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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).
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.
Durian with white flesh 》Rp. 120,000/2kg
Located just beside Da Vienna Boutique Hotel is this street that sells bbq seafood and other local dishes where we discovered a different type of durian they have over here in Batam.
Hot or cold, take your pick. #burpple #tingzietravels #tingzieeats
This is pandan martabak with ovamaltine. #tingzieeats #tingzietravels #burpple
#burpple #tingzietravels #tingzieeats
