Celebrating Indonesia’s Independence Through Flavour, Identity and Tradition

Where they want to know how Indonesian Independence Day is celebrated?

Independence Day for us is a celebration of being Indonesian. Food is one of the easiest ways to bring that feeling with you, wherever you are.

At Bobi Bowl, we don’t create a special Independence Day menu, because we celebrate Indonesian food every day. Every dish we serve is already a celebration of Indonesia — from our rendang and empal gepuk to nasi goreng, satay and soto. These are dishes that carry memories, culture and a sense of home.

On Independence Day, we simply wanted to share that celebration with everyone. So instead of creating a special menu, we’re giving our guests Klepon Merah Putih as a small gesture of sharing, which is such an important part of Indonesian culture.

What Independence Means for Indonesia’s Hospitality Industry?

I think independence in Indonesian hospitality industry is about having the confidence to say:

This is who we are, this is what we eat, this is what we celebrate, this is our culture — and we proudly share it to the world. How Indonesia’s hospitality sector has evolved from being destination-led to becoming a globally competitive, locally rooted industry?

Indonesia is no longer just the place people travel to for hospitality experiences; Indonesian identity itself is becoming something that can be exported.

Indonesian cuisine, design, wellness, craftsmanship and service culture are increasingly travelling beyond the country’s borders. Restaurants, chefs, hotels and lifestyle brands are introducing Indonesian experiences to international audiences.

How Indonesian hospitality brands are gaining international recognition?

International recognition doesn’t mean making Indonesian hospitality look international. It means making Indonesian hospitality understandable internationally. One of the simplest sign that we have been geining international recognition is when people who are not Indonesian actively choose Indonesian food and hospitality.

For us at Bobi Bowl, we see that every day in Dubai. Our customers aren’t only Indonesians looking for a taste of home. We have people from different nationalities who come in, discover Indonesian food, come back with their friends, recommend dishes to others, and gradually become familiar with flavours they may never have experienced before.

The importance of Indonesian identity in luxury hospitality?

I think we sometimes define luxury too much by price. Luxury hospitality doesn’t mean that it has to be expensive or in a 5-star hotel. For me, luxury is also about rarity, authenticity and emotional value. Something that is ordinary in Indonesia can become a luxury when you experience it abroad. For Indonesians living abroad, having food that genuinely tastes like home can feel like a luxury. At the same time, for someone who has never experienced Indonesian food, that same dish can be their first introduction to our culture.

How local talent, suppliers and operators are shaping the industry?

We don’t expect people to already understand Indonesian food. Part of our role is to make it approachable — while still keeping the Indonesian character of the food.

Local talent and operators are important because they are the ones who actually bring Indonesian hospitality to life. Indonesian hospitality is not just about the food itself. It is about the people who understand the food, the culture and the way we want people to experience it.

At Bobi Bowl, for example, Chef Bobby brings his knowledge of Indonesian cooking, but operating in Dubai means we also have to work with what is available here. We source locally where we can, find ways to get the ingredients we need, and sometimes adapt without compromising the character of the dish.

What “Made in Indonesia” means in modern hospitality?

“Made in Indonesia” doesn’t necessarily mean physically produced in Indonesia. Sometimes it means carrying something Indonesian with you and sharing it wherever you are. We are Indonesian. We live and work abroad. We bring a little bit of Indonesia with us, and we share it.

Culture naturally evolves when it travels. We can modernise a dish, present it differently or introduce it to a new audience while keeping its Indonesian character, that is what we are doing at Bobi Bowl.