The day starts early for Cinthya Hadinata. At 5 a.m., the 59-year-old goes to the market to buy fresh produce. As soon as she’s back home, Cinthya begins preparing for her family’s small lomie (assorted noodles in sticky gravy-like soup) restaurant, simmering the soup for the day and preparing the key ingredients, among other tasks. By 7 a.m., customers start to arrive, ready for an early breakfast.
Tucked in a small street by Bandung’s popular Alun-Alun area in West Java, Warung Lomie — as her family restaurant is called — serves up classic Chinese dishes. Lomie is a Hokkien noodle dish, originally from Zhangzhou.
According to Cinthya, noodles are something that people do not easily get bored of.
“I feel what most Indonesians look for in a dish is its heartiness. It’s difficult to explain, but n...
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