The Gastronomy of Moringa​

The sixth-floor space of The Bay Restaurant at Meruorah Komodo Labuan Bajo transformed into a vibrant culinary laboratory on Sunday afternoon. From 12.00 to 17.00 WITA, the Komodo Waterfront Festival 2025 introduced an exciting new highlight to the local culinary scene: a Cooking Workshop & Competition featuring the theme Moringa Gastronomy.

The event was open to the public, yet its enthusiasm exceeded all expectations. Professional chefs, students, local residents, and even tourists filled the venue from the very beginning.

The workshop opened with an intensive training session led by two highly respected culinary figures: Chef Nehemia Eka Christfian and Chef Stanley Adi Rusli. Their presence became a major attraction, drawing participants not only to learn cooking techniques but also to understand the deeper philosophy behind local ingredients.

The highlight of this edition: Moringa (Kelor).

Chef Stanley, author of “Indonesian Culinary Archive: Moringa (Kelor) in Indonesian Cuisine and History,” presented the long journey of moringa leaves—from simple village kitchens to refined fine-dining tables. In his presentation, he referred to moringa as a “miracle tree”, and with good reason: it is rich in vitamins A, C, and E, calcium, potassium, and high-quality plant-based protein.

He then introduced one of its applications in modern cuisine, Velouté Kelor & Smoked Shrimp, demonstrating how contemporary techniques can elevate humble ingredients into sophisticated dishes. He also linked moringa to its cultural role in Indonesia: found in everyday home-cooked dishes such as sayur kelor and urap kelor, used in herbal remedies (jamu), and even carrying spiritual symbolism related to purification and protection.

Chef Nehemia Eka Christfian: A Culinary Master with International Recognition

On the other side, the session grew even richer with the presence of Chef Nehemia, whose extensive background in culinary education and practice is widely acknowledged.

He completed his Diploma in Surabaya, continued his studies in Bali, and earned a Culinary Master degree at ALMA, Italy.

His career, which began in 1987, has taken him through numerous prestigious positions, including:

• First Executive Chef of Mandarin Oriental “Majapahit” Surabaya (2006–2008)
• Regional Executive Chef Indonesia & Vietnam, Holiday Inn Resort (2013–2016)
• Corporate Executive Chef, Bali Mandira Resort & Spa (2022–present)

In the competition arena, he has collected seven international gold medals, including from F.H.A Singapore ’96 Salon Culinaire, HOFEX Hong Kong ’97, and the MLA Black Box Competition in Jakarta.
He is also a Certified WACS Hot Cooking Judge, former President of Bali Culinary Professionals, and one of the driving forces behind the Young Chef Club Indonesia (YCCI).

With such a remarkable background, his mastery was evident in every demonstration he delivered.