The menu is crafted by Indonesian-born Sous Chef Daniel and Chef de Partie Wayan, whose lived experience and culinary heritage shape every dish.

Expect plates of rendang, lumpia, fish cake, gado gado and slow-braised beef short rib, celebrating the rich diversity of Indonesian cuisine.

Beyond the flavours on the plate, Indonesian Night was created with something deeper in mind, an experience designed to bring people together around the table.

For Daniel, that vision is deeply personal. 

Raised on a small island near North Sumatra, where life revolved around family meals, he now draws on those memories to recreate the warmth and togetherness.

His signature dish, rendang, features prominently on the menu; a rich beef slow-cooked in coconut milk with chilli, garlic, ginger and lemongrass until meltingly tender and full of spice.

“For me, rendang is more than just food, it reminds me of family gatherings and special occasions,” he said.

Working alongside Daniel is Chef de Partie Wayan, who grew up in a village near Tanah Lot Temple in Bali. 

He fondly remembers his childhood watching his grandparents cook up a storm, preparing both savoury and sweet dishes using fresh, local ingredients.

“Indonesian cuisine is so unique in flavour,” he said. “I love it because it’s so versatile.”

Authenticity has been central to designing the menu.

“The most important thing was using authentic ingredients,” Daniel said. “That ensures the dishes taste true to Indonesian cuisine and give customers a genuine, memorable experience.”

One dish not to miss is the skewer platters, satay, one of Indonesia’s most iconic offerings, featuring marinated meat grilled over charcoal and served with rich sauces and sides.