For 17 years lived in Pontianak, West Borneo, travelling
to nearby cities like Singkawang was a common activity for me. It takes around
3 hours by car from Pontianak, making Singkawang a frequent one-day trip
destination. Unfortunately, I didn’t have many memories of Singkawang’s local
culinary scene, which left me knowing almost nothing about it when my friends
from other cities visited for business trip. Therefore, during a long holiday
this year, I decided to revisit Singkawang with my extended family and explore
more authentic local cuisines.
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| “I Love Singkawang“ city signage |
As soon as arrived at Singkawang, I had lunch at Bakso
Sapi 68, a famous meatball spot that appeared in the film Aruna dan Lidahnya.
Back then, the restaurant didn’t have halal certification yet, so I never tried
it. Alhamdulillah, it is now halal-certified, and I could finally enjoy it
without worrying whether it was halal or not.
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| authentic Chinese-style layout |
I ordered the signature menu, Mie Bakso Spesial 68
(Rp46.000 for regular size and Rp44.000 for small). It is a noodle dish served
with meatballs, stuffed tofu, shrimps, beef slices, and fried egg. The taste
was amazing! The umami broth paired well with the noodles and topping. I
recommend dining onsite, as the restaurant features an authentic Chinese-style layout.
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| Mie Bakso Spesial 68 |
At night, I visited Pasar Hongkong, the well-known
night market, and chilled at Kopi Rusen, a popular kopitiam in the city. The
old building and its strategic location, right beside the “I Love Singkawang“ city
signage, make it a lively meeting point. The coffee itself felt like a typical kopitiam
brew, but the ambiance stood out, young people gathering and enjoying the night
with a direct view of Tri Dharma Bumi Raya Temple |
| View from Kopitiam Rusen |
The next day, before heading back to Pontianak, I had
breakfast at Bubur Pekong, located near Pasar Hongkong and Tri Dharma Bumi Raya
Temple. Bubur Pekong is meat broth porridge commonly found in West Borneo. Not
only the taste brings customer back, the surroundings are also visually
appealing, with a combination of temple views and mural art among the
shophouses, reminding me of Singapore’s
urban murals. |
| Bubur Pekong |
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| mural art among the shophouses |
The last culinary stop was Choipan Marga Tjhia.
Choipan (Hakka) or Chaikue (Teochew) is dumpling made from a thin, slightly
translucent rice-flour skin filled with vegetables such as jicama, chives,
bamboo shoots, or taro. When eating it, don’t forget to dip it into chili sauce
to enhance the flavour.  |
| Choipan or Chaikue |
Hunting for Singkawang’s local culinary delights in a short
time was quite interesting for me. Despite the limited destinations, the
ambiance, taste and affordable prices were strong enough to make me want to come
back again. See you next time!
