Ombak is a two-hour communal food, sensory, and tasting experience that brings together scent, cooking, and memory. 

The session begins with a guided scent experience by Lukman Hakim of UNTA Aromatics, introducing participants to coastal-inspired aromas that evoke familiarity with notes of herbs, spices, banana leaves, and the sea. This segment invites participants to slow down and engage with scent as an entry point into the experience. 

Following this, Chef Suria of Dapur Cahaya presents a live demonstration of pepes ikan daun pisang, a dish found across the Nusantara where ingredients are wrapped in banana leaves and gently cooked to allow flavours to infuse. Participants observe the preparation of the spice paste, the handling of the fish, and the wrapping technique, while engaging with key ingredients through smell and observation. 

The programme focuses on a clear, demonstration-led approach, allowing participants to follow the process closely while experiencing the ingredients through their senses. Rather than a hands-on format, the session encourages attentive observation and sensory engagement. 

The experience concludes with a communal tasting of the prepared dish, where participants are invited to reflect on how scent, flavour, and cooking techniques come together, and how these elements can evoke memory and familiarity.