Being away from home and the deep desire for familiar comfort foods go hand in hand. For chef Oka Diputra, his experience at culinary school in Melbourne was no different. It was this burning desire for a proper mie ayam that drove him to create the perfect bowl of noodles. Two years and numerous experiments later, Mie Chino is ready with a bowl of bakso on the side.
After Oka returned to Indonesia and many of his friends giving his mie ayam the real deal seal of approval, Oka wanted to share his take on this humble Indonesia dish. When he heard of an affordable space opening at Pasar Santa, Oka had to take the gamble and open Mie Chino.
Oka uses handmade mie karet (“rubber” noodles, which is thicker and has a chewier texture than the usual noodles found in mie ayam) to set his bowl apart. Mie Chino’s mie is really something amazing. Oka gets his supply from a home industry noodle maker with a modified secret recipe. He then combines it with a homemade broth, mouthwatering chicken and mushroom topping, and a kick-in-the-pants sambal that guarantees Mie Chino bowls are flying out the door and often sold out by 7 or 8 pm, especially on the weekends! Right now Mie Chino’s menu includes mie ayam with or without bakso. But watch this space because future menu items will include mie ayam pangsit and pangsit goreng.
Make a beeline for Mie Chino if you’re heading to Pasar Santa (you can’t miss it, it always has a crowd and is located between Post Santa and ABCD Coffee and their respective crowds), but don’t wait too long, the noodle shop only stays open while lasts and it doesn’t last long!
Mie Chino, Lantai atas, Pasar Santa, Jalan Cipaku 1, Kebayoran Baru, South Jakarta. Hours: Tues-Sat; 12pm-finish. Sunday 2pm-finish.