TORANG PE RASA BRINGS THE BOLD FLAVOURS OF MANADO TO BEL ÉTAGE AT THE ST. REGIS JAKARTA

Images courtesy of The St. Regis Jakarta

Chef Jovan Koraag showcases the spice of North Sulawesi through A Memorable Weekend Dining Experience

For two days only, Bel Étage at The St. Regis Jakarta celebrates the vibrant culinary traditions of North Sulawesi with Torang Pe Rasa, an exclusive collaboration with Chef Jovan Koraag, founder of Jakarta’s beloved Manado restaurant, Mata Karanjang.

Chef Jovan Koraag

The menu offers an authentic taste of Manado and Minahasan cuisine, where bold spices, fresh herbs, and slow-cooked recipes take centre stage. The delectable Brenebon Soup arrives rich with tender beef short ribs, while the Ayam Kinetor impresses with fragrant herbs and its traditional bamboo-cooking method. Equally satisfying is the Tinorangsak, featuring succulent lamb shoulder enveloped in Manado’s signature spice-forward sauce.

Presented by Magran Living

Equally memorable is Nasi Jaha, turmeric-infused sticky rice cooked in bamboo, delicately wrapped in banana leaf. Soft, fragrant, and subtly earthy, it serves as the perfect pairing, beautifully complementing the bold, spice-laden dishes. Beyond the mains, regional favourites such as Fish Roe Woku, refreshing Gohu, and a classic Klappertaart complete a menu that feels both deeply rooted in tradition and remarkably approachable.

Brenebon Soup

 Torang Pe Rasa highlights the diversity of Indonesia’s culinary landscape through honest flavours and thoughtful execution, serving as a memorable weekend dining experience. For those eager to explore one of the archipelago’s most distinctive cuisines, this limited-time showcase offers a delicious reason to visit Bel Étage before it concludes.

Klappertaart

Nasi Jaha