Yuda Bustara is on a mission to bring Indonesian flavours to the world stage. From Netflix fame to innovative twists on traditional dishes, he’s redefining how we experience Indonesian cuisine with bold and modern interpretations, proving that food can be both authentic and forward-thinking.
– by Irfina Indriyani –
E: Winning The Maverick Academy was a huge milestone in your career. How has that experience shaped your approach to cooking and storytelling in the culinary world?
A: It was truly a priceless experience. As an Indonesian working in Hong Kong and collaborating with a Michelin-starred chef like Alvin Leung, it felt like stepping onto a global stage. This opportunity allowed me to introduce Indonesian cuisine internationally, especially in Hong Kong, which is something I’m incredibly proud of.
E: What inspires you to make Indonesian cuisine more approachable and relevant to today’s generation?
A: My inspiration comes from a deep pride in my heritage. Indonesia has a rich and diverse culinary tradition, but it’s often underrepresented on the global stage. I want today’s generation, both in Indonesia and beyond, to see how exciting and dynamic our cuisine truly is. That’s why I experiment with new formats, like turning Rendang into dim sum or pairing Hong Kong-style pepper sauce with steak infused with Rawon spices like Kluwek. By blending familiar international formats with bold Indonesian flavours, I aim to modernise our food and make it more accessible without losing its essence.
E: You often highlight healthy and practical cooking in your content. How do you balance authentic flavours with modern dietary preferences?
A: Health is a lifestyle for me. I was raised by a vegan father, so I grew up in a household where vegetables were the focus of every meal. He’s been vegan for over 20 years, and from him, I learned that you can live and thrive without meat, dairy or eggs. This upbringing shaped my philosophy: cooking should nourish both the body and the mind.
E: As a chef and content creator, what are the biggest challenges in educating the world about Indonesian cuisine through digital platforms?
A: Indonesia is a vast and diverse country, but many people outside our borders still don’t know what Indonesian food really is. The challenge for young Indonesian chefs, including myself, is to simplify that complexity by selecting one dish or flavour and promoting it proudly to the world.
E: From your culinary explorations, which lesser-known Indonesian dish do you think deserves more recognition, both locally and globally?
A: There are so many! But if I had to choose one, it would be Nasi Padang. It’s more than a dish, it’s an experience that reflects Indonesia’s rich culinary tapestry. Think of coconut-based curries, Rendang, mashed cassava leaves-it’s flavourful, complex and incredibly satisfying. It’s important to note that Nasi Padang varies across regions in Indonesia due to the different types of chillies and spices used. That diversity is what makes Indonesian cuisine so unique.
E: How do you see the evolution of Indonesia’s culinary scene, especially with the rise of home cooking trends and the influence of social media?
A: Social media has changed everything. It’s now possible for a regional speciality like Sei Sapi from Kupang to become a hit in Jakarta. For example, Dubai Chocolate went viral on TikTok and is now trending globally. Platforms like these are powerful tools in making regional dishes more visible—and loved—around the world.
E: If you could introduce just one Indonesian ingredient to every home cook around the world, what would it be and why?
A: Definitely Kluwek. It’s distinctively Indonesian and Southeast Asian, it’s essential in dishes like Rawon. It gives a deep, earthy, almost chocolatey note. I would also recommend candlenuts, as they create a creamy texture without needing dairy. It’s our own version of richness.
E: Beyond cooking, you’ve become a lifestyle inspiration. How do you use your platform to encourage young chefs and food enthusiasts to embrace Indonesian culinary traditions?
A: Thanks to platforms like TikTok, Instagram, YouTube and now Netflix, I have more reach than ever. I want to use that to champion Indonesian cuisine in a relatable way. That’s why I keep my techniques simple and my tools accessible. I want people to see that cooking doesn’t have to be intimidating. You don’t need fancy gadgets or Michelin-level skills, just heart, passion and pride in your roots.
Exquisite Taste Volume 47
Yuda Bustara
IG: @yudabustara
