Where haute cuisine meets island elegance, and Easter unfolds in an elevated tropical escape.
In the ethereal setting of Labuan Bajo—where coral-fringed coastlines meet Komodo-blue waters—culinary art is taking on an inspired new dimension. At the pinnacle of this transformation stands Ta’aktana, a Luxury Collection Resort & Spa, a sanctuary that embodies the essence of curated luxury and cultural richness.
This April, Ta’aktana debuts its Taba Tastemakers Circle, a visionary series designed to celebrate the artistry of fine dining through intimate collaborations with Southeast Asia’s most exceptional chefs. Its Volume 1, held on 18 and 19 April 2025, is an event that not only tantalizes the palate but also elevates the region’s culinary dialogue.
The First Chapter: A Four-Hands Dance of Cultures and Craft
In a landmark collaboration, Chef William Rusli—Corporate Chef of the Akira Back group and a rising luminary in Asia’s gastronomic arena—joins forces with Chef Imam Dharmawan, Japanese Sous Chef at Ta’aktana’s signature restaurant, Taba.
Chef Imam Dharmawan
The result? A seven-course culinary journey inspired by Korean flavours, sculpted with modern Japanese precision, and refined through French technique. The menu honours the heritage of each chef, while simultaneously crafting something wholly new, adventurous, and poetic.
Rusli, shaped by time spent at the famed three Michelin-starred Robuchon, lends his delicate sense of balance and technique, while Imam brings soulful creativity rooted in traditional Japanese discipline. Together, they compose dishes that are as visually breathtaking as they are flavour-forward—an art form in every bite.
Taba
Mixology Reimagined: A Liquid Ode to Indonesia
No gastronomic performance is complete without its libations. The cocktail pairings, conceptualised by Voo Fahman, Corporate Beverage Maestro of Adhya Group, and Ocul Waedi, Ta’aktana’s own Bar Captain, push the boundaries of flavour architecture.
