Various Roles Of Culinary: Cultural Heritage That Needs To Be Preserved

Illustration. Chinese and Malay cultural acculturation. (Vlad Vasnetsov-Pexels)

JAKARTA - In the midst of the rise of modern culinary trends, the role dish, which is the result of the acculturation of Chinese and Malay culture, still maintains its authenticity.

Now, one of the restaurants that is committed to preserving its culinary heritage expands its reach to Gading Serpong, as well as becoming an educational space for people who want to get to know more about the philosophy behind each dish.

Dishes such as the Spicy Fish Sup, Kari Soun Shrimp, and Cumi Oubak are not only appetizing, but also store historical and cultural values. Cooking techniques such as oubak or slow tumis and the use of typical Malay spices reflect the unique combination of two cultures that have lasted for centuries.

"For us, Manikan food is a way to care for memories of ancestors and traditions," said Baba Ory, co-founder of Batam Seafood Bamanikan restaurant, Friday, April 25.

"Every dish is made with a thorough process, following a nearly extinct recipe if it is not preserved," he continued.

In animal culture, food is not just an individual activity, but a moment of gathering and sharing stories. Dishes are usually served in large portions to be enjoyed together, creating close family ties.

"We want to invite the public to understand that behind every Perikakan dish, there are stories and values that need to be maintained," said Baba Wenta, Baba Ory's colleague.

The presence of the Batam Seafood Bawangan restaurant is expected to be one of the efforts to maintain Indonesia's culinary heritage, especially the role dish which is rich in history and meaning.