An ongoing culinary series that brings Indonesia’s regional flavours into focus, shaped by chefs across the archipelago.
Across Indonesia, everyday dishes carry a clear sense of place, shaped by local ingredients and long-standing methods. Loka Rasa 2026 builds on this foundation, bringing a selection of heritage recipes into Marriott Bonvoy restaurants while allowing each chef to interpret them through their own experience.
Running from April 2026 to March 2027 across participating Marriott Bonvoy properties in Indonesia, the programme gathers five chefs to reinterpret ten heritage dishes drawn from Bali, Java, Sulawesi, and Lombok. Each plate reflects a personal perspective, shaped by regional upbringing and professional kitchens, while remaining grounded in flavours many Indonesians recognise instinctively.
Rather than presenting a static menu, dishes rotate across venues, from all-day dining restaurants to in-room service. This movement mirrors the diversity of the country itself, where more than 17,000 islands contribute to a culinary language that continues to shift with time and context.
From Bali, Executive Chef Donald Hutauruk introduces Se’i Sapi, where beef is cured and slow-smoked until the aroma settles into something deep and lingering. Alongside it, Serabi Solo offers contrast, light rice flour pancakes enriched with coconut milk and palm sugar. In Surabaya, Executive Chef Rio Abednego presents Pecel Pincuk, vegetables coated in a balanced peanut sauce, served on folded banana leaves that release a subtle fragrance, followed by Nasi Bakar, where grilled rice absorbs a gentle smokiness.
The tone shifts again in Jakarta. At The Westin, Executive Sous Chef Chiko Fonia draws from Malang’s street food culture through Bakwan and Bakso, pairing crisp fritters with a clear, savoury broth. Sayur Lodeh follows, its coconut-based base layered with galangal and fermented soybean. Further east, in Makassar, Executive Sous Chef Grace Natalia C. Titaheluw brings Bubur Manado and Es Pisang Ijo, dishes that balance texture, colour, and temperature with ease. Lombok completes the sequence, where Chef Adi Safardian Mulyana presents Ayam Taliwang alongside Nasi Kuning, both rooted in communal dining traditions.
Marriott Bonvoy
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