Marriott Bonvoy Presents Loka Rasa 2026

Marriott Bonvoy Presents Loka Rasa 2026: 

A Celebration of Indonesia’s Living Culinary Heritage, 

Bringing the Flavors of Bali, Java, Sulawesi, and Lombok to Guests’ Tables

 From April 2026 to March 2027, Marriott Bonvoy restaurants across Indonesia will present ten heritage dishes, crafted by five chefs, each offering a personal interpretation of the country’s most beloved regional flavors. Now in its fourth consecutive year, Loka Rasa continues to celebrate Indonesia’s remarkable diversity – a nation where more than 17,000 islands produce a kitchen language as varied as the landscapes and every dish tells a story.

Meaning “world of taste,” the campaign’s titular name draws from loka – a Sanskrit word for world or realm of existence – and rasa, the sensory experience of taste. Together, they speak to something deeper than flavor: a culinary expression of identity, memory, and place.

The slow curl of coconut milk simmering into sayur lodeh.

The smoky wafts of banana leaves warming over charcoal.

A flash of sambal – bright, fiery, unapologetic.

This is where Loka Rasa begins.

A Collective Expression of Heritage

For this year’s edition, five chefs from Marriott Bonvoy’s portfolio of hotels across Indonesia bring their own perspectives to dishes that many Indonesians grew up with – flavors shaped by home kitchens, street stalls, and family tables.

“Loka Rasa is about more than what is served. It is about how food carries culture, across islands, across generations, and increasingly, across borders. In a world shaped by movement and exchange, Indonesian cuisine continues to evolve, shaped by the hands that reinterpret it," Ramesh Jackson, Regional Vice President, Indonesia & Malaysia, Marriott International, shares. "Through this campaign, we are proud to bring together our passionate chefs to honor these heritage dishes while offering guests a meaningful way to experience the diversity and depth of Indonesian cuisine across our hotels in Indonesia.”

Smoke, Fire, and the Spirit of Bali

From Courtyard by Marriott Bali Seminyak Resort, Executive Chef Donald Hutauruk turns to the bold flavors of eastern Indonesia with Se’i Sapi, a dish that begins with smoke. Beef is gently cured, then slow-smoked until the aroma deepens into something irresistible - a delicious mingling of wood and spice that lingers long before the first bite. Chef Donald also presents Serabi Solo, delicate rice flour pancakes kissed by coconut milk and caramelized palm sugar. Soft, fragrant, slightly crisp at the edges, it is the perfect introduction to one of the most beloved Indonesian desserts.

East Java on Banana Leaves

JW Marriott Hotel Surabaya’s Executive Chef Rio Abednego brings the soulful flavors of East Java to the campaign. His Pecel Pincuk comprises of blanched greens folded into a velvety peanut sauce rich with tamarind, palm sugar, and the slow burn of bird’s eye chili. Served traditionally on a pincuk – a folded banana leaf – the dish carries the unmistakable fragrance of the tropics. Then there is Nasi Bakar, rice wrapped tightly in banana leaves and grilled until the leaves char ever so slightly, releasing a smoky sweetness that seeps into every grain. Simple pleasures, done exceedingly well.

Jakarta’s Street Food Reimagined

In the towering kitchens of The Westin Jakarta, Executive Sous Chef Chiko Fonia turns his attention to the comforting flavors of Malang. His Bakwan & Bakso Malang captures the joyful chaos of Indonesia’s street food culture – golden fritters crisp from a dip into hot oil, paired with springy meatballs bobbing in a clear, aromatic broth. It is a dish that belongs equally on roadside carts and hotel dining rooms. Chef Chiko also presents Sayur Lodeh, a slow-simmered vegetable stew where coconut milk, galangal, turmeric leaf, and fermented soybean paste build a broth that is rich, earthy, and beautifully complex.

The Bright Flavors of Sulawesi

From Four Points by Sheraton Makassar, Executive Sous Chef Grace Natalia C. Titaheluw draws inspiration from the flavors of Sulawesi. Her Bubur Manado is an amalgamation of color and texture – rice porridge layered with seasonal vegetables, leafy greens, and herbs that turn the bowl into something far more robust than the word “porridge” suggests. For dessert, she presents Es Pisang Ijo, a Makassar classic where ripe bananas are wrapped in emerald-green rice flour dough, sliced into silky ribbons, and served beneath coconut milk and fragrant pandan syrup. Cool, creamy, and unmistakably tropical.

Lombok’s Fiery Signatures

Chef de Cuisine of The Sira, a Luxury Collection Resort and Spa, Lombok, Adi Safardian Mulyana showcases one of Indonesia’s most iconic dishes – Ayam Taliwang. The chicken is marinated in a vivid blend of chili, garlic, shrimp paste, and lime before being grilled until the skin caramelizes into a spicy glaze. In Indonesia, yellow rice has long symbolized prosperity and gratitude. A dish meant for gatherings and for sharing, Chef Adi’s rendition of Nasi Kuning – turmeric-infused rice glowing with a warm golden hue – is perfumed with lemongrass and coconut milk.

More Than A Meal – A Culinary Journey Across the Archipelago

Throughout the campaign, these ten dishes will appear across Marriott Bonvoy’s restaurants nationwide – from all-day dining venues to signature restaurants and even in-room dining experiences. Menus will rotate periodically, ensuring that guests will have the chance to encounter different regional specialties throughout the year.

Loka Rasa will run across participating Marriott Bonvoy properties in Indonesia from April 2026 through March 2027. Guests are invited to explore the archipelago one heritage dish at a time, where every plate is a reminder that Indonesia’s most powerful cultural language has always been spoken through food.

For more information, please visit https://www.marriott.com/en-us/marriott-brands/portfolio/2026-indonesia-loka-rasa.mi.