DENPASAR, BALIPOST.com – Noodles are a favorite food of all circles. Even now there are many contemporary noodles that are formulated following the tastes of young people.
However, in the midst of the noodle trend with a sweet spicy taste that is loved by the younger generation, there are still restaurants that still maintain their distinctive taste for decades.
One of them, Bakmi Akiu, which is able to continue to exist for 4 decades (40 years).
The restaurant that serves a variety of noodles and companion snacks has been established since 1985. Initially, said Akiu Bakmi spokesman, Utami Pramesti, Bakmi was pioneered by Suleman Budjang who came from Bangka.
Akiu’s name is a nickname from Suleman. In 1978, Suleman started his tacky business in Bali with Rombong.
The restaurant business began in 1985 by opening his first stall on Jalan Nangka, Denpasar. “The name of the business was not the writing of Akiu, but A9 (Akiu). At the time of Pandemi in 2020, this business was closed,” said Utami, who served as a corporate secretary was met on Jl. South Mahendradatta, Denpasar.
Only in 2023, this noodle business was reopened under the management of the child and two investors. His efforts rose again with a more modern, comfortable concept, but still prioritizing the taste that has lasted decades.
The uniqueness of the noodles pioneered by Suleman is the three types of noodles used. Culinary connoisseurs can choose small noodles, large noodles, and thin noodles.
For 2 years transformed, this noodle business is arguably very successful. His presence with the new concept attracted interest not only the old generation who first knew the existence of this noodle, but also the younger generation.
“At the moment we have opened 7 outlets. This year the target will be built again 4 outlets. This is not only about business expansion, but also about how Bakmi Akiu wants to continue to be close to the community. One of the efforts is to run with the Bali runner community, giving compensation and breaking the fast together with orphanages,” said the woman from Munggu, Badung.
Regarding maintaining his taste, he also claimed that management continued to strive to maintain. One way to centralize the concoction that will be used in all outlets. “So we pay attention to the quality that is presented with materials that are always fresh. The noodles sold are also made from zero and are produced in one main kitchen which is then distributed to all outlets,” he explained. (Diah Dewi/Balipost)
