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, with partners; and checkout, the everyday word of today's order-and-delivery world. One short name, many meanings, one promise.