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Bakso Barokah
THE TAKE
The owner is from Jakarta but learned to make bakso in Wonogiri, in Central Java, which is where the best of it comes from. Springy meatballs in a nest of vermicelli and egg noodles, in a four-hour beef bone broth, with celery and crispy shallots on top. Around twelve dollars.
WHY IT’S WORTH IT
1Learned in Wonogiri, which is where Indonesians say the best bakso comes from.
2A four-hour beef bone broth for twelve dollars.
3Indonesian food in Surry Hills, which almost nobody is cooking.
BUSINESS INFO
MondayClosed
Tuesday12:00 – 10:00 PM
Wednesday12:00 – 10:00 PM
Thursday12:00 – 10:00 PM
Friday12:00 – 10:00 PM
Saturday12:00 – 10:00 PM
Sunday12:00 – 10:00 PM
559 Elizabeth St, Surry Hills NSW 2010, Australia
Photos and practical data via Google.
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