When: Tuesday 3rd October, 2017 from 20:00 – 22:30

Where: Grand Ballroom, The Fairmont Hotel

Ticket Price:  $ 220.00 per person ; BUY Online / From the 25th of September onwards, please purchase tickets at the registration desk in Jakarta.


Spend your last night of the conference enjoying authentic performances from award-winning folk dancers:


Tari Cendrawasih is a dance that comes from Bali. The movements of this traditional dance are inspired from those of the paradise bird (or the bird of life).  This dance has a philosophical meaning about the beauty of the island of Bali unequalled appeal, both in terms of natural beauty and in terms of cultural beauty.

Tari Yospan dance is one of the most famous traditional dances in Papua and often performed at celebrations and traditional events. Several musical instruments such as guitar, bass stem, ukulele, and tifa as well as authentic regional songs and various accessories such as head coverings, necklaces and ethnic patterned paintings typical of Papua accompany this social, joyful dance

Indulge your taste buds with traditional Indonesian cuisine with a great selection of menus served from traditional gerobak carts: 

  1. Tauge goreng ("fried bean sprouts") is an Indonesian savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat or lontong rice cake and yellow noodle, served in spicy oncom-based sauce. Tauge goreng is a specialty of Jakarta and Bogor city, West Java, Indonesia.
  2. Kue putu or putu bambu, putu buluh or puto bumbong  is a traditional cylindrical-shaped and green-colored steamed cake. The cake is made of rice flour with green color acquired from pandan leaf called suji, filled with palm sugar, and steamed in bamboo tube, hence its name, and served with grated coconut. This traditional bite-size snack is commonly found in Maritime Southeast Asia, which includes Indonesian, Malaysian and Philippines cuisines.
  3. Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with pacar cina merah delima (red tapioca pearls), avocado, cassava tapai, ketan hitam (black rice) tapai, jackfruit, diced bread and condensed milk.
  4. Bakwan Malang - this kind of bakwan is similar to bakso meatball soup, and commonly known as 'Bakwan Malang' or 'Bakwan Surabaya' in reference to their cities of origin; Malang and Surabaya in East Java. 
  5. Siomay is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.



6. Rujak Buah Is a traditional fruit and vegetable salad dish. Rujak is available everywhere across Indonesia, which is mixed sliced fruits served with spicy palm sugar dressing.

7. Gado – Gado Is an Indonesian Salad of slightly boiled, blanched or steamed Vegetable and hard-boiled eggs, green beans, cabbage, chayote, Cucumber and served with a peanut dressing with Emping Crackers.

8. Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.[1] It is considered as a snack and not as a main dish. 

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