Rasa Nusantara is a bi-monthly culinary series celebrating Indonesia’s diverse culinary heritage.
Each edition highlights a distinct region, honouring the traditional recipes and seasonal produce of the communities who create them.
From Bali to Sulawesi, menus offer an immersive exploration of flavour, culture, and place in the welcoming atmosphere of Kudus House.
This opening chapter of Rasa Nusantara celebrates the culinary traditions of Bali. From the gentle warmth of Jukut Ares to the richness of Ayam Betutu, each dish reflects the island’s close relationship with land, ritual and community. The three-course menu is thoughtfully crafted in partnership with local farmers and artisans and is accompanied by Loloh Cemcem, a traditional Balinese herbal drink.
Rooted in the culinary traditions of Pasundan, this edition highlights the region’s preference for fresh and understated flavours: sharp Sayur Asem paired with seasonal greens, sweet and spicy Empal Gepuk, and comforting classics like the fragrant rice dish Nasi Liwet. The meal concludes with Surabi Bandung (coconut milk pancakes) or traditional Awug Kukus, paired with hot, sweet tea.
This third chapter of Rasa Nusantara explores the depth, balance and gentle spice of Javanese flavours. Incorporating classic dishes such as Soto Lamongan, a fragrant and much beloved regional soup, and Ayam Lodho, which features chicken braised in an aromatic sauce, the menu reflects the patience and care that characterises Javanese cuisine.
Bold and aromatic, this edition brings the rich flavours of Sumatra to the table. The experience opens with the traditional fish dish Tekwan from Palembang, followed by iconic regional dishes such as Minang-style Rendang (beef in a coconut sauce) or Batak Arsik Ikan (fish spiced with ginger and peppercorns), each imbued with its own distinct character. The meal concludes with traditional Sumatran desserts: ‘golden cake’ or layered Lapis Legit.
This final edition explores the vibrant flavours of Sulawesi, shaped by coastal traditions and the bold use of spice and herbs. The menu opens with Ikan Parende (cured black grouper) from Wakatobi or Manado’s comforting Sup Brenebon soup, followed by Ikan Woku Belanga, rich with aromatic woku spices and regional accompaniments. Klappertaart coconut cake paired with the spiced drink Sarabba Makassar concludes the experience.
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