Known for her artistic flair and passion for local flavours, Rinrin Marinka discusses culinary trends, the beauty of rustic food and why Indonesian spices deserve a global spotlight.
– by Irfina Indriyani –
E: How do you see the development of Indonesia’s culinary scene in recent years?
A: It has been refreshingly progressive, especially in Jakarta. More and more restaurants are embracing Indonesian cuisine, both through traditional presentations and bold modern reinterpretations. It’s exciting to see local flavours finally getting their moment in the spotlight.
E: Culinary trends continue to evolve, from plant-based dining to molecular gastronomy. What’s your take, and are there any trends you’re curious to explore?
A: Absolutely. I love experimenting, and molecular gastronomy has always intrigued me. It’s playful, a bit theatrical and offers creatively limitless possibilities. As long as the final result tastes good and makes sense, I’m all for pushing boundaries.
E: Social media is playing a huge role in the food world. How do you think it’s changing the way people enjoy and discover cuisine?
A: It has definitely opened doors for people to learn about food from every corner of the world. However, to truly appreciate a dish, you need to taste it yourself; it’s about face-to-plate experience. Food is personal. It’s meant to be experienced, not just scrolled past.
E: You have a background in art. How does that influence your approach to food aesthetics?
A: Presentation matters; at the very least, it should be neat. However, I’m not a fan of plating that feels so over-styled it belongs in a museum. The essence of a dish should never be overshadowed by its appearance. Food should feel warm, inviting and most importantly, delicious.
E: In today’s fast-moving food culture, what are some of the biggest challenges chefs face?
A: Coming up with new ideas constantly is significant challenge! Consistency is another big one. Creating something fresh is great, but ensuring it tastes just as good every single time? That’s the real work.
E: Are there any dream projects you’re still eager to pursue, especially to elevate Indonesian cuisine internationally?
A: Yes! I’d love to develop more Indonesian products that can be enjoyed worldwide, like my own range of dry rubs. It’s my way of sharing our flavours in a convenient, everyday format.
E: Your signature style blends French technique with Indonesian flavours. How do you strike the right balance?
A: I was classically trained in French cooking, but I don’t apply those methods rigidly. It’s more about bringing a modern look to the dish. Ultimately, if you close your eyes and it tastes as it should, then I’ve done my job.
E: You often talk about the importance of plating. What are your key principles when it comes to food presentation?
A: Interestingly, I find that the messier the dish, the tastier it usually is, think Gado-Gado, Ketoprak or Bubur. However, first impressions count. We eat with our eyes, so even rustic dishes need a touch of visual appeal. The goal is to make it look appetising, but never so precious that you’re afraid to take that first bite.
E: What’s your creative process like when developing new recipes that still reflect the identity of Indonesian cuisine?
A: It’s definitely a challenge, especially with so much already being explored online. But I always return to the classics for inspiration. Sometimes, all it takes is a small twist or a modern visual to breathe new life into a beloved traditional dish.
Exquisite Taste Volume 47
Rinrin Marinka
IG: @rinrinmarinka
