It all began in Tasikmalaya, a town where bakso is on almost every corner, every few meters, each with its own signature taste, yet all tied together by one thing: the town's distinctive onion sauce. That's where I grew up. From a young age, my father would take me to his favorite bakso spots, or make it himself at home. So to me, bakso was never just food. It's a taste that stays with you, and a memory that never fades.

My father made and sold bakso himself around 1990. The business paused for years, but the recipe never truly disappeared. He kept making it for the family, with the same measures.

Around 2019, I decided to bring it back. Seriously this time, using my father's old recipe. Bakso Djoenie was born. The road wasn't smooth. I carried on under a new name, Hanyabakso, but it ran into legal hurdles. Only in 2022, after falling and getting back up twice, did this brand finally find its name: Cobakso.

Cobakso, from coba (try) and bakso (meatball). A simple invitation to give it a try. But we read (Co) more widely, too: company, because we're building this seriously as PT Cobakso Kuliner Indonesia; collaboration, because every venture lives on working together with customers and partners; and checkout, the everyday word of today's order-and-delivery world. One short name, many meanings, one promise.