoken here. Nothing lives without water, and it is what people have always settled around: find the water and you find the village. It is also how we would like to run the place. Water is calm. On a full afternoon that is the harder half of the job, and it is the half we hold ourselves to. There is a lake in front of us, so the spelling was the only decision left.
Ono gayam ono banyu. Mee Mertua
This is our grandmother's recipe. Chicken, straw mushroom, fried garlic, pok choy, fried wonton. It has not been modernised or reduced or plated cleverly, because there was nothing wrong with it. If you want to understand what we are trying to do, order that.
Who runs it
Banyoo is locally owned and locally staffed. There is no head office and no investor group behind it, so the person who owns it is the person who decides what goes on the menu.
How we cook
Short menu, everything cooked after you order it. The desserts and the cakes are made in our own kitchen, pandan and all. When the menu changes it is because the kitchen wanted to change it, not because a trend arrived.
What people order
A few that have not moved off the board since we opened. Prices are before 11% tax and 5% service, the same as the printed menu.
Work with us
We are a small team in a small kitchen. When we hire, we hire locally and we train.