A Legacy of Flavour at Hotel Indonesia Kempinski Jakarta’s Restaurants

The tumultuous 1960s was also a productive decade for Indonesia’s first president, Soekarno. It was during this time that the 289-room Hotel Indonesia, designed by American architect Abel Sorensen, was built to accommodate the fourth Asian Games for which Jakarta was the host. Inaugurated in 1962, the president was involved in the making of the young nation’s first five-star hotel. His education as an architect and keen eye for aesthetics ensured that the hotel’s design, interior, and art collections remain timeless, even 62 years later. 

Hotel Indonesia Kempinski Jakarta continues to stand in the heart of the city’s most prestigious address. It is strategically bestowed with access to the country’s first underground mass rapid transport system, a premium shopping mall complex, office towers, and an apartment building, accommodating the needs of well-heeled business and leisure travellers. The late president would have been proud to see his legacy continue. 

To celebrate its prestigious heritage, the hotel has devised a stellar campaign, The Legend Lives On. It is a way to preserve and celebrate Indonesia’s magnificently diverse culture and history by providing new insight into the nation’s legacy. A large part of the campaign pays homage to President Soekarno’s crucial vision of Indonesia’s food sovereignty, which was carefully compiled in Mustikarasa, a cookbook comprising over 1,600 recipes from across the archipelago. 

Through the Mustikarasa Culinary Programme, the hotel is recreating selected Jakarta-inspired recipes from the historical cookbook until the end of the year. The iconic hotel also relaunched its Sunday Brunch at Signatures Restaurant, offering a lavish feast for discerning foodies every weekend. Last but not least, Kempi Deli, the hotel’s pastry shop, enhanced its menu by offering a new line of pastry offerings. 

“Hotel Indonesia Kempinski Jakarta has always been an important part of Indonesia’s history,” states Harald Fitzek, general manager of the hotel. “Here, we always strive to do our part as the guardians of the country’s rich heritage. As we continue to celebrate our nation, we aim to create more beautiful performances that leave a lasting impression. We hope that through the Legend Lives On campaign, more people will have the opportunity to experience the richness of Indonesia and be inspired by its beauty, legacy, and history.”

The culinary legacy of Mustikarasa 

When President Soekarno learned about the threat of a future food crisis in a report issued by the Food and Agriculture Organization in 1950, he immediately assigned his minister of agriculture, Azis Saleh, to oversee a committee to create a compilation of recipes from across Indonesia, the aptly titled Indonesian Cookbook Committee. 

The president was fully aware of the country’s untapped food diversity. He believed that when Indonesian people could stop relying on just one particular staple ingredient – such as imported rice – knowledge of how to cook the nation’s rich variety of food sources would be the key to achieving food sovereignty. The country’s First Lady, Hartini, joined the committee as did a brigade of village leaders, culinary experts, and nutrition experts. They sent letters, postcards, and made copious phone calls to key figures across the vast archipelago to collect the recipes. 

The committee successfully gathered more than 1,600. From snacks to desserts, the astounding collection of recipes reflects the country’s diverse terroir, culture, traditions, and local wisdom. Mustikarasa remains a gastronomic feat that remains unchallenged until today in its scope and research about Indonesian regional cuisine. The book explains essential kitchen knowledge, from ingredients and a proper home kitchen setup to nutrition and edible animal parts. 

“There are authentic recipes you can no longer find anywhere but in Mustikarasa,” says chef de cuisine, Prasetyo Widodo, who is in charge of executing the culinary campaign. “This book is important as a keeper of the authenticity of Indonesian regional cuisine,” he adds. 

Having worked at Hotel Indonesia Kempinski Jakarta’s restaurants for a decade, the soft-spoken Javanese chef led a team in conducting thorough research and development for the bimonthly selection of traditional Indonesian dishes from Mustikarasa. 

The nation’s capital and its cuisine are a product of historical cultural influences from China, the Middle East, India, and Europe over the centuries. These influences are translated into a selection of dishes available at Signatures Restaurant’s lunch and dinner buffet as well as the Sunday brunches. 

The Chinese influence was evident in May and June’s selections that featured Laksa Betawi, Bubur Ase, and refreshing Es Pacar Cina. The fragrant Nasi Goreng Kambing and slow-cooked Nasi Kebuli are featured in July as evidence of Arabic influence in the city’s cuisine landscape. To commemorate Indonesia’s Independence Day and President Soekarno’s transformative four years in Ende, regional dishes of Flores will be featured in August.

In September and October, diners will be pampered with Indian-inspired fare such as Nasi Biryani, Kari Kambing, and Roti Canai. To end the year and the campaign, expect to find Dutch-influenced dishes such as Bitterballen, Beefstuck Lidah, and Poffertjes during November and December. 

An elevated Sunday Brunch at one of Hotel Indonesia Kempinski Jakarta’s Restaurants

Taking place every week at Signatures Restaurant, the all-new Sunday Brunch at Hotel Indonesia Kempinski Jakarta is an excellent opportunity to taste all of the hotel’s favourite restaurants in one sitting. Illuminated by a skylight, the interior flaunts a contemporary take on Indonesian arts and crafts with the application of handmade tiles, warm red bricks, and rattan accents. 

Diners are invited to eat, drink, and enjoy a sumptuous array of globally-inspired cuisine, decadent seafood, and captivating desserts for four hours. Don loose pants and survey the abundant display of chilled Alaskan king crab, lobster, clams, green mussels, oysters, prawns, and many more oceanic delights. 

Chef de cuisine Prasetyo Widodo and his team have prepared a solid selection of Indonesian dishes, from  Pempek Palembang to Nasi Gandul. There is also an evolving option of grilled meats, pastas, pizzas, and Chinese barbecue. OKU, the hotel’s beloved Japanese restaurant, brings its signature OKU Kaarage, Salmon Aburi, and Soft Shell Crab Roll. Paulaner Bräuhaus presents its hearty Bavarian delicacies such as Pork Knuckle and sausage platter. Diners can also expect a selection of gourmet canapés like The Baltic (smoked salmon croissant) and French Connection (turkey ham with brie cheese and apricot jam) to whet the appetite. Indulge in sparkling wine for that extra oomph to end the week and start a new one in a joyful mode. 

Room for desserts at Kempi Deli 

Executive pastry chef Wita Girawati has not stopped creating since returning from an intensive workshop in France. Under the expertise of M.O.F (Meilleur Ouvrier de France) Nicolas Boussin and inspired by the long tradition of French pâtisserie, she has created a new line of pastries for Kempi Deli.

With its white brick walls and sleek marble counter, Kempi Deli’s sophisticated offerings have been known to tempt foodies to stop by and enjoy a cup of coffee with freshly baked scones. It constantly churns out housemade products such as cold cuts, sausages, and a mouthwatering array of breads and pastries to take away or enjoy on the spot.

With Girawati’s newly acquired experience, the deli further enhances its selections. Loyal customers can find Yuzu Vanilla and Banana Chocolate Passion cakes for a delightful afternoon treat. The first is delicately made of silky mascarpone cream, yuzu pear confit vanilla, and yuzu cream with a citrusy sudachi touch. The latter is a slightly richer option comprising milk chocolate cream, banana passion with ginger and vanilla chocolate brownie, and a sliver of walnut. Alternatively, opt for the Pistachio Flan for a refreshing nutty treat. Those who prefer savoury will enjoy the buttery and flaky Beef Pastrami Danish. 

Open daily from breakfast to dinner, Kempi Deli’s a la carte menu features a small but thoughtful selection of Western nosh. Highlights are thick Manhattan Reuben, New York, New York eggs benedict, and Kempi Deli Dog with its housemade Vienna sausage with sauerkraut, onions, and pickles. The sourdoughs, be it black sesame garlic or cranberry raisin, are a perennial favourite. 

Learn more about Hotel Indonesia Kempinski Jakarta’s restaurants here.