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Marriott hotels across Jakarta to welcome Ramadan with local comfort foods
The chefs at the seven hotels managed by Marriott International will feature different traditional dishes during Ramadan in a bid to bring familiar flavors to their guests, especially those who are away from home.
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The chefs at the seven hotels managed by the company will feature different traditional dishes during Ramadan in a bid to bring familiar flavors to their guests, especially those who are away from home. (Marriott International/File)
T
he holy month of Ramadan is just around the corner and Marriott International is set to embrace local comfort foods to pamper its guests.
The chefs at the seven hotels managed by the company will feature different traditional dishes during Ramadan in a bid to bring familiar flavors to their guests, especially those who are away from home.
"Our chefs have made special dishes that are close to their heart to describe our commitment to giving a comfortable experience to our staying guests as well as patrons who dine with us throughout the holy month," said Marriott International regional director of food and beverage APEC Willem Van Emden in a statement.
The Westin Jakarta's Seasonal Tastes sous chef Erwin Hartanto for example, presented bubur Manado (Manado-style porridge) during a preview event dubbed "7 Chefs 14 Hands Ramadan Dinner" on Tuesday, a dish his mother always cooked for breakfast.
"Thanks to my culinary career, I've traveled the globe for almost 10 years. Whenever I came home for a holiday, my mother always cooked bubur Manado for breakfast. It was at times like this that I knew I was home," Erwin said.
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Meanwhile chef de cuisine at Le Meridien Jakarta, Muhammad Aulia Fariz Charviandy, said that he created dishes that reminded him of his home in South Sumatra where he loved to enjoy traditional snacks.
"Whenever I eat these dishes, I'm always reminded of my childhood memories when I ate dinner with my mother and other family members," said Aulia, who will prepare nasi minyak (rice cooked in oil made of buffalo's milk and prepared with rendang, pineapple and chili sauce with pickles), pindang ikan pegagan (steamed fish) and srikayo Palembang, among other dishes, for this year's Ramadhan.
Other dishes that will be available for guests to enjoy at the company's properties during the holy month are ikan garang asem (sour and spicy fish soup) and tahu goreng kebalik (fried tofu) by Sheraton Grand Jakarta Gandaria City Hotel's chef Twedi Martatna; tuna gohu sambal tomat merah (tuna dish with red tomato chili) and barramundi bumbu haut merah dabu dabu (spicy barramundi dish) by The Ritz-Carlton Jakarta, Pacific Place's chef Rizky Apriliana; salad ayam tandori (chicken salad) and kari domba Aceh (Acehnese lamb curry) with nasi jeruk (orange rice) by The Ritz-Carlton Jakarta, Mega Kuningan's chef Dena Lesmana; tahu pedas with saus kacang (spicy tofu with peanut sauce) and tongseng sengkel kambing (lamb with yellow coconut sauce) by The Hermitage, A Tribute Portfolio Hotel, Jakarta's chef Eka Arti Setiadi; and nasi campur rembiga (mixed rice) and barongko pisang (banana cake) by JW Marriott Jakarta's Chef Heri Purnama. (kes)
