Amanjiwo Presents A Second Culinary Expedition Celebrating Javanese Food Artisans

Following the success of Amanjiwo’s first Culinary Expedition to Java in March 2021, the resort will offer a second event from 8-11 July showcasing delectable cuisine from local 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.

Jiwo Entrance with view through to Borobudur

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. During 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 menu 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 during a welcome dinner at the property.

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 making of jajanan pasar, or traditional market snacks.

In addition to special dining experiences, the journey includes excursions to meet with local artisans, including Kaliandra honey producers and small bath tofu and tempeh makers. The weekend also features a visit to the local culinary gift shop Getuk Eco, a casava cracker factory named Ceriping Pohong, and the Dr. Oei Museum in Magelang.


At the museum, guests can join a cooking demonstration and enjoy a lunch prepared by Chef Natalia Halim. During the cooking class, Chef Natalia 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.

Back at Amanjiwo an intimate dinner prepared by Chef Maxie is available for just eight guests at nearby Pak Bilal’s House. 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 that are sourced from within a few kilometers of Amanjiwo, creating a culinary masterpiece to match the stunning backdrop at Borobudur Park. ​

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 loved ones.

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 ​

Ray 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 in 2020. 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.

Latest news

Related news