Incorporating Local Flavors and Ingredients
Both chefs are dedicated to showcasing the rich culinary traditions of Indonesia by infusing their dishes with local flavors and ingredients. Chef Roniawan, originally from Bali, is passionate about using regional spices in his cooking.
"I love bringing Indonesian flavors to life, especially with grilled seafood, which I season with Balinese spices for a distinctive taste," he says.
Rendang, a classic Indonesian dish known for its slow-cooked complexity, is a favorite on Mutiara Laut.
"It takes time, but the depth of flavor is worth the wait," Chef Roniawan says.
Chef Arnold's dishes also reflect Indonesia's diverse culinary culture. One standout is Ayam Kampung Goreng—fried free-range chicken with Balinese spices, served with fried rice and sambal.
"Guests rave about it, and it's a perfect introduction to Indonesian comfort food," he explains.
Chef Arnold adds that he enjoys creating new menus based on the dietary preferences and special requests of his guests.
"Before every trip, I gather information about their likes and needs, and then I create a customized menu to ensure they have the best dining experience possible."
Running a kitchen at sea is completely different from running a restaurant on land. Fresh ingredients can be hard to come by, especially when sailing through remote areas. This requires chefs to be resourceful and adaptable.
Chef Roniawan emphasizes the importance of flexibility when sourcing ingredients at sea. He often relied on local markets and fishermen for fresh produce.
"Supporting the local economy is a great bonus while ensuring we get the freshest, most authentic ingredients," he says.
Chef Arnold shares a similar approach. He creates shopping lists based on guest preferences and sourcing fresh fish directly from local fishermen during the trip.
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