Chef Yuli Hariyanto brings Indonesia's culinary treasures to JW Marriott Beijing Central

JW Marriott Hotel Beijing Central launched "Flavors of East Java—Indonesian Culinary Festival" on Wednesday, featuring chef Yuli Hariyanto, executive sous chef of JW Marriott Surabaya, East Java, for an exclusive kitchen takeover at JW Kitchen from Aug 5 to 16.

Inviting guests to embark on a sensory journey through Indonesia's rich, diverse gastronomic heritage, the 12-day festival is a collaborative effort the hotel has with the Indonesian embassy in Beijing and Warisan Roemah Indonesia, Beijing's first Indonesian cultural experience center.

"Indonesia is home to more than 17,000 islands, more than 700 ethnic groups, and hundreds of living languages. Each island has its own landscape, soil, topography, climates, herbs, spices, and its own recipes," Indonesian Ambassador to China Djauhari Oratmangun said at the festival's launch ceremony.

"If China is famous for the Silk Road. Indonesia is proud of its Spice Route.  Indonesia is home to more than 17,000 islands ... Each island has its own landscape, soil, topography, climates, herbs, spices, and its own recipes," he said, adding, "There is a good chance that some of the spices in the food you enjoy began their journey in Indonesia."

A chef rooted in tradition, driven by craft

With more than 20 years of culinary experience, chef Yuli Hariyanto is a devoted guardian of Indonesia's rich culinary legacy. For Hariyanto, every dish tells a story: of a bustling market in Java, a coastal village in Sulawesi, or a family kitchen in Sumatra.

His culinary philosophy centers on showcasing the authenticity and diversity of Indonesian cuisine, drawing inspiration from the vibrant flavors, stories, and indigenous ingredients found across the archipelago's thousands of islands.

"Indonesian cuisine is a reflection of our culture—diverse, warm, and deeply rooted in togetherness," Hariyanto said. "I am honored to bring these stories to Beijing and to share the flavors of my homeland with our guests at JW Kitchen."

The festival menu, curated by Hariyanto, showcases a thoughtful selection of Indonesia's most beloved dishes—from street-side classics to festive centerpieces—taking guests' taste buds on a journey through the archipelago.

Appetizers

The journey begins with Gado-Gado, a timeless Indonesian classic featuring assorted steamed vegetables with creamy peanut sauce, boiled egg, and crackers, a dish found in every corner of the archipelago, each region adding its own touch.

From the shores of North Maluku comes Gohu Tuna—fresh tuna loin delicately combined with shallot, Indonesian basil, lime, and chili—a cherished regional specialty that captures the vibrant freshness of Indonesia's eastern islands.

Completing the selection is Salad Ayam Bali, inspired by the island's signature balance of aromatic spices and refreshing ingredients.

Soups

No Indonesian meal is complete without a comforting bowl of soup. Soto Ayam, a fragrant turmeric-infused chicken soup with glass noodles, boiled egg, and sambal, is a cherished staple known for its delicate balance of herbs and spices.

Alongside it, Bakso Malang—hearty meatballs served in a savory broth with noodles, fried wonton, and tofu—pays homage to the bustling street carts of East Java.