On 8 October 2026, Chef Degan Septoadji and in-house Executive Sous Chef Prima Udayana will bring their perspectives together in a four-hands dinner highlighting Indonesia’s diverse flavours and ingredients at ROSO Restaurant.
To celebrate National Batik Day, ROSO Restaurant introduces Ragam Rasa, a four-hands dining experience inspired by the traditions of Batik and Indonesia’s rich culinary heritage. Guided by the theme From Local Roots to Global Recognition, the dinner brings together Chef Degan Septoadji and Prima Udayana, Executive Sous Chef of The Meru Sanur and Bali Beach Hotel, The Heritage Collection, to explore the country’s diverse regions through the flavours and ingredients that shape its cuisine. Their collaboration presents a contemporary interpretation of Indonesian cooking, drawing on familiar ingredients while allowing each dish to reflect a different part of the archipelago.
The menu begins with Scallop Naniura and Bebek Mebasa, followed by Chef Degan’s Salmon Lodeh, which combines slow-roasted salmon, vegetables, tempeh, and spiced coconut broth. Bulung & Pakel Sorbet features Serangan seaweed and Pakel mango, while Kondro serves US beef short ribs with kluwek paste and peanuts. To finish, Kolak Pisang Ubi offers a new take on a familiar Indonesian dessert.
Ragam Rasa demonstrates how Indonesia’s culinary heritage can continue to evolve while remaining connected to its roots Through the collaboration between Chef Degan and Chef Prima, regional ingredients and familiar flavours are given a fresh expression, reflecting the spirit of From Local Roots to Global Recognition. It is an approach that celebrates Indonesian cuisine not by leaving its traditions behind, but allowing them to find new relevance at the table.
ROSO Restaurant
The Meru Sanur
Jalan Hang Tuah, Sanur
Bali 80277, Indonesia
T: (+62) 3612012000
E: stay.themeru@meruhotels.com
IG: @rososanur
