Bakmi Aloi is a variation of Chinese pork noodle found in Indonesia. Here in Kalimantan, the vendors are usually Hakka Chinese, so it's Hakka style pork noodles.
Our local guide Min brought us to a simple restaurant known as Bakmi Aloi Singkawang. I enjoyed the bakmi aloi here a lot.
Two shop units, corner restaurant.
Clean, basic furnishings. Many calendars on the wall. It's the custom here - shops hang all the calendars they received. Don't waste and it's a nice gesture of appreciation too.
Some of the furniture were made with kayu belian or kayu ulin, a hardwood so strong that it is called Borneo Ironwood. So strong, it is even used in pile foundations for concrete bridges in Kalimantan.
There were dry and soupy versions of bakmi aloi, as well as noodle and kway teow options.
Price per serving was Rp20,000 or S$1.60 (as at Aug 2025).
The cooking was done out in front of the restaurant.
Bakmi Aloi Singkawang is a third generation restaurant by the Hakka 張 family.
In its most basic form sans all the toppings, it reminded me of kolomee of nearby Kuching (270km away).
The toppings of bakmi aloi were elaborate, hence the name aloi which in Bahasa Indonesia means to blend or mix.
There's fried ground pork, pork lard, pork lard croutons, blanched ground pork slices, fried ground pork slices, shrimp, prawn crackers, fried pork skin, wanton, chai poh (preserved radish), aromatic greens, scallion, lard grease, soy sauce, fried garlic, oil and a couple of other things I couldn't identify with certainty.
So many things in the small bowl!
A bit of everything over the well greased slender, slightly curvy noodles.
Tender springy noodles and juicy crunchy bean sprouts well enveloped in pork grease, garlic oil and savoury sauces. I can eat this all by itself and be very happy - it's that flavourful.
Then, all the toppings were icing on the cake. More textures, more flavours, more delicious.
Love potion - I mean, love this potion of garlic, aromatic oil, lard and lard croutons.
If you can't take the Singaporean out of yourself, can splash some chili sauce over your noodles 🤭 Nowadays, I can do without, if the "white" (no chili) version is tasty enough.
Crunchy crackly fried pork skin. In Singkawang, they throw these in everything from noodles to porridge to just eating them as a crispy snack.
Humble commonplace ingredients but at uncommon freshness and quality. Cooked to just right doneness, retaining all the natural porcine sweetness in the meat juice.
Teeny weeny crustacean, big prawn sweetness.
Fried pork soaking in a pot of pork lard and croutons. Imagine these in your noodles.
Must get their wantons - they taste so deliciously sweet savoury, I think, again because of the quality and freshness of the pork.
Our guide Min ordered a wanton soup for us to share because he knew we would want more 😁
Optional white vinegar. Not sure if it was a Hakka thing or to cater to the preference of Teochew people who make up the other major Chinese community in Singkawang.
Stole a picture of another uncle's noodle soup, so you know there is also the soupy option.
Stall name: Bakmi Aloi Singkawang
Address: Jl. P. Belitung, Pasiran, Kec. Singkawang Bar., Kota Singkawang, Kalimantan Barat 79123, Indonesia
Tel: +62 813 4509 0325
Hours: 7:30am - 3:30pm
Written by Tony Boey on 25 Aug 2025
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