Street Food, Inspiration For Iftar Menu

JAKARTA - Chef Rofik Maulana has a long experience in the culinary world. He has been the chef's head at various luxury hotels for years. Not only that, he has also traveled the world to learn many menus.

To welcome Ramadan this year, Rofik as Executive Chef at a famous hotel in Jakarta Grand Sahid Jaya has an interesting idea to serve street snacks with a luxurious taste for the iftar menu.

Chef Rofik admitted that the idea to serve various street foods started from his favorite to taste food that was sold on the side of the road.

"I deliberately made street food, because with my hobby of eating and traveling, I want to lift street menus to five-star hotels," said Chef Rofik Maulana in Central Jakarta, Tuesday, March 21.

With his experience of learning many food menus from different countries, Rofik chose to combine food from three different cultures, namely Indonesian specialties, roles, and Cantonese.

He took inspiration for the menus presented based on memories during the trip in the month of Ramadan, where there are so many places that sell simple foods but are still rich in taste.

Of the dozens of open menus available, 80 percent of the total are typical Indonesian foods. Not without reason, apart from Indonesian culinary delights, many of the connoisseurs from the menus he made liked Indonesian snacks.

When asked about the menu which was his recommendation, Rofik mentioned three menus from different cultures from the dozens of menus he had prepared.

The first is Shawarma, I was inspired when studying in Dubai. Then there is Yong Tau Foo who I learned in Singapore. And finally, the most special thing, we serve kiloan shells," said Chef Rofik.

Rofik explained that he had prepared kiloan shells that were usually served as road snacks to be enjoyed with a luxurious taste.

The various menus presented by Chef Rofik Maulana can be enjoyed when breaking the fast during Ramadan this year.