Marriott Bonvoy continues its annual culinary initiative with the return of Loka Rasa 2025, showcasing Indonesia’s diverse regional flavors across more than 70 restaurants within its hotel portfolio. Now in its third year, Loka Rasa presents 11 regional dishes curated by five chefs from Marriott International properties in Indonesia, celebrating the country’s rich gastronomic traditions.
This year’s Loka Rasa program, in collaboration with Wonderful Indonesia, focuses on preserving and promoting authentic recipes that have been passed down through generations. Throughout the year, participating restaurants will feature signature Indonesian dishes, offering guests an opportunity to explore the nation’s culinary heritage.
Among the featured chefs, Chef Yandri Lubis from Four Points by Sheraton Surabaya, Pakuwon Indah, presents Beef Rendang, a slow-cooked dish known for its deep, aromatic flavors, often served during special occasions. He also highlights Soto Betawi, a Jakarta specialty made with beef brisket, lung, and tripe in a rich coconut milk broth, accompanied by traditional condiments such as sambal soto, sweet soy sauce, and emping crackers.
From Bali, Chef Roy Sanjaya of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, offers Ayam Betutu, a marinated and slow-roasted chicken dish often associated with Balinese ceremonies. His menu also includes Sate Lilit, a variation of satay made with minced meat wrapped around lemongrass stalks or bamboo skewers, seasoned with the signature Balinese spice blend, Bumbu Basa Gede.
Chef Toni Azhari from Lampung Marriott Hotel & Spa presents Ayam Garang Asam, a tangy and savory dish steamed in banana leaves, along with Tongseng Kambing, a rich lamb stew cooked in spiced coconut milk, featuring cabbage, tomatoes, and bird’s eye chilies.
Representing West Sumatra and South Kalimantan, Chef Simon Siswono from TA’AKTANA, a Luxury Collection Resort and Spa, Labuan Bajo, prepares Sate Padang—grilled beef skewers served with a turmeric-based sauce and ketupat rice cakes—alongside Soto Banjar, a chicken soup with a spiced broth and creamy texture.
For desserts, Chef Michael Leuwol of The Westin Resort Nusa Dua, Bali, showcases traditional Indonesian sweets, including Bubur Sumsum (coconut rice porridge), Klappertaart (a Manado coconut custard with Dutch influences), and Es Doger (a coconut milk-based dessert with sweet toppings).
Marriott Bonvoy members can earn and redeem points while enjoying these signature dishes at participating restaurants across Indonesia. Loka Rasa 2025 aims to bring Indonesian flavors to a wider audience, preserving the country’s culinary identity while offering guests an immersive dining experience.
