Journey through Java at Makan Kitchen

 

Do you know that Malaysia is home to the largest population of Javanese outside of Indonesia? And do you know that ethnic Javanese are among the largest population group in Johor?

 

The event kicked off with the performance
of Javanese cultural dances

History records that in the 1800s, when Temenggong Daeng Ibrahim invited Chinese planters to open up the land to cultivate pepper and gambier, the Johor ruler also welcomed the Javanese who came to work in the plantations under the kangchu or River Lord system.

 

With Europe as a major market, Johor was the world’s largest producer of gambier at the peak of the gambier trade that lasted from the 1830s to 1850s.

 

All this came to mind when I joined the team at DoubleTree by Hilton Johor Bahru to kick off the food promotion at Makan Kitchen dubbed, Journey through Java.

 

The decor created a distinct Javanese vibe 

I could not help but felt it rather uncanny that this hotel was located at Jalan Ngee Heng, a road named after the Ngee Heng Society, a Teochew brotherhood that was once a powerful secret society in Johor Bahru.

 

The Teochew clan led by Ngee Heng leader, Tan Kee Soon, was the dominant Chinese dialect group among the Chinese planters who made Johor their new home when they settled here to cultivate pepper and gambier in the kangchu system.  

 

Even though this society started as a quasi-military revolutionary brotherhood that was opposed to the Ching dynasty, their activities in Johor Bahru gradually evolved into valuable social, political and administrative work which contributed to Johor’s early economic growth. 

 

Trays of Jamu Jahe were served

This knowledge kept me smiling as my media friends and I were welcomed into Makan Kitchen, a familiar all-day dining restaurant with a layout that featured sections for Malay, Chinese, Indian and International cuisines.

 

It was good to see the hotel team members dressed in Indonesian batik while the serving staff wore Javanese headcloths and sarongs. And I liked how the décor was designed in a theme which was distinctly Javanese.

 

The Javanese vibe in Makan Kitchen was enhanced by the presence of special guests made up of members from the Indonesian Consulate General’s office in Johor Bahru.

 

As I mingled around to renew my acquaintance with the hotel team members, I was pleased to meet with General Manager, Mike Williamson, Carr-men Kang, their Commercial Director and Anne Kasztura, the Director of Operations.

A traditional Javanese dance
that featured the image of a horse

The event kicked off with Javanese cultural dances and an opening address by the General Manager who introduced their Indonesian guest chef, Chef Deny Prasetyo from DoubleTree by Hilton in Surabaya, who curated the exciting menu inspired by culinary traditions in Java for the Journey through Java food promotion, presented at the Makan Kitchen.

 

The event’s Guest-of-Honour, Consul General of the Republic of Indonesia in Johor Bahru, Bapak Sigit Widiyanto, was invited to say a few words and I was pleased when he touched on the long relationship between Java and Johor since the Javanese came to settle in Johor decades ago.

 

He explained briefly about our shared history which included the exchange and integration of culture and food heritage here. With such a great deal in common, he ended his speech with a welcome to visit East Java to further explore and experience Javanese culture and heritage.

 

Labels were placed next to the dishes to
provide relevant information to diners

Johoreans are in fact, very familiar with a wide range of dishes which have an Indonesian origin and have even adopted it into our local cuisine, often with a slight difference in the recipes.

 

These included skewers of grilled Satay, Soto Ayam or chicken soup, Sayur Lodeh, a vegetable stew, Sambal Tempe made with fermented soyabeans and of course, Nasi Ambeng, among many other culinary favourites.

 

Meanwhile, serving staff bearing trays laden with tiny tumblers were being offered to diners in two choices of chilled Jamu Jahe, traditional Indonesian herbal drinks flavoured with ginger, brown sugar and lemongrass.

 

Java-style Herb & Spices crusted Beef

As diners started to help themselves from the buffet spread, I zeroed-in on the row of ceramic pots being kept warm on traditional earthen charcoal stoves.

 

While most Johoreans may be familiar with Indonesian cuisine, I was pleased to see that Makan Kitchen had provided labels next to the dishes for the benefit of diners with a brief explanation of the ingredients and heritage of each dish.

 

Labels for each dish not only helps to educate diners but also guides diners who may refrain from eating certain ingredients for personal, health or faith reasons. More importantly, labels also help to reduce food wastage.

 

Slow-roasted Rendang-spiced
Javanese Chicken

I was happy to start my culinary journey with the comforting taste of Rawon, an Indonesian Beef Soup, followed by a few spoons of Nasi Timbel, steamed rice wrapped inside banana leaves, with a side of Sayur Lodeh, an Indonesian vegetable stew.

 

The Javanese names of the dishes sounded rather exotic but as I paused to consider, I soon discovered that Udang Garang Asem were sour and spicy prawns cooked in banana leaves, Tengkleng Kambing was a fragrant broth made with goat’s meat on bones while Bebek Belanggu was home-style tender duck marinated in a blend of spices.

 

[Note: Malay word for Duck is Itek while Duck in Indonesian language, is Bebek!]

 

Assemble your portion of Gado-Gado at
the Do-It-Yourself counter

In the Malay section of Makan Kitchen, there were familiar items like freshly grilled Chicken and Beef Satay Meranggi and Soto Kudus, a rich chicken soup filled with cubes of tofu.

 

Nearby in the Carving section, the chefs were serving up portions of Java-style Herb & Spices Crusted Beef and slow-roasted Rendang-spiced Javanese Chicken, for diners to drizzle with their choice of sauces. I was pleased to add a dollop of that appetizing Mango Sambal to savour with these meat dishes.

 

To strike a balance with the meat dishes, I headed to the Do-It-Yourself counter to help myself to a generous portion of Gado-Gado, a mixed vegetables salad topped with peanut sauce and also had a taste of Tahu Gerot, fried tofu in sweet spicy sauce.

 

Don't miss a taste of this appetizing
condiment of Sambal Tempe & Ikan Bilis

Fans of spicy condiments (like me!) did not hesitate to add more zing to their meal with Sambal Tempe & Ikan Bilis, made with tempe, fermented soyabeans and fried anchovies.

 

Makan Kitchen serves a range of desserts to end the meal sweetly so do seek out Javanese sweets like Wajik, cubes of glutinous rice, palm sugar and coconut milk.

 

It was a pleasure to savour the Javanese specialties in the Journey through Java menu and for diners (like me!) who are familiar with dining at Makan Kitchen, this included the privilege to enjoy dishes from the other sections of the restaurant.

 

End your meal sweetly with a 
delightful dessert like Wajik

For instance, diners may help themselves to Crispy Chicken 65 from the Indian section, a whole Steamed Seabass from the Chinese section and a range of Seafood on Ice from the International section.

 

From now on till 25 June 2026, the Journey through Java Weekday Buffet Dinner is served from Saturday to Thursday, 6pm to 10pm.

 

Rate at RM128 nett for adults, Child at RM88 nett and Seniors at RM64 nett.

 

Hilton Honors members enjoy exclusive dining privileges alongside special group dining offers including the Buy Four Free One promotion.

 

For more information and reservations, Tel: +607 268 6868 or send email to: JohorBahru.FB@Hilton.com

 

Makan Kitchen is located on the lobby level of the DoubleTree by Hilton Johor Bahru, No. 12 Jalan Ngee Heng, Bandar Johor Bahru, 80888 Ibrahim International Business District, Johor Darul Ta’zim.