Batam

Cha Kue is Batam’s version of Singapore’s beloved chai tow kway (carrot cake). Like Singapore’s version, it doesn’t have any carrots in the dish. What’s unique here is that you can opt to have yellow noodles and/ or kway teow together with the fried radish/ rice cubes.

Abun Cha Kue is one of the popular haunts in Batam to have this local favourite. Open at two different locations during the morning and evening, it’s evening location is in the same area as Acia ikan bakar. I had the cha kue (Rp 16,000) without noodles or kway teow. Similar to the black carrot cake, there was a nice balance of sweetness from the sweet sauce, spiciness from the chilli and saltiness from the chai po (preserved radish).

Going to Batam for seafood is a must for any Singaporean tourist.

Batam’s seafood restaurants open rather early, some as early as 9am. Golden Prawn is a popular seafood restaurant with tourists and locals.

One can choose from a selection of live seafood that’s caught locally. Local flower crabs are served here. Had the chilli crab and black pepper crab which was passable. The black pepper crab lack the peppery flavour that I’m used to. Chilli crab fared better but it tasted more like curry and lack the oomph. We had sambal lala, sambal kangkung and cereal prawns too which was decent but not worth the shout out.

The meal came up to Rp 430,000 for two which is considered on the high side for Batam standards. Service was decent but the restaurant certainly is in dire need of a facelift.

I wasn’t too impressed by this place as I felt it to be too touristy for my liking. Don’t get me wrong, the food isn’t inedible but I certainly won’t make a return visit.

I’ve been very curious to try Sate Padang. Native to Padang, it’s a very popular snack dish in Indonesia. Chunks of beef or chicken meat are marinated and skewered on a stick.

Indonesian satay seasoning is generally less sweet than its Singapore and malaysia counterparts. What makes sate Padang different is the thick savoury, curry based brown sauce. It was something special and it wasn’t spicy but salty. There’s a peanut sauce option available but I didn’t give it a try.

We ordered both beef and chicken sate to try. The beef were not as tender as I expected it to be while the chicken was drier since breast meat was used. Perhaps I wasn’t too accustomed to the taste and definitely found it to be on the bland side. Ketupat (rice cakes) are served to complement the satay.

A popular seafood haunt with locals in Batam. It was pretty crowded even on a Thursday night and had to wait a good 20 minutes for this ikan saba bakar jahe (grilled mackerel with minced ginger and turmeric; Rp 20,000 per 100g). Freshly grilled over charcoal, do eat the fish with the ginger and turmeric garnish and sambal belachan which isn’t too spicy and pungent. Didn’t manage to try the other dishes but will be back for more.

Mee/ Mie Rebus (Mie Lendir in Batam) probably isn’t something that wouldn’t come to one’s mind when making a trip to Batam. I didn’t plan to have this for breakfast initially but reading all the good reviews about this place, I decided to give it a try.

This unassuming plate of noodles is exceptionally cheap and good (Rp 12,000). The gravy was thick and gooey ang had a good balance of sweet and salty flavours. They sell out by 11am or earlier so prepare to go early (they open at 7am).