Beyond Ayam Penyet - D'Penyetz brings its diverse Indonesian Menu to PLQ Parkside

D’Penyetz started as a modest eatery in Singapore in 2009. Founder Edy Ongkowijaya built the brand around traditional Indonesian smashed fried chicken, known locally as ayam penyet. Today, the brand has over 70 outlets across six countries, including Australia, Indonesia, Myanmar, Brunei, and Malaysia. We visited one of its newest outlets – D’Penyetz at PLQ Parkside.

D’Penyetz PLQ Parkside

The outlet at Paya Lebar Quarter occupies a ground level unit at PLQ Parkside, beneath Park Place Residences. Diners can choose between indoor and outdoor seating areas.

The indoor dining space features air conditioning and light-wood furniture. However, the interior floor space is compact and tables are placed closed together.

The outdoor terrace looks directly onto surrounding greenery. Covered roofing provides shade for outdoor patrons. Therefore, the exterior seating offers a more pleasant setting during cooler weather conditions.

The restaurant operates on a self-service model. Customers place their orders at the front counter before collecting their food upon notification. Consequently, the setting suits diners seeking a quick, casual meal.

D’Penyetz Menu

The chain maintains consistency across international branches through a central kitchen system in Indonesia. High-tech machinery produces standardized premix pastes and sauces. As a result, individual outlets do not require specialized chefs to maintain uniform food standards. A central feature of the menu is its proprietary sambal chilli. There are eight distinct heat levels, ranging from mild chilli sauce to extreme options containing basil and red peppers.

While smashed fried chicken remains the signature item, the menu includes duck, beef, fish, vegetables, soups, and noodles. Prices generally range from around $9 to $17 for main courses. Below are images of a few screenshots from the digital menu.

Ayam Penyet and Ikan Bawal Bakar Kecap

We ordered the signature Ayam Penyet, D’Penyetz Original Smashed Chicken ($9.50) and Ikan Bawal Bakar Kecap, Black Sweet Sauce Golden Pomfret Fish ($11.90).

The signature dish features a fried chicken thigh coated in crispy spiced batter bits. The chicken was smashed prior to serving, loosening the meat from the bone. The dish came with steamed white rice topped with a fried egg. Side items included fried tofu (tahu), fried fermented soybean cake (tempeh), raw cucumber slices, and fresh lettuce.

The fried batter added crunch to the outer skin. Meanwhile, the meat retained its moisture. The accompanying sambal provided a strong spicy kick.

Ikan Bawal Bakar Kecap was a non-spicy seafood option. Whole golden pomfret was deep-fried and glazed in dark sweet soy sauce (kecap manis). Crispy fried shallots are sprinkled over the fish surface. The platter included white rice, fried tempeh, fried tofu, cucumber, and lettuce greens.

The fish exterior was crisp while the inner flesh was flaky. The sweet soy glaze added a rich, caramelized flavour profile.

Both dishes were of the expected standard. They were enjoyable and satisfying.

Versatile Menu & Unpretentious

D’Penyetz offers a straightforward, unpretentious dining experience. The central kitchen processing ensures reliable taste across visits. Furthermore, the versatile menu accommodates diners seeking simple Indonesian comfort food at reasonable price points. The restaurant is suitable for solo diners, office workers and families looking for an informal meal. Spicy food enthusiasts will appreciate the customizable heat levels of the sambal.