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West Java, Indonesia: Must-try foods in Bogor

By Shenny Fierdha 26 November 2020

Header image courtesy of Shenny Fierdha

Bogor, West Java, is a city located 77 kilometres away from Indonesia’s capital, Jakarta, and only requires two hours of driving. The city—dubbed as ‘Kota Hujan’ or Rain City, given its high rain intensity—is a temporary escape for Jakartans, especially during weekends. That's when the capital city dwellers flock to Bogor for some quick sightseeing or delicious delights. Bogor’s culinary scene is hardly disappointing—from sweet and savoury to salty and spicy, you can find foods that will satisfy your palate here. So, grab a napkin and make some space in your belly! Here are the must-try foods in Bogor.

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Photo credit: Shenny Fierdha

Mie Ayam

‘Mie ayam’ means chicken noodles—a bowl of noodles topped with chunks of chicken, poached greens, chopped spring onions (optional), and meatballs. It is, of course, salty and savoury, but you can add some chilli sauce or chilli relish ‘sambal’ to make it spicy and hot. An eatery that serves one of the best chicken noodles is Ba’so Seuseupan. It has several branches across the cities including on Jalan Bangbarung Raya in North Bogor district. Since opening its doors to hungry customers in 1981, Ba’so Seuseupan has fed countless locals and tourists who keep coming back for more.

Ba’so Seuseupan, Jalan Bangbarung Raya no. 1, Kelurahan Bantarjati, Kecamatan Bogor Utara, Bogor, West Java, Indonesia | (+62) 857 10692310

Photo credit: Shenny Fierdha

Martabak Telur

Many Indonesians have ‘martabak telur’—fried flatbread with egg and beef stuffing—for dinner as most of the kiosks start selling this tasty treat from early evening. The customers may decide how many eggs they want in their order—the more eggs they request, the bigger and thicker the martabak telur will get. Chunks of pickled cucumbers, chillies, and shallots, all mixed in a brown-coloured vinegar, go very well with each slice of martabak telur. Bogor has some favourite martabak telur shops including the one in North Bogor district known as Martabak Fatmawati. Thanks to its years of devotion in handcrafting this savoury delicacy, Martabak Fatmawati has seen a rise in the number of its customers. Regulars keep coming for more slices of its mouthwatering martabak telur, while first-timers would like to give it a try to feed both their tummy and curiosity. In addition, Martabak Fatmawati also sells ‘martabak manis’ or sweet pancake stuffed with cheese, chocolate, banana, and many more.

Martabak Fatmawati, Jalan K. S. Tubun, Kelurahan Cibuluh, Kecamatan Bogor Utara, Bogor, West Java, Indonesia | (+62) 251 8387307

Photo credit: Shenny Fierdha

Mie Bakso

‘Mie bakso’ is a type of noodle soup with poached greens and meatballs. It is almost similar to chicken noodles but minus the chicken chunks. Back in the 2000s, Bakso Reog’s owner himself navigated around the streets of several housing complexes in Bogor with a pushcart. Years flew by and its loyal fans kept growing. Eventually, he set up a small permanent kiosk in the neighbourhood area of Bukit Cimanggu City, Tanah Sareal district. Its popularity has been soaring ever since as it is easier for the old customers, and the new ones, to find this beloved soupy dish. One thing that sets Bakso Reog apart from the other bakso is its rich flavour—the meatballs are so beefy that you can smell their authentic meat fragrance immediately after cutting into them. Two big fried tofu chunks complete a portion of bakso, adding more layers to its deliciousness.

Bakso Reog, Ruko Bukit Cimanggu City blok B no. 1, Kelurahan Cibadak, Kecamatan Tanah Sareal, Bogor, West Java, Indonesia | (+62) 815 9312555

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By Shenny Fierdha 21 November 2020
Photo credit: Shenny Fierdha

Sate Kambing and Sop Kambing

Making a batch of ‘sate kambing’, or goat satay, is not like a walk in the park. It requires finesse to ensure the meat is not gamey and tough, and Bang Hasan Kumis restaurant knows how to do just that. The eatery, open for business since 1997, relies on young goat meat as the texture is more tender. The meat is cut to pieces, put on bamboo skewers, and grilled over burning coals to perfection. Once grilled, the satays are drizzled with dark soy sauce and sprinkled with raw onion slices. The succulent skewers are then transferred to a hotplate to keep them nice and warm. To spice things up, a plate of ‘sambal kecap’—a hot dipping sauce consisting of roughly chopped chillies and shallots mixed with dark soy sauce—is served with the meal.

Another signature menu of Bang Hasan Kumis is ‘sop kambing’ or goat soup. The customers are free to choose their own cuts—meat or even innards such as tripe and liver. Later, the chef will boil those cuts, put them in a bowl, and pour in an aromatic broth made of special ingredients. The soup is both sweet and savoury. If you want to make it hot and spicy, feel free to add some chilli relish ‘sambal’ available on every table.

Bang Hasan Kumis, Jalan Raya Pajajaran no. 61, Kelurahan Baranangsiang, Kecamatan Bogor Timur, Bogor, West Java, Indonesia | (+62) 878 70052291

Photo credit: Shenny Fierdha

Lapis Talas

After devouring spicy and savoury delicacies, now it is time to indulge your sweet tooth. Bakeshop Lapis Bogor Sangkuriang (established in 2011) offers am array of taro-based sponge cakes that come in various flavours—cheese, green tea, chocolate, full taro, etc. Each loaf is topped with grated cheese. The sponge cake texture is very soft and moist, and once it hits your tongue, it will melt right away. As the pioneer of taro cakes in Bogor, it has been one of the city’s most sought after edible souvenirs. Lapis Talas Bogor has outlets you can visit throughout Bogor, including on Jalan K. H. Sholeh Iskandar in Tanah Sareal district, Jalan Jenderal Sudirman in Central Bogor district, and many more.

Lapis Bogor Sangkuriang, Jalan Jenderal Sudirman no. 22 C, Kelurahan Sempur, Kecamatan Bogor Tengah, Bogor, West Java, Indonesia | (+62) 251 500262

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Shenny Fierdha


Shenny is a freelance writer/journalist/translator who can write both in English and her mother tongue Indonesian. She loves backpacking to lesser-known destinations, especially those with a comfortably cold climate. An avid history fan, she enjoys spending hours at museums while others might yawn and try to find the nearest exit.