Surabaya: Bakwan Kapasari


“I also ordered a bowl of noodles after discovering that they offer noodles or plain rice to accompany your Bakwan. It was a tad small in portion, yet the noodles were topped with a generous amount of meat and vegetables.

This is not meant to be a boast, but I have to say that I am blessed with the best job on the face of the planet. As Good Indonesian Food’s online editor, I have the opportunity to travel across the archipelago and relish all sorts of local delicacies. Life, however, isn’t always beer and skittles, for it is my cross to bear that at times, I would tend to have cravings for food that are only obtainable far from home.

One of those is Bakwan Kapasari in Surabaya – an establishment that has left a vivid imprint in not just my mind and tummy, but also my palate. Founded in 1931, Bakwan Kapasari is one of the most popular Bakwan (deep-fried fritter) joints in the city and runs a few branches around town. I went to their outlet on Jalan Mayjend Sungkono at around dinner time and found that most of their Bakwan were already sold out. I waited for about 15 minutes for them to cook some up for me, and it was definitely worth the wait. There are two types of Bakwan on offer here – square and round – and it struck a perfect balance between the pork meat and the flour.

I also ordered a bowl of noodles after discovering that they offer noodles or plain rice to accompany your Bakwan. It was a tad small in portion, yet the noodles were topped with a generous amount of meat and vegetables. Thin and flavourful, it only took me a split second to finish it all up. I added a couple of Pangsit Goreng (fried wonton) to my noodles, and its crunchy texture and strong prawn flavour enhanced my overall dining experience even further. I was over the moon with my time at Bakwan Kapasari, and I just wish that they would consider expanding their business to Jakarta.

Jl. Ngagel Jaya Selatan
Ruko RMI C5 & C6
Surabaya, East Java
T: 031 504 3908
Open daily from 9am-9pm
Rp.35,000/US$2.70 per person


Started her career as a food writer in 2012, Jessicha Valentina is the online editor of Good Indonesian Food. Jessicha has loved Sayur Asem since she was a wee kid and spends her free time trying to cook it.

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