Honey Grilled Chicken Creation And Mie Rawon With Premium Materials

Rawon Dishes (Yesica Sitinjak/VOI)

JAKARTA - Indonesian culinary is very religious and has a distinctive taste of every food. Indonesian culinary delights can also be created with a touch of modern innovation and use premium ingredients to create a more varied taste.

Such as honey and rawon grilled chicken combined with noodles, which was launched by Silk Bistro in collaboration with Japfa Food. The menu is presented with the theme Flavor, Heritage, and Togetherness, which each dish element displays Indonesian flavors, traditions, and culture.

The honey-burned chicken menu served uses premium chicken, namely Olagud Probiotic Chicken. Chicken meat is used in the chest that feels good and soft when cooked.

The honey-burned chicken is also combined with tempeh and tofu bacem and shrimp chili sauce, which presents an authentic taste of the home.

"This collaboration is a tangible manifestation of our commitment to presenting quality animal protein for the community," said Trade Marketing Manager Olagud, Andre Sibuea, during a press conference at Silk Bistro, Menteng, Jakarta, on Wednesday, August 20, 2025.

"Olagud's probiotic function is locally cultivated in an ideal environment and is supported by modern technology facilities, thus producing products that are not only of high quality, but are rich in nutrients," he added.

Then rawon noodles are made with premium beef filling Tokusen Wagyu, complete with tripe, salted eggs, melinjo, tauge, and shrimp crackers. This combination presents a new culinary experience traditional East Java with a modern touch.

The two menus are the creations of Chef Freddie Salim as the owner of Silk Bistro. He said that dishes served in premium materials not only prioritized taste, but also the value of stories, such as traditions and togetherness of the Indonesian people.

"Every dish we present has the value of a story, whether it's about tradition, family, togetherness and a distinctive taste that has been a part of the lives of the Indonesian people decreasing," concluded Chef Freddie.