There’s something magnetic about Byron Selective on Progo Street. Its industrial exterior feels like a secret invitation—a promise of what lies within. We knew it was going to be more than just a brunch when we stepped through the door and felt an instant sense of calm, surrounded by the earthy mix of wooden accents and soft neutral tones. The fresh greenery didn’t just decorate the space—it breathed life into it. It’s the kind of place where you don’t feel rushed, where the atmosphere and food conspire to make time irrelevant.
We started with a dish playfully named “It’s Not a Nachos”. What arrived was something familiar yet intriguingly different. Layers of crispy potato chips but topped with a twist—melted cheese that had this perfect stretch, dollops of tangy sour cream, and fresh diced tomatoes that gave it a bright pop of flavor. It was indulgent without being over-the-top.
Next up was the Aussie Tenderloin Meltique. The sirloin was so tender it felt like it was barely held together, its marbling perfect with just enough fat to make it rich but not overwhelming. The accompanying house salad was crisp and light, a fresh contrast to the buttery richness of the steak, and the French fries—well, let’s just say they were fried to golden perfection, crunchy on the outside and soft inside. Every bite was satisfying.
Then came the wildcard—the Byron Oxtail Rawon, a dish that somehow felt both traditional and inventive. The deep, earthy broth was fragrant with spices, soaking into the tender oxtail that fell off the bone effortlessly. It’s the kind of dish that speaks to your soul, especially on a cool day.
To break through the richness of it all, we opted for the Tropica Pau Rosa. A mango puree with soda water sounds simple, but it was perfectly refreshing—just the right amount of sweet and fizzy to cleanse the palate and reset for the grand finale: dessert.
The Byron Cheesecake Brulee arrived looking almost too perfect to eat, with its caramelized sugar crust glistening under the light. Cracking through it revealed a creamy, tangy cheesecake beneath—each bite was smooth, rich, and just the right balance of sweet. But let’s talk about the Cookie Croissant—a golden, flaky croissant topped with a cookie crumble, paired with a scoop of creamy ice cream that added a delightful cold contrast to the warm pastry. Paired with a hot cappuccino, it was the ultimate sweet ending to a brunch that was anything but ordinary.
At Byron Selective, every dish feels like a conversation—a little unexpected, but always comforting. It’s more than just a place to eat; it’s a place to linger, to savor, and to enjoy the details.
Byron Selective
Jl. Progo No.2, Bandung
P: 0813-1397-9565
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