When you visit Mangkuluhur ARTOTEL Suites, you’ll immediately notice the transformation of BERANDA All Day Dining. Recently revitalised, the restaurant offers a refined dining experience that truly stands out. Designed to cater to the discerning tastes of Jakarta’s locals, BERANDA features a thoughtfully curated menu that celebrates Indonesia’s rich culinary heritage. Traditional dishes take centre stage, delivering flavours that leave a lasting impression and evoke the irresistible charm of local cuisine.
Executive Chef Endang Supriadi, driven by a passion for the culinary arts, oversees this restaurant. He began his journey by mastering the fundamentals of quality cooking, which laid the foundation for his expertise in crafting remarkable dishes. Known for his teamwork and attention to detail, he thrives under pressure by staying focused and communicating effectively. As an Indonesian chef, he brings traditional flavours to life, blending cultural heritage with his creative touch while honouring the history behind every dish.
With extensive knowledge of various cooking methods and ingredients, Chef Supriadi presents a diverse menu that showcases the best Indonesian, Asian and western cuisine. Highlights from the menu include signature dishes such as Bebek Kunyit Beranda, Iga Bakar Mangkuluhur, Soto Betawi, Sop Kaki Kambing and Laksa Singapore, offering a variety of flavours for everyone to enjoy.
E: Was there a defining moment when you knew the culinary arts would be your future, and how did that moment shape your approach to cooking?
A: Early in my career, I had a key moment when I watched and learned from my seniors’ techniques. Their passion and precision inspired me, and I realised then that the culinary arts were my future. This experience grounded my approach to cooking in respect for technique and a drive for excellence.
E: Can you share a pivotal challenge you faced in your career and how it helped you grow as a chef?
A: When faced with challenges, I focus on learning from them and giving my best effort, knowing that each step helps me grow and improve my skills.
E: The kitchen can be a high-stress environment, especially during major events. How do you stay calm and keep operations running smoothly?
A: In high-stress situations during major events, I prioritise detailed communication with my team, systematically check and double-check all preparations, and ensure everything is on track. Staying calm and focused is essential to maintaining control.
E: Let’s say a guest from out of town only has time for one dish and drink. What would you recommend having at your restaurant?
A: For newcomers, I recommend our signature fried rice, Nasi Goreng Mangkuluhur, as a must-try during their stay. Its enticing aroma will awaken the senses and leave you craving more. To complement the experience, I suggest trying the Sour Ginger or Antasena, both refreshing drink options worth exploring.
E: Looking back, how do you approach creating menus for large-scale events like Super Garuda Shield while ensuring variety, quality and cultural sensitivity?
A: I begin the menu creation for large-scale events like the Super Garuda Shield by scheduling a meeting with the sales team and event organisers. During this meeting, I discuss their desired menu preferences. Once I have a clear idea, I offer suggestions and input on menu variations, whether traditional or international, and compile the menu based on our discussions.
E: If you had to prepare a dish representing your culinary philosophy, what would it be?
A: If I had to prepare a dish that represents my culinary philosophy, it would be Nasi Tumpeng, Lontong and Ketupat. For me, Indonesian culinary traditions carry deep philosophical meaning and remind us of life’s values through their rich symbolism.
Nasi Tumpeng, for example, is served at important events. Made from yellow rice shaped into a cone and surrounded by side dishes, the cone symbolises a mountain, representing closeness to heaven and placing God in the highest position. The seven side dishes (pitu) symbolise pitulungan (help), adding significant cultural and philosophical meaning to this iconic dish.
E: Has your passion for cooking changed or deepened over time, and what continues to fuel your creativity and dedication in the kitchen?
A: My passion for cooking has only deepened over time. I love being a chef because it allows me to engage in what I enjoy most. I stay motivated by constantly creating new recipes and keeping up with the latest culinary trends to remain competitive in the industry.
Highlights
- Baked Salmon
- Gado Gado
- Bebek Kunyit BERANDA
Exquisite Taste Volume 46
Mangkuluhur ARTOTEL Suites
Jalan Gatot Subroto
Jakarta 12930, Indonesia
T: (+62) 215268833
E: mangkuluhur@artotelsuites.com
W: artotelgroup.com
IG: @mangkuluhurartotelsuites
