Bakmi Surabaya Cak Kin - Kota Yogyakarta

4.5/5 β˜… based on 8 reviews

Contact Bakmi Surabaya Cak Kin

Address :

Jl. DI Panjaitan, Mantrijeron, Kec. Mantrijeron, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55143, Indonesia

Phone : πŸ“ž +77
Postal code : 55143
Opening hours :
Monday 4–11PM
Tuesday 4–11PM
Wednesday 4–11PM
Thursday 4–11PM
Friday 4–11PM
Saturday 4–11PM
Sunday 4–11PM
Categories :

Jl. DI Panjaitan, Mantrijeron, Kec. Mantrijeron, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55143, Indonesia
g
gilang ramadhan on Google

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Hampir semua menu enak, harga pun standard, lokasinya nya pun mudah di jangkau, hanya saja parkiran agak mengganggu prngguna jalan lainya
Almost all the menus are delicious, the prices are standard, the location is easy to reach, it's just that the parking lot is a bit annoying for other road users
B
Bondhan on Google

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Bakmi, kwetiaw, bihun yang cukup enak dengan kondimrn lengkap (lengkap dengan bakso dan rempelo ati) dengan harga murah
Noodles, kwetiaw, vermicelli are quite tasty with complete condiments (complete with meatballs and rempelo liver) at low prices
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Nunuk Ambarwati on Google

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Nyobain nasi gorengnya. Baru pertama kali order nih. Padahal deket rumah. Tapi di menunya ditulis Cak Kun 1. Tapi di Google Map Cak Kun 3. Yang bener yang mana ya?
Try the fried rice. This is my first time ordering. Even near the house. But the menu is written Cak Kun 1. But in Google Map Cak Kun 3. Which one is correct?
K
Kristian Fero on Google

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Porsinya pas mengenyangkan, dengan citarasa khas Surabaya asin dan pedas sangat berasa. Menu komplit, cap cay, nasi , kwetiau, ifumi, fuyunghai dll. Kalau saya cobain nasi rebus nya. Harga mulai 14rban. Ayo digas...
The portion is just right filling, with a distinctive taste of Surabaya, salty and spicy taste. Complete menu, cap cay, rice, kwetiau, ifumi, fuyunghai etc. If I try boiled rice. Prices start at 14rban. Come on digas ...
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Maz Wid on Google

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Penasaran pengen nyobain bakmi gorengnya pas lg lewat. Porsinya lumayan bikin kenyang kl buat saya sih porsinya kebanyakan, rasa biasa saja alias standart, harga kemahalan menurut saya soalnya ada bakmi lain yg jauh lebih enak dan tempatnya lebih menarik dg harga 15K perporsinya. Tp ini khan di Krapyak yg pd umumnya pembelinya anak pesantren dan mahasiswa alias anak kost. Area oarkir sempit, hanya muat beberapa spd motor saja, itupun sdh mefet jalan.
Curious to try the fried noodles when I pass by. The portion is quite filling, for me, the portion is too large, the taste is ordinary or standard, the price is expensive in my opinion because there are other noodles that are much tastier and the place is more attractive at 15K per portion. But this is true in Krapyak, where in general the buyers are boarding school children and students, aka boarding children. The parking area is narrow, only fits a few motorbikes, and even then, the road is tight.
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Spica on Google

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Menu favorit kalo beli makan disini yaitu fuyunghai. Sausnya enak, telurnya juga enak, gurih, bumbunya pas. Alternatif jika sedang bosan makan masakan bakmi yang style masaknya seperti bakmi jawa, karena disini lebih ke rasa-rasa oriental ala Surabayaan. Porsinya kebanyakan untuk makan malam dimakan sendirian , tapi mungkin sebagian orang malah suka yang porsinya banyak. Harga makanan dan minumannya standar, tidak mahal, 20.000 sudah dapat makan minum dan masih kembalian.
Favorite menu when buying food here is fuyunghai. The sauce is good, the eggs are also delicious, tasty, the seasonings are just right. An alternative is if you are bored of eating noodle dishes with a cooking style like Javanese noodles, because here it is more of the oriental flavors of the Surabayaan style. Most of the portion for dinner is eaten alone, but maybe some people even like the large portion. The price of food and drinks is standard, not expensive, 20,000 can eat and drink and still change.
F
Febry Anto on Google

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Nice
D
Delima on Google

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Their portion is quite big. So the price matches the portion. Taste wise... Umm.. i prefer to eat somewhere else. But they always looks crowded.

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