Indonesian Cuisine: Chefs Share Taste of Home at Ramada

Indonesian Flavors Find a Home Away From Home at Ramada Hotels

Indonesian chefs are bringing the authentic tastes of their homeland to guests of Ramada hotels, offering a comforting culinary experience for travelers and locals alike. The initiative, recently highlighted by newsport daily, aims to showcase the diverse and flavorful cuisine of Indonesia, a country renowned for its rich culinary heritage.

The program isn’t limited to Ramada properties. Across Indonesia, Marriott hotels are also actively celebrating the nation’s gastronomy through the “Loka Rasa” program, meaning “World of Taste.” Launched in June 2024 and continuing through December 31st, 2024, Loka Rasa features 10 authentic dishes curated by five esteemed Indonesian culinary experts, available both in hotel restaurants and via in-room dining. The program emphasizes consistency and authenticity, with Marriott Bonvoy providing a comprehensive recipe book to all participating hotels.

The focus on Indonesian cuisine extends beyond these large hotel groups. Travel + Leisure Co. Recently launched its own culinary journey, offering a curated menu of “Nusantara” dishes – a term referring to the Indonesian archipelago – across five Wyndham hotels. The “Wyndham Culinary Journey” features ten signature dishes inspired by the culinary traditions of Jakarta, Palembang, Bali, and Surabaya, available at Wyndham Casablanca Jakarta, Wyndham Surabaya City Centre, Wyndham Tamansari Jivva Resort Bali, Wyndham Garden Kuta Beach Bali, and Wyndham Opi Hotel Palembang.

The Wyndham program offers a taste of regional specialties. At Wyndham Casablanca Jakarta, guests can enjoy “buntut bakar Maranggi,” a slow-grilled oxtail served with a rich oxtail soup. The hotel also features “sari laut bakar dabu-dabu,” grilled squid and prawns cooked with a spicy “dabu-dabu” chili sambal. In Bali, Wyndham Tamansari Jivva Resort Bali presents “bebek goreng Jivva,” duck slow-cooked with traditional yellow spices before being fried, accompanied by “urap” vegetables, “sambal goreng,” and Balinese “sambal matah.” The resort also offers a unique fusion dish: miso moringa soup, combining ginger, chicken broth, miso, fish, and prawns.

Wyndham Garden Kuta Beach Bali contributes a South Bali specialty: fresh snapper marinated with the hotel’s signature spices, steamed, and paired with “sambal matah.”

The Marriott initiative, Loka Rasa, similarly aims to evoke a sense of home and comfort through familiar flavors. The program recognizes the power of Indonesian food to transport diners back to cherished memories – a bowl of Soto Tangkar recalling the bustle of Jakarta, Rendang evoking celebrations, or Es Cendol bringing relief on a hot afternoon. Bejana, a restaurant at The Ritz-Carlton, Bali, embodies this philosophy, drawing its name from the traditional Indonesian cooking pot and dedicating its kitchen to preserving time-honored recipes. The restaurant features the “Archipelago Rijsttafel,” a generous, family-style feast designed for sharing.

The broader trend reflects a growing appreciation for Indonesian cuisine and a desire to share its richness with a wider audience. Marriott Bonvoy’s Loka Rasa, in particular, highlights the importance of preserving Indonesia’s long gastronomic history and offering guests a warm, enduring taste of Indonesian hospitality. The program’s success in its first year prompted its return for a second, promising an even more captivating experience.

These culinary programs demonstrate a commitment to showcasing not just the flavors of Indonesia, but also the stories and traditions behind them, offering diners a truly immersive and authentic experience.