Creative Economy Minister Supports Padang to Become UNESCO City of Gastronomy

Indonesia's Minister of Creative Economy, Teuku Riefky Harsya, has voiced strong support for Padang's ambition to be recognized as a UNESCO City of Gastronomy. Speaking at a "Talk on Taste" event in Padang's Old Town on August 9, 2026, Harsya emphasized the city's potential to lead the development of the creative economy through its culinary heritage.

If successful, Padang would become the first city in Indonesia to join the UNESCO Creative Cities Network (UCCN) in the gastronomy category. Harsya stressed that this endeavor is a collective effort involving not only the city government and its residents but also the national government, including his ministry. He highlighted that gastronomy encompasses more than just food; it includes stories, culture, design, music, and performing arts, all of which require strengthening to create a supportive ecosystem.

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Gastronomy is not just about food, but also about stories, culture, design, music, performing arts. This must be strengthened in terms of both budget and policy to realize Gastronomy City.

The "Talk on Taste" event, part of Padang's 357th anniversary celebrations, featured culinary experts and practitioners. It also included a large-scale cooking of 1,000 portions of nasi goreng rendang, with each portion sold for Rp357 to raise funds for flood victims. The event was attended by local officials, including Mayor Fadly Amran and Deputy Mayor Maigus Nasir.

Mayor Amran welcomed the minister's support and affirmed the city's readiness to implement necessary improvements. These include enhancements to the Old Town area, restaurants, hygiene standards for kitchens and restrooms, service quality, and supporting tourism and gastronomy infrastructure. The goal is to ensure visitors have a positive and comfortable culinary experience.

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We will continue to make improvements, both in the Old Town area, restaurants, ratings, certifications, kitchen cleanliness, toilet cleanliness, services, and infrastructure. We want every guest who comes to have a good, comfortable, clean culinary experience, supported by good service and infrastructure.