Indonesia’s culinary traditions are vast, layered, and deeply tied to memory. From April 2026 to March 2027, Marriott Bonvoy restaurants across the country will highlight this richness through Loka Rasa, a program that brings ten heritage dishes to the table, each interpreted by five chefs from different regions. The idea is simple: food as a reflection of place, identity, and everyday life.
The dishes chosen are ones many Indonesians know from home kitchens, street stalls, and family gatherings. Each chef revisits these flavors with their own perspective, showing how regional cooking continues to evolve while staying rooted in tradition.
Executive Chef Donald Hutauruk of Courtyard by Marriott Bali Seminyak Resort focuses on smoke and sweetness. His Se’i Sapi, beef that is cured and slow-smoked, carries the depth of wood and spice. Alongside it, Serabi Solo offers a gentler note—small rice flour pancakes enriched with coconut milk and palm sugar, soft yet slightly crisp. From East Java, JW Marriott Hotel Surabaya’s Executive Chef Rio Abednego presents Pecel Pincuk, blanched vegetables dressed in peanut sauce with tamarind and chili, served on folded banana leaves. He also prepares Nasi Bakar Tuna, rice grilled inside banana leaves until the smoky fragrance seeps into every grain. Jakarta’s contribution comes from The Westin Jakarta, where Executive Sous Chef Chiko Fonia reimagines Malang’s street food. His Bakwan & Bakso Malang pairs crisp fritters with springy meatballs in clear broth, while his Sayur Lodeh layers coconut milk with galangal, turmeric leaf, and fermented soybean paste for a rich vegetable stew.
Sulawesi’s flavors are represented by Executive Sous Chef Grace Natalia C. Titaheluw of Four Points by Sheraton Makassar. Her Bubur Manado is a colorful porridge filled with vegetables and herbs, hearty yet fresh. For dessert, she turns to Es Pisang Ijo, bananas wrapped in green rice flour dough, served with coconut milk and pandan syrup. From Lombok, Chef Adi Safardian Mulyana of The Sira, a Luxury Collection Resort and Spa, prepares Ayam Taliwang, chicken marinated with chili, garlic, shrimp paste, and lime, grilled until the skin caramelizes. He also serves Nasi Kuning, turmeric rice cooked with coconut milk and lemongrass, a dish long associated with gratitude and celebration.
Across Marriott Bonvoy restaurants in Indonesia, these dishes will appear throughout the year, rotating between venues and menus. Guests may encounter them in all-day dining rooms, signature restaurants, or even in-room service. More than a campaign, Loka Rasa is a way of tracing Indonesia’s culinary map—one plate at a time, from smoke and spice to sweetness and comfort.
