Home English Channel Embark on a Culinary Journey with Accor

Embark on a Culinary Journey with Accor

written by Admin May 9, 2019

Embark on a Culinary Journey at Accor in its year-long campaign to highlight its diverse cuisines and unique flavours by the Group’s culinary talents in over 120 hotels’ restaurants across Indonesia.

Garth Simmons, Chief Operating Officer, Accor Indonesia, Malaysia, Singapore and South Asia said, “We are excited to invite all food lovers and guests visiting Indonesia to savour the international cuisine and the authentic local dishes from Central Java, West Java, East Java, Sumatra, Sulawesi, Kalimantan, Bali and Lombok. Seven specially selected culinary talents will also be showcasing their signature dishes as part of the highlight where guests staying at the properties can enjoy and relish with their families and friends when they stay with us.”

As part of the culinary highlight, guests can actively post their favourite dishes at the hotel on social media by hash tagging #accorfoodstory #accorculinaryjourney. Hotel chefs will also be sharing their story highlights on social media through the hashtag #accorchefdiary.

Room offer

From now until 30 September, stay two nights at any of the participating MGallery, Pullman and Grand Mercure hotels and receive a IDR150,000 dining credit, IDR 100,000 dining credit for stays at Novotel and Mercure and IDR 50,000 dining credit for stays at ibis and ibis Styles. Accor Plus members and Le Club AccorHotels members are entitled to 10% off. Twelve lucky members will also stand to win up to 120,000 Rewards Points.

CIMB Niaga Le Club AccorHotels

CIMB Niaga Le Club AccorHotels cards are launched in two types, which are Platinum for emerging consumers and World for frequent travellers. CIMB Niaga World Le Club AccorHotels cardholders will be able to fast-track to Silver status membership with Accor Plus, the Group’s hotel, dining and lifestyle programme, which includes a free night at selected AccorHotels’ properties and 50% discount privileges in over 120 hotels’ restaurants across Indonesia.

Ramadan Delight at Novotel and Mercure Hotels in Jakarta and Tangerang

In celebration of Ramadan, Novotel and Mercure hotels in Jakarta and Tangerang will be featuring iftar offers with varieties of buffet breakfasting with prices ranging from Rp154,000 to Rp286,000 net per person.

As featured hotels within the Culinary Journey program, Novotel Jakarta Gajah Mada, Novotel Jakarta Mangga Dua Square and Novotel Tangerang will present Nasi Kabsa and Arabic Mixed Grill. Nasi Kabsa is a popular Middle Eastern dish, made with rice and meat. The name comes from the Arabic word ‘kbs’ which literally means ‘press’, alluding to the technique used in the cooking, where the ingredients are all pressed in one pot. Think fragrant rice with meat selection like lamb or beef. Arabic mix grill is one of the most popular dish all over the Middle Eastern countries, famous for its own spices which are given unique flavor and aroma for this recipe.

At Novotel hotels in Jakarta and Tangerang, expect selections of chicken, lamb and beef meat along with delicious sauces. Be sure to beat the queue for this dish alongside popular options in our fine restaurants. Mercure Convention Center Ancol, Mercure Jakarta Cikini, Mercure Jakarta Kota, Mercure Jakarta Pantai Indah Kapuk, Mercure Jakarta Sabang, Mercure Jakarta Simatupang and Mercure Serpong Alam Sutera will present Sop BBK-Buntut Batok Kelapa and Nasi Uduk Ramean. Sop Buntut is one of the staple Indonesian dishes. It’s both hearty and tasty, yet very fulfilling.

Think slices of fried, barbecued or braised beef oxtail served with vegetable soup made from herbs, including cocoa beans, boiled potatoes, carrots, tomatoes, leek, celery, and fried shallots. The chefs at Mercure Hotels elevate this special dining experience by serving in a coconut shell, resulting in richer flavors and unique dining experience. Nasi Uduk is an Betawi-style steamed rice cooked in coconut milk dish, originally from Jakarta. The side dishes make this delicacy named ‘Nasi Uduk Ramean’ as the Mercure Chefs put together condiments including chicken, tempeh, eggs, sambals and crackers.

You may also like

Leave a Comment