Jakarta, 7 January 2026 – Travel + Leisure Co. celebrates the richness of Indonesian cuisine by launching a new menu of curated Nusantara dishes for restaurant guests across five Wyndham hotels

Called the Wyndham Culinary Journey, the menu offers ten signature dishes inspired by the culinary heritage of Jakarta, Palembang, Bali, and Surabaya. It will be made available at all Wyndham-branded properties managed by Travel + Leisure Co.: Wyndham Casablanca Jakarta, Wyndham Surabaya City Centre, Wyndham Tamansari Jivva Resort Bali, Wyndham Garden Kuta Beach Bali and Wyndham Opi Hotel Palembang.

From Jakarta, Wyndham Casablanca Jakarta presents buntut bakar Maranggi, a slow-grilled oxtail prepared until tender and served with a rich oxtail soup, full of savoury aroma and flavour.

buntut bakar Maranggi

Another featured menu is sari laut bakar dabu-dabu with grilled squid and prawns cooked together to bring out a fresh ocean aroma and rich savoury flavours. Served with dabu-dabu chilli sambal, the dish offers a balanced spicy and slightly sweet taste that creates a memorable dining experience.

Continuing the journey to Bali, Wyndham Tamansari Jivva Resort Bali offers bebek goreng Jivva: duck slow cooked with traditional yellow spices before being fried. It is served with urap vegetables, sambal goreng, and Balinese sambal matah, delivering a balanced mix of texture and flavour.

bebek goreng jivva

Additionally, the resort will offer a local spin on an international favourite: miso moringa soup, made with ginger, chicken broth, and miso, combined with fish and prawns. Served warm, the dish offers both a satisfying flavour and nutritional value.

Wyndham Garden Kuta Beach Bali contributes a South Bali speciality: fresh snapper marinated with the hotel’s signature spices, steamed, and paired with sambal matah – producing a dish that is both flavourful and light.

ikan kakap sambal matah

Another featured dish is paha kambing bakar – grilled lamb leg served with urap and a sweet savoury sauce, presented elegantly and expected to become a guest favourite.

From Palembang, Wyndham Opi Hotel Palembang introduces nasi minyak iga bakar, accompanied by a pineapple chilli sauce that adds a refreshing note. The fragrant rice, cooked with butter and aromatic spices, brings depth and richness to the dish.

nasi minyak iga bakar

The hotel also serves laksan, a traditional Palembang dish made from mackerel and sago, similar in shape to pempek, and served in a thick, mildly spicy curry sauce that is rich and comforting.

Wyndham Surabaya City Centre presents the legendary rawon misoa, featuring a rich black keluak broth paired with tender beef and soft misoa noodles, delivering a deep savoury taste with an inviting aroma.

rawon misoa

Completing the selection, the hotel also offers tahu campur, a local favourite combining soft tofu, sliced meat, and lentho, served warm in a flavourful broth.

“Food has the power to connect people and cultures. Every dish we serve brings the warmth of home,” said Indra Budiman, Area General Manager Indonesia, Travel + Leisure Co. “This menu reflects our commitment to offering guests warm, welcoming experiences that bring with them familiarity and comfort. We also hope these dishes can help guests experience the richness of Indonesian culinary traditions and the spirit of togetherness.”

Currently, Travel + Leisure Co. oversees more than 100 club resorts outside of North America with a total club asset portfolio in excess of US$1 billion. Travel + Leisure Co. also manages and develops four vacation clubs in the region, including Club Wyndham Asia, Club Wyndham South Pacific, Accor Vacation Club Asia Pacifc and Accor Vacation Club.

Share this
Recent Post