Arid Lands: The Next Stop in “Journey Through the Indonesian Archipelago,” the Culinary Series at Four Seasons Hotel Jakarta

Flavours from the dry regions of North Sulawesi and East Nusa Tenggara reveal a lesser-known side of Indonesian cuisine
January 18, 2024,
Jakarta, Indonesia

Four Seasons Hotel Jakarta continues its Journey Through the Indonesian Archipelago, an exciting series of culinary events, with a flavourful sojourn to North Sulawesi and East Nusa Tenggara. The comparatively drier landscapes of these regions offer their own unique twist on Indonesian cuisine.

The new regionally inspired menu is crafted in collaboration by Celebrity Chef Bara Pattiradjawane and Chef Asep Hamdani of Four Seasons Hotel Jakarta, with artisanal, sustainably sourced ingredients provided by Javara Indonesia.

Next Stop: Arid Lands

In challenging the prevailing misconception, it is imperative to recognize that arid lands, frequently overlooked for their perceived scarcity of nutritious food resources, conceal a wealth of natural, nutrient-rich ingredients. Contrary to popular belief, the drylands of Indonesia exhibit unique characteristics and boast a diverse array of such natural and nutritious elements, often escaping the awareness of many.

From January 15 to March 31, 2024, guests are invited to discover the distinctive flavours of Indonesia’s dry-land areas. The multicultural region of Gorontalo in North Sulawesi is known for its use of iconic local spices and fresh aromatic leaves. Meanwhile, East Nusa Tenggara features an abundance of beef, favouring lighter seasonings that allow the hearty meat flavours to shine through.

The culinary traditions of both provinces are showcased through a curation of delectable dishes, available as a set menu or a la carte. The Binte Biluhata soup combines sweet corn, river prawns and Kopyor coconut, tied together with a fragrant medley of spices — makrut lime, lemon basil and bird’s eye chilli. For the main course, savour the robust Sei Sapi, featuring smoked wagyu rump roast beef with Sambal Lu’at, a traditional chilli sauce from East Nusa Tenggara. Conclude with Kue Talam, a sweet composition of steamed cassava, Flores cashews, coconut cream and sorghum sugar.

For an extra-special meal, opt for the wine pairing. From Viognier to Primitivo to Moscato, sip handpicked wines from France and Italy, carefully selected to bring out the distinct flavours of each course.

This delicious regional feast is hosted in the lively ambience of Palm Court, the Hotel’s luxurious all-day restaurant with a choice of indoor and outdoor seating. Led by the expertise of Chef Asep Hamdani, the culinary team presents an array of refined yet authentic Indonesian specialities.

  • January 15 to March 31, 2024
  • Available daily at Palm Court for lunch and dinner
  • IDR 680,000++ for set menu (three courses), available a la carte as well

For reservations, WhatsApp at +62877 0002 5888 or call +6221 2277 1888.

Journey Through the Indonesian Archipelago

Drawing inspiration from the incredible food biodiversity of Indonesia, Journey Through the Indonesian Archipelago presents an edible experience of the country’s living culinary heritage. Stretched across the equator line, the Indonesian archipelago is home to numerous distinct ecosystems, each with its own set of natural food resources.

The series celebrates the wondrous diversity of these habitats and ingredients — from roots to leaves, from sea to land, from Aceh to Papua.

“Our food cultures are built around the local wisdom and culinary traditions of more than 500 ethnic groups, spread across the archipelago. The result is a vibrant tapestry of food experiences, woven with secret stories and histories,” explains Chef Bara. “Through this new program, our team aims to showcase the culinary wealth of Indonesia. Guests will be able to sample typical regional dishes, made with rare ingredients, which are not normally found in restaurants.”

Over the course of this year, guests can join epicurean events highlighting a variety of Indonesian landscapes, including forest, wetland and highland.

Arid Lands Menu: Meet the Partners

Most food-loving Indonesians will already know Chef Bara Pattiradjawane, who had his own cooking show on television from 2005 to 2015. Born in Jakarta, Chef Bara spent most of his childhood in Europe, returning to Indonesia in 1995 to become a professional chef. Along with hosting his own TV shows, he was also a judge for MasterChef Junior Indonesia and has written several popular cookbooks, the latest one being Sambal Nation.  Follow @BaraSuperCook.

Javara Indonesia is on a mission to revive the country’s precious food biodiversity heritage by offering an extensive range of natural, organic, and artisanal food products to the local and global market. Operating in more than 35 countries across five continents, the company works closely with farmers, foragers, and food artisans throughout Indonesia, supporting natural cultivation techniques and promoting healthy, sustainable consumption. Follow @JavaraIndonesia.



Marlene Danusutedjo
Director of Public Relations and Marketing Communications
Jalan Jenderal Gatot Subroto Kav. 18
Jakarta, 12710