Blending Chinese and Indonesian Traditions in Every Dish
Gopek represents Sarirasa Group’s commitment to celebrating the diversity of Indonesian cuisine, particularly the rich historical and cultural heritage of Chinese-Indonesian Peranakan dishes. First introduced in 2017, Gopek marked a significant step in Sarirasa Group’s culinary portfolio expansion, following its focus on regional cuisines like Javanese and Balinese.
“With a strong history of showcasing diverse culinary traditions, Gopek has long been recognized for its dedication to delivering authentic Peranakan flavors, often forgotten yet profoundly influential in Indonesian food culture,” said Lavinia Siswadi, Head of Marketing at Sarirasa Group. “We aim to create a dining experience that is not only delicious but also revives cherished memories of the past.”
Reviving Peranakan Traditions and Showcasing Culinary Education
Gopek’s mission is simple yet profound: to bring back the traditional flavours of Peranakan dishes like Mie Ayam, Nasi Goreng, and Siomay—everyday meals that hold deep cultural significance. These dishes, often overlooked, serve as a bridge connecting the Chinese and Indonesian culinary legacies, seamlessly blending tradition with a touch of modernity.
In Chinese culture, noodles and eggs are more than just ingredients; they are symbols of prosperity and long life, especially during birthdays. This belief holds that eating long noodles ensures a long and healthy life. At Gopek, this philosophy is honoured through their signature handmade noodles, made fresh daily to offer guests not just a meal, but a meaningful dining experience.
Gopek takes pride in its commitment to fresh, natural ingredients. The restaurant embodies inclusivity with its No Pork, No Lard policy, using natural sweeteners and colourings derived from fruits and vegetables.
This dedication means that Gopek’s dishes are not only authentic but also cater to health-conscious diners, with non-GMO, organic ingredients that highlight the value of mindful eating.
