The Stories, Cultures, and Connections Shared at Flavors of the World
Bekasi, 20 October 2026 – Food has long been a way for people to connect. Through Flavors of the World, an international cooking demo and culinary sharing session, our international and BINUS STAR students shared their passion for cooking and the stories behind their recipes from Cambodia, France, and Singapore with our Business Hotel Management (BHM) students and the university community, directly from the BHM kitchen at BINUS @Bekasi.
Two international students who joined us as cooks were Dorian J.R. Melenotte, an exchange student from the European Institute of Technology, France, and Dalen En, our international student from Cambodia who currently studying Graphic Design and New Media at BINUS University International.
(Photo Credit: Andi D. Ahnafandra)
Choosing simple and favorite dishes from their respective countries, Dorian chose to make Crème brûlée, a classic French dessert with a smooth vanilla custard and a delicate caramelized sugar crust. Dalen, meanwhile, chose to make Beef Lok Lak, a savory stir-fried beef dish flavored with garlic and served with fresh lettuce, which is enjoyed by many Cambodian families for a daily meal.
“I wanted to make Crème brûlée this time because I wanted to challenge myself. I don’t have a sweet tooth and had never made it before, but since I was going to share it here, I chose a simple dish. Since many Indonesians love desserts, I thought it would be the best choice,” said Dorian.
(Photo Credit: Andi D. Ahnafandra)
Next, we had the chance to hear from two BINUS STAR students, who happen to be cousins and are preparing for their study abroad journey to Japan next semester. Aiko Rizbie Habrian will study at Kindai University, while Nicolas Raia Khristanto will continue his studies at Kanagawa University. Coming from a family of Singaporean descent, they chose to share a dish that has long been part of their family tradition: Kaya butter toast with eggs.
“Kaya butter toast with eggs is a simple dish that many Singaporean families enjoy for breakfast or as an afternoon snack. We wanted to share the recipe so others can enjoy it too, and we hope to introduce it to new friends during our study abroad journey in Japan as well,” shared Aiko and Nicolas during the sharing session.
(Photo Credit: Andi D. Ahnafandra)
By discovering the stories behind each dish, we grew closer to the people who shared them. We learned why these dishes are special to them, why the flavors are loved by many, and why they wanted to introduce them with us.
We could also feel the warm atmosphere throughout the cooking demo, as Indra Kusumawardhana, Head of the BHM Program, paired first-year BHM students with these young cooks. The opportunity they had to cook side by side, creating conversations flowed naturally, with stories, cooking tips, and plenty of laughter filling the kitchen.
(Photo Credit: Andi D. Ahnafandra)
With stories exchanged, friendships formed, and dishes shared around the table, Flavors of the World successfully turned culinary traditions into a bridge between cultures. Through the collaboration between the Internationalization and Business Hotel Management (BHM) teams, students found common ground, shared a piece of their culture, and formed connections that grew in the kitchen.
Author: Mita Adhisti | Editor: Yusuf Rifai