Please select your preferred language
Travel Across Indonesia Through Taste with Loka Rasa
Indonesian cuisine is shaped by memory, identity, and place, and Loka Rasa brings these stories to the table.
Now in its fourth year, Loka Rasa brings together ten heritage dishes, thoughtfully reimagined by five chefs, each reflecting the diversity of flavors across the archipelago.
From April 2026 to March 2027, guests are invited to explore these dishes across participating restaurants, with menus rotating throughout the year to offer new tastes of Indonesia with every visit.
THE CHEFS, THE MAKERS
Behind every dish is a pair of hands shaped by heritage, passion, and purpose. The chefs behind Loka Rasa 2026 draw from years of experience, personal memory, and regional influence, transforming time‑honored recipes into thoughtful culinary expressions.
Chef Adi Mulyana
At The Sira, a Luxury Collection Resort & Spa, Lombok, Chef Adi champions a “back to the roots” philosophy, focusing on simplicity and local ingredients with quiet confidence.Chef Grace Titaheluw
Drawing on her Makassar roots at Four Points by Sheraton Makassar, she presents dishes that are vibrant, layered, and deeply expressive of Sulawesi’s culinary heritage.Chef Chiko Fonia
At The Westin Jakarta, Chef Chiko brings a contemporary perspective to Indonesian cuisine, shaped by his Sundanese roots and global experience.Chef Rio Abednego
Leading the kitchens at JW Marriott Hotel Surabaya, Chef Rio is defined by precision and restraint, elevating familiar Indonesian flavors through refined, thoughtful execution.Chef Donald Hutahuruk
At Courtyard by Marriott Bali Seminyak Resort, Chef Donald balances modern technique with deep respect for tradition, reinterpreting Indonesian classics with cultural integrity.
CUISINE & DISHES
Loka Rasa 2026 presents a curated collection of regional Indonesian dishes, each inspired by the richness of local culinary traditions. From bold spices and comforting textures to refined interpretations of familiar flavors, every dish is carefully composed to honor its roots while embracing modern sensibility.
Ayam Taliwang
Lombok-style grilled chicken marinated in chili, garlic, and spices, smoky and boldly spiced.Nasi Kuning
Golden turmeric rice cooked in coconut milk and spices, long associated with celebrations.Bubur Manado
A comforting North Sulawesi porridge of rice, corn, sweet potato, and leafy greens.Es Pisang Ijo
Makassar’s refreshing dessert of bananas wrapped in green batter with coconut milk and syrup served over crushed ice.Bakso & Bakwan Malang
A Malang classic of springy beef meatballs in fragrant broth with noodles and crisp fritters.Sayur Lodeh
Vegetables simmered in coconut milk and spices, a soulful staple of Javanese kitchens.Nasi Bakar Tuna
Fragrant grilled rice filled with spiced tuna, herbs, and chili, wrapped in banana leaves.Pecel Pincuk
Steamed vegetables with rich Javanese peanut sauce, served on a folded banana leaf.Se'i Sapi
East Nusa Tenggara’s smoked beef, slowly cured and wood-smoked for deep savory flavor.Serabi Solo
Soft coconut and rice flour pancakes from Solo, gently cooked and served in banana leaf.
Earn and Redeem
As a Marriott Bonvoy member, you can earn and redeem points by dining at our participating hotels and resorts.