About Us

BoBoKo is west-java tribal language for rice basket made out of bamboo used for serving rice

BoBoKo serves traditional Indonesian food using fresh South East Asian spices with ingredients such as ginger, galangal, lemongrass, coconut milk, nutmeg, and chili pepper to create unique, warm, rich flavors. Our menu contains many vegetarian and vegan options using plant based foods such as tempeh and tofu and fresh vegetables, Menu also includes some Indonesian fusion options blending Indonesian and Western ingredients.

Since rice is a staple food in Indonesia, most of the menu items will be served with rice, traditional garlic crackers made with tapioca flour and housemade sambal/ hot sauce on the side for spicy food lovers.

We proudly serve antibiotic free chicken, fresh vegetables and herbs from local second mountain farm and “no-spray” produce from Wayside produce

Meet Ridwan, the chef of BoBoKo Indonesian cafe

Cooking has been my passion since I was very young.  Growing up in a big family I helped my late father sell produce in a traditional farmer's market and helped my mother cook for her small food business after school.  This was a daily activity that I grew to enjoy.

BoBoKo concept is all about Passion.  Passion for food inspired by Indonesian cultures.  I was born and raised in a small town south of Bandung west-java province Indonesia

I have 18 years experience in the hospitality industry.  Through hard work, determination and passion for the food industry, I worked my way up to assistant manager at the restaurant who sponsored me to become a US permanent resident. I naturalized US citizen in 2017

I created a blog about food and food recipes along with food photography to begin to share my passion for food with others. 

I refined the BoBoKo Indonesian Cafe's concept by competing in a food related business concept competition  "What's Cooking Program"   provided by the city of Harrisonburg and Rockingham County, Virginia partnering with the Shenandoah Valley Small Business Development Center.  I received further encouragement to open this Cafe after achieving first place in this competition.

Why are french macarons on the dessert menu?  It is about passion.  When I first tasted a French macaron in downtown Paris, I fell in love at first bite. Since that time, I have been passionate about making them as well as eating them.

The pictures below are the first and the best macaron that I ever ate in Paris.

Then a few years later I made these macarons in my tiny little kitchen.

Enjoy and Thank you for your visit today!