Gourmet
Dear Connoisseurs,
W
elcome to Jelajah Rasa.
Jelajah Rasa is an intimate and interactive dining experience created by Chef Henrico Christianto from the Shalimar Boutique Hotel and Ida Ayu Puspa Eny from Iwak Arumery.
Imagine two of your closest friends, your culinary artist friends, traveling around the world to sharpen their skills. Imagine having both of them coming home, inviting you to their home, while presenting to you the simple homemade recipe that they have developed using the ingredients, techniques and expertise that they have developed over the years.
Jelajah Rasa is not about creating an unknown recipe, it is about elevating those recipes we take for granted using meticulously-developed technique these artists have learned through their journey around the world.
Jelajah Rasa is a reminder, that no matter how far you have travelled, there is no place like home. Welcome to our humble home. We hope you enjoy the flavors we call home.
Crouque Monsieur à la Oma
Sourdough bread, smoked beef, mozzarella cheese, mornay, broiled to perfection.
As a child, I cherished moments at my grandmother’s house, indulging as any grandchild would. She lovingly prepared a simple yet cherished ham and cheese sandwich for breakfast, which became my favorite.
Years later, while working at Le Jules Verne in France, I encountered a Croque Monsieur that evoked memories of that childhood delight.
Croque Monsieur a la Oma pays homage to my grandmother, a personal rendition of my cherished childhood recipe, crafted with techniques and materials I’ve acquired over the years.
Polewali
Iwak Arumery Berries, Tonic Water, Java Bitters Dark Cocoa
Embark on a sensory journey through the lush Polewali Mandar, Sulawesi rainforests, where cacao trees and wild berries coexist in harmony. The balance between the bright, fruity hints of berries intensity of chocolate is nothing short of extraordinary.
Komang’s Balinese Duck Confit
Duck leg confit with Balinese spices, pomme anna and vegetable lawar.
When I think of Bali, I think of its amazing duck dishes. I love the rich flavors we get from that magnificent blend of spices and how they combine beautifully with duck meat.
Being a luxurious ingredient in France, duck is usually cooked using the amazing confit technique to achieve the ultimate tenderness- combined with the explosion of flavors from Nusantara spices, this one is truly a dish you will crave for the years to come.
Gamalama
Iwak Arumery Ameritha. Honey, Lime, Java Bitters Spiced Kretek
A drink inspired by the Gamalama Volcano in Northern Maluku, Indonesia, where the world’s oldest clove tree is located. Sweet, sour and distinctively smoky, this cocktail pays homage to the Indonesian kretek cigarettes. It’s more than just a drink; it’s a story of Indonesia’s natural wonders and cultural treasures.
Kluwek Beef Kofta
Tenderloin beef skewers on lemongrass, grated lime zest, andaliman butter rice and topped with fried shredded coconut.
The most memorable beef dish I ever tasted was at Le Jules Verne during my time working there. As a young chef, it was beyond my budget. So, off-duty, I indulged in more affordable Beef Kofta near my home.
Kluwek Beef Kofta embodies that experience—a deconstructed Rawon. I applied French techniques to locally sourced spices. Grilled tenderloin in Kluwek sauce, complemented by citrus zest for a unique acidity, crowns fluffy Andaliman butter rice topped with crispy fried shredded coconut—a twist on a beloved dish.
Manuaba
Iwak Arumery Origine, Ginger Ale, Java Bitters Silk Road Aromatic
This cocktail is an invitation to connect with Bali’s cultural richness and the wisdom of the Manuaba tribe. As you sip this elixir, take a moment to reflect on the age-old traditions, the deep bond with nature, and the strength of the Manuaba people. Each taste is a step deeper into their heritage, an experience that will linger long after the glass is empty.
Batavia Shrimp Burrito
Aromatic kecombrang rice, grilled shrimp with kemangi pesto, asinan chutney, young mango and pineapple salsa, wrapped with a flour tortilla.
Marrying a Burrito with Asinan Betawi birthed the Batavia Shrimp Burrito—a fusion inspired by crafting an Indonesian twist to a shrimp cocktail that evolved into a complete meal.
“Adding Asinan Chutney to unripe mango and pineapple salsa sounded like a great idea,” I thought. I was right!
The Batavia Shrimp Burrito echoes the elevated flavors of a Jimbaran Seafood dinner, encapsulated in the form of a hearty burrito, reminiscent of those from Mexican food trucks. It’s an adventurous blend where East meets West, creating a delightful harmony of flavors.
Kawi
Iwak Arumery Mangostin, Pineapple Juice, Java Bitters Hellfire Habanero
A harmonious blend of sweet, spicy, and tropical notes, a homage to Indonesian street food culture and the dynamic flavors of Rujak Gobet. Sip and savor this captivating creation, and let it transport you to the vibrant streets of Malang, where every glass is a celebration of tropical delights and the enchanting fusion of Indonesian cuisine.
Onuka Souffle
Classic chocolate Souffle using Sulawesi Cacao, vanilla gelato, buttered graham cracker crumble, fresh strawberry compote.
Did you know that Indonesia used to be the third largest cacao producer in the world? Have you ever wondered why, despite being one of the main producers, Indonesians are not known for using this heavenly ingredient?
This dish is made with a blend of Cacao beans from various parts of Sulawesi to achieve the desired complexity. A collaboration with Onuka Chocolate and Ms. Wiwi Paimun, its chief chocolate maker, this souffle serves as the best way to end your meal.
Gayo
Iwak Arumery Aveugle, Root Beer, Vanilla Ice Cream, Java Bitters Spiced Orange
A symphony of flavors inspired by the delightful marriage of coffee and the effervescent world of root beer. It’s a tribute to the lush coffee plantations of Gayo in Sumatra. It’s an experience that captures the essence of a delightful root beer coffee float, making each sip a delightful journey into flavour.
About Us
About Onuka
Onuka Bean-to-Bar Chocolate was born out of a passion for delivering delicious treats from nature. We offer healthier chocolate products made from scratch, with natural ingredients only.
We source our cacao beans sustainably from local farmers and cooperatives, ensuring fairness in price and quality in cacao beans. Unlike commercial chocolates, we prioritize quality over quantity and value ethical, sustainable practices throughout our direct supply chain.
ONUKA stands for “cacao from the archipelago” in Indonesian, reflecting our mission to offer you quality Indonesian chocolates that benefit consumers, farmers, and the planet.
About Iwak Arumery
Iwak Arumery is the true Indonesian spirit, gifted to those esteemed delegates of the G20 nations.
Made from a blend of 3 different types of double-distilled pure palm saps, each bottle of Iwak is then infused with a blend of exotic fruits and spices- taking 1.5 years to make before being sent to connoisseurs like you.
It is a distillation of the childhood memory and experience of Ida Ayu Puspa Eny (Dayu Puspa), a female Brahman former journalist who had spent her life traveling the world and lived a good portion of her life in three different continents.
Learn more about the exotic palm-based spirit, Iwak Arumery, and some cocktail recipes you can try at home.