Touches of traditions: People are engrossed in making batik at Jakarta Convention Center, Central Jakarta. (JP/P.J. Leo)

Expatriates and tourists alike visiting Indonesia want a memorable experience of their time here. For many, that involves sampling and learning first-hand about its rich and unique culture.

Tanaka from Japan is learning the fine art of batik in a class at the Textile Museum in Jakarta.

On a recent morning, the expatriate housewife told how she slowly got the hang of using the canting, the pen-like tool used to apply melted wax to cloth.

“I dropped a lot of the wax,” she said of her first efforts.

The expatriate housewife took a batik class in Yogyakarta a couple of months before signing up for the class at the Textile Museum. She acknowledges her fascination with Indonesian culture, shown in her newfound passion for the ancient Javanese craft.

“Learning to make batik is a good memory for me. I want to make my own batik and I have finished six small pieces of cloth,” she said with a broad smile, pointing to her latest piece drying in the sun outside the classroom.

The long scarf is decorated with a variety of images, such as the ceplok motif from traditional batik style and the Japanese sakura flower.

“It is a mixture (of different motifs). I also draw the shipping company where my husband works in the part of the scarf. It is like an encyclopedia because there are many pictures on it,” she said.

“Making batik needs concentration and patience. It is good mental training.”

Textile Museum and its batik workshop are seeing an increasing demand for its classes from locals, expatriates and tourists alike in the wake of UNESCO’s 2009 decision to recognize the fabric as a “masterpiece of the oral and intangible cultural heritage of humanity”.

“In the past, there were only a few interested in learning batik. But now, many want to learn about it, at least at the basic or preliminary level. Participants include individuals, families, expatriates, tourists and groups of students from different schools,” said instructor Kris Mini, a graduate in a vocational school majoring in batik in Yogyakarta.

“Previously I was the only instructor here but now we have four instructors.”

Yogyakarta, the cradle of Javanese arts and crafts, has several spots for batik classes, including in traditional village Girimulyo. Learning about batik has long been included on a tour package offered by local travel agents.

In fact, locals say the popularity of the centuries-old village, about 15 kilometers south of Yogyakarta and a haven of quiet, has nothing to do with recent distinctions.

“Long before it [UNESCO’s recognition of batik] groups of tourists on buses have come here to learn batik,” said Imaroh, owner of handmade batik shop, Sri Kuncoro.

“Through a travel agent, they usually apply for a scheduled course several months in advance. Around 200 tourists have registered to join a class in April and 350 will attend another class in May of this year,” she said.

The short-term batik course for large groups is held in the village hall; small groups are accommodated at one of the family-run batik shops, according to Imaroh.

“Here, the class is given directly by batik artisans,” she said.

Guests try their hand at making traditional Indonesian food during a cooking class at Hyatt Regency Yogyakarta (right). Giving visitors the opportunity to experience Indonesian traditions and culture is one important way to set the nation apart from its neighbors and draw tourists. (Courtesy of Hyatt Regency Yogyakarta)
Culinary journey

Food is another way to win visitors’ hearts, especially with the worldwide interest in tasting different cuisines from all parts of the globe.

Indonesian cuisine still awaits discovery by many visitors – presenting a prime opportunity for hotels and professional chefs in helping familiarize them. Some conduct cooking classes, including trips to local markets.

“Alila Villas Soori pays homage to its scenically diverse and culturally rich location within the picturesque western region of Bali,” said general manager Marco Groten.

“Our clients appreciate the indigenous atmosphere and strive to experience authentic Bali in depth; from the temples and dances to real flavor of Indonesian food. Our hands-on cooking session is personally tailored activity that showcases the local food and produce in a fun way.”

Groten describes the hotel’s cooking class as featuring authentic cuisine in a modern and contemporary setting with bold flavors grounded in tradition.

“The menus are created with history and a great story in mind, like that of the babi kecap (braised pork in ginger-infused sweet soy sauce) or udang kesuna cekuh (grilled Jimbaran tiger prawn with laser galangal and garlic),” he said.

The cooking session is held every day at the hotel’s Ombak Restaurant, where an open kitchen set is close to the beach.

“The class begins with a fun ride with our chef to the Kerambitan traditional market on a Segway along the small roads between rice fields and Balinese family housing compounds,” said Groten of the class, with participants getting to eat their culinary creations at the end.

Guests participating in Hyatt Regency Yogyakarta’s cooking class visit a nearby traditional market by becak (pedicab) prior to inspecting the hotel’s spacious herb garden planted with various kinds of plants, such as kecombrang (etlingera Elatior), kemangi (basil), laos (galingale), kenikir (cosmos caudatus), pandan (pandanus) and kencur (kaempferia galangal).

“The guests pick several kinds of the required vegetables before starting cooking by themselves,” said marketing communication manager Ayu Helena Cornellia.

The 1.5-hour-long cooking class, guided by executive chef Catur Binawan or chef Agus Santoso, features ikan kuah kemangi (fish soup with basil), baked chicken, vegetable soup, bakwan jagung (corn-mixed-vegetable fritter) and plecing kangkung (water spinach and bean sprouts in chili sauce).

Guests enjoy the food they cook at the hotel’s Bentar Temple while viewing a beautiful garden and spacious golf course, she said.

“The cooking class also allows the chefs to interact intensively with the participating guests so that they can know their favorites and other guests’ needs that the hotel should fulfill,” she said.