IHG Hotels in Bandung Launch Independence Month Culinary Collaboration

IHG Hotels in Bandung Launch Independence Month Culinary Collaboration

One dinner. Five hotel kitchens. Countless flavors. To celebrate Indonesia's Independence Month, IHG Hotels in Bandung brings together the signature creations of five chefs in a month-long culinary collaboration, inviting guests to discover locally inspired dishes and the stories behind every plate.

Rather than asking diners to hop from one hotel to another, InterContinental Bandung Dago Pakar, Crowne Plaza Bandung, voco Bandung Setiabudi, Holiday Inn Bandung Pasteur, and Hotel Indigo Bandung Dago Pakar have joined forces for their first-ever culinary collaboration. To mark the launch, the five hotels hosted a special tasting experience where guests were introduced to every featured dish—each one reflecting the chef's interpretation of Indonesia's rich culinary heritage through local ingredients, regional traditions, and contemporary techniques.

The tasting began with an elegant appetizer by Chef Mahesa Nugraha of InterContinental Bandung Dago Pakar: Seared Tuna with Sambal Dabu-Dabu. Delicately seared tuna met the bright, tangy freshness of North Sulawesi's iconic sambal, creating a refreshing start to the meal. While contemporary in presentation, the dish remains deeply rooted in local produce, with most of its ingredients sourced from Lembang. For Chef Mahesa, celebrating Indonesian cuisine begins with celebrating the quality of its local harvests.

Next was Chef Reno Rahayu's Soto Ayam Kuah Santan from Crowne Plaza Bandung. Modestly introducing it as "just an ordinary Soto Ayam," Chef Reno's words quickly proved otherwise. The coconut milk broth was rich yet remarkably balanced, delivering comforting flavors with a refined finish that elevated the familiar Indonesian classic without losing its authentic soul.

Representing voco Bandung Setiabudi, Chef Idwan Permana presented Gepuk Parahyangan, a contemporary interpretation of one of West Java's beloved classics. The tender gepuk was paired with nasi tutug oncom, crispy jukut, and crackers made from tapioca pearls, transforming familiar Sundanese comfort food into an elegantly plated dish. It was a thoughtful balance between tradition and modern presentation, with the exceptionally tender beef remaining the undeniable highlight.

Another standout came from Chef Ricky Sulaiman of Holiday Inn Bandung Pasteur with his Iga Bakar Sambal Kecombrang. Fall-off-the-bone grilled beef ribs were complemented by fragrant torch ginger sambal, adding a floral aroma and subtle freshness that beautifully cut through the richness of the meat. Chef Ricky shared that the use of kecombrang was his tribute to Indonesia's incredible diversity of native spices and herbs, giving the dish a story as memorable as its flavors.

The experience concluded on a surprisingly light note with Chef Teddy Kurniawan of Hotel Indigo Bandung Dago Pakar's Tofu Chocolate Mousse. Gluten-free, sugar-free, dairy-free, and vegetarian-friendly, the dessert challenged every expectation. Silky, rich, and intensely chocolatey, it hardly resembled tofu at all, offering a healthier interpretation of a classic chocolate mousse without compromising its indulgent texture.

Beyond showcasing each property's culinary identity, the collaboration celebrates the creativity that emerges when five hotel kitchens come together under one shared vision. Throughout 1–31 August 2026, all five featured dishes are available at InterContinental Bandung Dago Pakar, Crowne Plaza Bandung, voco Bandung Setiabudi, Holiday Inn Bandung Pasteur, and Hotel Indigo Bandung Dago Pakar. Whether dropping in for lunch, dinner, or simply dessert, guests can enjoy the complete collaborative menu at any participating property, making it easier than ever to experience the collective flavors of IHG Hotels in Bandung.