WIG 2026 Elevates Indonesian Flavors and Stories into a Global Narrative

RRI.CL.ID, Jakarta - After kicking off its series of events at Pura Mangkunegaran in Solo, Wonderful Indonesia Gastronomy (WIG) 2026 continued in the Special Region of Yogyakarta, featuring WIG Talks, an Artisan Market, and various activities designed to connect Indonesia's rich gastronomy with the industry and the market. Minister of Tourism Widiyanti Putri Wardhana opened WIG Talks 2026 at the Grand Hotel De Djokja, Yogyakarta, on Friday, 2 October 2026.

The forum featured 22 speakers across five discussion sessions and one book review session, generating overwhelming enthusiasm that the number of participants exceeded the target of 300 people.

"We are bringing together the government, industry players, chefs, artisans, academics, and community groups to discuss gastronomy from various perspectives—as an identity and a socio-economic driver, exploring how culinary heritage can evolve into business and the potential of gastronomy tourism, as well as how Indonesian flavors and stories can be shaped into a global narrative," said Minister Widiyanti.

According to the Minister, gastronomy tourism goes beyond the mere experience of tasting food. Indonesia's culinary wealth needs to be developed into an attraction capable of driving tourism while simultaneously delivering sustainable economic benefits to the community.

The Artisan Market serves as a meeting point that celebrates the diversity, creativity, and quality of local gastronomic products. Visitors can discover a wide array of goods made from local ingredients—ranging from distinct aromatic rice varieties, select spices, and international-standard artisan cheeses to Indonesian teas, coffees, and traditional herbal drinks (jamu) with a modern twist.

According to a release received by Voice of Indonesia on Saturday, 2 October 2026, a variety of other regional products also feature in this event, including pure honey, organic coconut sugar, high-quality tempeh, artisan cookies, and fermented beverages such as kombucha and craft sodas. This diversity highlights the immense potential of local ingredients and the creativity of Indonesian culinary producers in transforming them into value-added products that—with the right development—can compete in the global market.

"Producers and MSMEs from various regions are connected to the market through a wide range of products. This is crucial, as the gastronomic ecosystem can only thrive when those who create the products gain access to buyers, the industry, and broader market opportunities," said the Minister of Tourism.

The minister added that creating a meeting point for producers, MSMEs, the industry, and consumers is vital to building a sustainable gastronomic ecosystem. In this way, culinary richness is not merely preserved as heritage but continues to evolve into a source of added value and prosperity for the community.

Through WIG, the Ministry of Tourism aims to further highlight the ability of Indonesian local products to compete with imports and become part of the supply chain for hotels, restaurants, and cafes (HOREKA).

The WIG 2026 program features not only WIG Talks and Forums and an Artisan Market but also the "Indonesia Restaurant Months" program—presented in partnership with Priceless by Mastercard—across 150 restaurants in six cities, as well as chef collaborations at various hotels and restaurants in three cities. This year, the Ministry of Tourism is also collaborating with the Indonesian Shopping Center Association (APPBI) to present a "Culinary Festival" running from 7 October to 1 November 2026, involving 32 malls across 14 cities.