The Phoenix Hotel Yogyakarta has published a culinary book featuring a variety of cuisines that were part of the hotel’s culinary evolution. The book also gives credit to local culinary traditions that has inspired the hotel’s gastronomic identity to provide the best quality dishes to the guest.
The book recognises Yogyakarta as a city that embraced its ancient tradition and history, which is also a city known for its agricultural abundance and unique foods. The book titled Phoenix Cuisine Journey highlights timeless Asian and continental recipes, as well as modern cuisine that reflects local geographical features.
In the book, guests will discover unique Indonesian products as part of the hotel’s support to local farmers, artisans and purveyors. The hotel—which own its rooftop garden called Hydrophoenix—aims to deliver the value of wholesome cuisine that has a positive impact on well-being, health, energy and the environment.
One of the highlighted dishes is the Yogyakarta Black Rice, now available at the hotel's culinary outlet, Paprika Restaurant. There are also Chef’s recommendations, such as Ayam Kampung Tali Roso and other traditional dishes.
Phoenix Cuisine Journey exposes the hotel’s culinary offers, including particularly unique ones, such as a menu dedicated for women under the MGallery programme called “Inspired by Hers”.
In addition to the signature dishes and special menu, the book also feature timeless signature selections such as Quinoa & Lemongrass Tofu Bowl, Baramundi, Puding Manuk Nom Kraton, Sop Buntut Khas The Phoenix, Nasi Tumpeng and Phoenix Vahlrona Chocolate Mousse. Even though the hotel deeply appreciates the culture of Yogyakarta, guests are always welcomed to indulge in international favourites, such as steaks and pizzas.
The Phoenix Hotel considers it an honour to be able to express their love for local culinary treasures through this Phoenix Culinary Journey book.
