Rasa Nusantara

The final chapter of Rasa Nusantara for 2026 journeys east, bringing together the smoky, citrus-bright flavours of Nusa Tenggara and its neighbouring islands. Se’i ayam, slowly smoked and served with sambal lu’at, anchors the menu, alongside tender squid in a refreshing broth, aromatic herbs and fragrant kolo rice. A clear fish soup scented with Banda nutmeg and cloves opens the meal, while Flores’ crisp jawada, paired with Bajawa coffee and lontar sugar, offers a delicate finish. Together, these dishes celebrate the warmth and distinctive character of Indonesia’s eastern islands.

This third 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.

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.

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 Ayam Tangkap (crispy fried chicken infused with garlic and curry leaves) or Gulai Ikan (fish fillet simmered with torch ginger flower), each imbued with its own distinct character. The meal concludes with traditional Sumatran desserts: ‘golden cake’ or layered Lapis Legit.