Authentic Handmade! Bakmie Parahyangan Shakes the Tongue for Culinary Lovers
In this fast-paced era, many culinary entrepreneurs choose to use instant ingredients in their products. However, for the owner of Bakmie Parahyangan Sukajadi, Surya Wijaya, natural, local ingredients and processed by hand are still the main choice for their products.
he said.
For the price, relatively the same as the others. Quite affordable and common. Even so, for the quality they still maintain.
At the start of the pandemic, Bakmie Parahyangan was closed. Then, when it starts to be conducive, to be able to get up to recover takes quite a long time.
"We are also still afraid to open as before. That's why we use online media to sell. During the beginning of the pandemic, most of our income came from ordering food through applications," he explained.
He hopes that, with the current sloping pandemic, more people will open culinary businesses. This shows the economy of Bandung City is back on track.
"I am happy if there are many culinary businesses in the city of Bandung. This is a sign that more and more people are coming to visit Bandung. It can improve the economy of the city of Bandung," he added.
One of the visitors, Rosa said, that the texture of the noodle there really suits her taste.
"The noodles are not big, not small either, just right. If you eat it without the sauce, it's also delicious. The broth is tasty, even though it doesn't have a lot of spices," said Rosa. (din)**
Head of the Bandung City Communication and Informatics Agency
Yayan A. Brilyana
