Bakso Kikil & Es Degan
About
Bakso Kikil & Es Degan, a local business on Java, occupies a spot at Jl. Jolotundo No.10, Pacar Keling, Kec. Tambaksari, Surabaya, Jawa Timur 60131, Indonesia. First-time visitors should expect a straightforward warung-style stop in the Pacar Keling area of Tambaksari, where the name points to two specialties: bakso, the Indonesian meatball soup, and kikil, the tender beef tendon, paired with es degan, young coconut water served over ice. The setting is urban Surabaya rather than a resort strip, so the pace is everyday and local.
Feedback from 930 diners gives Bakso Kikil & Es Degan a rating of 4.4 out of 5, a strong figure for a neighbourhood food business. That many reviews indicates a steady flow of regulars and passers-by, and the reputation rests on the food and drink named on the sign rather than on décor or scale. It operates as a local business, not a chain, and its identity is tied to the Surabaya street-food scene.
Five photos of the venue are available for a preview before setting out. The address on Jl. Jolotundo places it in the Tambaksari district of Surabaya, the capital of Jawa Timur. Nearby places on the island include Jakarta, Bandung, Yogyakarta, Semarang, Malang, Bogor and Solo, all reachable from Surabaya by road, rail or air.
Getting to Surabaya is straightforward, since Indonesia's islands are linked by domestic flights and fast boats, and international airports sit on the main islands. Java's climate runs on two monsoons, with a drier stretch from May to September and a wetter one from October to April, so a visit in the drier months is easier for walking between stops. Meals on the island lean on spice and bold flavours, with rice, satay, grilled fish and tropical fruit appearing regularly, and a bowl of bakso fits that pattern. Indonesian is the everyday language, while English is common in tourist areas.
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