Loka Rasa returns in 2025, bringing an extensive selection of regional Indonesian dishes to Marriott Bonvoy’s restaurants across the country. Now in its third year, the programme continues to highlight Indonesia’s culinary traditions, presenting a carefully curated menu featuring time-honoured recipes.
This year’s Marriott Bonvoy Loka Rasa 2025 showcases the expertise of five chefs from Marriott International Indonesia, each contributing signature dishes representing their respective regions. Chef Yandri Lubis from Four Points by Sheraton Surabaya presents Beef Rendang, known for its rich spices and slow-cooked tenderness, alongside Soto Betawi, a coconut milk-based soup served with a variety of condiments.
From The Laguna in Nusa Dua, Bali, chef Roy Sanjaya brings Ayam Betutu, a spiced, slow-cooked dish commonly served during Balinese ceremonies, along with Sate Lilit, minced meat satay wrapped around lemongrass stalks. Meanwhile, chef Toni Azhari of Lampung Marriott & Spa offers Ayam Garang Asam, a tangy, banana leaf-wrapped steamed chicken dish, and Tongseng Kambing, a lamb stew enriched with coconut milk and aromatic spices.
TA’AKTANA in Labuan Bajo is represented by chef Simon Siswono, who prepares Sate Padang, a West Sumatran satay dish served with a thick, savoury sauce, alongside Soto Banjar, a comforting South Kalimantan chicken soup with a smooth texture. To complete the selection, chef Michael Leuwol from The Westin Resort Nusa Dua, Bali, presents Bubur Sumsum, Klappertaart, and Es Doger, offering a variety of traditional Indonesian desserts.
With more than 70 participating venues, Marriott Bonvoy Loka Rasa 2025 provides a chance to experience authentic regional dishes prepared with careful attention to tradition. Guests can enjoy these offerings at selected restaurants throughout the year.
For more information, visit marriottbonvoy.com