Mie Kocok is a Bandung invention: thick yellow noodles in a clear beef broth, topped with sliced kikil (tendon), bean sprouts, lime, fried shallots, and emping crackers. Mang Dadeng on Jalan Banteng has been turning it out since the 1970s and remains the benchmark.
It is a one-dish operation — you sit, you order, you get a steaming bowl in under a minute. The broth has serious depth, slow-simmered with bones for hours. Add the sambal, squeeze the lime over, and finish with a glass of sweet tea. Open from morning until early afternoon; come before 1pm to avoid the queues and the chance of running out.