Seasonal Tastes at The Westin Jakarta is launching Seasonal Foodprint, a new series designed to bring different culinary viewpoints into its buffet format on the hotel’s 51st floor. The first chapter, titled Chef at The Pass, features guest chef Wiem Kahyang Isha across 16 and 17 May 2026, with his dishes continuing to appear during weekend brunches for the rest of the month.
Chef Wiem is known for modern Asian cooking that leans bold and direct. His lineup at Seasonal Tastes includes dishes such as Laksa Dumpling, Fried Duck with Thai Red Curry, and Black Ink Fried Rice, built around punchy spice, clear aromatics, and texture contrast. The menu is designed to sit comfortably within Seasonal Tastes’ multi-station buffet, giving guests the option to build plates around a single theme or mix it with the venue’s broader Western, Indian, and Asian spread.
The chef’s background helps explain the style. Beyond a wider profile from guest appearances on MasterChef Indonesia, he is also the chef-owner of Brother Chang Asia in Bandung, and has cooked at major regional events, including the ASEAN Summit. The result is food that reads contemporary, with techniques shaped by time in Indonesia and Singapore, and flavour combinations that hold their own in a high-volume service setting.
Alongside Chef at The Pass, the Seasonal Foodprint programme also introduces Chef’s Pick, a rotating concept driven by The Westin Jakarta’s in-house team. The first edition focuses on Seafood Night, running through May and June 2026 as a Wednesday dinner. Expect seafood on ice paired with à la minute dishes, served with the same skyline backdrop that makes Seasonal Tastes a destination beyond its menu.
For diners who enjoy buffet dining with structure and changing themes, Seasonal Foodprint adds a clear reason to return: guest-led menus that shift the mood without changing the ease of the format.
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