Celebrating South Kalimantan's Culinary Heritage
The Aroma of Spices that Brought the Competition to Life
Since early morning, the Banjarmasin Cultural Park had been filled with the mouthwatering aroma of spices. The fragrance of cinnamon, cloves, cardamom, nutmeg, and lemongrass drifted through the air, instantly reminding everyone of one of South Kalimantan's most legendary culinary treasures: Soto Banjar.
On that day, hundreds of visitors gathered to witness the 2026 Soto Banjar Cooking Competition, an event that brought together food enthusiasts, culinary entrepreneurs, and professional chefs from various regions.
The event was not merely a cooking contest but also a cultural celebration showcasing one of the Banjar people's most treasured culinary legacies.
Rows of participant tents lined the venue neatly. Thin wisps of steam rose from pots of free-range chicken broth at each station, while contestants busily prepared their finest spice blends.
Participants from Various Cities
This year's competition featured dozens of participants from cities across Indonesia. Representatives came from Banjarmasin, Banjarbaru, Martapura, Kandangan, Amuntai, Batulicin, Balikpapan, Samarinda, Pontianak, and even Jakarta.
Each contestant brought a signature recipe that had been passed down through their family for years. Some had been learning to cook Soto Banjar since childhood, while others came to showcase their creativity in preparing this traditional dish without compromising its authentic flavor.
Despite their diverse backgrounds, all participants shared the same goal: to present the finest Soto Banjar capable of winning the judges' hearts.
The Unique Characteristics of Soto Banjar as the Main Judging Criteria
In his opening remarks, the event chairman, Ahmad Rahman, explained that contestants were judged not only on taste but also on their ability to preserve the authentic character of Soto Banjar.
According to him, Soto Banjar possesses unique qualities that distinguish it from other types of soto found throughout Indonesia. Its broth does not contain turmeric, meaning it lacks the deep yellow color commonly associated with many Indonesian soto varieties.
Instead, Soto Banjar features a delicate creamy-colored broth created from the combination of coconut milk and rich free-range chicken stock.
The aroma of spices was one of the most important aspects evaluated by the judges. Cinnamon, nutmeg, cloves, cardamom, and lemongrass needed to be perfectly balanced, with no single spice overpowering the others.
The use of free-range chicken was also considered a significant advantage, as it produces a richer and more flavorful broth.
Traditional accompaniments such as potato fritters, salted duck eggs, and crispy rice crackers were also important judging elements because they are distinctive features rarely found in other soto dishes.
Judged by Renowned Chefs and Culinary Experts
The prestigious competition featured a panel of professional judges consisting of Chef Arif Nugraha, Chef Maya Pradana, and Indonesian culinary observer Budi Santoso.
Throughout the judging process, the judges carefully tasted each dish presented before them. They evaluated the broth's color, spice aroma, chicken texture, ketupat tenderness, and the balance of savory flavors that define authentic Soto Banjar.
Chef Arif Nugraha stated that the greatest challenge in preparing Soto Banjar is maintaining the harmony of the spices while preserving an elegant flavor profile.
According to him, Soto Banjar is more than just a soup-based dish; it represents a long historical journey that brought multiple cultures together in a single bowl.
The Legacy of Five Cultures in a Bowl of Soto Banjar
One aspect that fascinated many visitors was the history behind Soto Banjar. Many learned for the first time that the dish originated from the meeting of five major cultures: Banjar, Javanese, Arab, Chinese, and Indian.
This cultural fusion created a distinctive flavor profile unlike any other soto in Indonesia. Arab and Indian influences can be seen in the rich use of spices, while Banjar culinary traditions provide the local character that makes the dish instantly recognizable.
This is why Soto Banjar is often regarded as one of the finest symbols of cultural diversity expressed through food.
The Exciting Winner Announcement
As the afternoon approached, participants and visitors gathered in front of the main stage to await the final results.
After extensive deliberation, the panel of judges finally announced the winners.
First place was awarded to Siti Nurhaliza from Banjarbaru, who impressed the judges with her delicate coconut-based broth, perfectly balanced spices, and highly authentic presentation.
Muhammad Rizki from Martapura secured second place, while Dewi Lestari from Balikpapan claimed third place.
When the winners' names were announced, enthusiastic applause echoed throughout the competition grounds. Even participants who did not place among the winners remained cheerful, proud to have contributed to preserving South Kalimantan's culinary heritage.
Soto Banjar Cooking Demonstration by a Renowned Chef
After the competition concluded, the event continued with the segment most anticipated by visitors: a Soto Banjar cooking demonstration by renowned national chef Chef Dimas Prasetyo.
On the main stage, Chef Dimas demonstrated the authentic process of preparing Soto Banjar step by step, from simmering free-range chicken to blending aromatic spices and creating a rich, flavorful broth.
Hundreds of spectators filled the demonstration area. Many took notes, snapped photos, and asked questions about the proper techniques for preparing authentic Soto Banjar.
Chef Dimas explained that the key to a great Soto Banjar lies in patience when preparing the broth and maintaining a careful balance among the spices.
According to him, no single spice should dominate because the beauty of Soto Banjar lies in the harmonious combination of all its ingredients.
Celebrating South Kalimantan's Culinary Identity
The Soto Banjar Cooking Competition was much more than a culinary contest. It became a gathering place where tradition, history, culture, and culinary creativity came together.
Through events like this, younger generations can gain a deeper appreciation of the regional culinary heritage that has shaped South Kalimantan's identity for decades, if not centuries.
Soto Banjar is more than just a soup dish; it is a symbol of cultural diversity blended harmoniously into a single bowl.
As the sun began to set and the aroma of spices slowly faded from the competition grounds, one thing remained: a shared sense of pride in Soto Banjar, a culinary icon of South Kalimantan that continues to captivate the taste buds and hearts of people across Indonesia and around the world.
