Bandung has evolved from a simple hub for local delicacies into a tranquil sanctuary for self-discovery, offering guests a chance to escape the chaos of city life. This transformation has given rise to destinations that perfectly encapsulate the city’s new identity. Among these places, The Gaia Hotel Bandung stands out, providing a unique opportunity to unwind amidst lush green mountains while indulging in local flavours, embracing rich traditions and enjoying exceptional accommodations.
The hotel’s dining experience is led by Executive Chef Hendrikus Hendra, who combines traditional Indonesian recipes with modern techniques to create memorable dishes that honour their roots. Under his guidance, beloved favourites such as Soto Bandung and Rawon Daging Sapi have received refreshing twists that highlight their heritage in a refined manner. A must-try dish is the signature Sop Buntut, a hearty oxtail soup with potatoes, carrots and local herbs. Another excellent choice is the delectable Soto Betawi, a creamy coconut milk-based soup with beef, tripe, lungs, crackers and steamed rice.
On the international front, Monomono offers a fusion of Japanese and Latin American cuisines. For example, the Salmon Al Miso combines the flaky softness of salmon custard with the bold umami of miso, creating a cosy and intriguing meal. Guests should also explore the grilled menu, which includes fresh Lembang superb tomatoes, garlic confit, unique chimichurri, homemade BBQ sauce and salsa verde.
Coffee enthusiasts must visit Inspira Roasters, where some of the finest Indonesian beans are crafted into exceptional cups of coffee. Each sip captures the distinct qualities of the archipelago’s diverse coffee regions while upholding a commitment to quality and precision.
E: With your experience in luxury hotels, what makes a high-end dining experience truly special?
A: High-end dining combines impeccable service with innovative, artfully presented dishes from premium, seasonal ingredients. For example, at Monomono, we offer Nikkei cuisine that blends Japanese precision and Peruvian boldness to illustrate cultural harmony. We also challenge traditional luxury dining norms by using net pricing, ensuring transparency and accessibility without hidden charges, all while delivering a high-quality experience.
E: How have your experiences in various kitchens and cuisines shaped your cooking style?
A: My experiences in multiple kitchens and cuisines have significantly shaped my cooking style. Exposure to different cooking methods, such as French techniques, Asian stir-frying and Italian pasta-making, has broadened my skill set and refined my approach. Experimenting with unique ingredients from diverse culinary traditions has deepened my understanding of flavour combinations, enabling me to create innovative dishes by blending elements from various cuisines.
E: What’s one challenge you’re incredibly proud of coming throughout your career?
A: Adapting to new culinary cultures has been both challenging and rewarding. Each experience has honed my skills and broadened my perspective, whether mastering Japanese sushi to perfecting French patisserie. Overcoming obstacles like language barriers and unfamiliar techniques has added depth to my culinary journey.
E: What’s the boldest culinary experiment you’ve ever tried, and was it a success or a lesson learnt?
A: I once experimented by mixing Chinese roasted duck with caviar, sweet potatoes and cherries. The savoury, rich flavours of tender roasted duck with crispy skin paired with salty caviar, sweet potato and fresh cherries melded beautifully. It took several tries to perfect it, but ultimately, it resulted in a unique and delicious dish.
E: How do you keep your passion for cooking alive after so many years in the industry?
A: I maintain my passion by staying curious, exploring new recipes, techniques and cuisines, experimenting with flavours and presentations. Mentoring aspiring chefs, drawing inspiration from travel and cultures, and finding joy in seeing others enjoy my food continually fuel my creativity.
E: What would they be if you could only cook with three ingredients for the rest of your career?
A: If I could only choose three ingredients to work with for the rest of my career, I would select garlic for its ability to enhance the flavour of nearly any dish, coconut oil for its versatility in cooking and dressings and eggs for their adaptability in countless recipes.
Highlights
- Fillet Mignon
- Ceviche Tasting
- Sate Maranggi
Exquisite Taste Volume 46
The Gaia Hotel Bandung
Jalan Dr. Setiabudi, Cidadap
Bandung 40143, Indonesia
T: (+62) 2220280780
E: communication@thegaiabandung.com
W: thegaiabandung.com
IG: @thegaiabandung
