There’s a method to enjoying the fishball noodles at Bakso Ikan Teochew in Gading Serpong. Don’t mix the noodles into the broth. Don’t stir in the sambal. Instead, leave the sambal on the side—dip the fishballs into it, or slick your noodles in its glossy red heat.
These steps are printed and posted next to every stainless steel table inside the humble, white-tiled stall on Kelapa Gading Barat Street, set half-hidden amidst a row of stationary stores that cater to the senior high school across the road. You might miss it at first glance, if not for the steady stream of loyal regulars (mostly Chinese Indonesian families, some travelling from distant parts of the Greater Jakarta Area) who would casually appear during the in-between hours—the kind of crowd that signals you’re in the right place.
Whether you’re a regular or not, picking out an order here comes easy: every item on the menu revolves around the same Teochew-style fishball noodles. Crafted by hand from selected yellowtail fusilier meat, each fishball has the kind of soft-springy bounce referred to as ‘QQ’. They arrive in a clear fish broth glimmering with fried shallot oil, gently savoury and just shy of rich. Choose from three noodle options—mee pok, kway teow, or rice vermicelli—and maybe add tofu if you’re feeling generous. The combination makes for a light and comforting meal, but if you prefer more boldness on the palate, adding extra doses of the sambal to the noodles is a good way to layer a bit more tang and spiciness into the flavour.
Some diners might find Bakso Ikan Teochew’s eating ‘rules’ a little rigid, opting instead to loosen their noodles with a splash of broth. Others may welcome the structure, especially when navigating a dish they’re unfamiliar with. Either way, there’s a quiet comfort in how straightforward everything is here. It’s the kind of place you return to not for surprises, but for the simple pleasure of knowing exactly what you’ll get.
