The character of Indonesian food is closely tied to land, memory, and long-standing practice. Through Loka Rasa 2026, Marriott Bonvoy revisits these foundations by bringing traditional methods into a more contemporary setting. Each dish reflects a balance between historical authenticity and the chefs’ own perspective, allowing familiar flavours to be presented with renewed clarity.
Running for a full year from April 2026 to March 2027, the programme invites five chefs to reinterpret ten regional staples from Bali, Java, Sulawesi, and Lombok. The dishes will rotate across participating hotel venues, making the experience accessible throughout the day while reflecting Indonesia’s wide culinary range.
Selections include Se’i Sapi and Serabi Solo by Executive Chef Donald Hutauruk, alongside Pecel Pincuk and Nasi Bakar by Executive Chef Rio Abednego. In Jakarta, Executive Sous Chef Chiko Fonia presents Bakwan & Bakso Malang and Sayur Lodeh, while in Makassar, Executive Sous Chef Grace Natalia C. Titaheluw offers Bubur Manado and Es Pisang Ijo. Chef de Cuisine Adi Safardian Mulyana completes the menu with Ayam Taliwang and Nasi Kuning.
Exquisite Taste Volume 51
Marriott Bonvoy
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IG: @marriottbonvoy
