A popular fried chicken restaurant in Indonesia, Ayam Goreng Widuran, has sparked significant controversy after it was revealed that the establishment uses pork lard in its cooking, rendering it non-halal. Established in 1973 and located in Surakarta city (also known as Solo) in Central Java, the restaurant has been a beloved dining spot for over 52 years.
The uproar began when a user on the social media platform Threads posted on May 19, alleging that the restaurant was using pork lard in its fried chicken. This claim quickly gained traction, leading to widespread outrage among Muslim customers who were unaware of the non-halal ingredients being used.
Public Reaction and Legal Implications
Following the viral post, many patrons expressed their discontent, noting that the restaurant had not indicated the presence of non-halal items on its menu. Some customers even filed police reports against the restaurant for misleading the public. Reports indicate that the restaurant had previously advertised itself as halal, as evidenced by a 2017 Tripadvisor post that featured the word “halal” prominently on its banner. However, recent reviews on Google showed that this designation had been removed.
In response to the backlash, Ayam Goreng Widuran issued a public apology on Instagram on May 23, expressing their “deepest apologies” for the distress caused to their customers. The restaurant has since updated its listings to clearly indicate that it is a non-halal establishment, adding the “Non-Halal” tag to its stores and social media platforms.
Clarifications from Restaurant Staff
A long-time employee, Nanang, clarified that the only non-halal ingredient used was pork lard, specifically for frying the chicken kremesan, a crunchy spice mix used as a garnish. He emphasized that the chicken itself was cooked in certified halal oil, which was intended to maintain some level of compliance with halal standards.
Mayor’s Intervention and Temporary Closure
The public outcry prompted the mayor of Solo, Respati Ardi, to conduct a surprise inspection of the restaurant on May 26. Accompanied by local officials, police, and representatives from the Indonesian National Armed Forces (TNI), the mayor ordered the restaurant to close temporarily while undergoing a halal assessment by relevant authorities. He also encouraged the owners to apply for an official halal or non-halal certification to avoid future misunderstandings.
This incident highlights the importance of transparency in food preparation, particularly in a country with a significant Muslim population. As the restaurant navigates the fallout from this controversy, it serves as a reminder of the critical need for clear communication regarding food ingredients and dietary compliance.