D’PENYETZ was born in Singapore in 2009 by Indonesian-born Edy Ongkowijaya. Within 5 years, D’PENYETZ has expanded to a total of 5 countries (Australia, Brunei, Myanmar, Singapore and Indonesia) with more than 80 branches worldwide. Famous for the good sambal chili with spicy level up to 8 level spiciness, it caters to super spicy lovers as well as non spicy consumers. Menu offered are mainly the proven fast moving based on data and market liking, thus not too many variant menus to achieve consistency, freshness, low perishability and higher margin. Signature menu of smashed fried chicken (ayam penyet), iga bakar kecap (grilled sweet black sauce beef ribs), ayam bakar taliwang (spicy taliwang grilled chicken), bebek madura (black madura duck sauce), tahu telor singapore, sayur asam, ikan bakar cianjur (grilled marinated fish) are among the menus popular and best sellers.

Using premix all in paste and ready to use sambal produced in central kitchen with high tech machines, hygiene and halal process, fresh picked ingredients and easy handling and preparation in outlets kitchen has made it possible to achieve 95% consistency, This has been one of the strength and success key to scale up globally.

With past valuable experience of 15 years, ups and downs, has made D’PENYETZ to still exist today, and despite the recent pandemic, it has even expanded especially in Singapore and Australia. (And soon entering Malaysia). Moving forward, by the grace of God, D’PENYETZ aims to expand into new markets targeting halal customers in the Middle East, USA, China, Hongkong, Japan, UK and Canada.

Salam kuliner and F&B passion 
Best Regards,
Edy Ongkowijaya,
Principal