The Manohara Hotel Yogyakarta Collaborates with Yassalam Arabian Resto to Present Ramadan Kitchen Takeover

Welcoming the month of Ramadan, The Manohara Hotel Yogyakarta is collaborating exclusively with Yassalam Arabian Resto to present a special Ramadan culinary program. Kitchen Takeover. Ramadan Program Kitchen Takeover which runs from February 19 to March 19, 2026, presents authentic Middle Eastern flavors in a warm and classy iftar atmosphere.

This collaboration is motivated by a shared vision between The Manohara Hotel Yogyakarta and Yassalam Arabian Resto in presenting a culinary experience that is high quality, has character, and is rooted in tradition.

Yassalam Arabian Resto is known for its expertise in preparing typical Arabic dishes with original recipes and presentation standards that are in line with the concept. heritage-inspired luxury hotel which is carried by The Manohara Hotel Yogyakarta.

"Through Ramadan Kitchen Takeover "This time, we want to present an iftar experience that is not just about enjoying food, but also presents an authentic journey of flavors and a typical Ramadan atmosphere," said General Manager of The Manohara Hotel Yogyakarta, Andri Putrajaya, Thursday (February 19, 2026).

Ramadhan Kitchen Takeover presents a variety of Middle Eastern specialties, including Dujjaj Saffron Oven, Lahm Kebuli, Lahm Mandhi, Lahm Kabsah, Lahm Curry Prata, Samosa, Oum Ali, Lahm Kofta, and Hala Fararula, which are prepared directly by the Arabic Chef from Yassalam Arabian Resto. Concept kitchen takeover This allows guests to experience firsthand the distinctive flavors and serving techniques of Yassalam in the warm atmosphere of Ramadan.

Yassalam Arabian Resto serves dishes based on goat and chicken, with Mandhi rice as its signature dish. Mandhi rice was chosen to represent the beginning of Yassalam's culinary journey, as it was one of its first offerings and a distinctive flavor that distinguishes it from other Middle Eastern dishes. 

One of the menus that is in the spotlight is Dujjaj Saffron Oven, where chicken is enriched with saffron Imported directly from Saudi Arabia and Yemen, it imparts a distinctive aroma and flavor. Lahm Kofta is served with a hummus sauce made with tahini, lemon, and peanuts, and grilled in a special Arabian spice oil, creating a unique flavor.

"The entire menu is rooted in Middle Eastern culinary traditions, with adjustments to the accompanying bread to make it more palatable to Indonesians from various backgrounds, without compromising on authenticity," explained Andri Putrajaya.

Through this collaboration, The Manohara Hotel Yogyakarta reaffirms its commitment to presenting thematic culinary innovations relevant to the momentum of Ramadan, while strengthening its position as a culinary and hospitality industry destination that provides memorable experiences for every guest.

Program Ramadhan Kitchen Takeover valid from February 19 to March 19, 2026, at a price of IDR 185.000 nett/person. As a token of appreciation to guests, The Manohara Hotel Yogyakarta also presents a Special Offer of IDR 165.000 nett/person for a limited period from February 19–25, 2026.

This program presents a variety of typical Arabic menus such as Dujjaj Saffron Oven, Lahm Kebuli, Lahm Mandhi, Lahm Kabsah, Lahm Curry Prata, Samosa, Oum Ali, Lahm Kofta, and Hala Fararula, which are prepared directly by the Arabic Chef from Yassalam Arabian Resto. This kitchen takeover concept allows guests to experience firsthand the character of Yassalam's distinctive flavors and presentation techniques in a warm Ramadan atmosphere.

As part of this collaboration, Yassalam Arabian Resto features goat and chicken dishes, with Mandhi rice as its signature dish. Mandhi rice was chosen to represent the beginning of Yassalam's culinary journey, as it was one of the first dishes and served as a distinctive flavor signature that distinguishes it from other Middle Eastern dishes. Meanwhile, dishes like Kabsah and Kebuli are offered as complementary options for guests who want to explore the variety of Middle Eastern flavors.

One of the menus that is in the spotlight is Dujjaj Saffron Oven, where the chicken is enriched with saffron imported directly from Saudi Arabia and Yemen, giving it a distinctive aroma and flavor. Furthermore, Lahm Kofta is served with a hummus sauce made with tahini, lemon, and peanuts, and grilled in a special Arabian spice oil, creating a unique flavor.