Three of the top chefs in Indonesia are having their dishes served in the skies this season on Garuda‘s new menus for premium-class passengers. February sees Will Meyrick of Mamasan fame serving contemporary takes on Balinese dishes like ayam betutu (spiced chicken in banana leaves); Amuz Restaurant’s Gilles Marx serves barramundi and North Sumatra passion fruit parfait in March; and chef Felix Budisetiawan of Jakarta’s Dharmawangsa Hotel completes the trifecta in April with coriander-cured salmon carpaccio and slow-braised beef short ribs.
For more information, visit Garuda Indonesia.
