1945 Restaurant Embarks on a Culinary Voyage Through Eastern Indonesia with Wonderful Indonesia Gastronomy 2026
In every corner of the world, food offers an intimate introduction to place. A recipe can preserve the memory of a landscape; an ingredient can trace the contours of a community; a time-honored cooking technique can carry generations of knowledge from one table to the next. In Indonesia, where thousands of islands converge into an extraordinary tapestry of cultures, gastronomy becomes a particularly evocative language through which the nation reveals itself.
This October 1945 Restaurant at Fairmont Jakarta joins forces with Wonderful Indonesia Gastronomy (WIG) 2026, extending the program’s celebration of Indonesia’s culinary heritage into a month-long exploration of Eastern Indonesia. “Gastronomy offers a remarkable way to bring people closer to a destination, allowing them to discover its culture, heritage and people through something as universal as food. Through this collaboration, we are pleased to create a meaningful platform for our guests to encounter the richness of Eastern Indonesia and the stories woven into its cuisine,” said Carlos Monterde, General Manager of Fairmont Jakarta.
Where Gastronomy Becomes a Cultural Journey
Presented by Wonderful Indonesia, the Wonderful Indonesia Gastronomy (WIG) 2026 program places food at the intersection of tourism, culture and storytelling. Taking place across Jakarta, Solo, Yogyakarta and Bali from 26 September to 4 October 2026, the program convenes renowned chefs, culinary practitioners, tourism stakeholders, international media, creative communities and gastronomes in a shared exploration of Indonesia’s culinary landscape.
Yet WIG 2026 extends beyond the familiar notion of a culinary festival. It invites travelers to look beyond what is served and discover what lies beneath — the histories, rituals, landscapes, indigenous ingredients and communities that have given Indonesian cuisine its remarkable breadth.
Through culinary experiences, cultural exploration, educational sessions and destination-led storytelling, WIG 2026 presents gastronomy as a gateway to experiencing Indonesia with greater depth. Each dish becomes a point of departure: a way of tracing local traditions, understanding the provenance of ingredients, and encountering the communities whose knowledge continues to shape the nation’s culinary identity.
A Culinary Voyage to the Eastern Archipelago
At 1945 Restaurant, this philosophy comes to life through a collaboration between Chef de Cuisine Yopi Tumeru and London-based Indonesian Chef Petty Elliott, as the two chefs turn their collective perspective towards the lesser-explored culinary narratives of Eastern Indonesia.
Stretching across an immense and culturally diverse part of the archipelago, Eastern Indonesia possesses a culinary vocabulary as distinctive as its geography. Its cuisine is deeply informed by the abundance of the sea, indigenous produce, ancestral cooking methods and the traditions of communities whose culinary knowledge has travelled across generations.
The collaboration offers an opportunity to bring these distinctive flavors and stories into contemporary focus. Together, the two chefs will weave a dining experience that honors Eastern Indonesia through its ingredients, techniques and narratives, offering guests a closer encounter with a region whose culinary heritage remains as expansive as the archipelago itself.
“Eastern Indonesia holds an extraordinary wealth of culinary traditions, ingredients and stories that deserve to be discovered and celebrated. Through this collaboration, we hope to bring our guests closer to the region through food — not only by introducing its flavors, but by sharing the culture, heritage and stories that give those flavors meaning,” said Chef Yopi Tumeru, Chef de Cuisine of 1945 Restaurant.
From 3 to 31 October 2026, 1945 Restaurant will invite guests to embark on this culinary voyage, where the table becomes a passage into the eastern reaches of the Indonesian archipelago.
The journey begins with Ikan Gohu, featuring tuna tartare, kemangi–chilli emulsion and calamansi granita, followed by Papeda, Papua, served with sago porridge, prawns and scallops in a seafood broth infused with turmeric, lemongrass and basil. The main course presents Sapi Se’i, Sambal Luat, Rumpu Rampe and Sorghum Kuning Bola Jamur, combining smoked short ribs with Lombok sambal, stir-fried vegetables and sorghum coconut-turmeric arancini filled with mushrooms. Guests may also savor Ikan Woku Sauce, Rumpu Rampe and Nasi Kuning, featuring barramundi or snapper fillet accompanied by woku sauce, vegetables and coconut turmeric rice. The experience concludes with Klapertaart, a refined interpretation of the classic Indonesian dessert with young coconut custard, raisins, Javanese almond and black rum.
These selections are available à la carte, starts from IDR 120,000++ allowing guests to explore the flavors of Eastern Indonesia at their own pace. For those wishing to experience the culinary journey in its entirety, a set menu is also available at IDR 1,000,000++ per person, bringing together a curated progression of flavors, ingredients and stories from across the eastern archipelago.
For more details about the restaurant and bookings, WhatsApp to our Dining Reservations at +62 815-9159-247 or through email diningreservations.jakarta@fairmont.com You can also visit our Instagram profile @fairmontjakarta or @1945_restaurant.