Tanjung Pinang Breakfast

We visited Tanjung Pinang in early November 2015. It located at one of the islands in Indonesia. We stayed at Hotel Laguna at the down town. Early morning we headed to the hotel's restaurant for breakfast. As it is like usual breakfast spread in those hotels, we decided to skip it and headed to town to explore the local breakfast, what the locals have for their breakfast. 

As I have worked in Indonesia for quite some time, through the recommendation of local friend, we headed to a breakfast spot of local Chinese communities. It is located at Jl. Temiang. See below map for the location. In Indonesian, Jl. is the short form of Jalan which is meant Road / Street. So in English it is called Temiang Road. Sorry my Indonesian is not so good, can't explain the meaning of Temiang, ha!  

Travel's rule of thumb: always follow to the crowd, the restaurant with more people means the food is good. We settled down at a restaurant and realised that we can order food from the other restaurant along the street. Well, this is usually cannot be seen in Singapore. The Kampong Spirit (cooperation in a community) applied to the local business. The owner of restaurant even help to collect the payment on behalf of other stalls, so customer does not need to go to multiple stalls for payment if he ordered from more than 1 stall. We ordered local style fish ball noodle and yong tau fu.

The fish ball noodle above slightly different with Singapore. They used local made ketchup to mix with noodle. As the source of ingredient also different, the taste and texture of noodle, fish ball are different. The noodle taste like hand made. The fish ball is more firm compare to Singapore. I could taste on the fish meat and flour ratio the fish meat is higher. Generally it taste good and you can't have such taste in Singapore.   

Yong tau fu is tofu that has been filled with fish paste, it comes with yellow noodle or thin/thick rice noodle as main. The fish ball and fish paste gave the same taste as those on fish ball noodle, I believed both stalls had the same supplier. The rice noodle taste a bit firm compare those in Singapore.  Singapore fried kway teow stall usually use such firm rice noodle. Singapore rice noodle with soup stall usually use softer type. I guess due to lower Chinese population there so supplier of rice noodle is scarce. Stall owners do not have much choice for the ingredient. Personally I'm still prefer softer rice noodle but generally noodle with tofu, soup still make up a good taste for me. Again, you can't find it in Singapore. Travel to oversea give us chance to try their local foods, a different experience that you can't find in your home country. So be brave to try whatever it looks good.