Skelas launches Siak Eco Wonders for meetings and Siak River cruises for 100 people

Skelas, in collaboration with Benteng Berdaulat and the community tourism promotion group Pokdarwis, has operated the Siak Eco Wonders project in Siak District, Riau Province, Indonesia since July to develop the riverside way of life and Malay culture into sustainable tourism. The project aims to generate income for micro, small and medium enterprises, or MSMEs, as well as local residents by systematically connecting nature, history and local cuisine. Information as of 21 October indicates that the project is ready to accommodate both general travellers and organisations looking to host meetings or riverside dinners.

The project's development aligns with the sustainable tourism market in the Asia Pacific region, which was valued at 1.037 trillion USD in 2024 and is projected to grow by an average of 14.45% per year to reach 2.668 trillion USD by 2031, with more than 80% of travellers in the region choosing destinations that care for the environment and involve local communities. Taufiq Nurrohim, Business Developer at Skelas, said that the Siak area has high potential but has previously lacked a systematic connection of its various elements into a cohesive tourism experience. Skelas has therefore drawn on its experience from managing Siak River Land and advising local entrepreneurs to further develop this initiative, with support from Bank Indonesia.

Meeting services and activities experiencing the Siak riverside way of life

Currently, Siak Eco Wonders has developed its services into package options for meetings, dinner events and travel programmes. Meeting client groups average 30 to 40 people per group, with bookings sold approximately 2 times per month to government agencies and corporate CSR projects. Meanwhile, dinner events can accommodate approximately 100 participants from various areas. Travellers can cruise on a traditional Sampan boat to experience the city's stories from the river, rather than the boats being used solely as ferries as in the past.

• Riding wooden bicycles to visit historical landmarks, including Siak Palace, Syahabuddin Mosque and the Balai Kerapatan building, while listening to music from the Komet musical box belonging to the ruler of Siak, one of only 2 remaining in the world in Germany and the city of Siak, with the unit in Siak being the only one that can still play.
• Joining a workshop to make Nastar pineapple tarts at the Pinaloka pineapple processing centre, learning about snakehead fish processing linked to peatland ecosystem conservation at Alam Siak Lestari, and experiencing traditional fishing by setting nets in the Siak River during the afternoon low tide before returning to collect the catch in the morning.
• Tasting local Malay cuisine prepared by villagers from Benteng Hulu Village instead of hiring large catering operators, such as sour and spicy Patin fish curry, smoked Selais fish, Tapah fish and the traditional dish Juara Tumbuk, as well as dining aboard a Sampan boat drifting along the current in the Makan Beranyut style.

Waste management and skill development for local youth

In terms of sustainability, the project refrains from providing single use plastic at meetings and dinner events, encouraging tourists to bring their own tumblers or use paper cups instead. Meanwhile, food waste from events is managed in partnership with the Bumkam Sejahtera community enterprise in Mempura District to feed Black Soldier Fly, or BSF, larvae, helping to reduce organic waste and reflecting the vision of Taufiq Nurrohim for tourism that does not burden the environment. In addition, the project coordinates with Pokdarwis groups from Mempura District and Benteng Hulu Village, and accepts 8 vocational tourism students for service internships at dinner events, with approximately 20 volunteers taking turns to support activities since July and approximately 7 local influencer guests trying the service to share their experiences.

This news is relevant for event organisers and organisations looking for meeting formats or CSR activities for 30 to 100 people that focus on community participation and are free of single use plastic waste. Hotel professionals and tourism operators can study these approaches to sourcing local ingredients from villagers, managing food waste with BSF insects and training vocational students to adapt and enhance sustainability in their own businesses. Meanwhile, travellers with an interest in history and nature can gain information on boat cruise routes, old town sightseeing and local dining along the Siak River that return income to the local community.