"Taste tourism" - Indonesia's new tourism strategy

The Indonesian Ministry of Tourism is promoting culinary tourism as a strategic direction to improve the quality of national tourism, with a focus on promoting the rich culinary identity of the West Java region.

Indonesian women are cooking the famous traditional soup of the archipelago country.

Indonesian Tourism Minister Widiyanti Putri Wardhana last weekend launched the book “Wisata Rasa di Bumi Pasundan” (roughly translated as “The Taste of Pasundan”), introducing a unique culinary journey in West Java, with iconic dishes such as nasi tutug oncom, karedok or burayot. The book is expected to become a handbook for travel agencies, tour guides and tourists looking for authentic local travel experiences.

“This book contributes to the formation of sustainable culinary journeys, linked to indigenous cultural identity,” Ms. Widiyanti emphasized. At the same time, Ms. Widiyanti said, the project was developed in coordination between local authorities, academia, the culinary community and creative experts.

The new initiative is in line with Indonesia's "quality tourism" orientation, focusing on three pillars: Cuisine, health and sea tourism. Minister Widiyanti said that Indonesia is currently highly appreciated for its cuisine on the world map. According to the TasteAtlas guidebook, the country ranks 7th globally and first in Southeast Asia in terms of culinary quality, in which Bandung city (West Java) has entered the list of the world's top 100 culinary destinations.

Ms. Widiyanti believes that “ tourism and cuisine are two complementary factors, creating valuable and authentic experiences.” She also emphasizes the role of the community ecosystem – from farmers, fishermen to chefs and artisans – in sustainable tourism development.

According to Booking.com’s Taste of Home Asia Pacific survey, 93% of Indonesian travelers said food influenced their choice of destination, while 75% chose their travel destination based on culinary appeal. The new trend shows that more travelers prefer homestays, glamping or farmstays to cook their own meals and experience traditional meals.

Figures from OpenTable also show that restaurant reservations in the Asia-Pacific region have increased by 15% over the past year, with average spending reaching $72 per person, 25% higher than domestic travelers.

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Source: https://baolaocai.vn/du-lich-vi-giac-chien-luoc-du-lich-moi-cua-indonesia-post885018.html