Alicia Putri
Jun 24, 2026
Djaman Doeloe Resto Surabaya at Four Points by Sheraton Surabaya, Pakuwon Indah recently presented Kaya Rasa: Legenda Rasa Nusantara, a special Chef Take Over collaboration with Aussie Beef & Lamb Indonesia featuring Chef Freddie Salim, Owner and Chef of SILK Bistro Jakarta Menteng. Held on 18–19 June 2026, the two-day culinary event celebrated the richness of Indonesia’s culinary heritage through premium ingredients and authentic regional flavors.
Kaya Rasa brings the authentic flavors and stories of Indonesia’s culinary heritage
The collaboration was designed to showcase how traditional Indonesian cuisine can continue to evolve while preserving its authenticity and cultural significance. Using premium Australian Grainfed Rump Cap as the main ingredient, the event highlighted iconic dishes from different regions across the archipelago. The evening officially opened with remarks from Denny Ristyanto, Multi-Property General Manager of The Westin Surabaya and Four Points by Sheraton Surabaya, Pakuwon Indah. He emphasized Djaman Doeloe Resto’s commitment to preserving and celebrating the stories behind Indonesia’s diverse culinary traditions.
One of the highlights of the event was the presentation of two signature dishes by Chef Freddie Salim. The first was Soto Tangkar, a beloved Betawi specialty featuring slices of Australian Grainfed Rump Cap served in a rich coconut-based broth infused with aromatic Indonesian spices. The dish offered a comforting and authentic taste of Jakarta’s culinary heritage. The second creation was Sate Rembiga, inspired by the famous flavors of Lombok. The Australian Grainfed Rump Cap was marinated with traditional spices and grilled to perfection, resulting in a smoky, bold, and flavorful dish that showcased the diversity of Indonesia’s satay culture.
Chef Freddie explained that he selected Soto Tangkar to introduce one of Jakarta’s iconic dishes to Surabaya, while Sate Rembiga was chosen to demonstrate that Indonesian satay traditions extend far beyond the familiar peanut sauce variation, with every region offering its own unique interpretation.
The culinary journey continued with a special creation from Chef Judi Kristianto, Head Chef of Four Points by Sheraton Surabaya, Pakuwon Indah. Chef Judi introduced Bebek Mepanggang Base Wangenan, a traditional Balinese duck dish prepared with rich Balinese spices and served alongside citrus-infused rice, cassava leaves, and sambal matah.
The dish highlighted the distinctive character of Base Wangenan, a traditional Balinese spice blend known for its complex flavor profile. One of its most unique elements is the use of incense resin, which adds a subtle aroma and enhances the overall dining experience. To conclude the evening, guests enjoyed a serving of Klapertart, a classic Indonesian dessert that perfectly balanced creamy, sweet, and savory flavors, providing a delightful ending to the culinary celebration.
Following the success of Kaya Rasa, the three featured dishes will remain available at a dedicated corner within Legenda Rasa Nusantara, Djaman Doeloe Resto Surabaya’s signature buffet program, until 30 July 2026. This allows more guests to experience the special creations beyond the Chef Take Over event. Guests can enjoy Legenda Rasa Nusantara every Thursday to Saturday for dinner and every Sunday for lunch, with prices starting from IDR 308,000++ per person. Attractive promotions are also available, including Buy 1 Get 1 every Thursday and Buy 2 Get 3 every Friday to Sunday.
FourPoints by Sheraton Surabaya Pakuwon Indah
Jl. Puncak Indah Lontar II No.2, Babatan, Wiyung, Surabaya, East Java 60216