With their latest seasonal dining series, SEMAJA once again celebrates Indonesia’s rich culinary heritage through Treasures of the Archipelago. A reimagining of beloved Nusantara flavours with contemporary twists, SEMAJA presents the opening chapter to the series with Treasure of the Sea, where Executive Chef Glenn Erari draws upon generations of coastal traditions in honour of the archipelago’s diverse seafood culture and oceanic legacy.
Located in Menteng, SEMAJA presents a modern interpretation of Indonesian dining, where authentic Nusantara flavours, refined craftsmanship, and warm hospitality define every dish. Inspired by the archipelago’s diverse flavours and timeless culture, SEMAJA reimagines familiar tastes with modern finesse and a signatorial warm, character-filled atmosphere. Complemented by two exclusive VIP rooms and a bar, where Indonesia’s remarkable diversity inspires a selection of handcrafted mocktails and cocktails, SEMAJA offers a dining experience where exceptional flavours, warm hospitality, and the richness of the archipelago come together seamlessly.
Reflecting this commitment, SEMAJA offers a limited-time menu throughout August 2026, perfect for every dining occasion. Leading the collection is Udang Sagu Papua, a heartfelt tribute to Papua’s enduring relationship with sago. It offers divinely crispy crusted prawns served alongside SEMAJA’s signature Eastern Indonesian sambal. The equally captivating Udang Galah Bakar Kecombrang follows, seeing giant river prawns charcoal-grilled using primitive cooking methods inspired by Indonesia’s coastal traditions, brimming with fragrant herbs and a touch of citrus, finished with a radiant torch ginger sambal.
Completing this selection of entrées is Kepiting Masak Bambu Ternate, inspired by an age-old cooking technique from the Spice Islands of Ternate. Worthy of taking centre stage, the dish features mud crab gently cooked inside a bamboo with aromatics native to the region, resulting in a fragrant broth that is as rich in flavour as it is steeped in the history of Indonesia’s storied spice trade. To conclude the journey, SEMAJA reimagines three nostalgic Indonesian favourites through contemporary techniques. Soda Gembira 2.0, Es Doger Elevated, and Es Cendol Modern transform familiar street-side classics into refined desserts, preserving their distinctive flavours while introducing an elegant presentation.
These creations lend themselves to a fitting finale to the opening chapter of Treasures of the Archipelago, as SEMAJA continues its culinary series celebrating Indonesia’s rich regional cuisines. As it prepares to unveil Treasures of the Land, SEMAJA invites guests to embark on the next chapter of its culinary journey, where Indonesia’s rich heritage continues to unfold through modern craftsmanship and thoughtful culinary innovations.
HIGHLIGHTS
- Udang Sagu Papua, succulent prawns crusted in crispy sago
- Udang Galah Bakar Kecombrang, charcoal-grilled prawns served with fragrant herbs
- Kepiting Masak Bambu Ternate, mud crab cooked in bamboo with native aromatics
Exquisite Taste Volume 52
SEMAJA
Jalan Gereja Theresia
Jakarta, 10350
T: (+62) 81388995556
E: semaja.guestrelation@ismayagroup.com
W: ismaya.com
IG: @semaja_id
