The richness of Indonesian cuisine was an integral part of the nation’s cultural heritage, carrying a unique appeal as the world’s largest archipelagic country. However, despite this richness, Indonesian culinary traditions remained relatively underrecognised internationally, particularly in Western countries such as those in Europe.
The distinctive flavours of Indonesia, largely defined by its diverse blend of spices and aromatics, had yet to achieve the same global familiarity as other Asian cuisines such as Japanese, Thai, or Indian, which were widely available in developed markets.
This reality inspired SEMAJA, ISMAYA Group’s modern premium Indonesian dining concept based in Menteng, Jakarta. SEMAJA curated and elevated traditional Indonesian dishes by combining modern culinary techniques with premium ingredients, while preserving the authenticity of their original flavours, allowing them to be enjoyed by diners from around the world.
After becoming a preferred dining destination for expatriates, diplomats, and international visitors seeking Indonesian cuisine in Jakarta, SEMAJA extended its ambition as a culinary ambassador of Indonesia. It brought its contemporary culinary artistry to Western Europe through an exclusive collaboration with Ron Gastrobar Indonesia in Amsterdam, the Netherlands, and Batavia Restaurant in Brussels, Belgium.
This collaboration marked the meeting point of three modern Indonesian restaurants across three cities: SEMAJA in Jakarta, Ron Gastrobar Indonesia in Amsterdam, and Batavia Restaurant in Brussels. Despite being located across two continents, all three restaurants shared the same philosophy toward Indonesian cuisine: rooted in tradition, yet expressed through a modern interpretation.
The collaboration brought together Glenn Erari, Executive Chef of SEMAJA, and Agus Hermawan, an Indonesian culinary diaspora figure and ambassador in Europe, two highly respected chefs specialising in modern Indonesian cuisine. Both shared a deep passion for Indonesian flavours, shaped by different culinary journeys and experiences, resulting in innovative creations infused with contemporary artistic expression.
Behind this collaboration were two complementary approaches. Chef Glenn Erari, with roots in Papua and Bangka, was known for his deep connection to cultural values in every dish, delivering interpretations that preserved the essence of flavour while being executed with refined modern techniques. Meanwhile, Chef Agus Hermawan, based in Amsterdam, had long served as an Indonesian Culinary Ambassador, building his reputation through innovative approaches that incorporated modern techniques, alternative ingredients, and artistic presentation.
Together, they presented a menu that celebrated Indonesian flavours through two distinct perspectives, unified by a shared respect for tradition, technique, and the stories behind each dish. The result was a dining experience that was not only unique but also served as a bridge between Jakarta and Amsterdam at the same table.
This exclusive collaboration took place from 6–9 May 2026 at Ron Gastrobar Indonesia in Amsterdam, followed by 13–14 May 2026 at Batavia Restaurant in Brussels, offering an intimate yet elevated dining experience for guests.
The collaboration was met with strong enthusiasm from local culinary enthusiasts. Throughout the dinner series, the majority of guests were local attendees, with approximately 80% coming from Amsterdam, while around 10% were members of the Indonesian diaspora. This high level of local participation reflected a growing openness in the international market toward the richness of Indonesian cuisine, particularly through a modern approach that resonated with evolving global tastes.
For SEMAJA, this moment represented more than an international expansion. It was a step toward bringing Indonesian culture to the global dining table in a way that remained rooted in tradition while staying relevant to contemporary gastronomy. Amid the growing global appreciation for Indonesian cuisine, SEMAJA’s presence in Western Europe reflected renewed confidence that Indonesian flavours were not only worth discovering but also worth celebrating in the modern global culinary landscape.
SEMAJA
Jl. Gereja Theresia No. 41, Menteng, Central Jakarta
Executive Chef: Glenn Erari
Cuisine: Modern Indonesian Dining
Phone: +62 813-8899-5556
Instagram: @SemajaJakarta
Website: SEMAJA by ISMAYA