Bakmie Bagan - Noodle To Die For!

This is not an exaggeration. In my personal opinion (and thousand others who visited this place daily), hands down, this is one of the best bakmi (noodle) I've ever tasted among a very few special others.

The name itself is simply what I call them, because they have no brand, no logo, no banner or anything whatsoever to label themselves. Bagan is a short for Bagan Siapi-Api, the little town in Riau, about 5 hours by car from the nearest airport, Pekanbaru. In its local language though, they are called "Wan Than Mie".  

I have no idea where it came from or what it means. If I translate it in parts, Wan Than = hardwork / hard-knock-life, Mie = noodle. In one piece, they might mean a bowl of noodle coming from hardwork, or maybe a meal for the hardworkers (labors / bluecollars)?

Word on the street, they were very popular in their hometown and as the family migrate in search for better days, they decided to start from zero in Jakarta. In no time, people, mostly Chinese and Baganese who lived in Jakarta became their regulars. This joint flourish simply from mouth to mouth, tongue to tongue, one person sharing their secret to their friends and acquaintances. Exactly what I'm doing right now for you Biters.

They're an epitome of traditional Chinese family business, serving only one kind of noodle. Straightforward. Hassle free.

If you notice, the size of this home made noodle is considered thin, even thinner than instant noodle I suppose. That makes the very first differing aspect in the mouth. And texturewise, its in a good balance between soft and somewhat elastic. Topped with a good amount of savory chasiew (barbequed pork) and fish meatballs, Bakmi Bagan is one bowlful of pleasure for your tastebuds.

Me, myself I love to pour a lot of chili sauce to add flavor. Something mesmerizing happen in my mouth when salty, sweet, oily, porky, and spicy-hot melt in one bite. Their chili sauce is one a kind too. They grind and formulate their own chili sauce, that's what makes it special. Its hard to find one that equals to their taste. I think they are quite proud with this that they become really generous with their chili sauce. Every table will have one full can of chili, and a spoon as big as a soup spoon.

Just don't expect the place to be crystal clean. Its basically a small humble office/house (ruko). They make a living downstairs and live upstairs. You'll find it messy most of the time, with plastic chairs, fans, a huge red table, and religious incense on it as a means of praising the gods.

I find all those stuff exotic. I mean, I once considered taking this upscale, putting it in malls and food courts, but after a few thoughts, it will lose its romance. I also find that the harder, the more uncommon a foodplace is located, the more effort to get something, the more you appreciate it, and in turn the higher amount of satisfaction ended in your face. Don't you agree? Imagine if you can easily find Pia Legong in any malls in Jakarta, would it taste as good as it is now with three weeks advance order and many other hassle?

In that spirit, I'd like to keep the location of this place in partial secrecy. I'm not going to publish it here. I'm not going to slip the map to you that easily. Just as the name of this noodle suggest, you just have to find your way. Be creative!

Oh, they have delivery too. But, naah, I'm not giving you the phone number. Make an effort will ya? And also guess how much they priced each bowl of Wan Than Mie? 12k. A very affordable price for a happy belly.

One final thing. Here's a little local Baganese language to help you order in a fancy way.

"Wan than mie, ...... ua ya." 
Fill the blanks with the amount you like, one = ce, two = neng, three = sa, four = si, five = go, six = lak, seven = chit, eight = pue, nine = kau, ten = cap.

Waiting for you to get creative. Cheers.

Fellexandro Ruby
Food Conversationalist, Photographer, and a Proud Baganese