Chef Ragil of Nusa Indonesian Gastronomy wins Asian Cuisine Chef of the Year at World Gourmet Summit

Left: Chef Rangil’s dish “Mahimahi Sambal Tempoyak”. Right: Chef Rangil with his trophy at the 2018 World Gourmet Summit Awards of Excellence.

While Indonesians were joining with Malaysians and other Southeast Asians to defend the good name of rendang on the Internet yesterday,  many of the region’s most seasoned F&B professional were gathered in Singapore to celebrate the best in our unique culinary culture at the World Gourmet Summit’s Awards of Excellence.

Last night's Awards of Excellence Ceremony was a blast, we hope you enjoyed yourself as much as we did. If you missed…

Posted by World Gourmet Summit on Tuesday, April 3, 2018

Among those honored at yesterday’s awards was Jakarta’s own Chef Ragil Imam Wibowo of Nusa Indonesian Gastronomy in Kemang, who took home the trophy for best Asian Cuisine Chef (Regional).

Started in 2001, the WGS Awards of Excellence aim to honor the best and brightest of the region’s F&B industry. Winners are selected based on both votes from the public and industry insiders.

Chef Ragil is known to many Indonesians for his appearances on cooking shows such as Makan Besar (in which he’d make giant versions of Indonesian delicacies like lumpia) but since the opening of Nusa in 2016, he has cemented his reputation as one of the country’s most talented and innovative purveyors of Indonesian cuisine.

. Chef Ragil @dapuragil and food go a long way back. His dream was always to become a chef and it all began at the age of five years old when he started mixing spices in his mother’s kitchen. Chef Ragil is interested in preserving Indonesian culinary heritage, specifically in using local ingredients and authentic recipes. Combining traditional cooking methods with modern presentations, Chef Ragil would like to uncover notable Indonesian cuisine in a different perspective. When creating the concept of NUSA Indonesian Gastronomy, Chef Ragil’s main purpose is to focus on Indonesian indigenous ingredients, supporting local farmers and celebrating the rich flavors of spices when incorporated in a dish. The purpose is to have food lovers enjoy not only the complex taste of Indonesian gastronomy, but to also appreciate the roots of Indonesian culture. #chefs #mastery #nusa #indonesia #indigenous #gastronomy #ancient #heritage #history #story #food #cooking #artisan #recipe #legacy #island #islandofimagination #traditional #spices #kitchen #theworlds50best #restaurant #culinary #flower #theartofplatting #art #cheftable #cook #desire #passion

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. Lidah Sapi Saus Sate Padang Sate Padang is a specialty satay from Padang,  West Sumatra, Indonesia. Made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. NUSA Indonesian Gastronomy an edible story of Indonesia original picture by @andrevalexandra #satepadang #chefs #mastery #nusa #indonesia #indigenous #gastronomy #ancient #heritage #history #story #food #cooking #artisan #recipe #legacy #island #islandofimagination #traditional #spices #kitchen #theworlds50best #restaurant #culinary #flower #theartofplatting #art #cheftable #cook

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Nusa and its carefully constructed set menus are the palette upon which Chef Ragil presents his vision of his homeland’s cuisine (or, as he refers to it, “an edible story of Indonesia”). Although the presentation of his Instagram-worthy dishes feature French-like flair and technical refinement, each one is based on authentic, thoroughly-researched recipes. Everything served in the restaurant is locally sourced from Indonesia, with many of the most exotic ingredients found by Chef Rangil during his extensive travels to the archipelago’s farthest flung regions.

. #NusaNewMenu Mahimahi Sambal Tempoyak Recipe Origins : Palembang, Sumatera Selatan Seafood Origins : Ikan mahimahi, Bali Sambal tempoyak merupakan makanan khas dari Palembang, Sumatera Selatan. Terbuat dari buah durian yang difermentasi selama 5 -7 hari lalu dicampur dengan cabai dan bahan lainnya. Untuk di NUSA kami menggunakan durian yang berasal dari Medan. Disajikan dengan nasi dari beras Bareh Solok, Sumatera Barat serta beras hitam Adan Krayan, Kalimantan Utara. Samudra Nusantara Merayakan Kekayaan Hasil Laut Indonesia 17 Agustus – 17 September 2017 NUSA Indonesian Gastronomy Jl. Kemang Raya No. 81 Jakarta Selatan www.nusagastronomy.com #chefs #mastery #nusa #indonesia #indigenous #gastronomy #ancient #heritage #history #story #food #cooking #artisan #recipe #legacy #island #islandofimagination #traditional #spices #kitchen #theworlds50best #indonesiakaya #restaurant #culinary #goodnewsfromIndonesia #gourmet #theartofplatting #cheftable #ingredients

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As big fans of Nusa, we’re happy to see Chef Ragil get this kind of international recognition and hopes that it will help Indonesian cuisine continue to garner greater respect and appreciation abroad (we’re looking at you, MasterChef UK).

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