Nusantara Cuisine Captures Europe's Attention
KREASI masakan Indonesia modern yang dihadirkan SEMAJA mendapat sambutan hangat dari penikmat kuliner di Amsterdam dan Brussels dalam rangkaian tur kuliner yang berlangsung pada 6-14 Mei 2026. Through collaborations with several Indonesian restaurants in Europe, Nusantara-flavoured dishes attracted the attention of local communities as well as the Indonesian diaspora. Amid the rising popularity of Asian cuisine in the global market, Indonesian cuisine is seen as not yet receiving exposure on par with Japan, Thailand, Vietnam, or India. Yet the richness of spices and the diversity of Nusantara flavours are said to possess a strong character capable of competing on the international stage.
In response to this, SEMAJA, a modern Indonesian restaurant owned by ISMAYA Group, since 2023 has been developing a new approach to traditional Indonesian cuisine. Dishes of Nusantara are curated with modern techniques and premium ingredients while preserving their original flavours.
Having gained recognition in Jakarta as a culinary destination for expatriates and foreign visitors, SEMAJA expanded its footprint to Western Europe through collaborations with Ron G astrobar Indonesia in Amsterdam and Batavia Restaurant in Brussels.
Anggun Melati, Senior Vice President Marketing Lifestyle at Ismaya Group, said the collaboration is an effort to introduce Indonesian cuisine to international markets with a more modern approach. “This collaboration is not only about serving food, but also about introducing Indonesia’s identity and its story to the world through dining experiences that are more modern and relevant,” Anggun said, quoted on Tuesday (19/5).
The collaboration brought together three modern Indonesian restaurants from Jakarta, Amsterdam, and Brussels that share the concept of traditional cuisine with a contemporary twist.
Two chefs involved, Chef Glenn Erari and Chef Agus Hermawan, offered different interpretations of Nusantara cuisine, yet rooted in tradition and the richness of Indonesian flavours.
Chef Glenn is known for a refined cooking approach that preserves the essence of Indonesian taste. Meanwhile, Chef Agus, based in Amsterdam, has been active introducing Indonesian cuisine in Europe through exploration of modern techniques and artistic presentation.
The intimate dining series were held 6-9 May 2026 at Ron Gastrobar Indonesia, followed by 13-14 May 2026 at Batavia Restaurant. Attendee enthusiasm was reportedly high, with the majority from local Amsterdam and Brussels communities.
Around 80% of attendees were locals, with about 10% from the Indonesian diaspora. The high local participation was seen as a positive signal of the international market becoming increasingly open to Indonesian cuisine, particularly with a modern approach closer to global tastes.
‘The enthusiasm of local diners in Amsterdam and Brussels is a positive signal that Indonesian cuisine has a strong potential to grow in international markets. This motivates us to continue bringing Indonesian culture to the global stage,’ Anggun said.
For SEMAJA, presence in Europe is not just about expanding markets, but part of an effort to bring Indonesian cultural identity to a global stage. Amid rising global attention to Southeast Asian gastronomy, Nusantara dishes are increasingly seen as part of the international modern culinary landscape. (Z-10)