Food Poisoning Risk
However, most of Indonesian hotels are succumbed to the stigma that the taste of Indonesian food needs to be toned down to meet the International taste (read "The European Taste Stigma"), with the assumption that International audience have low tolerance for spice and local taste.
Issue with Recreating Authentic Indonesian Food in RestaurantsOutside of the taste discount issue, there's also the challenge of recreating authentic Indonesian food using European standard kitchen in the hotels and restaurants. Indonesian food are mainly cooked in traditional kitchen that utilizes traditional cooking wares and techniques, something that modern kitchens struggles as they utilizes a different cookwares with different cooking characters.
Take for example, the creation of sambal in traditional kitchen where chillies, palm sugar, terasi, shallots and other ingredients are mixed together through grinding them on stone mortar (coet/cobek), something that modern kitchen can't afford to do considering the effort and the time it take. While mixing the sambal ingredients together in a food processor might seem to do the trick, the absence of molecular binding of flavors releasable through manual grinding is noticeable, and to an older generation it's even unforgiven. I remember my late father in law (mertua) adamant demand on having his sambal only created using the old school Minang method using the huge stone mortar. Or the persistence of many housewives in the village to cook their rice the old way using two steps process of cooking and steaming, because the rice cooked in a rice cooker can't possibly compete.
While chefs might find a good workaround of the technical challenge, it simply means, there's a big challenge of creating truly authentic Indonesian food in hotels and restaurants.
The main concern however, which would ensure fruitful reward in the long run is on ensuring the Ability (A), Indonesian food must be made accessible to visiting tourists.