Visit Restaurants In New York, Sandiaga Uno Promotes Indonesian Culinary Starting From Cireng, Cilok And Tahu Gejrot

Minister of Tourism and Creative Economy Sandiaga Uno. ANTARA/HO-Kemenparekraf

JAKARTA - Minister of Tourism and Creative Economy (Menparekraf) Sandiaga Salahuddin Uno promotes Indonesian culinary specialties by visiting Indonesian restaurants in New York, United States.

"This is after 17 hours of flying and arriving in New York, Indonesian Spice Of The World landed at Awang Kitchen. And here we serve Cireng, Tempe Mendoan, and this epic one has Cilok (Cireng plugged in), this is extraordinary," said Sandiaga Uno in a written statement received in Jakarta, Antara, Thursday, May 5.

Sandiaga Uno joked with Indonesia's Permanent Representative to the United Nations Arrmanatha Nasir that they would not miss Indonesian food because in Awang Kitchen New York all Indonesian food, even lontong ketupat is also available.

"It tastes the same as in Garut. We get the sensation of steaming hot kale belacan, Tahu Gejrot, and the winner is honey-grilled pomfret from Awang Kitchen, let's eat legends," said Sandiaga Uno.

The Minister of Tourism and Creative Economy also explained that the restaurant is part of the Indonesian Spice Of The World.

Indonesia Spice Up To The World (ISUTW) is a program of Menparekraf Sandiaga Uno by opening a spice route to New York.

The main objective of the ISUTW program is to encourage Indonesian culinary delights to be present in foreign countries and provide added value to the Indonesian economy.

During his visit to New York, the Minister of Tourism and Creative Economy together with the Indonesian Permanent Representative to the United Nations Arrmanatha Nasir had the opportunity to visit the Awang Kitchen Restaurant 'Indonesian Asian Fusion & Sushi Bar' on Queens Boulevard, New York.

A number of dishes offered from the restaurant include chicken noodles, chicken porridge, chicken team rice, fried rice, fried noodles, soka crab, balado mackerel, fried and grilled pomfret fish, fried squid, fried and grilled shrimp.

In addition, there are a number of snacks commonly found in Indonesia, which are served at the restaurant, namely Batagor, Cireng, Pempek Palembang, Chicken Satay, Goat Satay, Scallop Satay, Gejrot Tofu, Tempe Mendoan, Fried Chicken Skin. In addition, there are also choices of soupy foods such as meatballs, rib soup, Lamongan chicken soup, Betawi soup, oxtail soup.

Indonesian Minister of Tourism and Creative Economy Sandiaga Salahuddin Uno left for New York, United States to attend the invitation of the President of the United Nations General Assembly (UNGA).

Sandiaga Uno received an invitation from the Chair of the UN General Assembly, Abdulla Shahid, in the High-Level Thematic Debate event.

Menparekraf said that he would continue to encourage the development of sustainable tourism investment that brings prosperity to the wider community.

One of the realizations, said Sandiaga Uno, is discussing community-based tourism which is implemented in the tourism village development program.

This is of course in accordance with the UNWTO strategic plan as an effort to restore the world tourism sector to a higher quality and justice for the welfare of the community (prosperity for all).