30 Culinary Icons of Indonesia officially introduced - Tourism Indonesia




Friday, December 14, 2012

30 Culinary Icons of Indonesia officially introduced

Given the importance of local culinary dishes as part of tourism, on Friday afternoon (14/12) the Minister of Tourism and Creative Economy, Marie Elka Pangestu formally introduced the 30 traditional culinary icons.

"Cooking has become an important part of tourism. People from the streets have always wanted to taste their special dishes. In the future, there should also be culinary destinations. People go to a place just to taste the food. Like everyone in the world going to Bordeaux to taste the wine. If necessary we can also have to make Rendang Tourism", says Marie Elka Pangestu said in her speech.

At the inauguration ceremony, which was attended by practitioners of the culinary and tourism icons, 30 kinds of traditional Indonesia from Java, Sumatra, Bali, Madura, and Sulawesi were presented.

The 30 icons are:
  1.  Ayam Panggang Bumbu Rujak Yogyakarta, 
  2.  Gado-gado Jakarta, 
  3.  Nasi Goreng Kampung, 
  4.  Serabi Bandung, 
  5.  Sarikayo Minangkabau, 
  6.  Es Dawet Ayu Banjarnegara, 
  7.  Urap Sayuran Jogjakarta, 
  8.  Sayur Nangka Kapau, 
  9.  Lumpia Semarang, 
  10.  Nagasari Jogjakarta, 
  11.  Kue Lumpur Jakarta, 
  12.  Soto Ayam Lamongan, 
  13.  Rawon Surabaya, 
  14.  Asinan Jakarta, 
  15.  Sate Ayam Madura, 
  16. Sate Maranggi Purwakarta, 
  17.  Klappertaart Manado, 
  18.  Tahu Telur Surabaya, 
  19.  Sate Lilit Bali, 
  20.  Rendang Padang, 
  21.  Orak-arik Buncis Solo, 
  22.  Pindang Patin Palembang, 
  23.  Asam Padeh Tongkol Padang, 
  24.  Nasi Liwet Solo, 
  25.  Es Bir Pletok Jakarta, 
  26.  Kolak Pisang Ubi Bandung, 
  27.  Ayam Goreng Lengkuas Bandung, 
  28.  Laksa Bogor, 
  29.  Kunyit Asam Solo, 
  30.  and Nasi Tumpeng. 

Following the ceremony, Marie Elka Pangestu cuts "Nasi Tumpeng" (cone of yellow rice) and presented it to Bondan Winarno, who will represent the working group.


  1. how does it feel if your favorite dish, e.g. soto kudus is not included? What is the criteria used for the list?

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