Luti Gendang, Sop Ikan: 5 Batam food specialities that you don't want to miss
Photo Source : @UiHua Cheah
From trendy cafes to seafood and local staples, food is one of the draws that bring Malaysians to Batam.
But beyond the familiar favourites, Batam has its own local food culture shaped by the Malay traditions of the Riau Islands and the seafaring communities that have lived here for generations.
From deep-fried buns filled with fish to comforting bowls of seafood soup, these are five Batam specialities worth seeking out on your next trip.
Luti Gendang - Batam’s iconic fried bun
Photo source: IDN Times
Originating from the Riau Islands, luti gendang is, essentially, a fried bun. But calling luti gendang “just a fried bun” would be like calling a croissant “just a baked roll”.
These golden-brown buns are stuffed with spiced shredded fish, usually tuna or mackerel, giving them a savoury flavour that’s both rich and comforting. The exterior is lightly crisp while the inside stays soft and fluffy, making it dangerously easy to finish one without realising it.
The name itself comes from the Chinese pronunciation of “Roti” and the bun’s similarity to the shape of a gendang - the musical instrument. Locals eat it in the morning alongside a glass of teh tarik, and it is just as good as an all-day snack.
One quick place to find it:
Sop Ikan - The taste of the ocean in a bowl
Photo source: Detik
If there is one dish that captures Batam’s identity as a coastal city, it would be sop ikan Batam.
This is a fish soup so simply made that its quality lives and dies by one thing: How fresh the fish is.
The flavour comes from very fresh fish simmered with tomatoes, lime, and aromatic herbs, resulting in a broth that is light, clean, and refreshing. The fish itself imparts a sweetness to the dish, while also absorbing just enough of the broth’s tangier notes.
Served alongside white rice and green sambal, locals consider sop ikan a comfort food - perfect after a long day at work or, in your case, exploring.
One quick place to find it:
Mie Lendir - For those who like it thick
Photo source: Detik
Mie lendir translates to "slimy noodles" - but don’t let the name put you off. This noodle dish is absolutely delicious.
Funny enough, it wasn’t always called mie lendir. It was originally called Mie Pak Sailun, after the street vendor who invented it in the 1960s. As the dish spread throughout the region, it was eventually “rebranded” as Mie Lendir.
Its namesake sauce is made from slow-cooked ground peanuts, sweet potato, garlic, palm sugar, and red chilli poured generously over yellow noodles. Topped with bean sprouts, tofu, a half-boiled egg, and fried shallots, the result is a mix of textures coated in a savoury, glossy sauce with every bite.
One quick place to find it:
Gonggong - From seafood to batik
Photo source: IDN Times
Gonggong is Batam's most iconic local seafood - so deeply woven into the local identity that its distinctive spiral shell has inspired batik motifs in the region.
Gonggong are sea snails harvested from the waters around the Riau Islands, usually boiled and served with sambal or dipping sauces. The texture is firm and slightly chewy - similar to squid or abalone - while the flavour is naturally sweet with a mild briny taste from the sea.
Eating them is half the fun. They’re served in-shell, so you have to coax the coiled meat out with a toothpick. And before long, you’ll be silently challenging yourself, perfecting the technique to pull the whole morsel out in one clean piece.
One quick place to find it:
Any seafood restaurant in Batam
Mie Tarempa - A Batam favourite
Photo source: RRI Batam
Originally from the Anambas Islands, mie Tarempa is a staple dish in Batam.
These noodles are usually stir-fried with seafood, eggs, and spices, producing a dish that is slightly sweet, lightly smoky, and packed with umami flavour. The noodles themselves are flat and chewy, giving mie Tarempa its distinctive bite.
Mie tarempa isn’t a try-once kind of dish. In fact, you have to try it three times. There are versions which are dry (kering), moist (lembab), or wet (basah), with each version having its advocates.
One quick place to find it:
Discover Batam’s flavours with Berjaya Waterfront
Photo Source : @UiHua Cheah
One of the best things about these Batam specialities? How easy it is to get them - especially for Malaysian travellers.
With just a short ferry ride from Berjaya Waterfront Ferry Terminal, you can find yourself enjoying a bowl of sop ikan or freshly fried luti gendang within the hour.
Whether you’re visiting for a day trip or a weekend escape, the almost-hourly departures and flexible return tickets make Batam a convenient holiday destination - or a food trip.
After all, some of the best travel memories don’t just come from the places you visit… they come from the flavours you discover along the way.