“Tumpeng reflects the relationship between mankind and the Creator, while also carrying values of collaboration and togetherness. This philosophy is universal and highly relevant today, as individuality becomes increasingly prevalent,” Fadli Zon said in an official statement received here on Sunday.
He argued that this relatable aspect makes tumpeng relevant on a global scale.
Zon made the statement during the 2025 Indonesian Tumpeng Festival on Saturday (August 23).
At the event, he emphasized that Indonesia’s culinary heritage and cultural assets can bridge differences while also driving the creative economy.
As of 2024, Indonesia has registered 2,213 intangible heritage items, 231 of which are traditional dishes, he noted. However, this number is still small compared to the vast richness of Indonesian culinary traditions.
Some traditional foods are even near extinction, such as Itak Poul-Poul from North Sumatra and Penyurong from Bangka Belitung.
“Culinary traditions are a very effective form of cultural diplomacy. Many around the world recognize Indonesia through its food. For example, rendang was once named the most delicious dish in the world,” Zon said.
He added that other iconic dishes such as satai, fried rice, and soto have not been promoted extensively enough. His ministry, therefore, is committed to preserving and developing cultural assets through education, promotion, and legal recognition of intangible heritage.
He also underlined the importance of promoting Indonesian cuisine globally, pointing out that neighboring countries like Thailand and Vietnam have restaurants across the world.
Indonesian restaurants, meanwhile, remain limited, though their presence has increased in some countries such as Türkiye over the past five years.
To address this, Zon suggested collaboration between the Cultural Affairs Ministry and stakeholders such as the Indonesian Gastronomy Community (IGC), the National Food Business Association (APJI), and Indonesian embassies, to compile a list of Indonesian restaurants abroad as a starting point for promotion.
The minister expressed hope that the festival would foster a love for national cuisine among youth, particularly tumpeng, and boost its popularity on a global scale.
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Translator: Pamela Sakina, Mecca Yumna
Editor: M Razi Rahman
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