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May 24, 2013 | Events, INDONESIAN CUISINE, No Pork, West Sumatra Cuisine

Do you love Indonesian food and want to know more about the story behind each dish you ate? If your answer is yes, then you have to check out this event by Maharasa Indonesia called Minangkabau Artisanal Culinary Experience. Maharasa Indonesia is a collaboration from a group of talented Indonesian chefs, food curators and gourmands whose passion is to promote authentic Indonesian cuisine.

Maharasa Indonesia: Minangkabau Artisanal Culinary Experience

The event will be held at Akili Museum of Art from 21 to 23 June. The chosen theme is Minangkabau Artisanal Culinary, which will introduce an in-depth experience for 17 courses of Minangkabau cuisine in a degustation menu form prepared by chef Adzan Tri Budiman and Chef Ragil Imam Wibowo. All of the dishes will be made from artisanal ingredients brought directly from various locations in West Sumatra. Artisanal ingredients mean that all of the ingredients used in this event are curated by Maharasa Indonesia’s team based on several considerations such as: taste of origin, cultivation techniques, sustainability and naturally grown without pesticide/chemical fertilizers. Some of the highlighted ingredients are:

  • Arenga palm sugar from Situjuah, Payakumbuh
  • Smoked free range eel
  • Artisanal Melinjo bean cracker
  • Anak Daro, organic heritage rice from Simancuang, South Solok
  • Heritage loom sapodilla from Sumpu region, South Batipuah
  • Dadiah, fermented buffalo milk
  • Bareh Solok, heritage rice from Solok
  • Kayoe Aroe traditional tea
  • maharasa-indonesia-anak-daro
  • maharasa-indonesia-coconut
  • maharasa-indonesia-gula-enau
  • maharasa-indonesia-jeruk-purut
  • maharasa-indonesia-tepung-beras-karmi

JenzCorner was invited to the press conference, where we were told about the Maharasa Indonesia’s team in-depth survey to West Sumatra with Reno Andam Suri (owner of Rendang Uni Farah and writer of Rendang Traveler). Helianti Hilman and Lisa Virgiano explained to us the meaning of artisanal ingredients and the story behind each dish. The presentation included a very interesting movie on Maharasa Indonesia’s expedition, showing the making of artisanal melinjo bean crackers and dadiah (fermented buffalo milk).

After that, we got a sneak preview of several dishes that will be available at the events. There were a very refreshing grated cucumber and a dash of tamarind juice sweetened by artisanal arenga palm sugar from Situjuah, Payakumbuh, three types of starters: Smoked free range eels with ground shallot, red chilies, and tomato, Melinjo bean crackers served with shredded beef stew in caramelized red curry, Home made sticky rice crackers served with braised free range chicken in coconut water, Indonesian bay leaves, lemongrass, and galangal. Then there were Soto Padang Rempah (Beef consommé with white cardamom, cinnamon, pepper served with crispy local beef loin, potato dumpling and special home made rice crackers with beet extract natural color) and then ended with teh talua made with Kayoe Aroe tea with egg foam and pandan dust, grilled banana, coconut cake served with grated coconut and egg coconut custard. For the complete menu of Minangkabau Artisanal Culinary Experience, just take a look at‘s website.

  • maharasa-indonesia-grated-cucumber-tamarind-juice
  • maharasa-indonesia-prelude
  • maharasa-indonesia-soto-padang-rempah
  • maharasa-indonesia-teh-talua

The 17 courses West Sumatra gala dinner is expected to last for 4-5 hours accompanied by Lisa Virgiano & Helianti Hilman detailed narrative about the story behind each dish. I’m pretty sure it’s going to be an interesting event.

Akili Museum of Art
Mutiara Kedoya Estate blok A1
Puri Kembangan, Kedoya
West Jakarta

Friday, June 21, 2013 – 30 people. Start: 7PM
Saturday, June 22, 2013 – 30 people. Start: 6PM
Sunday, June 21, 2013 – 30 people. Start: 6PM

Price: Rp. 850.000/pax

Online reservation is open from May 24, 2013 via
email: or +62 8569021981

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