A Culinary Expedition to Java

Hosted by two of the country’s most renowned chefs Ray Adriansyah, chef and co-owner of Locavore and Nusantara by Locavore and Maxie Millian, the head chef of Apéritif, Amanjiwo will celebrate Javanese cuisine and its rich symbolism, with a series of events.

Amanjiwo, Indonesia - F&B Amanjiwo, Indonesia - Dining Experience Amanjiwo, Indonesia - Property, drone shot

Embark on a culinary journey with the country's most renowned chefs

2-5 December 2021

Over three days, guests will be invited to experience exquisite dining sessions, exciting foraging expeditions, lunch with a view, cooking classes, intimate dinners, and an exclusive gala dinner delivering a culinary masterpiece with a majestic backdrop of Borobudur Temple.

 


 

Thursday 2 December 

The Culinary Expedition commences with a 5-course menu prepared by Chefs Ray and Maxi, showcasing modern Central Javanese flavors during a welcome dinner at the Main Dining area.

 

Friday 3 December

Chefs Ray and Maxie present a traditional Javanese breakfast by the beautiful Progo River. Bamboo mats, pillows and low tables will be set up in traditional ‘lesehan’ style as guests soak in the scenery and the lavish spread.

For the desserts, guests are invited to enjoy lupis, cenil and various Javanese rice cakes prepared by Ibu Temu, the living legend of Yogyakarta known as an expert in making jajanan pasar, or traditional market snacks, especially rice cakes.

Activity: Learn how soy beans go through the different handmade processes until they become a well shaped tofu and tempeh blocks.

 

Saturday 4 December

On the final day, chefs Ray and Maxie will collaborate on a magnificent 6-course meal, featuring Javanese artisanal ingredients, most sourced within a few kilometres of Amanjiwo, creating a culinary masterpiece to match the iconic backdrop.

  • Three-nights accommodation with three dining events and activities as above
  • Daily breakfast for two guests per bedroom 
  • Complimentary dining or activities experiences for two guests (choose from: Sunset Martinis, Makan Malam dinner, Cycling in the village, Trekking to Menoreh Hill or Kedu Plain)
  • Return airport transfers for two guests per bedroom

  • Thursday 2 December 2021 (1pm): Learn how to make mushroom crackers and produce honey at the mushroom and honey farms in Kaliandra, a food artisan village located just a 10-minute drive from Amanjiwo
  • Friday 3 December 2021 (7pm): Dinner at Pak Bilal by Chef Maxie, 6-course meal – all cooked over open fire and charcoal burners
  • Saturday 4 December (9am): A visit to Getuk Eco shop, cassava cracker factory named Ceriping Pohong and Dr. Oei Museum in Magelang. At the museum, guests are welcomed to join a cooking demonstration and lunch prepared by Chef Natalia Halim

This exclusive offer is available during the following period: 2-5 December 2021. This offer is valid for new bookings only, subject to availability and is not combinable with any other offer unless specified. Aman reserves the right to withdraw this offer at any time with 48 hours' notice. Payment: CC to guarantee the booking. Full prepayment 14 days prior to arrival. Cancellations: within 14 days prior to arrival/early departure/no show – will incur a 100% charge.

The Chefs

Amanjiwo - Chef Ray Adriansyah Amanjiwo -Chef Maxie Millia

Ray Adriansyah 

Ray Adriansyah is one of the leading figures in Indonesia’s modern gastronomic scene and has found himself as not just the champion of growers, farmers and suppliers across the sprawling archipelago but also its flavours and techniques. Together with Eelke Plasmeijer, Ray launched Restaurant Locavore in 2013, and Nusantara in 2016. Locavore is ranked no. 42 in Asia’s 50 Best Restaurants 2020 and was awarded Asia's Most Sustainable Restaurant in 2019. Locavore was also named Bali’s Best Eats by FoodieS - Restaurant of the Year in 2018.

 

Maxie Millian 

Maxie Millian began his career with a background in European food and won a gold medal at Le Salon Culinaire International De Londres in 2012. Continuing his culinary quest, Maxie began to focus on Indonesian cuisine and joined Merah Putih Restaurant and Sangsaka Bali located in Seminyak. In 2020, he opened his own restaurant with his wife in Jimbaran named Riung Rasa. Maxie’s renowned slogan is #bersamalebihbaik (better together) and his vision is to express community over competition. Maxie recently joined Apéritif Restaurant & Bar as the new Head Chef. Apéritif was named as one of Bali’s Top 40 restaurants in Bali’s Best Eats by FoodieS for 2019.