Indonesia’s culinary identity is as intricate and diverse as the archipelago itself, shaped by generations of tradition, regional ingredients and stories passed from one table to the next. At Roso Restaurant, this heritage takes a contemporary turn with Ragam Rasa, an exclusive four-hands dinner bringing together two culinary perspectives for an evening inspired by the country’s rich gastronomic landscape.
Held in celebration of National Batik Day, the dinner takes place on Thursday, 8 October 2026, at Roso Restaurant at Bali Beach Hotel, The Heritage Collection in Sanur. Under the theme From Local Roots to Global Recognition, Ragam Rasa draws a parallel between Indonesian gastronomy and batik – both expressions of cultural identity grounded in local traditions, craftsmanship and storytelling, yet capable of resonating on a global stage.
At the centre of the evening are Chef Degan Septoadji, Celebrity Chef and Culinary Consultant, and Prima Udayana, Executive Sous Chef of The Meru Sanur and Bali Beach Hotel, The Heritage Collection. Together, the chefs have created a menu that interprets distinctive Indonesian flavours and ingredients through a contemporary gastronomic lens.
The journey begins with Scallop Naniura, pairing Lombok farm scallop tartare with shallot, turmeric, andaliman pepper and kaffir lime aioli. The menu then moves towards Bebek Mebasa, a local duck terrine accompanied by Balinese spices, rosella and tamarind sauce – an elegant interpretation that brings regional flavours into focus.
One of the evening’s highlights is Salmon Lodeh by Chef Degan, where slow-roasted salmon meets vegetables and tempeh in a spiced coconut broth infused with galangal, green chilli and lemongrass. The menu then takes a refreshing turn with Bulung & Pakel Sorbet, inspired by Serangan seaweed and Pakel mango, before moving into Kondro – 48-hour sous-vide US beef short ribs served with kluwek paste and peanut.
The final course brings a familiar Indonesian sweet into contemporary territory. Kolak Pisang Ubi combines banana and sweet potato with pandan, palm sugar and coconut ice cream, offering a modern interpretation of a beloved dessert while retaining the flavours that make the dish recognisably Indonesian.
The concept reflects Roso Restaurant’s broader culinary philosophy. Located at The Meru Sanur, Roso celebrates Indonesia’s gastronomic heritage through authentic flavours, local ingredients and contemporary interpretations, drawing on regional recipes and influences from across the archipelago. Its name itself evokes rasa – the flavour, feeling and essence of Indonesia.
For Ragam Rasa, that philosophy becomes a collaborative expression, connecting culinary heritage with the craftsmanship and cultural storytelling associated with batik. As Ed Brea, General Manager of The Meru Sanur and Bali Beach Hotel, The Heritage Collection, notes, the dinner explores how Indonesian culinary heritage can evolve while remaining connected to its roots, creating a dining experience through which the country’s diversity, stories and flavours can be shared with a global audience.
Presented in collaboration with the Indonesia Gastronomy Network and supported by Wonderful Indonesia with Mastercard Priceless and Wonderful Indonesia, Ragam Rasa is an exclusive four-hands dinner with wine pairing, taking place from 6pm to 9pm. The experience is priced at IDR 1,500,000 net per person, with a special 20 per cent discount for Mastercard credit or debit cardholders.
For an evening that looks beyond the plate, Ragam Rasa offers a considered exploration of what Indonesian gastronomy can be: rooted in place and memory, yet open to reinterpretation. At Roso, the flavours of the archipelago become part of a wider conversation about heritage, craftsmanship and the continuing evolution of Indonesian cuisine.
For reservations, contact +62 81138313077.
