Jakarta (ANTARA) – Minister of Tourism (Menpar) Widiyanti Putri Wardhana said that gastronomic tourism in Ubud, Gianyar, Bali is able to highlight the taste of the archipelago which comes from quality ingredients.
“I also had an interesting experience by taking a cooking class at Pemulan Bali Farm Cooking using ingredients from plantations and making Indonesian dishes taste even better,” said Widiyanti in an official statement in Jakarta, Thursday.
During her visit to Ubud, Widiyanti took time to visit a number of gastronomic destinations. Among them Rain Locale which is a modern Indonesian restaurant and bar.
The restaurant serves food that emphasizes unique Indonesian ingredients and flavors. Traditional food recipes developed towards modern tastes and interpretations.
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For example, menus slipper lobster dumplings with Padang flavors, namely chili sauce with fried curry leaves, as well as rendang meat cooked for 48 hours until it has a very soft texture.
The Minister of Tourism also visited Syrcro Base, a restaurant developed by Chef Syrco Bakker.
In its offerings, Syrco Bakker prioritizes the values of traceability to nature, explaining that every ingredient comes from the fertility of Bali’s soil.
“The experience of gastronomic tourism wrapped in natural beauty in Ubud made me amazed at the creativity and innovation of tourism destinations in Ubud,” said the Minister of Tourism.
According to the Minister of Tourism, food in Ubud has become a lifestyle and culture for the local community. The gastronomic culture that is rooted in Ubud can be seen from the interpretation of the reliefs on the walls of Yeh Pulu Temple, which depict the culture of raising livestock, farming and hunting as part of the local gastronomic culture.
Ubud’s gastronomic culture also has Subak, a traditional irrigation management system which is a pillar of Balinese culture as well as the Tri Hita Karana philosophy, the principle of harmony between humans, nature and God, which also represents cultural and culinary richness.
Previously, the Ministry of Tourism had also collaborated with UNWTO and the Gianyar Regency Government to project Ubud to become a world gastronomic prototype.
The choice of Ubud as a pilot project was due to good readiness and collaboration from industry players and other stakeholders.
“The Ministry of Tourism is committed to supporting steps to strengthen gastronomic tourism in Ubud so that it becomes a quality tourist attraction for tourists,” said the Minister of Tourism.
Gastronomic tourism is the art of studying food thoroughly in every process of its production. Starting from preparation, selecting food ingredients, the cooking process, to the art of presentation, aesthetics and quality of the food.
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Reporter: Hreeloita Dharma Shanti
Editor: Zita Meirina
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