Local culinary innovations took center stage at the Bandung Nyuanki 2025 Festival in Dewi Sartika Park, Bandung. The event showcased traditional dishes like cuanki, meatballs, and siomay, offering not just nostalgic flavors but also fostering collaboration between small businesses, the community, and the city government.
The festival was officially opened with the aim of strengthening Bandung’s culinary identity while boosting grassroots economic growth.
Attendees explored various cuanki variations prepared by city-supported entrepreneurs.
“Cuanki isn’t just food. It’s a symbol of Bandung’s dining culture—full of flavor, laughter, and stories,” said a representative at Dewi Sartika Park.
Beyond food, the festival served as a social and cultural hub, featuring activities like group sports, open-air performances, and free health services.
A local water company introduced its spring-based bottled water as part of an urban hydration campaign.
Dozens of culinary vendors participated, showcasing innovations like instant cuanki, grilled cuanki, peanut sauce siomay, and trendy tapioca snacks. The lively atmosphere was filled with children’s laughter, conversations, and the aroma of cuanki broth.
Support came from various partners offering promotional facilities, interactive booths, and digital business education.
Plans were announced to expand the festival across districts, ensuring all communities can experience Bandung’s culinary spirit.
“We want Bandung’s flavors celebrated everywhere. This is about uniting people through joy,” added the representative.
One standout vendor, Moika Food from Cimahi, transformed tapioca into high-value products like modernized cilok, seblak, and aci meatballs.
Founded in 2017, Moika began by reimagining favorite snacks into longer-lasting formats. Their signature frozen cireng guyur—a fusion of pempek and cireng—lasts up to six months.
“During the pandemic, our frozen products became lifesavers through online sales,” shared the founder.
Now employing seven staff with halal and SNI certifications, Moika earns Rp60-80 million monthly, primarily via Shopee Live, Tokopedia, and offline events. They’ve even exported products during a state visit to Singapore.
To reach younger consumers, Moika developed kid-friendly packaging and non-spicy variants.
“If children enjoy it, parents buy more. We ensure all ingredients are safe, with no added MSG,” they explained.
The festival ultimately reflected how Bandung blends creativity, local economy, and cultural identity into “one plate of happiness.”

The second round of Shell BLU CRU Yamaha Enduro Challenge 2025 will occur this weekend at the Sambas Regent’s Office in West Kalimantan. This marks the event’s third West Kalimantan edition, following successful iterations in Sanggau (2023) and Sintang (2024), the latter drawing record crowds.
West Kalimantan remains a fixture in the event calendar due to strong Yamaha WR155R sales and ideal off-road terrain across palm plantations and remote areas.
The Sambas edition introduces new categories: WR155R Women’s Class for local female riders and WR155R Sing Bebas Class for regional communities. Race Classes include Professional, Advance, Community, and Hobby divisions for WR155R and YZ Series bikes, attracting pro riders, Yamaha communities, and dealer teams.
Participants will navigate a circuit with rock, log, and tire obstacles before a forest adventure section with slippery clay trails among rubber trees.
Weekend activities include prolog races on the obstacle course for spectator enjoyment, plus product exhibitions, entertainment, services, and group rides.
The event is supported by sponsors including SHELL, Yamalube, Kayaba, and Pirelli.