After 17 hours of flight and arriving in New York, Indonesian Spice Of The World landed in Awang Kitchen
Jakarta (ANTARA) - Tourism and Creative Economy Minister Sandiaga Salahuddin Uno promoted Indonesian culinary arts while visiting the Indonesian restaurant Awang Kitchen in New York, the United States.

"After 17 hours of flight and arriving in New York, Indonesian Spice Of The World landed in Awang Kitchen," he noted in a statement on Thursday.

"In here, there are cireng, tempeh mendoan, and also cilok. This is amazing," he remarked.

Uno jokingly told Ambassador of the Republic of Indonesia to the United Nations Arrmanatha Nasir that they will not be missing Indonesian culinary delicacies, as all Indonesian foods are available in the Awang Kitchen.

"It feels like I am in Garut. We have water spinach with shrimp paste fresh off the stove, tahu gejrot, and the pièce de résistance being ikan bawal bakar madu," he remarked.

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"Let us eat and enjoy these legendary dishes," he stated.

The restaurant is run as part of the Indonesian Spice Of The World (ISUTW) Program, the minister explained.

ISUTW is Uno's program that opens the spice route to New York. The primary goal of ISUTW is to encourage greater promotion and penetration of Indonesian culinary arts in the world and to offer additional value to the Indonesian economy.

During his visit to New York, the minister and Nasir stopped by the Indonesian Asian Fusion & Sushi Bar Awang Kitchen Restaurant at Queens Boulevard.

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The restaurant offers a variety of Indonesian dishes, such as fried rice, fried noodle, chicken bakmi, chicken porridge, chicken nasi tim, soka crab, and fried prawn.

Uno headed to New York to honor the invitation from the United Nations General Assembly (UNGA).

Specifically, he received an invitation from President of the UNGA, Abdulla Shahid, to attend the High-Level Thematic Debate event.

The minister also noted that he will continue to push for the development of sustainable tourism investment that brings prosperity to the general public.


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Translator: Aji Cakti, Fadhli Ruhman
Editor: Fardah Assegaf
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