Gonggong – Tanjung Pinang's Iconic Sea Snail
Gonggong is a sea snail and the culinary emblem of Tanjung Pinang. It is simply boiled, pried from its shell with a toothpick and dipped in chilli sauce.
Anyone visiting Tanjung Pinang will sooner or later come across gonggong. This sea snail with its brownish shell is so closely tied to the city that it is regarded as one of its icons, and it appears on the menu of almost every seafood restaurant on Bintan.
What is gonggong?
Gonggong belongs to the family of true conchs (Strombidae). Scientists place it in the genus Laevistrombus, although its exact species classification is still debated. The snail lives on shallow sandy and muddy seabeds, often near seagrass meadows, and the waters of the Riau Islands around Bintan are among its typical habitats. The name is said to imitate a dog's bark, which is why the snail is also known in English as the dog conch.
How it is eaten
Preparation is refreshingly simple. The snails are boiled in salted water, sometimes with a little ginger to soften the fishy smell, and then served on a large plate together with toothpicks.
- Push the toothpick into the flesh at the opening of the shell.
- Twist gently, following the spiral of the shell, until the meat slides out in one piece.
- Dip it into chilli sauce and enjoy its tender, slightly chewy bite.
It takes a little practice, but working your way through a plate together with friends or family is half the fun.
Where to try it
In Tanjung Pinang you can find gonggong at places such as the evening food court Akau Potong Lembu, which also serves grilled fish and other seafood. The kelong restaurants on Bintan's east coast, for example around Trikora and Kawal, list it as a signature dish as well. As gonggong is harvested from the wild, availability and size can vary, so it is worth asking what is freshest that day.