Bubur Racing Tambun: A Bit Late, Jakarta's Acid Reflux

Some road racing went viral on social media, but netizens were understanding. It turns out, the ‘racing’ wasn’t illegal street racing but about ‘Bubur Racing Tambun’. Netizens joked that the Tambun porridge vendors rush to ensure Jakarta workers don’t suffer acid reflux from skipping breakfast. How typical. But that’s exactly how it is. The porridge vendors are easily recognisable as they travel on modified motorbikes, with their carts strapped to the rear seat. According to detikX on Saturday, 30 May 2026, Muammar Rizky recounted the legendary tale of Bubur Racing Tambun, which must arrive at their stall location as early as possible. ‘It must be there by 6am at the latest. If it’s later than that, customers who are heading to work, school, or elsewhere won’t buy,’ said the 25-year-old, affectionately known as Amar. Amar, a Gen Z youth dressed in a black streetwear T-shirt, loose jeans, and chunky black leather shoes, operates from a red sports motorcycle with a porridge cart attached to the back, bearing a banner reading ‘Bubur Racing’ – a nickname closely associated with Tambun porridge vendors. Hailing from Satriajaya Village in Tambun Utara District, Bekasi Regency, he is a familiar sight in the area. Amar meticulously prepares the porridge with toppings: he pours in soy sauce, followed by shredded chicken, fried dough sticks (cakwe), celery, fried shallots, and dried Chinese cabbage (tongcai) – the key ingredient sought after by Bubur Tambun fans. ‘Tongcai! That’s what sets it apart from most chicken porridge,’ said Rindy, 27, a loyal customer. Amar revealed he has recently been stationed at a fixed spot for a few weeks, after five years of moving around Permata Timur Complex in Pondok Kelapa, East Jakarta. He claims his two pots of Bubur Tambun always sell out, with sales spiking to 100 portions on weekends and public holidays. ‘When stationed, customers can come directly for morning porridge, making the timing right and more efficient,’ he added. Visually, Bubur Tambun resembles Chinese or Bandung-style porridge: dense in texture, without yellow broth, and topped with tongcai for a crunchy sensation. Although it appears thick at first glance, Amar’s family recipe ensures it’s neither too watery nor overly thick. ‘Actually, the longer it’s left, as long as it’s prepared from the start and not stirred, kept in styrofoam containers or bowls, it gets even thicker,’ he explained.