Spesial Belut Surabaya H Poer

Resto pelayanan lama

pelayanannya ramah tempatnya bersih dan tidak sumuk (ber AC), kamar mandi & musholla juga ada yang terpenting dari semua itu ya tetap rasa.. dan yg mengejutkan enak lho belut nya apalagi belut yg tanpa tulang enak bgt nget nget.. istri beli belut kering (masih ada tulangnya) menurut saya biasa aja kalo kesini mending beli belut yang tanpa tulang, karena bagi saya belut yg ada tulangnya ya sama aja kaya di tempat makan lainnya

Rumah makan yang menyajikan olahan belut. Selain belut, juga ada menu lain seperti ikan, ayam dan juga sayuran

Enakk, tempat nyaman ramai tapi service cepat

Everything is perfect! Wajib balik lagi kalo ke Surabaya. Tolong buka cabang di Malang ya Suk 🙏🏽

Ketagihan sih makan belut goreng disini, meskipun cuman dua hari di surabaya tapi tiap makan jadi kesini sampe semua belut dicobain, paling enak sih belut elek ya masih empuk 🤩🤩🤩

Kerja keras kerja smart dan jujur dalam usaha

Menu bervariasi, harga terjangkau, lokasi bersih dan nyaman

First time I came to this resto that the main menu waa fried eel My friend toke me for lunch while I could not eat because I am vege, but luckyly I found Tahu telur blora and taste so good the sauce i like it for me taste savory And my friend said that the eel was crispy and delicious Also the rib I also order beansprout stirfry And one glass ice coconut Thats all my story for yesterday lunch culinary. I think recomended place with reasonable price

Pelayanan kurang cepat lambat kurang cepat pelayannya

Special Belut Surabaya H. Poer is one of the most legendary names in the world of eel cuisine in Surabaya. According to available public records, its origins are linked to Haji Poer, who began selling eel dishes around 1985 in the Banyu Urip area of Surabaya. Interestingly, the menu was very simple at first: fried eel, sambal and fresh vegetables. Only later did the variety expand to include dry and wet pecel, belut elek, belut in English sauce, and even boneless versions like the one I tried. The restaurant subsequently expanded into several branches and franchises. One particularly interesting story concerns the Ahmad Yani branch managed by Eri Setiawan, who was originally a loyal customer of Haji Poer from his university days at Unair before opening a branch after being directly approached by Haji Poer. He briefly attempted to open a branch in Sidoarjo in 2006, but it did not last long; he then moved to Ahmad Yani in Surabaya and began to find his niche. So, the character of “Pak Poer” is not merely a food brand but part of Surabaya’s culinary memory: a home-style dish that stubbornly endures thanks to its distinctive sambal, fried shallots, and fried eel. As for the boneless eel dish, in my view, this is a choice that is very “beginner-friendly” whilst also pleasing for those who actually like eel but are put off by dealing with its fine bones. In terms of flavour, boneless eel usually excels in texture: the outside can be made crispy, whilst the meat remains savoury and slightly tender. Compared to regular eel that still has bones, the eating experience is ‘cleaner’ and more practical; I can focus on the taste of the eel, sambal, fresh vegetables, and fried garlic without having to pause to pick out the bones. It’s worth a try.

Enak, asli Uenak, Sajikannya Lama kayaknya ini susah patron, hy keramahan di penerimaan saja perlu di latih...penyaji semua ok.

Cukup enak untuk menikmati sensasi makan belut penyet

Terlalu lama untuk driver online nya

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