Following its successful run over the past two years, Marriott Bonvoy presents Loka Rasa 2025, taking over 70+ restaurants from Marriott Bonvoy’s portfolio across the Indonesian archipelago.
For its third year, Loka Rasa or “World of Flavours” is highlighting 11 regional delicacies by five top chefs from Marriott International in Indonesia. This also furthers its mission to showcase Indonesia’s rich culinary heritage whilst putting a fresh spin on traditional, authentic recipes.
Collaborating with Wonderful Indonesia, this year’s edition aims to take much-loved local flavours global. Throughout 2025, diners can taste vibrantly curated dishes, and Marriott Bonvoy members can even earn and redeem points while savouring Loka Rasa’s must-try dishes from across Indonesia.
Here’s a closer look at this year’s exciting Loka Rasa collaborations:
Chef Yandri Lubis from Four Points by Sheraton Surabaya, Pakuwon Indah, will serve two classics: Beef Rendang, a rich celebratory dish slow-cooked to perfection with aromatic spices, and Soto Betawi, a Jakarta-style beef soup served with sambal, lime and bitter crackers (emping), topped with creamy coconut milk-based broth.
Chef Roy Sanjaya of The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali, showcases Bali’s culinary treasure, Ayam Betutu, a richly marinated ceremonial chicken dish symbolising heritage and communal celebration. Diners will also enjoy Sate Lilit, a fragrant minced meat satay wrapped around lemongrass or bamboo skewers. Both dishes are crafted using Bumbu Basa Gede, a signature Balinese spice blend with intricate, bold flavours.
Chef Toni Azhari from Lampung Marriott & Spa brings Ayam Garang Asam, a tangy and savoury steamed chicken dish wrapped in banana leaves, and Tongseng Kambing, a rich, aromatic lamb stew in spiced coconut milk with cabbage, tomatoes and bird’s eye chillies. It’s normally enjoyed with rice, offering a warm and satisfying dining experience.
Chef Simon Siswono from TA’AKTANA, a Luxury Collection Resort and Spa, Labuan Bajo presents West Sumatra’s famed Sate Padang coated in a savoury sauce made from rice flour, turmeric, garlic and rich spices, served with rice cakes (ketupat) and crispy shallots. His creations also feature Soto Banjar, a fragrant South Kalimantan chicken soup with a comforting, creamy texture.
Chef Michael Leuwol of The Westin Resort Nusa Dua, Bali, will delight guests with a selection of Indonesian desserts, including Bubur Sumsum, a sweet coconut rice porridge, Klappertaart, a Manado specialty Dutch-inspired coconut custard, and Es Doger, a refreshing coconut milk-based icy treat with vibrant toppings.
Loka Rasa 2025 invites guests to indulge in refined dining at their distinguished restaurants, or even savour these exceptional creations in the comfort of in-room dining. Come and be a part of this exceptional gastronomic adventure!
