<p>Jakarta is a unique region shaped by the interaction of diverse tribes, cultures, and ethnic groups. The Betawi people, who are recognized as the original ethnic group of Jakarta, represent the cultural foundation of the city’s identity. Its culinary heritage, especially that of the Betawi people, has been strongly influenced by various communities that have migrated to and settled in the area. Among its culinary icons, <i>kerak telor</i> is recognized as a hallmark of Betawi dish and a cultural symbol of Jakarta. However, in recent years, its popularity and production have declined due to changes in consumer preferences, limited product innovation, and competition from other modern or more widely promoted Indonesian foods. This decline threatens the preservation of traditional preparation techniques and weakens its role in representing Betawi cultural identity. This review provides an overview of the historical background of the Betawi community and examines kerak telor as its signature dish. It describes its preparation methods, the cultural and symbolic meanings reflected in its ingredients, cooking process, and communal traditions, as well as its nutritional value and food safety aspects. The paper further analyzes challenges such as declining popularity, shifting consumer preferences, and supply chain limitations, and proposes strategies for preservation, product innovation, quality enhancement, targeted promotion, and integration into Betawi culinary ecotourism. Positioning kerak telor within a culinary ecotourism framework is presented as a promising approach to strengthen its appeal to both local and international culinary tourists while simultaneously revitalizing the distinctive attributes of Betawi dish and reinforcing local cultural identity.</p>