Indonesia’s culinary landscape is as diverse as its archipelago, with each region offering a distinctive expression of culture, heritage and tradition. Bringing these stories to the table, The Westin Resort Nusa Dua, Bali concludes the second season of Travelogues of the Archipelago with a celebration of North Sulawesi’s vibrant culinary heritage. Taking place on 11 and 12 November 2026, the third and final chapter welcomes Chef Jovan Koraag of Jakarta-based Mata Karanjang to Ikan Restaurant & Bar for an exploration of Manado’s bold and soulful flavours.
Following previous collaborations with TAMU Restaurant, which highlighted the heritage of Betawi cuisine, and Salira, which celebrated Minangkabau cooking, the series reaches its final destination with a cuisine deeply rooted in communal dining, regional ingredients and generations of culinary traditions.
For Chef Jovan, the collaboration is a personal homecoming. Born and raised in Manado, North Sulawesi, he spent much of his professional career exploring cuisines beyond his hometown before returning to his roots with the opening of Mata Karanjang in Jakarta. Conceived as a tribute to the food culture that shaped him, the restaurant seeks to introduce diners to the depth and diversity of Manadonese cuisine beyond its familiar signatures.
His connection to food began long before his professional kitchen career. Growing up in North Sulawesi, where gathering around the table is central to everyday life and celebrations, he developed an appreciation for the region’s distinctive ingredients, flavours and traditions. At Mata Karanjang, this translates into a commitment to authenticity, with key ingredients sourced directly from North Sulawesi, including cakalang fufu, ikan roa, brenebon beans, daun pangi and regional spices.
Balancing traditional recipes with refined contemporary techniques, Chef Jovan’s cooking preserves the character of Manadonese cuisine while making its distinctive flavours accessible to a wider audience.
For this special edition, his menu will feature signature dishes from Mata Karanjang, including Perkedel Milu, Bruine Bonen, Rahang Tuna, Bobocha, Tinorangsak and Rusuk Garo Rica. Together, they showcase the region’s characteristic interplay of bold spices, smoky notes and vibrant flavours.
Adding another dimension to the culinary experience, Chef Mohamad Raviel of Ikan Restaurant & Bar will present his own coastal-inspired interpretations of North Sulawesi’s culinary traditions. The selection includes Panada Ikan Asap, Ikan Bakar Dabu Dabu, Cakalang Asap and Bebek Bumbu RW, bringing together two culinary perspectives in a menu that celebrates the region’s gastronomic identity.
Beyond the dishes themselves, Travelogues of the Archipelago is built around the stories and personal connections that shape Indonesia’s regional cuisines. Each chapter offers an opportunity to discover a different culinary destination through the chefs who champion its traditions, creating a more intimate understanding of the country’s gastronomic heritage.
Set against panoramic ocean views along Bali’s southern coastline, Ikan Restaurant & Bar provides the setting for this final culinary encounter. Through collaborations with chefs and restaurants from across Indonesia, the venue continues to bring the archipelago’s diverse flavours, traditions and culinary stories closer to the table.
For reservations and further information, visit @westinbali and @ikan.bali, email dining.bali@westin.com or WhatsApp +62 8113885739.
