Charcoal does its fair share of work for SEMAJA’s menu: caramelising the sweet marinade on the Wagyu Sate Maranggi; enhancing the Iga Konro Bakar with a smoky finish after its 48-hour sous-vide; and gives depth to the familiar Indonesian flavours. At this Menteng restaurant, fire and slow cooking offer a clear look at how the kitchen approaches modern Indonesian food.
Executive Chef Glenn Erari draws on experience gained in different parts of the country, including Kalimantan and Papua. His menu brings regional dishes together through techniques that focus on texture, temperature and flavour without making them difficult to recognise.
The Sate Maranggi uses wagyu brisket marinated in the sweet spices associated with the West Javanese favourite before meeting the charcoal grill. The heat leaves a caramelised crust around the meat, while sambal, crispy potatoes and pickles bring spice, crunch and acidity to the plate.
Time plays an ever-larger role in the Iga Konro Bakar. The beef ribs are cooked sous-vide for 48 hours, then finished over charcoal before being combined with konro broth and a selection of sambals. The long preparation gives the meat its tenderness, while the broth and smoke retain the dish’s familiar Makassar character.
Empang Gentong takes a slower, simpler route with beef cooked in coconut milk with an aromatic spice paste until tender, relying on the richness of the broth rather than additional flourishes. Together, the three dishes show different ways of working with Indonesian recipes, by grilling, slow-cooking, or, a combination of both.
“For me, every dish we serve stands a chance to share the tale of our culinary heritage,” says Chef Erari. That heritage is being referenced through the side dishes, desserts and drinks too. The dining room carries it into the setting through batik details, accented timber finishes and an Indoor Garden surrounded by plants. Two private suites, Semar and Bima, are also available for meetings and celebrations.
For a taste of modern Indonesia, head to SEMAJA, where smoke and fire elevate favourite recipes and the archipelago’s regional delicacies.
Jl. Gereja Theresia No. 41, Menteng, Central Jakarta
+62 811-272-723
@semaja_id
