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A Celebration of Culinary Heritage at Marriott International’s Ayo Makan Competition


Marriott International unveiled the winning dishes of the Ayo Makan, a culinary journey in honour of Indonesia’s Independence Day, for loyal guests and esteemed media at a six-course dinner at The Hermitage.

For the second year in a row, Marriott International hosted a competition between Marriott International hotel chefs across Indonesia in conjunction with Independence Day. Ayo Makan is a four-month initiative bringing together hotels, chefs, and guests on an exceptional experience in honour of Indonesia’s culinary journey.

On 8 August, Ayo Makan was celebrated at The Hermitage, a Tribute Portfolio Hotel, Jakarta featuring a six-course dinner, where the winning chefs showcased their talents and presented their creations to loyal guests and esteemed media. Ayo Makan celebrations was also held at Bali International Convention Center, The Westin Nusa Dua on 3rd August.

A flavourful appetizer of Responsibly Sourced Tuna Acar Kuning, Cassava & Apple Puree by Chef Ari from The Hermitage, A Tribute Portfolio Hotel, Jakarta.

Culinary associates at 32 properties in 10 cities across Indonesia participated in the internal Ayo Makan competition which began in May. The chefs were challenged to prepare their interpretation of traditional Indonesian cuisine with a modern twist. They were judged on visual presentation, taste, technique, creativity, and overall impression. The winning dish from each property were then contested against one another to determine the overall winners.

The following reveals the winners from each category. For the Appetizer category, the winners were Rujak Bumbu Petis Asinan Rumput Laut by Chef Syaeful from Sheraton Grand Jakarta Gandaria City Hotel, Lawar Klungah & Sate Lilit by Chef Aditya from Four Points Sheraton Bali, Kuta, and Responsibly Sourced Tuna Acar Kuning, Cassava & Apple Puree by Chef Ari from The Hermitage, A Tribute Portfolio Hotel, Jakarta.

The soup category had Soto Ayam Surabaya by Chef Agus from JW Marriott Hotel Surabaya.

Take a bite of the succulent Gepuk, Nasi Tutug, Oncom, Bakwan Jagung by Chef Denny from The Westin Jakarta.

The Fish category had Gangan Ikan Ketarap by Chef Bahtiar from Fairfield by Marriott Belitung. The Chicken category had Karo Cipera by Chef Syahrur from JW Marriott Hotel Medan. The Beef category had Gepuk, Nasi Tutug, Oncom, Bakwan Jagung by Chef Denny from The Westin Jakarta.

Finally, the Dessert category had Cendol Ice Cream by Chef Dedi from The Ritz-Carlton Jakarta, Mega Kuningan.

Have a refreshing finish to a meal with Cendol Ice Cream by Chef Dedi from The Ritz-Carlton Jakarta, Mega Kuningan.

The dishes that have successfully portrayed modern Indonesian cuisine will be available at the chef’s respective properties for guests to enjoy from 12th August to 9th September.

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