In the vibrant capital city, Seia introduces a modern Nusantara concept that showcases a wide variety of Indonesian specialties. With its elegant ambiance, the restaurant provides a unique atmosphere and an enhanced dining experience that elevates the traditional Indonesian cuisine we know and love.
1. Can you explain a little about the concept of Seia?
N = The concept of Seia is more about modern Indonesian cuisine. We don’t focus on just one regional cuisine. Here, we have dishes from Padang, Manado, and Bali. Our target market is corporate people, so there are many foreigners, including Japanese people. We want to introduce them to Indonesian spices and seasonings.
2. Is there any meaning behind the Seia logo and name?
= Seia comes from the word seia sekata, which means everyone agrees on everything. Our logo is an ant. Ants represent mutual cooperation. So it means helping each other and working together to achieve something.
3. What makes Seia different from other restaurants?
N = Because our target market is expats and corporate people, and this is an office building, we want to highlight the flavors of these dishes and make them stand out on their palates. We want to create Indonesian food with its own distinctive flavors here. We also want to present it better in terms of appearance. We also sort the ingredients we use ourselves. We have a curation team led by Chef Asep. We also maintain consistency in terms of service, food, and drinks we serve to our guests to create a lasting impression.
4. How does Seia interpret traditional food into modern food?
= The first thing is definitely the plating. The design and style are completely different from the usual. This is because our target market is corporate people and foreigners. When asked how we interpret traditional food into modern food, we focus on the presentation, plating, and ambiance, making everything more upscale. We are not a fine dining concept where the portions are small. We are more of an à la carte or mid-range restaurant.
5. Is there anything you want to convey through your dishes?
A = I remember my boss once said that cooking must be done with your heart, and that you should love your food as much as you love someone. That way, those who eat your food will be impressed and want to come back for more.
