Following the success of the first Culinary Expedition to Java in March 2021, Amanjiwo is pleased to announce asecond culinary expedition between 2-5 December 2021 in celebration of the delectable cuisine from the Javanese Food Artisans. Named ‘Peaceful Soul’ for the serenity, privacy, and beauty of its setting, Amanjiwo will invite guests to connect with producers from the surrounding villages, who are well-known for their authentic culinary creations, incorporating locally sourced ingredients from Java, such as tempeh, palm sugar and soy sauce.
Hosted by two of Indonesia’s most renowned chefs, Ray Adriansyah and Maxie Millian, guests will be invited to experience exquisite gourmet activities over three days, from exciting excursions to riverside breakfasts and an exclusive gala dinner at the majestic Borobudur Temple. With this special programme, Amanjiwo continues to support local communities in close proximity to the resort, utilising locally made products.
An Exquisite Culinary Journey
The Culinary Expedition at Amanjiwo commences with a five-course dinner prepared by Ray Adriansyah, chef and co-owner of Locavore and Nusantara by Locavore, and Maxie Millian, Head Chef of Apéritif, showcasing modern Central Javanese flavors as a warm welcome for guests at the resort. On the second day, Chef Ray and Chef Maxie will present a traditional Javanese breakfast by the beautiful Progo River.
Bamboo mats, pillows and low tables will be set up in traditional ‘lesehan’ style to allow guests to soak in the scenery and the lavish spread. Ending breakfast on a high note, guests are invited to enjoy lupis, cenil and various Javanese rice cakes prepared by Ibu Temu, renowned in Magelang as an expert in the preparation of jajanan pasar, or traditional market snacks.
As the day turns into night, a special dinner is prepared by Chef Maxie, cooked over an open fire and hot coals, at the welcoming home of Pak Bilal. Here, guests are invited to have an enchanting glimpse into Javanese rural life while pervading the authentic aromas of Java. On the final day of the event, Chef Ray and Chef Maxie will come together to serve a magnificent six-course meal prepared with local Javanese artisanal ingredients sourced from within a few kilometers of Amanjiwo, creating a culinary masterpiece to match the stunning backdrop of Borobudur Park.
In addition to curated dining experiences, the journey includes excursions for guests to visit and interact with local artisans, including the Kaliandra honey producers, tofu and tempeh makers, local culinary gift shop Getuk Eco, casava cracker factory Ceriping Pohong, and the Dr. Oei Museum in Magelang. At the museum, guests can join a cookery demonstration and enjoy a lunch prepared by Chef Natalia Halim who will share a traditional Javanese recipe and her Javanese-inspired petit fours. She will also present a kampung-style lunch on the museum premises, with local favorite Ayam Bumbu Kuning as one of the main dishes.
With three-nights to experience this inspiring culinary journey, guests are able to fully-immerse themselves in Amanjiwo’s sacred roots, continuing their exploration of Java. Just two-kilometres away, the temple of Borobudur – a 9th-century marvel with 504 life-size Buddha statues – reveals ancient secrets, while trekking through the lush surrounding landscapes to local villages unearths an entirely new way of life. Throughout their time at Amanjiwo, each guest will receive daily breakfast overlooking the dramatic vistas of the Menoreh Hills – an idyllic opportunity to reconnect with friends and families.
Culinary Collaboration
Bringing to life an experience like no other, the Amanjiwo culinary team, with Chef Uyung at the helm, will collaborate with renowned chefs Ray Adriansyah and Maxie Millian, and local guest chef Natalia Halim, and Ibu Temu, showcasing the rich culinary culture of the Javanese countryside.
Ray Adriansyah
Chef Ray Adriansyah and his partner opened the Locavore restaurant in Bali in November 2013. Their goal was to establish a restaurant driven by endemic ingredients, as well as to celebrate the farmers, fishermen and food artisans of Indonesia. Over 95% of the kitchen’s ingredients are sourced from within Indonesia and the restaurant is currently listed as one of Asia’s 50 Best Restaurants. It was also awarded Asia’s Most Sustainable Restaurant in 2019 and named Bali’s Best Eats by FoodieS – Restaurant of the Year in 2018.
Maxie Millian
Born in Jakarta, Chef Maxie Millian began his career in Dubai with a background in European food. He won a gold medal at Le Salon Culinaire International De Londres in 2012. He is currently the Head Chef of Apéritif, a restaurant established in 2018, which stands out as being a stunning fine-dining destination with a distinct concept of serving an eclectic culinary experience that explores the diverse flavors of the Indonesian archipelago. Apéritif was named one of Bali’s Top 40 restaurants in Bali’s Best Eats by FoodieS for 2019.
Natalia Halim
Born and raised in Magelang, Natalia is a graduate of the William Angliss Institute, Australia, having achieved a major in the art of patisserie.
For more information and bookings please visit aman.com/resorts/amanjiwo
ABOUT AMAN
Aman was founded in 1988 with the vision of building a collection of intimate retreats with the unassuming, warm hospitality of a gracious private home. The first, Amanpuri (place of peace) in Phuket, Thailand, introduced the concept and, since then, Aman has grown to encompass 33 exquisitely serene hotels and resorts in 20 destinations across the world, with a further eight under construction.
The next Aman to open will be Aman New York. The introduction of Aman Skincare in 2018 and SVA in 2020 has continued the holistic journey beyond the perimeters of Aman’s havens. Offering a soothing journey to a place of beautifully scented repose and respite, Aman Skincare represents the spirit of Aman in a bottle. Meanwhile, SVA’s range of all-natural food supplements allow Aman guests to maintain optimum health, supporting one’s wellness journey from the comfort of their own home.
In 2020, Aman not only welcomed Aman Fine Fragrance, a sophisticated collection of scents echoing Aman destinations but also a new hotel brand, Janu – meaning ‘soul’ in Sanskrit. Janu offers a unique take on hospitality where genuine human interaction, playful expression and social wellness are at the core of the experience. Janu aims to bring balance to the head and heart and rekindle the soul.
Janu launches with three forthcoming hotels which are already under construction: Montenegro (2022), Al Ula in Saudi Arabia (2023) and Tokyo (2023), as well as a robust pipeline of future hotels. Janu Montenegro will be the first hotel to incorporate the brands serviced residence concept, enabling guests to wholly embrace the Janu lifestyle.
