The above prices are subject to 21% government tax and service charge Dining Temptations of Hotel Tugu Lombok
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Dutch Colonialism-era Smorgasbord Tugu’s Traditional Grand Rijsttafel (Rice Table) portrays the sumptuous society feast that used to be celebrated by the Dutch plantation lords when they hosted their honorable guests during the Colonial years. Only with the freshest, most exotic ingredients prepared according to traditional recipes that were told from mouth to mouth, the Grand Rijsttafel is a show-off display of the richness of spices that grew naturally in Indonesia, as seen from the many different palates which were all brought together to make a one elaborate Rijsttafel dish.
Traditionally each dish (Perkedel Udang Windu -Stuffed Prawn with Potato Fritter-, Rendang Pariaman -Stew Beef in Coconut Milk-, Kare Ayam -Chicken Curry-, Soto Ayam Madura - Madurese Turmeric Chicken Soup) that contributes to the Rijsttafel is served by one waiter, adding up to an impressive total of twelve waiters who, led by the head-waiter, line up and serve their part extravagantly upon the eyes of each guest.Rijstaffel can also be served ready on table or by buffet service without compromising its lavishness. For its exquisite colors, delicious complex combination of dishes and luxurious service, the Dutch landlords who lived in Indonesia during that period had made it a symbol of success in the society.
Rijsttafel Idr 500.000++ per person Grand Rijsttafel idr 650.000++ per person (served by 12 waiters)
The above prices are subject to 21% government tax and service charge MENU
Martabak Ayam Crisp-Fried Stuffed Pastry with Chicken & Scallion
Soto Ayam Lamongan Turmeric Chicken Soup
Nasi Gurih Coconut Rice
Ikan Acar Kuning Fish with Turmeric Spiced Cucumber & Carrot Pickles
Sate Ayam Grilled Chicken on Skewer
Perkedel Lombok Stuffed Chilli Fritter with Potato
Urapan Putih Marinated Vegetables in Grated Coconut
Serundeng Daging Marinated Beef in Pan-Seared Grated Coconut
Udang Bumbu Rujak Prawn in Sweet Chili Sauce
Telor Bumbu Merah Egg in Red Sauce
Kerupuk Udang Shrimp Crackers
Nangka Goreng Es Puter Crisp-fried jackfruit fritters with traditional coconut ice cream
Kopi atau Teh Coffee or Tea
The above prices are subject to 21% government tax and service charge VVÉÉ~|ÇzÉÉ~|Çz VÄtáá XåÑxÜ|xÇvx tà [ÉàxÄ gâzâ _ÉÅuÉ~
The Most Authentic Traditional Indonesian Gastronomy Known for its most authentic, best traditional Indonesian food in Java, Bali and Lombok, at Hotel Tugu is a place where cooking class is a unique lifestyle experience that speaks of hundreds years old of traditions, of the be artful humbleness and the exotic richness of Indonesian dining and cooking culture. You begin the class by choosing the dishes you most prefer from the collection of authentic Indonesian dishes. You are then taken to visit a Lombok traditional market where you can submerge into the Lomboknese daily life, where you will find all the ingredients of this archipelago once known as the Spice Islands. With traditional steamers on wood-fire terracotta stoves in the open kitchen, oil lamps and stone grinders… after you finish your cooking class, you will experience a traditional lunch/dinner like nowhere else, in wooden benches with bare hands, accompanied by soothing, intimate traditional music. Idr 1.250.000++ per couple – including market visit Idr 1.000.000++ per couple – without market visit
The above prices are subject to 21% government tax and service charge MENU Please select 4 dishes from the selection for your Cooking Class program. If you have any favorite dishes that you would like to learn, please let us know and we will be happy to accommodate it.
Jangan Bayam Jagung Summer clear soup of spinach and sweet corn, with mild lesser ginger
Lebui Meatball Soup Traditional Lombok soup, tender homemade meatballs with island-grown black beans
Plecing Kangkung Water spinach salad with tomato and kaffire lime sauce
Plecing Terong Eggplant sautéed with green lime, chili and shrimp paste
Sasak Salad Boiled long bean, cabbage, and bean sprout in coconut milk reduction
Urap-Urap Timun Cucumber relish with poached prawn, chili, pineapple and sweet shallot dressing
Ikan Bungkus Daun Yellowtail marinated with tumeric, galangal candlenuts, and lemongrass, wrapped in banana leaves
Ayam Taliwang Traditional grilled chicken Lombok style with chili sauce
Sate Bulayak Skewers of tenderloin with red Lombok sauce, served with stir-fry of island vegetables
Kare Tahu Terong Light Yellow curry of green eggplant, tofu, baby potatoes, beans
Nasi Goreng Kampong The traditional fried rice from a street vendor in East Java with shredded chicken, noodles, shrimps and boiled egg
The above prices are subject to 21% government tax and service charge Utut{ cxÜtÇt~tÇ W|ÇÇxÜ
Homecooking of the Island Chinese Peranakan Families The arrival of the first Chinese immigrants in Indonesia dated back as far as the early 1400’s. Since then, the relationship between the Chinese people and the indigenous has been growing substantially, especially in commerce. The cross-culture between the Chinese settlers and the indigenous people had also affected the original Chinese gastronomy. The Chinese settlers have adapted the usage of traditional Indonesian spices & herbs into their home- style cooking, which was not known in the original Chinese cuisine. The usage of coconut milk, lemongrass, shallots, turmeric, tamarind, sweet soy sauce, and many other herbs & spices creates a new style of Chinese cuisine in Indonesia, Babah Peranakan Cuisine Idr 500.000++ per person
The above prices are subject to 21% government tax and service charge Menu
Lumpia Semarang Deep-fried stuffed spring roll with bamboo shoot and shrimp