PRAMUNANDA ADITYA

Chef de Cuisine for Sawah Terrace at Mandapa, a Ritz-Carlton Reserve

: Who or what have been your biggest influences and inspirations in creating your dishes?

Adit: My biggest influence and inspirations came from my mother and my grandmother, they were the ones who introduced me to the art of Indonesian cuisine.

: What do you think of Indonesia's F&B scene in general and what do you think is the biggest challenge?

A: I think with the growing number of talented young chefs and the ever-increasing ideas to use different spices, the scene has huge potential for world-class restaurants to introduce Indonesian flavours to the world. However, that too is a challenge in itself, as Indonesian food is so rich in flavour and spices that some people might feel it is overwhelming. So we, as chefs of Indonesian cuisine, need to always think of new ways to introduce and present the most authentic Indonesian flavours without compromising the taste and, most importantly, the history behind each dish.

: How much do you incorporate Indonesian values and elements into your culinary creations at Sawah Terrace? A: Everything in Sawah Terrace is inspired by Indonesian values, from the arrival all the way to the departure. For example, we incorporated kobokan hand-washing for every diner before they start their meal. Then we serve an Indonesian salad we call lalapan before the main course. These are simple ways to introduce traditional Indonesian dining culture to foreigners. On top of that, we only use the freshest local produce in every dish that we serve in Sawah Terrace. I believe the authenticity of Indonesian food doesn't just come from the dish itself, but from the experience as a whole.

: What's your goal for Sawah Terrace? A: My goal is to make Sawah Terrace the best Indonesian restaurant, not just for all the guests that have ever dined here, but also the best in Indonesia.

Mandapa, a Ritz-Carlton Reserve