The Potentials and Challenges of Gastronomy Tourism in Kampung Portugis Tugu (Jakarta Portuguese Village)

Abstract

This study explores the potentials and challenges of gastronomy tourism in Kampung Portugis Tugu, a historic Portuguese-descended community in North Jakarta. Using a qualitative approach based on in-depth interviews, field observations, and Focus Group Discussions (FGD), the research identifies key dimensions shaping the area's gastronomic tourism potential. Kampung Tugu is home to distinctive heritage culinary products that have existed for centuries, such as Gado-Gado Tugu, Pindang Serani, and traditional cakes including Pisang Udang, Ketan Unti, and Apem Kinca. These culinary traditions are not only daily food practices but are deeply embedded in ritual events such as Rabo-Rabo and Mandi-Mandi, which are recognized as Intangible Cultural Heritage. The findings reveal that Kampung Tugu possesses strong historical authenticity, diasporic culinary identity, and unique cultural acculturation reflected in its gastronomy. However, significant challenges remain, including weak knowledge transfer, limited institutional capacity, lack of structured tourism products, and fragmented stakeholder collaboration. The study highlights a paradox between high cultural potential and low tourism readiness. This research contributes to gastronomy tourism literature by emphasizing the importance of cultural-based analysis through field observation, interviews, and FGD in understanding gastronomy tourism potentials and challenges.