Batam Culinary Guide

by | Dec 10, 2025 | Uncategorized | 0 comments

Sweet Treats & Cafés

Itsumo Tart

Ambience: Industrial-chic café with a modern, minimalist aesthetic. The space features exposed elements and contemporary design that appeals to younger crowds seeking Instagram-worthy settings.

Signature Dishes:

London Fog Cheese Tart (49,000 IDR / ~$3.80 SGD)

Dish Analysis:

  • Base Component: Shortbread crust with chunky texture
  • Filling: Earl Grey-infused cheese custard
  • Flavor Profile: Floral, aromatic, creamy with bergamot notes
  • Texture: Dense crust contrasts with smooth, velvety filling

Dish Highlights:

  • Best-selling item for good reason
  • Distinctive Earl Grey flavor shines through
  • Cheese and tea create sophisticated balance
  • Excellent value for premium ingredients

Room for Improvement: The shortbread crust could be more delicate and less chunky

Tea-Based Soft Serve (43,000-48,000 IDR)

TWG Earl Grey Soft Serve

  • Texture Traits: Exceptionally creamy, smooth consistency
  • Aroma: Fragrant Earl Grey with clear bergamot presence
  • Flavor Intensity: Well-balanced, not overly sweet
  • Facets: Maintains the complexity of the tea while delivering dessert satisfaction

White Rice Miso Soft Serve

  • Innovation Factor: Uses homemade miso from a Japanese artisan in Bali
  • Flavor Complexity: Light yet layered with umami undertones
  • Texture: Airy and smooth
  • Unique Traits: Savory-sweet balance, unexpected ingredient pairing
  • Best For: Adventurous eaters seeking non-traditional flavors

Menu Strategy: Rotating selection (2 flavors Mon-Thu, 4 flavors Fri-Sun) creates urgency and repeat visits

Other Offerings:

  • Hokkaido Milk Tea Tart (43,000 IDR)
  • Matcha Red Bean Tart (49,000 IDR)

Mr Cream Puff

Ambience: Casual, approachable dessert shop with focus on takeaway. Simple, clean presentation emphasizes product quality over décor.

Signature Item: Kurakka Choux Pastries (18,000 IDR each)

Dish Features:

  • Pastry Shell: Light, crispy choux with good structural integrity
  • Filling Ratio: Generously filled, excellent value
  • Cream Texture: Rich, smooth, not grainy

Flavor Analysis by Variant:

Cappuccino

  • Coffee forward without bitterness
  • Balanced sweetness
  • Appeals to those preferring less sugary desserts

Tiramisu

  • Classic mascarpone-style cream
  • Coffee and cocoa notes
  • Medium sweetness level

Durian

  • Authentic durian flavor
  • Creamy consistency maintains fruit’s character
  • For durian enthusiasts

Green Tea (Matcha)

  • Earthy, slightly bitter notes
  • Balances cream’s richness
  • Medium sweetness

Sweet Taro

  • Natural taro flavor
  • Naturally sweet with nutty undertones
  • Vibrant purple color

Practical Advantages:

  • Travel-friendly packaging
  • Maintains freshness for several hours
  • Crowd-pleasing for mixed preferences
  • Easy to share or gift

Seafood Experiences

Kopak Jaya 007 Kelong Seafood Batam

Location: 30-45 minute drive from city center Ambience: Authentic kelong (floating fish farm) experience. Open-air dining with water views, rustic setting creates immersive seafood experience.

Concept: Catch-to-table dining where seafood is pulled from pens and cooked immediately

Standout Dishes:

Fresh Fish (Red Snapper & Sea Bass)

Preparation Method: Simple cooking to showcase freshness

Dish Analysis:

  • Freshness Factor: Peak quality, minutes from pen to plate
  • Texture Traits: Tender, flaky flesh with natural bounce
  • Sweetness: Natural sweetness from ultra-fresh fish
  • Cooking Execution: Perfectly timed to preserve moisture
  • Facets: Clean, pure seafood flavor without overpowering seasonings

Why It Works:

  • Minimal time between catch and cooking
  • Quality of raw ingredient is paramount
  • Simple preparation highlights natural flavors
  • Represents true kelong dining experience

Menu Performance:

  • Strong: Live seafood selections
  • Average: Salt-and-pepper squid (chewy texture noted)

Value Proposition: Five dishes including drinks for approximately $70 SGD

Logistics:

  • Pre-arrange return transport due to remote location
  • Worth the journey for authentic experience
  • Best for groups who can share multiple dishes

Cooking Recommendation: For home cooks wanting to replicate this experience:

  1. Source the freshest fish possible (same-day catch ideal)
  2. Keep preparation minimal – steaming or light grilling
  3. Use light soy sauce, ginger, and scallions
  4. Don’t overcook – fish continues cooking after removal from heat
  5. Serve immediately

Sup Ikan 96

Location: Next to Eatern Food Court Ambience: Unassuming coffee shop setting, local atmosphere, friendly service contrasts with busier neighboring establishment

Why Choose Over Eatern Food Court:

  • Comparable food quality
  • Friendlier service
  • Shorter wait times
  • More relaxed atmosphere

Signature Dishes:

Snapper Fillets (Fried)

Dish Highlights:

  • Texture: Shatteringly crunchy exterior
  • Coating: Thin, crispy batter doesn’t overwhelm fish
  • Freshness: Evident in sweet, clean flavor
  • Temperature: Served piping hot

Cooking Technique Analysis:

  • Likely double-fried method for maximum crispiness
  • High oil temperature creates instant crust
  • Quick frying preserves moisture inside

Home Cooking Instructions for Crispy Fried Fish:

  1. Pat fish completely dry (moisture is enemy of crispiness)
  2. Season with salt 15 minutes before frying
  3. Coat lightly in cornstarch or rice flour
  4. Heat oil to 180°C (350°F)
  5. Fry in small batches to maintain temperature
  6. First fry: 3-4 minutes
  7. Rest 2 minutes
  8. Second fry: 1-2 minutes for extra crispiness
  9. Drain on wire rack, not paper towels

Batang Slices in Soup

Dish Features:

  • Texture: Fresh, bouncy fish slices
  • Broth: Clear, light, allows fish flavor to dominate
  • Freshness Indicators: Firm texture, sweet flavor
  • Cooking Method: Briefly poached to preserve delicate texture

Deep-Fried Prawns (Shell-On)

Dish Analysis:

  • Size: Medium, meaty prawns
  • Texture Traits: Tender despite shell-on deep frying
  • Technique Success: Shell protects meat from overcooking
  • Eating Experience: Shell becomes edible, adding textural contrast

Why Shell-On Frying Works:

  • Shell acts as natural barrier
  • Retains moisture in prawn meat
  • Adds crunch and visual appeal
  • Shells become crispy enough to eat

Bittergourd Egg

Dish Facets:

  • Balances the rich seafood dishes
  • Provides vegetable component
  • Bitter notes cleanse palate
  • Homestyle preparation

Value Assessment: Meal for four costs $32 SGD – exceptional value for quality and quantity

Traditional Indonesian Cuisine

Noe Noesantara

Opening: August 2024 Ambience: Contemporary Indonesian restaurant with traditional elements, Instagram-friendly presentation while maintaining authenticity

Standout Dish:

Grilled Rice with Baby Squid (Nasi Bakar Cumi)

Preparation Method: Rice wrapped in banana leaves, cooked in bamboo tube

Dish Analysis:

  • Visual Appeal: Rustic, unassuming presentation
  • Aroma: Smoky from grilling, herbal from kemangi
  • Flavor Layers:
    • Kemangi (lemon basil) provides citrusy, bright notes
    • Chili adds heat
    • Baby squid contributes chewy texture and umami
    • Smoke from bamboo grilling
  • Texture Complexity: Tender rice, chewy squid bits, occasional chili crunch
  • Memorable Factor: Unexpected depth of flavor from simple ingredients

Why It Works:

  • Banana leaf imparts subtle fragrance
  • Bamboo tube creates even, gentle cooking
  • Kemangi is key aromatic ingredient
  • Squid adds protein and textural interest

Recipe Interpretation for Home Cooking:

Nasi Bakar Cumi (Grilled Rice with Baby Squid)

Ingredients:

  • 400g cooked jasmine rice (day-old works best)
  • 150g baby squid, cleaned and chopped
  • 3 stalks kemangi (lemon basil) or substitute Thai basil
  • 3-4 bird’s eye chilies, sliced
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 tsp shrimp paste (terasi)
  • Salt and pepper to taste
  • Banana leaves for wrapping
  • Coconut cream (optional, for richness)

Instructions:

  1. Sauté shallots and garlic until fragrant
  2. Add shrimp paste, cook until aromatic
  3. Add baby squid, cook until just done (2-3 minutes)
  4. Add chilies and kemangi leaves
  5. Mix in rice, season with salt and pepper
  6. Optional: add 2 tbsp coconut cream for richness
  7. Cut banana leaves into rectangles, briefly pass over flame to make pliable
  8. Place rice mixture on banana leaf, wrap tightly
  9. Grill over medium heat 10-15 minutes, turning occasionally
  10. Serve hot in the banana leaf

Chicken Satay

Dish Features:

  • Portion Size: Hearty, satisfying serving
  • Sauce Profile: Sweet, thick peanut sauce
  • Char Level: Good caramelization
  • Traditional Execution: Authentic Indonesian style

Ayam Bakar (Grilled Chicken)

Portion: Half chicken Accompaniment: Urap (salad with spiced grated coconut)

Dish Facets:

  • Marinade: Likely includes sweet soy sauce, shallots, garlic, galangal
  • Grilling: Charred exterior, juicy interior
  • Urap Component:
    • Fresh vegetables (typically long beans, cabbage, bean sprouts)
    • Spiced grated coconut with coriander, garlic, shrimp paste
    • Provides cooling contrast to grilled meat
    • Adds textural variety

Ikan Goreng (Fried Sea Bass)

Preparation: Whole sea bass, fried and cubed Sauce: Sweet chili sauce

Dish Traits:

  • Dramatic presentation (whole fish)
  • Convenient eating (pre-cubed)
  • Crispy skin throughout
  • Sweet-spicy sauce complements rich fish

Menu Pricing: Mains 42,000-180,000 IDR ($3.30-$14 SGD)

Warung Guling Pak Made

Ambience: Lively, energetic atmosphere with enthusiastic service. Young staff greet customers with synchronized choruses, creating memorable dining experience similar to Haidilao hotpot chain.

Specialty: Babi Guling (Balinese Roast Pork)

Signature Dish:

Nasi Samcan Guling Komplit (58,000 IDR / ~$4.50 SGD)

Composition: Rice with multiple accompaniments

Component Analysis:

Roast Pork

  • Texture: Tender, flavorful meat
  • Seasoning: Traditional Balinese spice blend
  • Cooking Method: Slow-roasted for tenderness

Pork Crackling

  • Texture Trait: Crispy, airy
  • Flavor: Rich, porky essence
  • Addictive Quality: Shattering crunch

Roast Pig Skin (Single Square)

  • Premium Element: Perfectly crisp skin
  • Texture: Glass-like crispness, melts on tongue
  • Status: Precious, highly prized component

Chicken Satay

  • Adds variety to pork-forward dish
  • Sweet glaze complements rich pork

Daun Ubi (Cassava Leaves)

  • Preparation: Cooked with spices and coconut
  • Texture: Tender, slightly chewy
  • Flavor: Earthy, mildly bitter
  • Purpose: Balances rich meat

Sambal Selection: Warning: All varieties are intensely spicy

Sambal Matah (Highlighted as favorite)

  • Type: Raw chili salsa
  • Ingredients: Shallots, chilies, lime leaves, lemongrass, shrimp paste, lime juice
  • Flavor Profile: Fresh, bright, aromatic, citrusy
  • Heat Level: High but balanced by aromatics
  • Texture: Crunchy, oily
  • Best With: Cuts through rich pork fat

Recipe: Sambal Matah

Ingredients:

  • 10 bird’s eye chilies, thinly sliced
  • 8 shallots, thinly sliced
  • 4 lime leaves, very finely sliced
  • 2 stalks lemongrass (white part only), thinly sliced
  • 1 tsp shrimp paste
  • Juice of 2 limes
  • 3 tbsp coconut oil or vegetable oil
  • Salt to taste

Instructions:

  1. Slice all ingredients thinly (key for texture)
  2. Combine chilies, shallots, lime leaves, lemongrass in bowl
  3. Add shrimp paste, lime juice, salt
  4. Heat oil until very hot but not smoking
  5. Pour hot oil over mixture (it will sizzle)
  6. Mix well and let sit 10 minutes before serving
  7. Best consumed within a few hours for maximum freshness
  8. Serve at room temperature

Alternative: Noodle version with identical toppings (58,000 IDR)

Value Proposition: Complete, satisfying meal under $5 SGD with premium components

Kueh Lapis (Layer Cake) Specialists

Category Context: Kueh lapis is ubiquitous in Batam. These rich, buttery layer cakes are labor-intensive to make, requiring each layer to be individually baked before adding the next. High calorie content means quality matters.

Top Three Contenders

Lamoist (@lamoist.batam)

Defining Characteristic: Most buttery version

Flavor Profile:

  • Rich, pronounced butter flavor
  • Decadent, indulgent
  • Traditional richness
  • Higher calorie perception

Best For: Those who want classic, rich kueh lapis experience

Little Box Premium (@littleboxpremium)

Characteristics: Drier, less sweet

Flavor Analysis:

  • Restrained sweetness
  • Drier crumb structure
  • Cleaner finish
  • Less heavy mouthfeel

Standout Flavor: Pandan

  • Natural-tasting pandan essence
  • Bright green color
  • Aromatic, sweet grass notes
  • Balances richness of cake

Best For: Health-conscious consumers, those who find traditional kueh lapis too sweet

Lapis No. 1 (@lapisno1)

Characteristics: Drier, less sweet (similar to Little Box Premium)

Standout Flavor: Rempah (Spice Mix)

  • Cinnamon-forward
  • Complex spice blend
  • More sophisticated than original
  • Warmth from spices
  • Evolved version of classic

Best For: Those seeking interesting flavor variations

Shopping Experience

Sampling Policy: Generous samples of multiple flavors at all three shops Popular Choice: Original flavor remains best-seller across all brands Pricing: Starts around 320,000 IDR ($25 SGD) per kg, varies by flavor and weight Availability: Multiple branches including ferry terminals for convenient purchase

Kueh Lapis Making Process (For Understanding)

While not typically made at home due to labor intensity:

  1. Batter Preparation: Cream butter and sugar, add eggs one at a time, fold in flour
  2. First Layer: Pour thin layer (2-3mm) into pan
  3. Grill/Bake: Cook under top heat only until set and lightly golden (3-5 minutes)
  4. Repeat: Pour next layer, grill again
  5. Continue: 18-20 layers typical for premium kueh lapis
  6. Cool: Let cool completely before cutting
  7. Time Investment: 2-3 hours for complete cake

Why It’s Special:

  • Each layer must be perfectly cooked
  • Timing critical to prevent burning
  • Labor-intensive process justifies price
  • Texture develops from multiple thin layers

Practical Dining Insights

Payment Methods

  • Accepted: Cashless payments at most cafés and restaurants
  • Cash Needed: Casual eateries, tipping
  • Recommendation: Carry mixed payment options

Transportation

  • Apps: Grab and Gojek widely available
  • Pricing: Short rides (10 minutes) cost $2-4 SGD
  • Reliability: Readily available in city areas
  • Remote Locations: Pre-arrange transport (e.g., for Kopak Jaya 007)

Value Assessment

Batam offers exceptional value across all price points:

  • Budget: $32 SGD seafood meal for four
  • Mid-Range: $70 SGD kelong seafood experience
  • Desserts: $3-4 SGD premium items
  • Accommodations: $100-144 SGD per night

Booking & Planning

  • Ferry: $76 SGD round-trip per person (compare operators for deals)
  • Peak Season: Book accommodations early
  • Restaurant Reservations: Generally not needed except for remote locations
  • Instagram: Most establishments have active social media for current menus

Culinary Trends Observed

Modern Indonesian Cafés

Establishments like Itsumo Tart and Noe Noesantara represent new wave:

  • Industrial-chic aesthetics
  • Instagram-worthy presentations
  • High-quality ingredients
  • Premium tea culture
  • Contemporary takes on traditional flavors

Traditional Authenticity

Places like Warung Guling Pak Made maintain cultural authenticity:

  • Traditional recipes
  • Regional specialties (Balinese babi guling)
  • Family-style serving
  • Generous portions
  • Value pricing

Seafood Quality

Batam’s seafood scene emphasizes:

  • Ultra-fresh catch
  • Simple preparations
  • Local cooking methods
  • Value propositions
  • Authentic experiences (kelong dining)

Final Recommendations

Must-Try Experiences:

  1. Kopak Jaya 007 – For authentic kelong seafood
  2. Itsumo Tart – London Fog tart
  3. Noe Noesantara – Grilled rice with baby squid
  4. Warung Guling Pak Made – Babi guling with sambal matah
  5. Sup Ikan 96 – Crispy snapper fillets

Best Value:

  • Sup Ikan 96 ($32 for four people)
  • Mr Cream Puff (18,000 IDR)
  • Warung Guling Pak Made (58,000 IDR)

Most Unique:

  • White Rice Miso soft serve (Itsumo Tart)
  • Grilled rice in bamboo (Noe Noesantara)
  • Kelong dining experience (Kopak Jaya 007)

Best for Gifts:

  • Kueh lapis from Little Box Premium or Lapis No. 1
  • Mr Cream Puff for same-day travel

This guide represents current offerings as of November 2025. New establishments open regularly in Batam, so exploring beyond these recommendations may yield additional discoveries.