Loka Rasa returns for its fourth year from April 2026 to March 2027, bringing together Marriott Bonvoy restaurants across Indonesia to showcase ten heritage dishes by five chefs. Each chef will present their interpretation of regional flavors from Bali, Java, Sulawesi, and Lombok. The event celebrates Indonesia’s culinary diversity and offers guests the opportunity to experience authentic dishes from across the country.
A Collective Expression of Heritage
Five chefs from Marriott Bonvoy’s portfolio of hotels across Indonesia bring their own perspectives to dishes that many Indonesians grew up with – flavors shaped by home kitchens, street stalls, and family tables. “Loka Rasa is about more than what is served. It is about how food carries culture across islands, across generations, and increasingly, across borders. In a world shaped by movement and exchange, Indonesian cuisine continues to evolve through exchange and reinterpretation,” Ramesh Jackson, Regional Vice President, Indonesia & Malaysia, Marriott International, shares. “Through this campaign, we are proud to bring together our passionate chefs to honor these heritage dishes while offering guests a meaningful way to experience the diversity and depth of Indonesian cuisine across our hotels in Indonesia.”
Smoke, Fire, and the Spirit of Bali
From Courtyard by Marriott Bali Seminyak Resort, Executive Chef, Donald Hutauruk, turns to the bold flavors of eastern Indonesia with Se’i Sapi, a dish that begins with smoke. Beef is gently cured, then slow-smoked until the aroma deepens into something irresistible – a delicious mingling of wood and spice that lingers long before the first bite. Chef Donald also presents Serabi Solo, delicate rice flour pancakes kissed by coconut milk and caramelized palm sugar. Soft, fragrant, slightly crisp at the edges, it is the perfect introduction to one of the most beloved Indonesian desserts.
East Java on Banana Leaves
JW Marriott Hotel Surabaya’s Executive Chef, Rio Abednego, brings the soulful flavors of East Java to the campaign. His Pecel Pincuk comprises blanched greens folded into a velvety peanut sauce rich with tamarind, palm sugar, and the slow burn of bird’s eye chili. Served traditionally on a pincuk – a folded banana leaf – the dish carries the unmistakable fragrance of the tropics. Then there is Nasi Bakar, rice wrapped tightly in banana leaves and grilled until the leaves char ever so slightly, releasing a smoky sweetness that seeps into every grain. Simple pleasures, done exceedingly well.
Jakarta’s Street Food Reimagined
In the towering kitchens of The Westin Jakarta’s Executive Sous Chef, Chiko Fonia turns his attention to the comforting flavors of Malang. His Bakwan & Bakso Malang captures the joyful chaos of Indonesia’s street food culture – golden fritters crisp from a dip into hot oil, paired with springy meatballs bobbing in a clear, aromatic broth. It is a dish that belongs equally on roadside carts and hotel dining rooms. Chef Chiko also presents Sayur Lodeh, a slow-simmered vegetable stew where coconut milk, galangal, turmeric leaf, and fermented soybean paste build a broth that is rich, earthy, and beautifully complex.
The Bright Flavors of Sulawesi
From Four Points by Sheraton Makassar, Executive Sous Chef Grace Natalia C. Titaheluw draws inspiration from the flavors of Sulawesi. Her Bubur Manado is an amalgamation of color and texture – rice porridge layered with seasonal vegetables, leafy greens, and herbs that turn the bowl into something far more robust than the word “porridge” suggests. For dessert, she presents Es Pisang Ijo, a Makassar classic where ripe bananas are wrapped in emerald-green rice flour dough, sliced into silky ribbons, and served beneath coconut milk and fragrant pandan syrup. Cool, creamy, and unmistakably tropical.
Lombok’s Fiery Signatures
Chef de Cuisine of The Sira, a Luxury Collection Resort and Spa, Lombok, Adi Safardian Mulyana showcases one of Indonesia’s most iconic dishes – Ayam Taliwang. The chicken is marinated in a vivid blend of chili, garlic, shrimp paste, and lime before being grilled until the skin caramelizes into a spicy glaze. In Indonesia, yellow rice has long symbolized prosperity and gratitude. A dish meant for gatherings and for sharing, Chef Adi’s rendition of Nasi Kuning – turmeric-infused rice glowing with a warm golden hue – is perfumed with lemongrass and coconut milk.
More Than A Meal – A Culinary Journey Across the Archipelago
Throughout the campaign, these ten dishes will appear across Marriott Bonvoy’s restaurants nationwide – from all-day dining venues to signature restaurants and even
in-room dining experiences. Menus will rotate periodically, ensuring guests have the chance to experience different regional specialties throughout the year.
For more information, please visit Marriott Bonvoy’s website.
