Tasting With Awareness With Chef Faisal Martadinata

What was the idea behind planning a Southeast Asian food pop-up for the monsoon at Novotel Visakhapatnam Varun Beach and Novotel Vijayawada Varun?

Our vision was to create an immersive culinary journey that complements the monsoon season with bold spices, aromatic herbs, and soulful dishes. It has been incredibly rewarding to bring this philosophy to a setting like Novotel Visakhapatnam Varun Beach and Novotel Vijayawada Varun, where the team genuinely values cultural authenticity and thoughtful culinary storytelling. What makes this initiative even more relevant is how cities like Visakhapatnam and Vijayawada are embracing global tastes with growing curiosity. It is the perfect environment for a nuanced, regional yet international experience like this.

Could you please share an overview of the menu you have curated?
The menu we have curated is a flavourful journey through Indonesia’s rich culinary heritage, featuring iconic dishes such as Nasi Goreng and Gado-Gado, alongside regional specialities like Sate Lilit and Tongseng Domba. Each dish has been thoughtfully selected to reflect the vibrant diversity and depth of Indonesian flavours.

How do your Indonesian roots influence your cooking style and philosophy?

My Indonesian heritage is the foundation of my culinary identity. The cuisine is deeply layered, shaped by the spice trade, cultural exchange, and communal traditions. This background influences my approach in every way. I value patience, balance, and a deep respect for ingredients. Every dish I create is a tribute to the idea of food as heritage, as memory, and as something that speaks without words.

How do collaborations like this Novotel event facilitate deeper cross-cultural exchange between Indonesia and India?

Collaborations like this go beyond food. They serve as platforms for cultural exchange. Indonesia and India share many parallels, especially in their love for spices, strong hospitality traditions, and the way food connects to emotion and spirit. This event gives guests an opportunity to experience those connections firsthand and to discover how two distinct cultures can find harmony through cuisine.

How do you think guests in Vizag and Vijayawada will receive Indonesian cuisine, considering their love for spice?

Indonesian cuisine offers a depth of flavour that aligns beautifully with the local palate. It delivers bold spice, but also introduces guests to new textures and tastes—subtle sweetness, fresh herbs, and layers of umami. In cities like Vijayawada and Visakhapatnam, there is a visible shift. Guests are curious and open to discovering new culinary perspectives. Novotel has been instrumental in fostering this interest, particularly with Red Bowl, their signature Pan Asian restaurant, which has earned consistent appreciation and helped expand the region’s appetite for international cuisine.

“Tasting with awareness” is a mindful practice. It means being fully present with the food on your plate, noticing how flavours unfold, how textures contrast or complement, and how the overall experience makes you feel. This mindset shapes everything I do, from selecting ingredients to plating the final dish. I encourage guests to adopt this approach as well. It helps deepen the connection to the meal and transforms eating into a meaningful experience.

How does working with Novotel allow you to curate experiences that go beyond food and create memorable moments?

Novotel’s commitment to guest experience and innovation aligns perfectly with how I view hospitality. It allows for creative freedom and a shared goal of offering something that lingers well beyond the dining table. With their support, we can shape not just meals, but memories—turning spaces into stories and food into heartfelt connections that guests remember long after their visit.