Mie gomak · Indonesian · Main Course
Mie gomak
Born in Indonesia
“Thick spicy noodles in coconut milk and andaliman broth—Batak-style spaghetti from Lake Toba.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention Distinctive thick mie lidi noodles first
6 in 10 say it's worth it for the Complex coconut and andaliman base
4 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Mie gomak is a Batak specialty from the shores of Lake Toba in North Sumatra—a thick, spicy noodle soup built on coconut milk and andaliman (Sichuan pepper), its backbone and soul. Unlike the delicate noodles common across Indonesia, mie gomak uses mie lidi, a sturdy strand closer to spaghetti, which stands up to the broth's weight and heat. This is noodle soup that demands presence: substantial, aromatic, grounded in Batak tradition.
What makes this version distinct
Mie gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, that is a specialty of Toba Batak region of North Sumatra, Indonesia. Other than traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. Unlike common Indonesian noodles, the type of noodle used in this dish is a thick one called mie lidi, similarly to spaghetti pasta, and thus mie gomak is often described as Batak-style spaghetti. Mie gomak is similar to mie Aceh from a neighbouring province.
Signature elements
What people love
- Distinctive thick mie lidi noodles
- Complex coconut and andaliman base
- Regional depth from Toba Batak tradition
Know before you go
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