KREASI masakan Indonesia modern yang dihadirkan SEMAJA mendapat\nsambutan hangat dari penikmat kuliner di Amsterdam dan Brussels dalam\nrangkaian tur kuliner yang berlangsung pada 6-14 Mei 2026. Through\ncollaborations with several Indonesian restaurants in Europe,\nNusantara-flavoured dishes attracted the attention of local communities\nas well as the Indonesian diaspora. Amid the rising popularity of Asian\ncuisine in the global market, Indonesian cuisine is seen as not yet\nreceiving exposure on par with Japan, Thailand, Vietnam, or India. Yet\nthe richness of spices and the diversity of Nusantara flavours are said\nto possess a strong character capable of competing on the international\nstage.<\/p>\n
In response to this, SEMAJA, a modern Indonesian restaurant owned by\nISMAYA Group, since 2023 has been developing a new approach to\ntraditional Indonesian cuisine. Dishes of Nusantara are curated with\nmodern techniques and premium ingredients while preserving their\noriginal flavours.<\/p>\n
Having gained recognition in Jakarta as a culinary destination for\nexpatriates and foreign visitors, SEMAJA expanded its footprint to\nWestern Europe through collaborations with Ron G astrobar Indonesia in\nAmsterdam and Batavia Restaurant in Brussels.<\/p>\n
Anggun Melati, Senior Vice President Marketing Lifestyle at Ismaya\nGroup, said the collaboration is an effort to introduce Indonesian\ncuisine to international markets with a more modern approach. \u201cThis\ncollaboration is not only about serving food, but also about introducing\nIndonesia\u2019s identity and its story to the world through dining\nexperiences that are more modern and relevant,\u201d Anggun said, quoted on\nTuesday (19\/5).<\/p>\n
The collaboration brought together three modern Indonesian\nrestaurants from Jakarta, Amsterdam, and Brussels that share the concept\nof traditional cuisine with a contemporary twist.<\/p>\n
Two chefs involved, Chef Glenn Erari and Chef Agus Hermawan, offered\ndifferent interpretations of Nusantara cuisine, yet rooted in tradition\nand the richness of Indonesian flavours.<\/p>\n
Chef Glenn is known for a refined cooking approach that preserves the\nessence of Indonesian taste. Meanwhile, Chef Agus, based in Amsterdam,\nhas been active introducing Indonesian cuisine in Europe through\nexploration of modern techniques and artistic presentation.<\/p>\n
The intimate dining series were held 6-9 May 2026 at Ron Gastrobar\nIndonesia, followed by 13-14 May 2026 at Batavia Restaurant. Attendee\nenthusiasm was reportedly high, with the majority from local Amsterdam\nand Brussels communities.<\/p>\n
Around 80% of attendees were locals, with about 10% from the\nIndonesian diaspora. The high local participation was seen as a positive\nsignal of the international market becoming increasingly open to\nIndonesian cuisine, particularly with a modern approach closer to global\ntastes.<\/p>\n
\u2018The enthusiasm of local diners in Amsterdam and Brussels is a\npositive signal that Indonesian cuisine has a strong potential to grow\nin international markets. This motivates us to continue bringing\nIndonesian culture to the global stage,\u2019 Anggun said.<\/p>\n
For SEMAJA, presence in Europe is not just about expanding markets,\nbut part of an effort to bring Indonesian cultural identity to a global\nstage. Amid rising global attention to Southeast Asian gastronomy,\nNusantara dishes are increasingly seen as part of the international\nmodern culinary landscape. (Z-10)<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/nusantara-cuisine-captures-europes-attention-1779546036", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }