Indonesian chocolate, Balinese arak and a modern take on jamu give visitors three very different ways into the country’s food culture this August. From 3 to 31 August 2026, 25hours Hotel Jakarta The Oddbird is working with Adore Cacao, Marak and Acaraki on a series of drinks, desserts and dining experiences that put Indonesian ingredients and the people producing them firmly on the menu.
Chocolate gets the first outing with Oddly Chocolate, running from 3 to 31 August at Grab & Go and COPA Restaurant. The limited-time selection uses single-origin Indonesian couverture from Adore Cacao, a producer that manages its chocolate from cultivation and fermentation through to roasting and production.
There is a little more behind each square than a good cocoa percentage. Adore Cacao works directly with farming communities and pays particular attention to where its beans come from, so the character of different Indonesian growing regions still comes through in the finished chocolate. Its couverture has also made its way into professional kitchens in Europe, including Michelin-starred restaurants and leading pastry kitchens. Here, Jakarta diners can try the same Indonesian cacao considerably closer to home.
The bar takes a distinctly different route. Throughout August, Oddbird Bar is serving The Island Spirit, a cocktail programme featuring Marak, a single-origin craft arak made from palm sap harvested in Sidemen, East Bali. Produced by Indoestri Teluk Saba, Marak brings one of Indonesia’s oldest spirits into a contemporary bar setting while keeping its agricultural roots intact. The company works with farmers and local producers as part of a wider system connecting distilling, hospitality and education. At Oddbird, the spirit appears in signature cocktails, pairings and dedicated bar programmes during the month. For travellers more familiar with gin, rum or whisky, arak makes for the more interesting introduction.
Acaraki completes the programme with a different Indonesian drinking tradition altogether. The Jakarta brand reworks jamu through a modern café and hospitality format, using herbs and spices sourced from local farmers. Its collaboration with the hotel brings ingredients long associated with Indonesian herbal drinks into beverages aimed at a contemporary dining crowd, while keeping turmeric, ginger and other local botanicals recognisable rather than disguising them under something trendier.
The three collaborations also reflect the hotel’s broader interest in producers who can trace their ingredients back to particular communities and regions. As the hotel puts it, “Indonesia is home to extraordinary producers whose work deserves to be experienced on a global stage.” The programme is intended to introduce guests to “the incredible quality that exists within our own backyard” while supporting businesses working directly with local communities.
There is plenty happening around the food and drink programme too. August at The Oddbird includes a COPA x KAUM restaurant collaboration, the Un-Odd Sunday Brunch Merdeka Edition, Melissa Sunjaya’s TULISAN Art Exhibition, Shibori workshops by Seratan, live music and wellness sessions. It gives visiting travellers a useful cross-section of Jakarta’s current creative scene with a fairly efficient shortlist and far less tab-hopping involved.
For those already passing through Senopati and SCBD this month, the easiest approach may be to pick one ingredient and follow it. Start with Indonesian cacao over dessert, try Sidemen arak at the bar or see what happens when jamu leaves the medicine cupboard and lands on a hotel drinks list!
25hours Hotel The Oddbird
District 8 SCBD Lot 28
Jl Jend. Sudirman
@25hourshotel_jakarta | @copajkt
