Martabak Bangka Legenda — Restaurant in Bogor

Legendary martabak in Bogor indeed! Encek started sell martabak since 1975.. Until now Encek still use charcoal to cook. I always order with less sugar, because if not, it will be too sweet... He worked on his own for a long time, but now his sons help him to organize orders and bake as well.

Since last year if I'm not mistaken, open order start since 7 - 10.30 AM via wa, and you may collect the martabak when the store open at 1.15 pm. Every Monday they are close.

Unfortunately, the last time I ordered it (Oct 2021), the portion of mixed filling martabak (peanuts, choco, and cheese) was different from the way it used to be. The choco and cheese was not many, I remember every bite was full with them before but now is not full and so little! Also, the most important part from martabak is the bread the flour, now the taste is completely different, not so great! I wonder why.....?! Anyway, the price for their mixed filling...

I came in at around 3PM, and I actually was nervous that they might have alrd ran out of stock. But luckily, I was the last person to be able to get their martabak for that day, last 2 boxes! It's incredible how fast they ran out of these, and they open at 1PM-ish. Until 4PM, there were still people coming asking to buy the martabak which was no longer available. You didn't have to pay upfront, you pay when you collect the martabak. I ordered their half chocolate half cheese martabak priced at 55k and another full cheese martabak priced at 60k. It was hella greasy; in a good way!! The dough was fluffy and not too dense. The filling was just perfect, not too little not too much. I kept the martabak for a couple days in the fridge and would reheat it in the airfryer at 160C for 5 minutes, the texture was still super good even after 3 days in the fridge. Loved it, very moist and flavorful! Do came early to make sure you'll get...

As usual, the main chef 👨‍🍳 is the Ncek (uncle). Two people help Ncek in preparing Martabak, and he will do the finishing touch (putting up toppings, smearing some margarine on the Martabak skin, and cutting the Martabak).

He didn't use any condensed milk, and Martabak is still reasonably soft. The Martabak cooked with charcoal, old-fashioned.

You should come when you are in the area. How open from 12...