Home may be best venue to have guests

Home may be best venue to have guests

By Rita A. Widiadana

JAKARTA (JP): As one of the top interior designers in town,
Yuna Nasution's daily agenda is packed with meetings.
Entertaining clients, business colleagues or friends is a big
chunk of her heavy schedule.

"During the first years of my business, I usually entertained
them at hotels, restaurants or cafes," said the University of
Massachusetts graduate. "It saved time and energy. But I realized
that my effort left little impression on my guests."

Like Yuna, many people, ranging from diplomats to housewives,
consider entertaining an inseparable part of their lifestyles.

The headache often comes in choosing the best venue.

Fancy restaurants are often the choice. But Yuna learned a
good lesson from her husband's teaching colleague in Japan who
entertained in his home.

They invited Yuna and her husband Anwar Nasution, a noted
economist, to their small house on the outskirts of Tokyo. "A
trip of several hours in a chilly winter night did not prevent us
from accepting their warm and sincere invitation for dinner."

Yuna said most Japanese families preferred to host colleagues
in their homes, however modest, instead of hotels or other
places. This reflected the philosophy: "When a family opens their
house for friends, they also open their hearts to welcome them".

The Nasutions found no crystal glasses or luxurious porcelain
dinnerware and silver chandeliers. Instead, the small dining
table held less ornamental ceramic plates, bowls and cups used
for serving traditional dishes and drinks, specially prepared to
honor their foreign guests. The Japanese family was proud of
their traditional customs.

"I was very impressed by the way my Japanese friends treated
us. It was then I believed that in this hustle-bustle world,
people still needed personal treatment," she said.

Back in Indonesia, Yuna started entertaining her clients at
home. She frequently held business luncheons or dinners serving
traditional cuisine. She put her individual touches everywhere on
her dining table. Locally made terra-cotta and ceramic plates
have been used as dinnerware. Yuna chose batik and ikat fabrics
to replace white damasks and linen table cloths and napkins.

Through the efforts, she landed a handful of new business
clients and friends. More importantly, she felt her efforts had
contributed a little to promoting and preserving the country's
ancient heritage.

Yuna cited the array of delicious traditional cuisine from the
27 provinces, and abundant tableware and kitchen utensils of
rattan, bamboo, terra-cotta, ceramics, silver and gold.

Reluctant

At a time when locals are embracing Western lifestyles, Yuna's
effort to promote local cuisine and products may seem futile.
"I'll never stop promoting my own tradition," she insisted.

"I am concerned that many wealthy people in Indonesia are
reluctant to serve traditional menus and to use traditional
dinnerware when entertaining their guests. They find local
cuisine and dining items less elegant and glamorous."

Along with close friends including Sarah Bedu Amang, Kartini
Fahmi Idris and Dewi O'Hare, Yuna established the non-profit
Sekar Saji Nusantara Foundation in June 1995.

The recent publication of the 200-page Inspirations Indonesia
is the foundation's first major action to promote traditional
food presentation and table settings. The book contains
information on the history, philosophy and presentation of
traditional cuisine.

It also features prominent public figures who favor creative
dining styles which marry foreign and local art elements.

Ceramic artist F. Widayanto serves a unique breakfast at his
rural studio in Lebak Cerang, West Java. He dishes up tasty
chicken rice porridge in high-quality ceramic bowls. Tropical
fruits are arranged in a beautiful bamboo basket.

Famous batik designer Iwan Tirta delights his guests with
East-and-West dining styles at his cozy residence in Menteng,
Central Jakarta. He covers the dining table with a richly-
decorative Prada gold print batik. Exclusive china, crystal
glasses and silver bowls create a formal and elegant dinner.

Kartini Fahmi Idris, chairperson of the Foundation, shows off
her best local tableware during the Moslem Idul Fitri
celebration. She cooks a big buffet of traditional dishes such as
steamed rice wrapped in coconut leaves and chicken stewed in
coconut milk. Kalimantan's decorative brass tableware takes pride
of place at her dining table. Colorful flower arrangements add to
the festive mood.

"The book is intended to show people, the wealthy and
celebrities in particular, that Indonesian dining style is very
beautiful. We expect that they will immediately start adopting
this style," explained foundation chairperson Kartini, the wife
of top businessman Fahmi Idris.

The foundation's other activities include workshops, seminars,
discussion and exhibitions. This month, the foundation is
planning events at the Regent Hotel in Jakarta to celebrate its
second anniversary, Kartini said.

Apart from its promotional efforts, the foundation's social
outreach runs to raising funds for scholarships for economically
disadvantaged university students. Funding is also provided for
medical treatment and corrective surgery for cleft-palate babies.

"Through the promotion of Indonesian culture, we try to help
the local youth reach a better future," said Kartini.