Celestia: Dive Into Indonesia's Rich Culinary Heritage Aboard A Phinisi
Sailing aboard Celestia, a private Indonesian phinisi yacht, isn't just a voyage; it's a deep dive into the country's culture. Once you step foot onto the 148-foot vessel, you're immersed in a centuries-old sailing tradition, the stunning natural beauty of the archipelago, and — with all of your meals on board — a deep dive into the country's extraordinary cuisine. While every Celestia trip lets you experience Indonesia's diverse flavors and unique cooking styles, their new culinary itinerary 'A Culinary Journey of Indonesia with Chef Wayan Kresna Yasa' takes things to the next level. Discover the cooking traditions, ingredients and markets that make it one of the most exciting gastronomic destinations in the world.
Indonesian flavors are woven into nearly every moment aboard Celestia, which is why sibling owners Jason Tabalujan and Jasmine Chong sought out a chef who understood the soul of the Indonesian archipelago while also being fluent in global culinary techniques. They found that in Chef Wayan, a master of Indonesian cuisine with a background in Michelin-starred kitchens.
Chef Wayan
Formerly the culinary director of Potato Head and executive chef of their Indonesian restaurant brand, KAUM (with stints at Blue Hill at Stone Barn in New York and Acadia in Chicago), Wayan has a classic culinary background but also grew up in coastal Bali making him the perfect fit for the maritime position. 'As the son of a fisherman boat captain, boating has been a part of my daily life since I was young,' says Wayan. For each journey, Chef Wayan curates new menus to suit a variety of passengers' preferences utilizing fresh seafood, local spices and market-fresh produce. The vast majority of Celestia's menu is sustainable as 90 percent of it comes from the Indonesian islands.
You might already be familiar with globally popular Indonesian fishes like nasi goreng or beef rendang but a journey on Celestia lets you sample dishes like babi guling samsam pork. A rich Balinese suckling pig dish, it offers a taste of Balinese barbecue culture in a crispy and juicy symphony of crackling, pork meat and pork belly. Another must-try is Nasi Tumpeng, a festive tower rice dish served with meats and vegetables served to be shared at the table. While both of these dishes are ceremonial and take time to prepare, you'll also get a taste for simpler but still delicious dishes aboard the ship. 'I love beginning the day with a steaming bowl of bubur ayam, 'says Jasmine Chong, speaking about the Indonesian chicken porridge, which is topped with crisp shallots, a poached egg, and a generous spoonful of sambal. 'It's simple, soulful, and deeply comforting.'
Nasi Tumpeng
If you're not familiar with sambal yet, you certainly will be after a Celestia journey – no Indonesian meal is complete without it. There's a huge variety of sambals, as every island and region has its own iteration, allowing for a wide range of flavors and spice levels. 'On Celestia, we pair the sambals according to the dishes we are serving, considering which flavors to highlight,' says Chef Wayan. 'For example, sambal matah from Bali pairs well with chicken or grilled seafood, sambal dabu dabu from Manado pairs well with darker meats or fish steaks.'
Indonesian Coral Triangle
Aside from the beautifully prepared dishes there are also lots of refreshments on board, including fresh tropical fruit, whole young coconuts and juices made to order to stay hydrated in the tropics. Another must-try beverage aboard Celestia is Pak Herry's Jahe, named after one of Celestia's original boatbuilders who later joined the crew. A warm tonic of ginger, gula jawa (coconut sugar), and coconut milk, this drink is quietly soothing and gently spiced, ideal after a snorkel session or to watch the sun set from the deck.
Immerse yourself in the freshest seafood, fragrant sambals and time-honored Indonesian dishes during your stay, especially if you book their new culinary-focused journey. Every meal on Celestia is a celebration of Indonesia's esteemed gastronomic legacy served alongside unending views of the open sea.
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