Surabaya, July 2026 – Behind East Java's rich cultural heritage lies a remarkable culinary legacy that has been passed down through generations. Many of these authentic regional dishes, once deeply rooted in local traditions, have gradually faded from everyday dining. To celebrate and preserve this gastronomic heritage, VASA Hotel Surabaya proudly presents JAVA ON PLATE, an exclusive culinary collaboration featuring three of Tanly Hospitality's finest chefs.
Inspired by the theme "Forgotten Tastes of East Java," JAVA ON PLATE invites guests on a nostalgic culinary journey through the region's iconic flavors, thoughtfully combining heritage recipes, carefully selected local ingredients, and contemporary culinary techniques.
Bringing together three of Tanly Hospitality's leading culinary talents, JAVA ON PLATE is led by Chef Himawan Kristianto, Cluster Executive Chef of Tanly Hospitality, alongside Chef Rikki Didik, Head Chef of VASA Suite Surabaya, and Chef Much. Hanafi, Head Chef of Tamandayu Golf Club & Resort. Together, the three chefs combine their unique expertise and culinary perspectives to reintroduce the authentic flavors of East Java through a memorable dining experience.
Each dish featured in JAVA ON PLATE represents the rich culinary traditions found across East Java, drawing inspiration from family recipes passed down through generations as well as regional specialties once found only in their places of origin.
A Culinary Journey Across East Java
Opening the culinary journey, Chef Himawan Kristianto presents three iconic dishes that celebrate the rich coastal heritage of East Java.
- Nasi Boranan from Lamongan features fragrant steamed rice served with the signature Boranan gravy, richly seasoned with aromatic spices and accompanied by a selection of traditional side dishes, reflecting the authentic culinary heritage of Lamongan's coastal communities.
- Madura Crab Curry (Kare Rajungan) showcases tender crab meat simmered in a fragrant curry infused with traditional spices, delivering a rich, savory, mildly spicy, and aromatic flavor profile inspired by Madura's coastal cuisine.
- Madura Clam Satay (Sate Kerang) features shellfish marinated in traditional Madurese spices before being slow-cooked to absorb its sweet, savory, and mildly spicy flavors. Traditionally served alongside Kupang Lontong, this dish has become one of East Java's most beloved culinary icons.
Representing the eastern region of Java, Chef Rikki Didik presents three signature dishes that remain true to their authentic roots while honoring their regional identities.
- Rawon Dengkul from Malang features slow-braised beef knee simmered in a rich black broth infused with kluwek and aromatic spices, creating the deep, savory flavors that have made Rawon one of Malang's most iconic dishes.
- Sego Tempong from Banyuwangi highlights its signature sambal made from tomat ranti, chili, and shrimp paste, delivering a bold, spicy flavor that has earned the dish its reputation as a favorite among spice enthusiasts.
- Lodho Ayam from Tulungagung features tender free-range chicken slowly cooked in a rich coconut milk broth with aromatic spices, creating the distinctive savory and spicy flavors that define this regional specialty.
Completing the culinary journey, Chef Much. Hanafi presents three nostalgic dishes that celebrate East Java's traditional culinary heritage.
- Nasi Buk from Madura combines steamed rice with various traditional side dishes, including beef offal, enhanced with Madurese spices to create a rich and deeply savory meal inspired by the culinary traditions of the Island of Salt.
- Garang Asem Ayam Kampung is a traditional Javanese dish featuring tender free-range chicken simmered in a refreshing broth with the tangy notes of bilimbi, complemented by aromatic spices that create a light yet flavorful taste.
- Menjes Fritters from Malang are crispy savory fritters made from fermented soybean cake, a beloved local snack traditionally enjoyed during afternoon gatherings with family and friends.
JAVA ON PLATE is featured as part of the 209 Dining International All-You-Can-Eat Buffet, priced at IDR 550,000 net per person. Every weekend, guests can enjoy 209 Dining's extensive buffet selection complemented by a rotating highlight menu featuring East Java's signature dishes created through this exclusive collaboration of Tanly Hospitality's three chefs.
As a special introductory offer, guests can also enjoy a Buy 1 Get 1 Free promotion throughout July.
JAVA ON PLATE is available every Friday to Sunday at 209 Dining, VASA Hotel Surabaya, during:
- Lunch: 12.00 PM – 3.00 PM
- Dinner: 6.00 PM – 10.00 PM
Beyond JAVA ON PLATE, guests can also explore 209 Dining's extensive international buffet selection, featuring Japanese and Chinese specialties, Asian and Western favorites, live cooking stations, and an irresistible assortment of desserts. This carefully curated combination of local culinary heritage and international cuisine creates a truly exceptional dining experience, where the timeless flavors of East Java harmoniously complement the signature all-you-can-eat buffet at 209 Dining.
"JAVA ON PLATE marks the beginning of our commitment to creating unique culinary experiences at VASA Hotel Surabaya. After celebrating the rich flavors of East Java through this collaboration of three of Tanly Hospitality's finest chefs, guests can look forward to a series of exclusive collaborations with renowned celebrity chefs that we will introduce in the coming months," said Rudyanto Effendi, Director of Food & Beverage at VASA Hotel Surabaya.