A hidden gem in the middle of Kosambi housing, Bakmi Bangka Noviani. Not many people know about the place apart from its regular customers, but I hope I can persuade you to give it a visit.
It is not quite your regular restaurant. The (very limited) seatings and kitchen are located on a home's terrace, or the owner's house's terrace to be exact. The menu is that much, you will probably remember it right away. They serve Bangkanese-style pork noodles, where a bowl of well-cooked noodles are served with vegetables, minced pork, fried shallots, and beansprouts. The best way of eating this is by involving sambal tauco (chilli sauce with fermented soy beans), which will make it 10 times better.
Their tahu kok (tofu and fish cakes in clear fish broth) is the father's favourite. It's clean but flavorsome, and best eaten with sambal tauco and a portion of warm rice.
But it is their uyen that makes my world goes faster whenever I see them. It is deep fried taro fritter, shredded taro made into ball shape and deep fried until crunchy with soft innards. Best eaten with sambal tauco, once again, which will provide some moisture and some tang from the use of jeruk limo (small lime). Their uyen is very famous, sometimes people are waiting for more than half an hour just to get the freshly fried ones. But it is worth it. Trust me on this.