Rhenald Kasali criticizes Garuda Indonesia business class meal selection

Guru Besar Ilmu Manajemen Fakultas Ekonomi dan Bisnis Universitas Indonesia Rhenald Kasali criticized the business class meal selection on a Garuda Indonesia flight from Narita, Japan, to Denpasar, Bali, arguing that the flag carrier’s menu lacks sufficient Indonesian culinary representation to serve as an effective cultural showcase for international tourists, detikTravel reported on October 24, 2026. Prof. Dr. Rhenald Kasali, PhD., noted that regional dishes have the potential to introduce rich flavors and serve as part of the nation’s cultural and tourism promotion.

The critique centers on an October 21 flight where the onboard menu offered international items such as a Japanese set menu and Vietnamese chicken with sweet and sour sauce. According to Rhenald’s social media statements published on October 23, 2026, the absence of regional Indonesian dishes like Balinese ayam betutu, Acehnese ayam tangkap, or beef sei missed an opportunity to introduce travelers to national identity before landing. Kuliner bukan sekadar soal rasa, tetapi juga bagian dari identitas dan promosi sebuah negara, he wrote, emphasizing that national airlines have the opportunity to act as cultural showcases supporting the creative economy and regional wealth.

Evaluating the Business Class Menu and Regional Representation

Rhenald acknowledged the presence of Japanese options given the flight’s departure point from Tokyo. He questioned why local alternatives were absent on a route terminating in a major tourism hub like Bali. Menu makan siang (khas) Jepang memang bisa dimaklumi karena pesawat membawa penumpang dari Tokyo. Namun, tidak ada nasi Bali, apalagi sei sapi atau kuliner khas Indonesia yang menggugah selera, he wrote. He stated that national airlines should not wait until passengers land to let them experience local flavors when the aircraft already bears Indonesia’s name.

Beyond the food selection, the management professor praised the cabin crew’s service standards and the overall cleanliness of the aircraft. He noted that the food provided was well-prepared by the onboard chefs, isolating the menu composition from operational quality. Terlepas dari itu, saya memberi jempol atas pelayanan para kru dan kebersihan pesawat. Meski bukan kuliner Indonesia, chef-nya pintar dan masakannya pun enak, he wrote, clarifying that his remarks targeted the representation of local dishes rather than cooking quality.

Garuda Indonesia Responds With Domestic Nusantara Options

detikTravel reached out to Garuda Indonesia for comment regarding the management professor’s assessment, but the airline had not issued a public response by the time of publication.

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