SEMAJA continues Treasures of the Archipelago with its second chapter, Treasures of the Land, a curated culinary voyage celebrating the depth and diversity of Nusantara flavours through Chef Glenn Erari’s modern interpretation.
Following Treasures of the Sea, this chapter turns inward — journeying through the forests, mountains and fertile landscapes where fire, smoke, indigenous ingredients and time-honoured techniques have shaped distinctive culinary traditions across generations. Running through September 2026, Treasures of the Land is ready to elevate your business dinner or private celebration.
Led by Chef Glenn Erari, Executive Chef of SEMAJA, Treasures of the Land highlights the elemental relationship between Indonesian cooking and the land itself. Smoke and fire take centre stage alongside ingredients such as kluwek, Pelawan mushrooms, Balinese spices, Padang gulai and Indonesian palm honey, with each dish revealing layers of flavour rooted in the landscapes from which these traditions emerged, elevated through modern gastronomy and the finest local ingredients.
Leading the collection is the Tomahawk Rimba Nusantara, grilled over charcoal and served with a deep, earthy jus of wild Pelawan mushrooms foraged beneath Bangka’s forests and Indonesian kluwek, finished with smoked serundeng butter and seasonal vegetables that celebrate the untamed terroir of the archipelago.
The voyage continues with Sizzling Tendon & Kikil, pairing slow-braised beef tendon and kikil on a sizzling plate with an intensely reduced Padang gulai sauce, finished with aromatic Indonesian spice smoke. It deepens with Rawon Iga & Sumsum, reimagining one of East Java’s most iconic dishes through a rich kluwek broth paired with twelve-hour slow-braised beef short rib and roasted bone marrow, complemented by fresh beansprouts, salted egg relish, aromatic herbs and steamed jasmine rice.
The journey travels to Bali with Half Bebek Betutu, where duck is marinated for 24 hours in traditional betutu spices, wrapped in banana leaf and slow-cooked until exceptionally tender before being finished over charcoal with fragrant Balinese herb smoke. It comes full circle with Iga Bakar Madu, beef short ribs slow-braised for twelve hours, glazed with Indonesian palm honey and caramelised over charcoal, served with house pickles, sambal and fragrant steamed jasmine rice.
At its heart, Treasures of the Land is an invitation to taste Indonesia’s landscapes — honouring the traditions, ingredients and time-worn techniques that continue to shape the archipelago’s culinary heritage.