The era of development through globalization has brought external influences towards local food culture. With this phenomenon still going on until today, efforts need to be made so that traditional food can be maintained and
become increasingly recognized by the society to prevent extinction, especially on traditional East Indonesian food as it should be receiving more exposure. One of
the ways to preserve and develop traditional food is through food modification. Food modification aims to create new variations of the original recipe, improve taste, shape and appearance, and also to train culinary skills. In this discussion, there are three traditional foods from East Indonesia which are involved in the modification based on a three-course meal menu to help promote and develop
traditional East Indonesian cuisine. The main theme of the modification applied in this research is food plating. In this three-course meal, the appetizer menu is gohu
ikan from Ternate which is later modified into Gohu Ikan Crystal Canapé. The type of modifications applied to the appetizer are modification in terms of food ingredients, modification in terms of changing the number of portions made, and modification of food plating. Then, the main course menu is konro bakar from Makassar which islater modified intoKonro Bakar with Popping Peanut Sauce. The
type of modifications applied to the main course are modification in terms of food ingredients by adding ingredients to the original recipe and modification of food
plating. Finally, the dessert menu is Makassar's typical es pisang ijo, which is modified into Es Pisang Ijo Sphere that applies modification in terms of food ingredients by adding food ingredients and substituting ingredients to the original recipe, modification in terms of changing the portions made, and modification of food plating.