OUR STORIES

2005

Founded by Edy Ongkowijaya, the pioneer idea of ayam penyet industry in Singapore in 2005 (under different flagship at that time.

2009

D’PENYETZ GROUP is a growing F&B company that specialise in franchise system and currently has a few brand under its wings. Started in Singapore in 2009, it has expanded the presence to 6 countries now (Singapore, Indonesia, Malaysia, Brunei Darussalam, Myanmar and Australia) with a total region of 128 branches worldwide.

2012

In Indonesia itself, it was first opened in Jakarta in 2012, and has since expanded to Bandung, Cirebon, Lampung, Medan, Aceh, Batam, Pekanbaru, Pontianak, Singkawang, Makassar, Manado and until Papua (Jayapura, Sorong, Timika).

2013

A regular customer from Brunei Darussalam expressed interest in bringing to Bandar Sri Begawan, and in 2013 the 1st outlet was opened in Delima Square. Then expanded another one in Seri Q-Lap Mall.

2016

In March 2016, the first outlet was opened in Yangon. It was franchised by Mr Min Zaw Min, a local who used to work in Singapore for many years. The crave and love for ayam penyet and the chilli had eventually made him and his wife Ms Shwee Sin to open the 1st outlet in Yangon in Sein Gay Har. With the good response, it grew to other locations including Junction City.

2019

The first outlet was opened in the city of MELBOURNE. It is by Mr Andi and his wife Julie who are Indonesian who live there, who was also the franchisee of Killiney Kopitiam in Lygon St. The response was so good that the brand has become the talk of the town and having many regular customers including local Australians. In less than a year, the 2nd branch was opened in Clayton Rd. Australia is set to expand to other cities in

2020
September

The first flagship franchised outlet opened in September 2020 in Downtown E!Hub Pasir Ris

2021
March

Within months expanded to Jem (Jurong East Mall)

2021
April

Lor Chuan (New Tech Park by Sabana Group).

2021
June

And Tiong Bahru Plaza in June 2021

2021
August

Lavender V Hotel in Aug 2021

2021
September

Singpost Centre in September 2021

2021
December

Alexandra Retail Centre in December 2021

2022
January

Timbre+ Eastside in January 2022

MISSION & VISION

With the current pandemic and market, D’PENYETZ is still optimistic to keep expanding by means of Franchising with a target of 15 outlets by 2022. Despite the social distancing dine in, it has so far been a good market for delivery platforms such as Grab Food, Foodpanda and in house islandwide delivery.

RANGE OF MENU

D’PENYETZ is well known for different level of spicy for the sambal variety, imported directly from Jakarta central kitchen. It is indeed a true original Indonesian, consistent and extensive R&D for more and more new menu and higher level of chilli targeting to a highest level 15 in due time. 

Diners can opt for level 1 (Mild Spicy) for those who cant handle spicy, to level 6 (Dangerously Spicy). Variety of items are available on the menu, including chicken, duck, beef, fish Options such as:

  • Ayam Penyet (Smashed Fried Chicken)

  • Ayam Bakar Kecap (Grilled Marinated Sweet Sauce Chicken)

  • Ayam Geprek Keju Mozarella (Smashed Chicken Cutlet Mozzarela Cheese)

  • Bebek Bakar Bali (Grilled Balinese Duck)

  • Iga Bakar (Grilled Beef Ribs)

  • Bawal Penyet (Fried Golden Pomfret)

  • Ikan Bakar Madu (Sundanese Griiled Tilapia Fish)

  • Tahu Telor (Signature Fried Beancurd & Egg in Peanut Sauce)

  • Mie Bakso (Beefball Noodel Soup)

  • Soto Ayam (Javanese Chicken Soto)

  • Gado Gado (Mixed Veg with Peanut Sauce), etc.

D’PENYETZ was first established in Singapore in 2009 by Edy Ongkowijaya from a small humble beginning in Singapore. Today, D’PENYETZ has expanded globally to 6 countries (Singapore, Australia, Indonesia, Myanmar, Brunei and Malaysia) with more than 70 branches worldwide and planning to expand globally.

What distinguish D’PENYETZ than others is the good sambal chilli that has 8 spicy levels, centralised from Indonesia central kitchen and convenient scale up system using premix paste to ensure same standard and taste. It offers diversified menu not just smashed fried chicken (ayam penyet) but vegetables, beef, fish, soup and noodle.

By using premix and paste prepared from the central kitchen using high tech machines and Halal certified procedures and strict hygiene international standards, it is possible to achieve not just consistency, but not chef is required and able to scale up globally.

With 15 years of experience of ups and down, challenges, obstacles, they have made D’PENYETZ stand strong and keep growing until today.

Passionately,
D’PENYETZ TEAM