TEMPO.CO, Bali - When a person visits Bali, a culinary lover should never pass up the chance to eat at Mak Beng’s eatery on Sanur Beach. This simple eatery has been around for tens of years and has not opened up a branch. It is famous for its unique dish: fish soup with chunks of fried tuna and sambal (chili sauce).
Established in 1941, the eatery was founded by Ni Ketut Tjuki (also known as Mak Beng) and her husband, I Putu Gede Wirya (also known as Nyoo Tik Gwan). During those times, tourists did not flock to the island as they do now. Sanur Beach was not filled with tourists. Mak Beng served the simple dish for the locals in the surrounding area. During its initial establishment, Mak Beng’s eatery also functioned as a place to store seafood caught by Sanur fisherman.
As time passed by, more and more tourists stormed the Island of the Gods and Mak Beng’s fame started to rise. Visitors started to crowd the eatery. Now, no less than 100 hungry visitors come each day.
A famished visitor only needs to pay Rp 40,000 (approximately US$ 4) to enjoy a savory dish of Mak Beng’s special meal consisting of a piece of fried fish, a bowl of fish soup, and a plate of warm rice. Agus Mahendra, Ni Ketut Tjuki’s 38-year-old grandson who currently runs the place, said the menu at the eatery has never changed since it first opened up.
Nur Setiawan, a faithful customer who is a fan of spicy food, said the spicy food at the eatery tastes just right. "When you eat the soup, you immediately sweat. But afterwards, you feel refreshed," he said, while wiping his sweaty forehead. Nur’s sweat continued to drip because unlike other major restaurants, there is no air conditioning at Mak Beng’s simple eatery.
Nur also loves the fast service at Mak Beng. Mak Beng only has one dish on the menu so everyone enjoys the same meal each time they come to the eatery. It only takes five minutes for the food to be ready. Once they receive the order, the employees immediately pour hot soup into a medium bowl and serve the fried fish.
KETUT EFRATA
