“All the dishes here are prepared using anglo(charcoal stove), which is probably the reason why they take so long to cook.“
One of Yogyakarta’s must-try local delicacies is Bakmi Jawa (Javanese noodles), which I learned from a group of friends of mine who boasted non-stop about their exploits during a recent trip to the city. One of their undertakings was indulging in some Bakmi Jawa at a place called Bakmi Pak Pele (not to be confused with the legendary now-retired Brazilian footballer). Although tasty, they also complained about how it took an hour for their food to be ready. They had me at tasty, as I immediately included a stopover at Bakmi Pak Pele for my jaunt to Yogyakarta.
When I reached there at around 5.30pm, the shop had just opened. Located in Alun-Alun Utara over at the east end of Pagelaran Keraton – it has another outlet in Bantul – there were just ten customers enjoying their Bakmi Jawa inside. After a quick read through the menu, I opted for a mixture of Mie and Mihun Goreng Ayam (fried noodles and rice vermicelli noodles with chicken).
Despite the scant attendance, I still had to wait for more than 15 minutes for my food to arrive on my table. All the dishes here are prepared using anglo (charcoal stove), which is probably the reason why they take so long to cook. My fried noodles-rice vermicelli noodles combo featured fried chicken slices, scrambled egg, cabbage, celery and fried shallots. Unlike the sweet-tasting Mie Goreng that one would usually eat in the region, Bakmi Pak Pele’s version was salty. The only downside to my meal – apart from the waiting time – is the size of the portion: it was just too small for my liking.
At the east end of Pagelaran Keraton, Alun-Alun Utara,
Open daily from 5.30pm-12am
Price: Rp.25,000/US$1.80 per person