{"id":4227,"date":"2025-08-15T08:46:11","date_gmt":"2025-08-15T08:46:11","guid":{"rendered":"https:\/\/thepublicbook.id\/?p=4227"},"modified":"2025-08-15T08:46:43","modified_gmt":"2025-08-15T08:46:43","slug":"memorable-dining-at-noesaka","status":"publish","type":"post","link":"https:\/\/thepublicbook.id\/index.php\/2025\/08\/15\/memorable-dining-at-noesaka\/","title":{"rendered":"Memorable Dining at Noesaka"},"content":{"rendered":"
Combining local taste with refined modern cooking, Noesaka does not neglect the most essential thing in Indonesian cuisine; it’s soul. Bringing authentic taste in a contemporary setting, the head chef at Noesaka aims to create memories that last for generations.<\/div>\n

 <\/p>\n

 <\/p>\n

1. Can you tell us a little bit about yourself and your culinary background?<\/div>\n
I’m Chef Eko Wahyono Nugroho, the head chef of Noesaka. I have been in the culinary business for 25 years, with a mastery of Indonesian food for 20 years. I’m also part of the committee of the Professional Culinary Association in Indonesia. This is my lifestyle and my passion. My mission is to develop the culinary world with education. With Artisan Kuliner Group, we did a lot of mentoring at schools to mentor the next generation of culinary practitioners.<\/div>\n

 <\/p>\n

2. How would you describe the dishes at Noesaka?<\/div>\n
At Noesaka, we combine local taste with refined modern cooking. Some even use the French technique. For example, our Iga Sei uses a similar process to French cuisine, which can be time-consuming. We use a method that keeps the quality of the protein and ingredients, such as slow cooking. We really care about nutrition. The taste is local through the herbs and spices, but we utilise premium ingredients and a refined method.<\/div>\n

 <\/p>\n

3. What technique are you mostly using in Noesaka?<\/div>\n
Braised, slow-cooked mostly.<\/div>\n

 <\/p>\n

4. How do you interpret Indonesian traditional dishes into a modern plate?<\/div>\n
Indonesian food needs to have its soul; we don’t have to make it too modern. Nasi padang is nasi padang, keep it original. Fusion Indonesian food is okay; we can deconstruct the menu to follow the era, but to get the authentic flavour, we need the soul.<\/div>\n

 <\/p>\n

5. What would you like to convey through your cooking towards your customers?<\/div>\n
I want to create a memory. I hope Noesaka will be here for a long time so we can become a story and a good memory for someone. Something like “I used to eat here with my family,” “I want to introduce this flavour to my own family because the dishes at Noesaka are so memorable”.<\/div>\n

 <\/p>\n

Special dish<\/strong><\/div>\n

 <\/p>\n

Noesaka: Sate Lilit<\/div>\n

 <\/p>\n

Sate Lilit from Noesaka showcases the richness and the power of Indonesia’s marine abundance. Through premium fish from the Indonesian sea, the chef creates an original home-made blend and grills it with lemongrass. Aromatic and full of flavour, Sate Lilit at Noesaka is a must-try during your visit.<\/div>\n","protected":false},"excerpt":{"rendered":"

Combining local taste with refined modern cooking, Noesaka does not neglect the most essential thing in Indonesian cuisine; it’s soul. 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