The Dharmawangsa is Back with Its Culinary Stars

The Dharmawangsa is always synonymous with anything that’s ‘more’ about Indonesian. It exemplifies the more refined, the more elevated version of Indonesian touches, especially so its cuisine.

Guest Chef Petty Elliott and Vindex Tengker in collaboration with the hotel’s Executive Chef, Felix Budisetiawan invites the food enthusiasts to discover the exciting flavors and celebrate the richness of Indonesia’s culinary in “The Return of Indonesian Culinary Stars” at the Jakarta Restaurant & Courtyard.

For a whole month of September, this exciting program will showcase a wide spread of lavish Indonesian dishes from 3 different regions in rotation; where each dish from appetizer, main
course to dessert is carefully selected and crafted by each culinary expert.

the dharmawangsa indonesian culinary_On the first week (from September 1st to the 10th) Chef Petty Elliott will highlight the different side of Sulawesi Cuisines with its rich variations in seafood, fearless amount of spices, extra hot condiments, and European-influenced cakes and pastries. The dishes include Lawi-lawi, Gohu Ikan, Ayam Masak Dibulu, Seafood Pallumara and selection of ice cream inspired from Sulawesi ingredients such as Toraja Coffee Ice Cream, es Pallu Butung,  and Papaya Tono Sorbet.

the dharmawangsa jakarta_indonesia culinary 2017For the second week, celebrity chef Vindex Tengker will present royal cuisines and unique dishes of of Jogjakarta and Central Java. Some Indonesians perceive Jogjakarta and Central Java’s cuisine as sweeter compared to other Indonesian dishes, because of the liberal use of palm sugar or sweet soy sauce. It is more indigenously developed and noted for its simplicity. Chef Vindex Tengker will represent the graciousness of Jogjakarta and Central Java’s favorites such as Tengkleng Kambing, Brongkos Iga Sapi, Bistik Jawa, Garang Asam Ayam and Nasi Golong.

CHEF VINDEX CUISINE (2)Last but not least, Executive Chef Felix Budisetiawan will feature the freshness and simplicity of West Javanese food. Ranging from savory salty, fresh sourness, mild sweetness, to hot and spicy. The dishes include Karedok, Mie Kocok, Nasi Timbel, Cumi Balakutak, Gurame Cobek
and selection of traditional sweets such as Awug, Gemblong and Es Cendol.

CHEF FELIX CUISINE (1)These delightful spread of dishes are available in one dedicated corner during two dining period at:
Rp 395.000++ per person (adult) and Rp 245.000++ per person (child) for lunch
Rp 495.000++ per person (adult) and Rp 295.000++ per person (child) for dinner

As part of CSR program conducted by The Dharmawangsa, every Rp 10.000 from one sold buffet per person will be donated to Yayasan Wisma Cheshire; a residential, vocational training program for adult men and women with mobility disabilities (

The Dharmawangsa Jakarta
Jl. Brawijaya Raya No. 26, Kebayoran Baru, Jakarta 12160 – Indonesia
Tel: (62-21) 725 8181, Fax: (62-21) 720 4174
Mobile phone: (62) 821 2688 2512

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