Mandarin Oriental, Jakarta, is a symbol of timeless elegance. For decades, this legendary hotel has built an unwavering reputation for excellence. Its impeccable standards extend seamlessly to its exquisite dining establishments, which consistently deliver culinary artistry and exceptional service. At the heart of this culinary brilliance is Cinnamon, Mandarin Oriental, Jakarta’s iconic dining destination.
Nestled beside the opulent lobby, Cinnamon enchant guests with its vibrant atmosphere and enticing aromas. The restaurant features contemporary dining with a focus on traditional Asian cuisines, brought to life through live cooking stations where the skilled culinary team prepares each dish with precision and flair, allowing guests to witness the artistry of their meals being created.
The true essence of Mandarin Oriental, Jakarta, lies in its extraordinary culinary team, led by the esteemed Executive Chef Kiki Djohardin. With global expertise and an unwavering passion for his craft, Chef Djohardin orchestrates a symphony of flavours that exemplifies the hotel’s commitment to excellence.
E: How did you first enter the culinary industry? Has it always been your passion?
A: My journey began as a trainee at Park Lane Jakarta, which has since transformed into Wyndham. It was an incredible learning experience; I had the privilege of working alongside many chefs there, many of whom have become renowned figures in Jakarta’s culinary world. Being a chef has always been my passion; it’s a calling I can’t imagine living without. Back then, the culinary scene was fiercely competitive yet equally rewarding. Despite the challenges, I’ve always felt fortunate to be part of such a dynamic industry.
E: Can you share more about the culinary concept you bring to Cinnamon?
A: My travels to America and Singapore have been instrumental in shaping my culinary skills and broadening my palate. These experiences inspired me to elevate Indonesian cuisine by integrating international techniques while preserving its authentic flavours. One of the highlights of my career has been presenting Indonesian dishes in a more refined, premium way, ensuring they retain their soul while offering a fresh perspective.
E: How would you describe your cooking style?
A: I believe in keeping things simple and authentic. Understanding the fundamentals is the foundation of any great dish. While I’ve immersed myself in French and western culinary traditions, I never stray far from my roots. Indonesian cuisine is a gem of flavours, and showcasing its potential has always been my mission. My recent promotion to Macau reflects my commitment to bringing Indonesian food to the global stage—a milestone of which I am deeply proud.
E: Where do you find inspiration for your culinary creations?
A: Inspiration is boundless in the culinary world. From local markets to international dishes, there’s always something to spark creativity. The key is recognising these opportunities and weaving them into
your work.
E: How challenging is it to maintain such a high level of culinary creativity?
A: Challenges and obstacles are always part of this journey. The most important aspect is nurturing a motivated and confident team. Watching them grow and achieve success is one of my proudest accomplishments. Our philosophy is simple: we face every challenge together and celebrate every triumph as a team.
E: What were the key challenges you faced in creating menus and recipes?
A: Creating menus is a fun yet demanding process. The freedom to innovate when crafting dishes is thrilling, but factors like sustainability, efficiency and consistency are of utmost importance. Catering to the evolving preferences of a new generation while maintaining high standards can also be challenging. However, I’ve always believed in staying grounded and focused, as these fundamentals ensure stability in the culinary world.
E: Jakarta’s culinary scene is one of the most vibrant in the region. In your opinion, what makes it stand out from others?
A: Jakarta’s culinary landscape is a melting pot of flavours. You can find almost every cuisine imaginable here. The intense competition pushes chefs to constantly innovate and excel creatively. What truly sets Jakarta apart, however, is the camaraderie among chefs. Despite the rivalry, we’re always ready to lend a hand—whether sharing ingredients, borrowing equipment or supporting each other in finding talent. This spirit of collaboration keeps Jakarta’s culinary scene thriving and globally admired.
E: How do you see the role of Indonesian chefs evolving on the global culinary stage?
A: It’s inspiring to see many five-star hotels now led by Indonesian chefs. This shift is crucial for the younger generation, as it demonstrates that the culinary world is full of limitless possibilities. Indonesian chefs are increasingly making their mark on the global stage, showcasing the richness of our cuisine to the world.
E: Lastly, what’s your go-to meal for those nights when you don’t want to cook?
A: A simple plate of Nasi Goreng from a street vendor never fails to comfort me after a long day. There’s something deeply soothing about it.
Highlights
- Signature Sop Buntut
- Lobster Laksa Bogor
- Sate Campur Madura
Exquisite Taste Volume 46
Cinnamon at Mandarin Oriental, Jakarta
Jalan M.H. Thamrin
Jakarta 10310, Indonesia
T: (+62) 2129938888
E: mojkt-reservations@mohg.com
W: mandarinoriental.com/jakarta
IG: @mo_jakarta
