THE first authentic Indonesian restaurant within a hotel setting has been launched at Sunway Hotel Putra Kuala Lumpur.
Rumah Makan Nusantara is the 1,301th restaurant that’s part of the Indonesian government’s “Spice Up the World” (ISUTW) programme.
The gastro-diplomacy programme was initiated as an effort to promote Indonesia’s rich cuisine and raise the number of spice and herb exports, while developing 4,000 Indonesian restaurants abroad by 2024.
A preview of the restaurant’s future offerings was provided during a pre-launch event at the hotel’s coffee house.
Indonesian Tourism and Creative Economy minister Sandiaga Uno, ambassador of Indonesia to Malaysia Hermono and Sunway Group founder and chairman Tan Sri Dr Jeffrey Cheah were present.
Dishes such as Oseng Daging Sapi, Ayam Pop, Bistik Sapi, Empal Gentong, various sambal choices, tempe as well as Satay Padang and Sate Sapi Madura were the highlights.
Slated to open in the third quarter of this year, Rumah Makan Nusantara will be able to seat 150 diners.
Sunway Putra Hotel Kuala Lumpur senior general manager Wilfred Yeo said that the Sunway Group had been instrumental in strengthening the alliance between the Malaysian and Indonesian economies.
“Collaborations such as Sunway Group and Indonesia’s leading venture capital firm Kejora Capital launched a US$25mil (RM111.18mil) orbit fund focusing on early-stage Malaysian and Indonesian startups back in 2021.
“There are also other initiatives such as Sunway Medical Centre’s 10 offices in major cities to support the needs of Indonesian medical tourism.
“Sunway Putra Hotel also has a long history of supporting Indonesian culture, offering unique services and experiences for Indonesian guests.”
Sunway Putra Hotel Kuala Lumpur’s current menu includes several Indonesian dishes, while the coffee house plays a selection of Indonesian classic songs, and collaborates with Indonesian hotel schools by offering overseas internships to students.
Rumah Makan Nusantara’s interior showcases a contemporary design featuring Indonesian arts and crafts.
The outlet’s menu will feature a diverse range of Indonesian culinary delights, such as Mie Tek Tek, Nasi Goreng Kambing Ala Kebun Sireh, Ketorpak and Soto Betawi from Jakarta and Tongseng from Central Java.
Sandiaga said that the authenticity of the food coupled with the atmosphere at the coffee house had created a feeling of almost being in Indonesia.
He said he hoped that the concept of having authentic Indonesian food in hotel settings would become more popular.
“This will cater to those who demand higher quality, not just for travellers but also for locals.”