--- title: "Rantau Baru Culinary Center" type: "TouristAttraction" lang: "en" canonical: "https://www.geokepo.id/en/lokasi/tapin/rantau-baru-culinary-center" html_url: "https://www.geokepo.id/en/lokasi/tapin/rantau-baru-culinary-center" category: "Kuliner Legendaris" located_in: "Tapin" located_in_url: "https://www.geokepo.id/en/lokasi/tapin" province: "Kalimantan Selatan" updated: "2026-02-15T08:54:34.279448+00:00" publisher: "GeoKepo" license: "Editorial content © GeoKepo. Cite the canonical URL." --- # Rantau Baru Culinary Center This culinary center, located in a strategic area, offers a variety of signature Banjar dishes ranging from Soto Banjar to crispy fried Ikan Seluang. The area is a must-visit destination for flavor hunters who want to taste the authenticity of local cuisine in one comfortable location. ## Key facts - **address**: Kawasan Rantau Baru, Tapin Utara, Kabupaten Tapin - **entrance fee**: Free (Pay only for orders) - **opening hours**: Every day, 4:00 PM - 11:00 PM # Tracing the Flavors at Rantau Baru Culinary Center: The Gastronomic Heart of Tapin Regency Tapin Regency, located in South Kalimantan Province, is more than just a strategic inter-provincial transit area. Behind the hustle and bustle of its routes lies an oasis for culinary enthusiasts known as Sentra Kuliner Rantau Baru. Situated in the serene and strategic Rantau Baru area with views of an artificial lake and green open spaces, this place has transformed into a center for preserving the culinary heritage of the Banjar people, especially the Banjar Pahuluan sub-ethnic group who inhabit the Tapin region. ## Historical Roots and Cultural Significance Sentra Kuliner Rantau Baru is not merely a collection of modern eateries; it is a representation of the long history of trade and stopovers in Tanah Tapin. Since ancient times, Rantau has been known as a meeting point for traders from the interior of Kalimantan (Hulu Sungai) heading to Banjarmasin. This commodity exchange had a significant influence on cooking techniques and spice usage. Philosophically, the existence of this center strengthens the tradition of *makan baimbai* (eating together). Here, cuisine is not only seen as a way to fill the stomach but as a social adhesive. Every dish served carries a story about the fertility of Tapin's swampy land and the local wisdom in processing natural produce into mouth-watering dishes. ## Culinary Icons: The Authentic Taste Wonders of Tapin At Sentra Kuliner Rantau Baru, there are several dishes that have achieved legendary status and are a must-try for every visitor. ### 1. The Legendary Masak Habang Unlike other regions in South Kalimantan, Tapin's signature Masak Habang has a thicker consistency and is rich in spices. The main ingredients are dried red chilies boiled and ground with shallots, garlic, ginger, and cinnamon. Uniquely, despite its fiery red color, the taste tends to be sweet and savory due to the use of authentic palm sugar (*gula habang*) from local aren trees. The main accompaniment is usually fried *Haruan* (snakehead fish) or duck eggs. ### 2. Gangan Hanyar (Tapin's Signature Sour Vegetable Soup) This is a cooling dish amidst the hot Kalimantan weather. Gangan Hanyar uses fish broth with a base of turmeric, galangal, and lemongrass. What makes it special is the presence of local vegetables such as pumpkin shoots, *terong asam* (rimbang eggplant), and long beans, cooked with fresh pieces of catfish or snakehead fish heads. ### 3. Bingka Barandam and Traditional Cakes As a dessert, Sentra Kuliner Rantau Baru offers Bingka Barandam. Unlike baked bingka, Bingka Barandam has a very soft, sponge-like texture and "bathes" in a fragrant syrup made from pandan and cinnamon. The skill in making this cake is usually passed down through generations by cake artisan families in the Rantau area. ## Secrets of Ingredients and Traditional Cooking Techniques The deliciousness of the dishes at Sentra Kuliner Rantau Baru is rooted in the use of specific ingredients that are difficult to find outside South Kalimantan. * **Local Paprika Chili (Cabai Hiyung):** Tapin is famous for Cabai Hiyung, which has been recognized as one of the spiciest chilies in Indonesia. In this culinary center, Cabai Hiyung is used selectively to provide a sharp yet clean spicy sensation on the palate, especially in *sambal acan* (shrimp paste chili). * **Fresh Swamp Fish:** The use of freshwater fish such as Haruan (Snakehead), Papuyu (Betta), and Patin is mandatory. These fish are caught directly from the swamp ecosystems around Tapin, providing a natural sweetness that farmed fish lack. * **Smoking Technique (Mangaring):** Some eateries in Rantau Baru still use the *mangaring* technique, or smoking fish over *galam* wood embers, to impart a distinctive smoky aroma before cooking it into *gangan* (vegetable soup). * **"Wadi" Seasoning:** One of the ancient preservation techniques that is still preserved is the making of *Wadi*. Fish fermented with salt and grated *kepayang* seeds or roasted rice produces a unique taste—sour, salty, and savory—which is usually fried until crispy with onions and chilies. ## Culinary Dynasties and Heritage Preservation The sustainability of flavors at Sentra Kuliner Rantau Baru is maintained by local families who have been in the culinary world for decades. Some carts and eateries here are the second or third generation of legendary stalls that were once in the old Rantau market. For instance, the family of *Apam Barabai* artisans has opened a branch here, as has the specialist of the Tapin version of *Soto Banjar*, whose broth is clearer but rich in cardamom and clove spices. These local chefs act as guardians of tradition, ensuring that the spice proportions follow ancestral recipes even when served in more modern settings. ## Cultural Context and Local Eating Customs Dining at Sentra Kuliner Rantau Baru is an anthropological experience. Visitors will often witness the tradition of *Becatukan*, which is the culture of gathering and casual discussion while enjoying light snacks like *Wadai (Kue) Banjar*. Here, time seems to slow down. Local people have a habit of eating unhurriedly. There is respect for food; rice is usually served in rattan *bakul* (baskets), and drinking water is often provided in clay *kendi* (jugs) to keep the water cool naturally. Furthermore, every Friday, the atmosphere at this culinary center becomes more festive. Many residents come after performing Friday prayers to enjoy weekly specials such as *Nasi Samamin* or beef-based dishes cooked with abundant spices. ## Towards the Future of Tapin Cuisine The Tapin Regency government is actively developing Sentra Kuliner Rantau Baru as a leading tourist destination. The clean area arrangement with touches of typical Banjar architecture, such as the *Bubungan Tinggi* roof, provides a grand yet down-to-earth ambiance. Another uniqueness of this culinary center is its integration with other creative economy activities. Around the culinary area, visitors can often find *purun* (water reed) weavers or sellers of *sasirangan* fabric with a distinctive Tapin motif, namely the Cabai Hiyung chili motif. ## Conclusion: More Than Just Taste Sentra Kuliner Rantau Baru is tangible proof that cuisine is a living document of a civilization. By tasting a plate of Nasi Kuning with *bumbu habang* or sipping the Gangan Asam broth by the Rantau Baru lake, visitors not only satisfy their hunger but also embark on a journey through time, experiencing the dedication of Tapin's ancestors in crafting natural wealth into culinary masterpieces. For anyone setting foot in South Kalimantan, missing Sentra Kuliner Rantau Baru means missing half of the culinary soul of the Banjar people. It is here, amidst the aroma of cinnamon and the spiciness of Cabai Hiyung, that Tapin's identity continues to be celebrated and passed down from one generation to the next through every unforgettable bite.