A collab Hapag dinner: When Filipino and Indonesian flavors come together
Manila’s dining scene was on steroids last Nov. 6. Three major collaborations lit up the city in a single evening: Gallery by Chele worked with Andō in Hong Kong, Toyo Eatery & Inatô joined forces with Born & Bred from Seoul, and tucked away in Balmori Suites, Hapag’s first international collaboration with Jakarta’s acclaimed restaurant August.
The collaboration actually started at the 2023 Ubud Food Festival, when Hapag’s chefs and partners, Kevin Navoa and Thirdy Dolatre, connected with August’s Hans Christian and Budi Cahyadi, “bonding over shared meals, restaurant visits, and the festival experience with other fellow chefs,” Navoa recalls. What started as a casual conversation evolved into a month-and-a-half process of menu development, with both teams exchanging ideas.
In Hapag’s intimate space, something magical was happening. Chef Hans Christian and Budi Cahyadi of August—ranked 46th on Asia’s 50 Best Restaurants—were proving just how seamlessly Indonesian and Filipino flavors could dance together.
Their gohu and kinilaw exemplified this fusion: Indonesian spices meeting Filipino coconut-vinegar preparations, served with pickled ginger torch flower and gamet seaweed crackers.
The babi woku transformed pork belly through bumbu spices. At the same time, familiar comfort foods found new expressions—like Hapag’s miso playa paired with prawn salad and caviar or August’s klepon, an Indonesian sweet rice cake filled with cocoa butter and pandan. Each dish demonstrated their commitment to pushing boundaries while honoring tradition.
Chefs Hans Christian and Budi Cahyadi share their thoughts on Jakarta’s evolving dining scene and the bridges being built between our culinary cultures.
THE PHILIPPINE STAR: Jakarta’s dining scene, like Manila’s, is constantly evolving. Reflecting on August’s opening in 2021, how would you compare the early months to today’s dining landscape in Jakarta?
BUDI CAHYADI: Jakarta has traditionally not been known as a culinary destination, with the city’s reputation primarily built around business travel. As a result, there were only a handful of fine-dining restaurants in the early 2000s. In contrast, Bali has long been recognized as a culinary hotspot, attracting food lovers from around the world, including those seeking tasting menu experiences.
Before August opened in late 2021, there was skepticism around the tasting menu concept in Jakarta, as most diners preferred the flexibility of à la carte options.
Fast forward to today, and August has successfully cultivated a loyal following, offering only tasting menus and providing a complete dining experience. As August approaches its third anniversary, the dining scene in Jakarta has shifted: There are now three other tasting menu restaurants, with two more slated to open by the end of the year.
This rapid evolution reflects the growing demand for unique, curated culinary experiences, signaling a significant shift in the market and the city’s culinary landscape.
August was recently recognized as the Best Restaurant in Indonesia by Asia’s 50 Best Restaurants. How has this recognition influenced you and the direction of the restaurant?
BUDI: The recognition as Best Restaurant in Indonesia by Asia’s 50 Best Restaurants is truly humbling for us. It’s especially meaningful as August is the first Jakarta-based restaurant to receive this honor, helping to put Jakarta on the culinary map. We don’t view this award as an endpoint but rather as a responsibility to continue pushing the boundaries of our craft. It motivates us to work even harder to refine our offerings, elevate the dining experience, and contribute to the growing culinary scene in Jakarta and beyond.
How would you describe the menu and the overall dining experience guests can expect at August?
HANS CHRISTIAN: Our cuisine is modern flavors with Indonesian influences (in the spice, sauce, and ingredients). We always want every guest to enjoy the food and have a great time while dining with us. Above all, August is an extension of our home—warm, inviting, and thoughtful—where we hope each guest leaves with a memorable dining experience that feels personal and meaningful.
As this is your first time in Manila, how has the experience been for you? What activities have you enjoyed, and are there any local dishes that stood out?
HANS: This being our first time in Manila, it’s been an exciting and welcoming experience. There’s quite a similarity between Manila and Jakarta (read: traffic), so it truly feels like a home away from home. The Hapag team has been incredibly gracious, showing us around and introducing us to a variety of restaurants. As for the local food, Jollibee & Crosta Pizza really stood out! It’s such a comforting and delicious treat, and we couldn’t get enough of it!
What else can we expect from Hans, Budi, and the restaurant in the coming years?
BUDI: Looking ahead, we’re committed to nurturing August and allowing it to grow and mature at its own pace. Our focus will be on continuously refining the menu, strengthening our team, and enhancing our systems and structure. This will enable us to consistently deliver on our promise to guests and provide a dining experience that evolves and improves year after year. We’re excited to be here for the long term and to continue developing August into something even more special in the years to come.
The collaboration showcased how both restaurants share a philosophy of elevating traditional flavors through contemporary techniques. As Hapag’s chef and partner Thirdy Dolatre puts it,“Indonesia and the Philippines share more than just a few similar words. There’s a deep love for culture and warm hospitality, and that’s exactly what I want everyone coming to our collaboration dinner to experience.”
This dinner marks the beginning of Hapag’s international chef series, with more collaborations planned for 2025. Follow @hapag.mnl and @august_jkt to stay updated.
