CULINARY DIPLOMACY BOOSTS INDONESIA’S TOURISM, CREATIVE ECONOMY IN MALAYSIA

By N.Sevagamy

KUALA LUMPUR, March 21 (Bernama) -- Culinary diplomacy is emerging as an effective tool in promoting Indonesia’s tourism and creative economy in Malaysia, with Indonesian restaurants serving as platforms to showcase the country’s cultural heritage and strengthen people-to-people engagement.

Minister Counsellor for Economic Affairs at the Indonesian Embassy in Kuala Lumpur Hendra P. Iskandar said establishments such as Betawi Indonesian Cuisine in Taman Tun Dr Ismail play an important role in introducing Indonesia's authentic flavours while supporting broader economic promotion efforts.

He said signature dishes such as soto Betawi, tahu telur and sayur lodeh reflect Indonesia’s rich culinary traditions and help raise awareness of its tourism offerings and creative sectors.

“Through culinary experiences, Malaysians are able to better understand Indonesia’s cultural identity while opening opportunities to promote tourism and the creative economy,” he told Bernama recently.

Originating in Jakarta, Betawi cuisine is shaped by influences from Malay, Javanese, Sundanese, Chinese, Arab, Indian and European traditions, and is characterised by aromatic spices and a balanced combination of sweet, sour, salty and spicy flavours.

Hendra said that for Indonesians living abroad, such dishes also evoke a sense of familiarity and connection to home, while strengthening cultural exchange between the two neighbouring countries.

The restaurant’s commitment to authenticity has earned it a Certificate of Appreciation from Tourism Marketing for Southeast, South and Central Asia under Indonesia’s Ministry of Tourism.

Meanwhile, manager Siraj Al Munir @ Sam said the restaurant, which opened in April 2024, offered more than 80 dishes for iftar during this year's fasting month.

Among the popular offerings were Iga Bakar (grilled beef ribs), tahu telur, oxtail soup (sop buntut) and soto Betawi, while dessert selections such as Pisang Ijo Istimewa, Bubur Cha Cha and Dwi Sumsum also attracted strong interest.

He added that the restaurant offers 14 types of sambal, ranging from sweet and mildly tangy to bold, spicy and sour flavours, allowing diners to customise their meals.

In addition to dine-in services, the restaurant also provides catering for corporate functions, private gatherings and special occasions.

-- BERNAMA