Rani Permata
Sep 06, 2026
10 Indonesian Soups, One Culinary Journey:
A Bowl of Indonesia Celebrates the Art of Nusantara Flavors
THE 1O1 Jakarta Sedayu Darmawangsa and KARA bring together two Executive Chefs to explore Indonesia’s culinary heritage, while guests vote for three favorite dishes to be featured at Dwangsa9 Indonesian Restaurant
What if the richness of Indonesian cuisine could be captured in ten bowls of soup and experienced in a single culinary journey?
That was the idea behind A Bowl of Indonesia, a collaboration between THE 1O1 Jakarta Sedayu Darmawangsa and KARA, inviting guests to explore the diverse flavors of Indonesia through ten traditional soup dishes from different regions across the archipelago.
Featuring 10 Indonesian specialties, A Bowl of Indonesia goes beyond a dining experience. It tells stories of Indonesia’s culinary diversity through distinctive flavors, ingredients, cooking techniques, and traditions passed down through generations.
The ten dishes presented during the experience were Soto Tangkar, Soto Kuning Bogor, Soto Medan, Soto Banjar, Empal Gentong Cirebon, Konro Makassar, Rawon Jawa Timur, Sop Kambing, Tengkleng Solo, and Soto Madura.
The event is part of the Art and Music Festival, a thematic event initiated by PHM Hotels. While art is often expressed through music, visual works, or performances, A Bowl of Indonesia interprets Art through a medium that is deeply connected to everyday life: food.
Each bowl represents the unique character of its region of origin—from richly spiced broths and bold savory flavors to distinctive ingredients and cooking techniques that define each dish.
Two Chefs, Two Perspectives, One Indonesian Story
One of the highlights of A Bowl of Indonesia was a live cooking session featuring Executive Chef Yoelianto of THE 1O1 Jakarta Sedayu Darmawangsa and Executive Chef Andreas of KARA.
Chef Andreas prepared Soto Tangkar, a traditional Betawi dish known for its richly spiced broth and tender beef ribs. Meanwhile, Chef Yoelianto presented Sop Kambing, featuring tender goat meat served in a savory, creamy broth.
The two dishes offered contrasting yet complementary interpretations of Indonesian comfort food. Soto Tangkar delivered a bold and aromatic spice profile, while Sop Kambing offered a rich and creamy character with tender goat meat.
Bringing these two perspectives together was KARA, whose identity as a specialist in authentic Indonesian coconut products added another dimension to the collaboration while supporting the preservation and appreciation of Indonesia’s culinary heritage.
“For us, A Bowl of Indonesia is more than just a dining experience; it is a journey to discover Indonesia through its flavors. We want to show that food is an important part of art and culture, capable of bringing together stories from different regions across the archipelago. Through this collaboration, we hope our guests not only enjoy the dishes but also take home the stories and experiences behind each bowl,” said Eva Rosdiana, General Manager of THE 1O1 Jakarta Sedayu Darmawangsa.
According to Executive Chef Yoelianto, Indonesia’s culinary diversity is one of its greatest strengths.
“The richness of Indonesian cuisine lies in the unique character of each region. Through Sop Kambing, we wanted to preserve the familiar character of a beloved Indonesian dish while creating a comforting and memorable experience. A Bowl of Indonesia demonstrates how different ingredients and cooking techniques can create such diverse stories within one culinary experience,” said Executive Chef Yoelianto of THE 1O1 Jakarta Sedayu Darmawangsa.
For Executive Chef Andreas, the event provided an opportunity for two culinary perspectives to meet and celebrate Indonesian cuisine.
“Soto Tangkar has a distinctive character, with its rich spices and beef ribs. What makes A Bowl of Indonesia interesting is how two chefs can bring their own perspectives while sharing the same goal: presenting the richness of Indonesian cuisine through an experience that can be enjoyed together,” said Executive Chef Andreas of KARA.
KARA also highlighted its commitment to supporting initiatives that preserve and introduce Indonesia’s culinary heritage to a wider audience.
“KARA is delighted to collaborate with THE 1O1 Jakarta Sedayu Darmawangsa in highlighting soto as one of Indonesia’s traditional culinary treasures. As a brand specializing in authentic Indonesian coconut products, KARA will continue to support initiatives that help preserve and introduce the richness of Indonesian cuisine,” said KARA’s Marketing Team.
Guests Choose Their Three Favorite Soups
The culinary journey did not end when the tasting experience was over.
Guests were invited to vote for their favorite dishes from the ten soups presented during A Bowl of Indonesia. The voting resulted in three favorites: Sop Kambing, Soto Tangkar, and Konro Makassar.
The three selected dishes will subsequently become part of the culinary offerings at Dwangsa9 Indonesian Restaurant, THE 1O1 Jakarta Sedayu Darmawangsa, over a three-month period from September to November 2026.
Each month, one of the three winning dishes will be featured as a special promotion, giving more guests the opportunity to discover the flavors that received the strongest response during the event.
For September 2026, Sop Kambing takes the spotlight and is available at Dwangsa9 Indonesian Restaurant for IDR 120,000.
Through this concept, A Bowl of Indonesia extends beyond a one-night dining experience. The dishes selected by the guests continue their journey and become part of an ongoing culinary program, allowing the stories and flavors of Indonesia to reach an even wider audience.
When Food Becomes an Art That Tells a Story
A Bowl of Indonesia demonstrates that art can take many forms—even within a simple bowl of soup.
The ten dishes presented during the event showcase Indonesia’s culinary richness not only through their diverse flavors, but also through the history, identity, and cultural stories behind each regional specialty.
As part of PHM Hotels’ Art and Music Festival, A Bowl of Indonesia transforms culinary heritage into an artistic experience—bringing together creativity, tradition, and collaboration while celebrating the flavors of the Indonesian archipelago.
