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The Art of Dining


Tugu Grand Selamatan Tafel


Presented in modern time in Dapur Babah, Tugu Grand Selamatan Tafel (Groote Selamatan Tafel), celebrates the most elaborate and lavish dining ceremonial ever existed in the colonial times in Batavia. The ceremony first took place in the palace of Legger Commandant in Hertogspark, Weltevreden, which is now known as Jatinegara. This unique dining experience has two “nasi tumpeng” or Javanese ceremonial rice served in cone shapes filled with traditional Javanese dishes with delectable cuisine of hundreds of spices. The experience was then paired with the best wines only available to high-ranked officers. The Vrouwelijke rice cone was made more richly than the Mannelijke cone, as a sign of higher esteem to Queen Wilhelmina whereas the Mannelijke Rice Mountain symbolized the Governor General. The cones are lifted on stretchers followed by a parade of abundant side dishes.


The Imperial Tea Ceremony

The Last Concubine of the Last Emperor


Inspired by the ritual from the Chinese emperor, empress and concubine, Dapur Babah Elite presents The Imperial Tea Ceremony – the art of drinking tea to bring back the elegant and royal respected ritual. The ceremony presents a legendary story of beautiful princess named Chen Yuan Yuan who was caught in the middle of a royal intrigue that caused the fall of the Ming Dynasty. When she was born, her Emperor father put her into an exile as she had been born as a woman. She was then brought as a gift to King Chongzhen, and later fell in love with General Wu Sangui who was given command of a great army, whom she later married. Chen was held hostage by the emperor to ensure that he would honor his promise to save the Ming dynasty, she then felt guilty because she thought she was the cause of the Dynasty’s fall. The Princess decided to live in a temple and left everything behind. As her last night as a Princess, Chen and her maids performed their last tea ceremony – which has become the main theme for Dapur Babah Élite’s High Tea.



Royal Tugudom

Grand Ceremonial Dining of Majapahit Kingdom


The Royal Tugudom dining experience tells the story of Hayam Wuruk of Majapahit Kingdom’s grand dining ceremonies – his royal expeditions through the vast country included Bali. Under Hayam Wuruk’s reign, the Majapahit Empire expanded its power throughout the archipelago that was known as the East Indies, which eventually acknowledged as Indonesia.

Just as how the Majapahit entourage traveled on foot and buffalo-drawn carts, horses and elephants and stoped at temples, villages and ‘tugus’ (symbolizing the monuments of the God of Çiwa), a parade of staff dressed like villagers, soldiers and dancers appear to meet the King as they serve you as their Royal guests. A lavish selection of imperial dishes of the Majapahit Palace is presented in exotic leaves and frangipanis. The theatrical dining is now brought back to life at Lara Djonggrang Jakarta, Tugu Bali and Tugu Malang.


Sate Iboe Saroengan


In the old days, in remote villages of Java and Bali, a colorful satay parade of women from the village would take place every evening. Sate Iboe Saroengan was performed by young and old women with their colorful batik sarong (also known as ‘sewek’) and kebaya tops to identify each women. With baskets of satays carried on their backs with a sling, they would walk down the evening markets. For these approximately 10 women, the satays portrayed as their reputation, and they would yell “Sate Yam!” while singing flirtatiously to get the attention of their customers. The male main satay supplier, the ‘satay mafia boss’ who supervised the women would count the number of satays sold at the end of the night and gave these women ‘commissions’. Sate Iboe Saroengan parade is now brought back to life in Samarra.


Megibung Garuda

An Exotic Ancient Balinese Feast


In ancient Balinese dining, family gatherings or formal meetings would hold an exotic feasting occasion called Megibung Garuda. The table would be set up with chair-less sitting arrangements with the oldest member sitting on one end and the youngest member at the end of the rectangular table. Each of the members would wear traditional Balinese clothing. This feasting tradition typically offers Balinese cuisines, including Nasi Tumpeng (rice cones) – with the highest cone presented to the oldest member and shortest cone to the youngest, Sate Lilit (Grilled Fish on Lemongrass) and Udang Goreng (crisp fried battered shrimp). One of the most popular Balinese dishes, Babi Guling (roasted suckling pig) is also available upon request at Hotel Tugu Bali. The grandest option to set the original Megibung dining is the Garuda center of Bale Agung under the protection of Garuda.


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