Minister Sandiaga Signs Groundbreaking Ceremony

Embassy 1967: Singapore Welcomes a Taste of Indonesia’s Culinary Heritage

Singapore – A remarkable culinary journey awaits Singapore as Embassy 1967, an upscale Indonesian restaurant, brings the rich and diverse cultural heritage of Indonesia to the heart of Orchard. Blending Indonesia’s traditional flavours with a contemporary twist, Embassy 1967 promises to elevate the city-state’s culinary scene to new heights.

On Monday, September 18, 2023, the groundbreaking ceremony took place on the 18th floor of Wisma Atria, where Embassy 1967 is located. The event was graced by the esteemed presence of Mr. Sandiaga Salahuddin Uno, the Minister of Tourism and Creative Economy of the Republic of Indonesia, and Ambassador of Indonesia to Singapore, H. E. Suryo Pratomo.

Minister Sandiaga in Embassy 1976 Chef Uniform while formally initiates the Cutting Off Nasi Tumpeng ceremony, which symbolizes gratitude and ensuring that the event can achieve the best results
Minister Sandiaga in Embassy 1976 Chef Uniform formally initiates the Cutting Off Nasi Tumpeng ceremony, which symbolizes gratitude and ensures that the event can achieve the best results


Mr. Sandiaga Uno expressed his appreciation for the collaboration that led to the creation of Embassy 1967 and shared his hope that this new culinary endeavour would strengthen Indonesia’s position on the global culinary stage. He emphasized that this initiative aligns perfectly with the Ministry of Tourism and Creative Economy of the Republic of Indonesia’s mission to support the expansion of Indonesian restaurants and the promotion of the nation’s herbs and spices to increase their popularity worldwide.

“Today, I had the opportunity to attend the Groundbreaking of the Embassy 1967 Restaurant. This is something we should appreciate for all parties involved. I hope that the presence of this restaurant will further strengthen the Indonesian culinary showcase abroad, which is known as the ‘mother of spices,'” said Mr. Sandiaga Uno.

Minister Sandiaga with Founders and Board of Directors of Embassy 1976 and invited guests
Minister Sandiaga with Founders and Board of Directors of Embassy 1976 and invited guests


Embassy 1967 is set to offer a unique and captivating culinary experience, boasting the culinary expertise of the best chefs. It aims not only to entice the taste buds of local Singaporeans but also to attract international visitors from around the world.

Embassy 1967’s launch marks an exciting chapter in Singapore’s culinary scene, where traditional Indonesian flavours meet a contemporary culinary approach. As the restaurant continues to take shape, it is poised to become a cultural and gastronomic landmark, showcasing the best of Indonesia’s culinary heritage.

Indonesia Culinary Arts

Ministry of Tourism and Creative Economy of the Republic of Indonesia believes that love comes from the heart but passes through the stomach. Hence, the country has been introducing its culinary arts overseas to lure tourists.

The ministry has set up a special Indonesian Culinary Acceleration Team to optimally utilize the country’s culinary arts as an instrument to promote tourism.

Indonesia is optimistic that culinary promotions will help the country achieve its target of attracting 15 million tourists this year.

Indonesia has various types of culinary arts with huge potential to attract tourists. Therefore, the team has trained several chefs to be assigned to overseas Indonesian restaurants.

Led by Rendang, as one of the most delicious foods, at least 40 more foods have gained international appreciation as the most delicious Indonesian foods. They include sate (satay), nasi goreng (fried rice), bakso (meat ball soup), soto (traditional soups), and gado gado (mixed vegetable with peanut sauce).

Culinary arts could serve as an effective tool to promote tourism, I. Gede Pitana, deputy in charge of international tourism marketing of the Tourism Ministry stated.

“Culinary has become an effective means of promotion. It also has the potential to become an entry point for tourism. Unlike in the past when culture, arts, or sports were used as means of promotion, we will use culinary at present,” he noted in his statement received here.

In fact, Indonesia has the potential to break into the ranks of world’s largest countries with several supporting factors it has.

Chairman of the Indonesian Gastronomy Academy (AGI) Vita Datau Mesakh said gastronomy, an art and practice of cooking and eating good food, is closely related to the area or place, identity, and culture.

“We can see gastronomy from the viewpoint of food and landscape. With that point of view, we would get social, cultural, political, economic, or historical descriptions through food,” she noted.

“Selling and promoting all types of food will need creativity such as in the processing and marketing of food products. In this context, tourism, especially gastronomy tourism, is an effective trigger,” she revealed.

The Story Behind Nasi Uduk, A Culinary Icon of Indonesia’s Capital

For lifelong Jakarta residents or Betawi people as well as newcomers to the capital, uduk nasi or savory rice cooked in coconut oil and various spices is a staple food in the capital.

This mix of white rice, coconut milk, salt, as well as ground lemongrass, bay leaves, and kaffir or lime leaves has a way of whetting one’s appetite from the first bite. The combination gave nasi uduk a fluffy yet firm texture that does not stick.

Nasi uduk abon makes a winning pair with side dishes like fried chicken, sliced omelette, beef floss [abon], and tempe orek or tempeh stir-fried with sweet soy sauce

This combination of flavours and textures makes nasi uduk a choice meal for breakfast or brunch, as well as lunch or dinner.

Like other iconic foods, nasi uduk have a long history in Indonesia, and even the rest of Southeast Asia.

True to Jakarta’s diverse nature, each neighbourhood in the capital has its own variant of the dish, among them the Rawa Belong area from West Jakarta and the Kebon Kacang subdistrict in Central Jakarta’s Tanah Abang district.

But wherever one goes for nasi uduk, one should remember that food is not only for the body and soul; it is also a link to Jakarta’s past and is inseparable from Indonesian history.

CNN Names Indonesia’ Soto Ayam Among World’s 20 Best Soups

Indonesian cuisine continues to make inroads on the global culinary scene after the CNN news channel included Soto Ayam or Indonesian chicken noodle soup in its list of 20 best soups in the world.

“Chicken noodle soup may reach its culinary pinnacle in this piquant Indonesian dish,” CNN said of Soto Ayam in the March 2021 report. The article also evoked the varied ingredients that go into making this dish.

“Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine for deeply layered aroma and flavour, with the jammy yolks of soft-boiled eggs to add extra richness.”

Traditionally, the soup is made with a full-bodied chicken broth that was marinated over several hours, and mixed with subtle aromatic yellow basic spices such as onion, garlic, turmeric and ginger.

It will then be served with chicken pieces, chopped cabbage and vermicelli. People also add eggs, fried shallots, fresh limes and chilli sambal paste to complete the dish.

The soto ayam’s flavours are enhanced when the soup is eaten with white rice. Some diners prefer to soak their whole portion of rice in the soup, and some just have it on the side, while others dip shrimp crackers in the soup to give an extra crunch.

Aside from Indonesia, CNN also mentioned that soto ayam is also a staple in Singapore, Malaysia, and Suriname in South America, where it was taken by Javanese immigrants who settled in the then-Dutch colony.

It is estimated that there are 75 types of soto. 22 of them can be found on Java alone, such as Soto Lamongan from the East Java town of the same name, Soto Betawi from Jakarta, as well as Soto Mie or Soto with noodles.

In other parts of Indonesia, soto is known as coto, tauto, sroto or saoto, all of which vary in filling and seasoning, depending on the local spices and produce. The Indonesian government named Soto ayam as a national dish, in line with its standing as one of Indonesia’s most popular culinary delights.