Chef Bobby Sutanto Brings Indonesian Cuisine to Dubai

Bobby Sutanto's culinary journey began in an Indonesian market beside his mother, where he learned to appreciate the importance of spices, patient preparation, and communal dining. These formative experiences instilled in him a deep respect for ingredients and the pleasure of shared meals. Sutanto's upbringing also emphasized the importance of not wasting food and the joy of togetherness during mealtimes.

Growing up, Sutanto discovered that Indonesian cuisine is complex, featuring an array of spices and lengthy preparation times. These flavors have remained a constant influence on his cooking style. As he moved away from his Indonesian roots, he also valued the communal aspect of food and the sense of gratitude it inspired.

After establishing himself in the hospitality industry in Singapore and Macau, Sutanto arrived in Dubai in 2014, where he co-founded Bobi Bowl with entrepreneur Sylvana Sari. The restaurant's name, with its emphasis on balance and prosperity, reflects Sutanto's desire to celebrate the diverse culinary landscape of Indonesia. Bobi Bowl showcases a wide range of Indonesian dishes, drawing from the rich culinary traditions of East Java and Surabaya, where Sutanto is from.

Central to Sutanto's cooking is Indonesia's extensive spice pantry, which includes ingredients such as candlenut, galangal, kaffir lime leaves, and kencur. These spices contribute unique fragrances and depth to dishes, and are often combined to create layered flavors. Traditional techniques, such as hand-grinding fresh spice pastes and slow braising, are also important in creating the distinct Indonesian flavor profile.

Sutanto acknowledges a common misconception that Indonesian food is primarily about heat. In reality, the cuisine is characterized by a balance of sweet, savory, spicy, sour, and sometimes bitter elements. At Bobi Bowl, he strives to preserve traditional spice blends and cooking methods while adjusting the amount of chilli to suit individual tastes. This allows guests to fully experience the complexity of the flavors, rather than focusing solely on spiciness.

With his fine-dining background, Sutanto ensures that each dish at Bobi Bowl is presented with precision, high-quality ingredients, and consistent execution. His Japanese culinary background has also influenced his approach, bringing a sense of discipline, seasonality, and respect for ingredients to the restaurant. The clean plating and attention to detail in the presentation reflect the care and craftsmanship that goes into each dish.

For first-time diners, Sutanto recommends trying Empal Gepuk, a West Javanese comfort dish featuring tender beef simmered in coconut milk and aromatic spices, then lightly fried to create a delicate crust. Another option is Nasi Goreng Katsu, which combines fragrant wok-fried rice with sweet soy sauce, savoury seasonings, and crisp Japanese-style cutlet.

These dishes showcase the harmonious blend of Indonesian flavors and the influence of other culinary traditions, offering a unique taste of Indonesia that is both familiar and distinctly Indonesian.

Sutanto sees potential for Indonesian cuisine in Dubai, a city that has embraced the evolution of Japanese, Korean, and Peruvian food. He hopes that Bobi Bowl can help introduce Dubai's diners to the diverse and rich culinary heritage of Indonesia, presenting contemporary interpretations that remain true to the original flavors and techniques.