Seven-course Four Hands Dinner
TA'AKTANA, a Luxury Collection Resort & Spa, Labuan Bajo, Indonesia, is pleased to announce the first edition of Taba, an exclusive culinary collaboration celebrating innovative cuisine, taking place from 18 to 19 April 2025 at Taba restaurant, with a seven-course four-hands dinner with a Korean twist, presented by Chef William Rusli of Akira Back and TA'AKTANA's Japanese Sous Chef Imam Dharmawan.
Chef William Rusli previously worked at Akira Back, which was named one of the “Best Restaurants and Bars of 2024” by Exquisite magazine. His cooking style combines the refinement of French cooking techniques, the delicacy and elegance of Japanese cuisine, and his own profound cultural heritage.
His experience at the three-star Michelin restaurant Robuchon has greatly improved his ability to balance and precisely control flavors. The TA’AKTANA chef Imam Dharmawan who collaborated with him this time is good at combining traditional Japanese cooking techniques with modern innovations.
The two chefs will select seasonal seafood and high-quality ingredients, skillfully combining modern Japanese cuisine with rich Korean flavors to present a unique menu for guests.
To provide guests with a better dining experience, Adhya Group Chief Beverage Officer Voo Fahman and TA’AKTANA Bar Director Ocul Waedi carefully designed Indonesian-style cocktails.
Voo Fahman, who has 17 years of bartending experience, believes that the best cocktail inspiration often comes from unexpected places, such as the sweetness of fresh fruit or the fragrance of earth. Inspired by the region’s rich spice trade and Indonesia’s diverse flavours, he teamed up with Ocul Waedi to create a sensory-driven cocktail experience where each cocktail pairs perfectly with the dish.
Recommended dish: Chef Imam’s Tsukune, which showcases the rich taste of minced wagyu beef and foie gras, paired with the smoky “Bajo Mist Reverie” cocktail (made with scotch whisky, pandan leaves, lemongrass and ginger), opens a wonderful taste journey.
Recommended dish: "TA'AKTANA roll", which combines Savoy shrimp, tamagoyaki, avocado and spicy crispy grains, paired with the fruity "Fiery Essence" (a clever combination of vodka, Flores hibiscus, orange and berries), is rich in layers and unforgettable.
Recommended dish: Chef William’s “Catch of the Day” served with nori white butter sauce and crispy garnish, paired with the refreshing “Yuzu Sayawaka” cocktail (mixed with Tenque gin, yuzu sake, melon liqueur, fresh lime, vanilla and egg white).
For the main course, we recommend Chef William’s juicy duck with classic side dishes, or premium wagyu beef ribs, both paired with the exquisite “Fake Americano” (made from Sugarcane Garden 3-star white rum, Campari, strawberry clarified liquid, vanilla and lactic acid), which will bring the dinner atmosphere to a climax.