Semarang: Loenpia Gang Lombok


“There are two types of Loenpia on offer here: goreng (fried) and basah (unfried). The only differentiating aspect between them is their appearance, while they are filled with the same ingredients, including bamboo sprouts, fried egg, and prawn.”

Foodies should be in the know about Semarang’s bustling Loenpia (spring roll) scene and its countless vendors. One, however, has managed to keep its business a going concern for a century. Usodo – the fourth generation in his family to be running the trade – currently helms Loenpia Gang Lombok, and under his watchful eyes, the joint has prospered more than ever.

Always packed with customers, it’s highly suggested that you place your order by phone prior to your arrival. Otherwise, you might have to wait for about an hour for your Loenpia to be ready. And what’s even more troublesome is that its Loenpia tends to be out of stock in a blink of an eye, especially during weekends. On my first visit, they ran out of Loenpia by 11am – and they open at 8am. I was there for an hour waiting for my order. One very pregnant lady was willing to stand throughout her time at the shop.

There are two types of Loenpia on offer here: goreng (fried) and basah (unfried). The only differentiating aspect between them is their appearance, while they are filled with the same ingredients, including bamboo sprouts, fried egg, and prawn. Now, bamboo sprouts usually emit a pungent odour that could deter even the hungriest of person. That is not the case with Loenpia Gang Lombok. It requires a certain level of skill to do this, and it seems other than being a shrewd businessman, Usodo is also a master in the kitchen.

So if you’re ever in Semarang, I can say from experience that Loenpia Gang Lombok is one Loenpia joint in the city that you must pay a visit to, and when you do, be patient. You will be rewarded in spades once its heavenly Loenpia lands on your palate.

Jl. Gang Lombok No.11
Semarang, Central Java
T: 0816 488 1194
Open daily from 8am-5pm
Rp.12,000/US$0.85


Started her career as a food writer in 2012, Jessicha Valentina is the online editor of Good Indonesian Food. Jessicha has loved Sayur Asem since she was a wee kid and spends her free time trying to cook it.

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