Ragam Rasa Celebrates National Culinary Flavours at Wonderful Indonesia Gourmet

At The Meru Sanur and Bali Beach Hotel, the flavours of Indonesia took centre stage in a lunch that was as heartfelt as it was sophisticated. On 30 September 2025, the Ragam Rasa dining event – part of the inaugural Wonderful Indonesia Gourmet (WIG) programme – invited guests to roso Restaurant for an afternoon celebrating the country’s culinary diversity, creativity, and cultural pride.

Launched under the leadership of Indonesian Minister of Tourism Widiyanti Putri Wardhana, Wonderful Indonesia Gourmet marks a transformative chapter in Indonesia’s gastronomic story. The initiative elevates the nation’s dining scene beyond its traditional narratives, highlighting the artistry of chefs, restaurateurs, and producers who are redefining Indonesian cuisine for a global audience. By merging culinary excellence with the spirit of travel, WIG positions Indonesia among the world’s most dynamic dining destinations, where every plate tells a story.

As part of this movement, Ragam Rasa unfolded alongside the Industry Talk Show and Artisan Market, drawing culinary professionals and enthusiasts alike to The Meru Sanur and Bali Beach Hotel. Ragam Rasa showcased three celebrated chefs – the hotel’s own Chef Prima Udayana, Chef Jovan Koraag from Mata Karanjang and Solo Ristorante, and Chef Fernando Sindhu from The UNION Group – each offering a distinctive interpretation of Indonesian flavours rooted in regional heritage yet refined through modern sensibilities.

The experience began with a series of appetisers comprising traditional Indonesian cuisine presented in a modern style, each capturing the chefs’ unique culinary identities. Chef Prima Udayana introduced Urutan Babi, Balinese smoked pork sausages paired with chilli-ginger sambal, a dish both rustic and elegant. Chef Jovan Koraag followed with his Perkedel Milu, golden Manadonese corn fritters served with sambal – comforting and deeply familiar. Chef Fernando Sindhu offered a refreshing twist on a national favourite with Sorbet Rujak, transforming the traditional fruit salad into a vibrant palate cleanser of sweet, tangy, and spicy balance. Chef Fernando also added Jakarta’s cosmopolitan edge with his Soto Betawi, a deconstructed rendition served cappuccino-style with kaffir-lime coconut broth and beef parcels.

While the appetisers leaned into modern presentation, the main courses paid homage to the past. Served on a dulang, a traditional Balinese platter once used for royal feasts, the dishes captured a dialogue between heritage and modernity. Chef Prima’s Serapah Gurita, a slow-poached octopus with coriander, candlenut, and grilled coconut, embodied the coastal depth of Balinese cuisine. His Lawar Sampi, minced beef grilled in banana leaves with young jackfruit and spice, spoke of Bali’s ritual traditions, reimagined with refined precision.

From North Sulawesi, Chef Jovan presented Tuna Gohu, a vibrant raw tuna dish enlivened by canary nuts, shallots, and virgin coconut oil, followed by Babi Bulu, turmeric-infused pork slow-cooked in bamboo, a celebration of Manado’s hearty spice profile. Chef Fernando rounded up the feast with his Rendang Daging Bukittinggi, short ribs in burnt coconut cream accompanied by a fiery green chilli sambal.

To close the journey, dessert arrived as a fitting tribute to Indonesia’s comforting sweets, elevated through each chef’s regional lens. Chef Jovan presented Klappertart, a classic Manadonese custard layered with tender coconut flesh, evoking the warmth of home. Meanwhile, Chef Prima delighted guests with Daluman & Lemo, a refreshing Balinese drink made with chlorophyll-rich grass jelly, smoked coconut, and Klungkung palm sugar – a cool and subtly sweet finale that captured the essence of Bali’s tropical indulgence.

Each course revealed a harmony of regional voices – distinct yet unified in passion and purpose. The afternoon concluded with a thoughtful touch: guests were invited to bring home the spice in the form of a special sambal package, featuring three varieties of Indonesian sambal – Bali’s sambal embe, North Sulawesi’ sambal roa, and West Sumatra’s lado mudo – a flavourful memento symbolising the warmth and spirit of the nation’s cuisine.

As plates were cleared and conversation lingered, Ragam Rasa proved more than a meal – it was a reflection of Indonesia’s rich culinary identity and its future on the world stage. Through events like this, Wonderful Indonesia Gourmet continues to affirm one message with quiet confidence and boundless generosity: Indonesia is ready to invite the world to dinner.

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For more information about Wonderful Indonesia Gourmet, visit instagram.com/indonesia.gourmet.