A visit to Tanjung Pinang can be planned around views, a distinctive landmark and local cuisine. Climb Penyengat Lighthouse for views of Penyengat Island, the surrounding waters and the distant city of Tanjung Pinang. Tugu Gonggong stands out for its design, which resembles a sea snail; the dishes, meanwhile, focus on ingredients and preparation. These themes can help you decide what to focus on during your stay. If you’re looking for a hotel, you can first consider whether you’re more interested in views, culture or food.

Taman Gurindam 12 and Penyengat Lighthouse

Taman Gurindam 12 is located on Tepi Laut in Tanjungpinang. Penyengat Lighthouse offers a different perspective: climb it for views of Penyengat Island, the surrounding waters and the distant city of Tanjung Pinang. At Taman Gurindam 12, the specific point of reference is its location on Tepi Laut; at the lighthouse, the focus is on the views from above. The panorama brings the island, water and city together in a single field of view. If this perspective interests you, you can make the lighthouse a focus of your trip. Check current visiting arrangements before your visit.

A landmark with a culinary connection

Tugu Gonggong is a landmark in Kota Tanjungpinang. Its unique design resembles a sea snail. Gonggong is also a sea snail that is cooked and served with sambal or vinegar sauce. The name thus connects a distinctive landmark with a specific dish; the shared reference is the sea snail. For a stay that combines an interest in culture and cuisine, this offers an easily recognizable thematic link: one is expressed in the landmark’s design, the other in ingredients and preparation.

Cuisine and dishes in Tanjung Pinang

Tanjung Pinang’s cuisine is shaped by seafood and influenced by Malay, Bugis and Chinese cultures. These influences provide the broad context; individual dishes can be distinguished by their ingredients and preparation. Gonggong is a sea snail that is cooked and served with sambal or vinegar sauce. Mie Tarempa is a noodle dish with seasoning typical of the Riau Islands, and it is now commonly found in Tanjung Pinang. Otak-otak is made from fish wrapped in leaves and grilled. Mie Tarempa brings together two points of reference: its seasoning points to the Riau Islands, while its common availability connects it to Tanjung Pinang. The preparation methods offer different options: gonggong is cooked and served with sauce, Mie Tarempa is seasoned, and otak-otak is grilled fish wrapped in leaves. When choosing, you can consider whether the ingredient, regional seasoning or cooking method matters most to you.

Discover more destinations

Discover more destinations: Teluk Bakau, Kawal, Moro, Dumai, Bonai Darussalam, Toapaya, Sekupang, Pekanbaru

For the main travel overview: Riau.