The Dutch colonial feast, the rijsttafel, was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far-flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group.
From the Javanese favourite sateh, tempeh and seroendeng, to vegetarian cuisine gado-gado and lodeh with sambal lalab from Batavia and Preanger. From spicy rendang and gulai curry from the Minangkabau region in Sumatra, to East Indies ubiquitous dishes nasi goreng, soto ayam, and kroepoek crackers. Also, Indonesian dishes from hybrid influences; such as Chinese babi ketjap, loempia, and bamie to European beef smoor. And there are many others from the hundreds of inhabited islands, which contain more than 300 regional and ethnic language groups.
Only IDR 400K net per person inclusive a glass of cocktail every Friday.
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