Bengawan Solo uses traditional methods of production and the only finest quality ingredients to prepare delicacies without preservatives. Even at the centralised kitchen, many of Bengawan Solo’s products are still handmade or completed by hand in order to maintain the authenticity and standard of what they deliver to their customers. Kuehs like Ondeh Ondeh and Kueh Dadar are handmade throughout the process daily before distributing the finished products to other outlets across Singapore. Bengawan Solo’s signature range also includes Pandan Chiffon Cake, Lapis Sagu, Kueh Lapis and Pineapple Tarts. Anastasia takes pride in producing the best Indonesian and local cakes as well as kuehs. Bengawan Solo continues to introduce new recipes and improve existing ones in order to keep their menu interesting.