Nusantara is an old Javanese term adopted from the oath by Gajah Mada of the Majapahit Kingdom in 1336 that describes the vast archipelago from the peninsula Malaysia to West Papua, while Haute Cuisine (Grande Cuisine) is a French concept, of cuisine that is elaborately prepared with intricately woven ingredients and a meticulous presentation.

With a vast library of culinary spices, ingredients, techniques, ingenuity and centuries of Chinese, Arabic, South Asian and European influence, Nusantara cuisine indeed possess many Haute Cuisine elements. Especially true are dishes prepared for a religious ceremony, royal court or significant events, such as Rendang, Betutu and Pa’piong, with their complex method, hours of cooking, intricate mix of spices and at times exotic ingredients. Our chef-creator took the elements from Nusantara's vast selection of these special dishes, infusing them with years of experience in International culinary art, adding a few thoughtful side dishes, to re-create, enhance, or preserve the essence of the dish.