Rani Permata
Aug 13, 2026
LC Smokehouse and Mata Karanjang
Collaboration Brings Together the Flavors of America and North Sulawesi
Two restaurants known for their distinctive culinary identities, LC Smokehouse and Mata Karanjang, have joined forces to present a gastronomic experience titled “From East to West: American Smoke, Indonesian Soul”, taking place on August 1–2, 2026, at LC Smokehouse, Jakarta.
Combining classic American barbecue techniques with the rich flavors of North Sulawesi, the collaboration brings together two distinct yet complementary culinary approaches.
Drawing from their respective culinary identities, LC Smokehouse and Mata Karanjang merge American-style smoked barbecue techniques with the bold spices and flavors of Manado. The combination creates a fresh and daring interpretation, offering a unique culinary experience while celebrating the diversity of flavors across cultures.
The collaboration is led by Chef Noor Setyoutomo, Chef-Owner of LC Smokehouse, together with Chef Jovan Koraag, Chef-Owner of Mata Karanjang. Together, they explore how traditional American barbecue techniques can be combined with the bold and complex flavor profile of North Sulawesi cuisine.
Several special dishes representing the fusion of American smoking techniques with Indonesian spices and flavors include:
Grill Wagyu Burnt Ends Ragey — 12-hour smoked Wagyu brisket paired with Manado-style green rica sambal, delivering smoky, spicy, and aromatic flavors.
Smoked Wagyu Brisket Rica Merah — MB 6+ Wagyu brisket smoked for 12 hours and paired with Manado-style red rica sambal, creating a juicy, spicy, and richly spiced profile.
Smoked Salmon Gohu — Salmon cold-smoked for five hours and paired with fresh North Sulawesi-style gohu seasoning, creating a balance of smoky aromas, acidity, heat, and refreshing flavors.
Bakwan Jagung Jalapeño — Indonesian-style corn fritters with a touch of jalapeño, adding a mild kick as a complement to the smoky main dishes.
Nasi Jaha — A traditional North Sulawesi dish made with glutinous rice, coconut milk, and aromatic spices, offering a soft and fragrant texture that pairs well with the collaboration menu.
The “From East to West” collaboration is presented as a two-day experience combining food, community, and lifestyle. The first day features the launch of the collaboration menu, a live BBQ carving station, a beer pairing experience, and an exclusive session with media and content creators. The second day begins with a community run activation reflecting an active lifestyle and sense of togetherness, before concluding with a culinary experience and social gathering.
“From East to West is not simply a collaboration between two restaurants, but an exploration of how different culinary cultures can come together to create a new experience while continuing to honor the roots of each tradition,” said Chef Jovan Koraag-Kambey.
Through a personal and community-driven approach, the collaboration provides a space for food enthusiasts to gather, share stories, and experience a unique combination of flavors available exclusively for two days. As a special-edition menu, the dishes will not be available as part of the regular offerings at either LC Smokehouse or Mata Karanjang, making the collaboration a special and limited-time culinary experience.
Further strengthening their reputations in the culinary industry, both LC Smokehouse and Mata Karanjang have received recognition from several prestigious platforms. LC Smokehouse was included in Indonesia’s Top 100 Restaurants by Best Eats by Foodies 2026, while Mata Karanjang was selected for Indonesia’s 100 Best Restaurants by Best Eats by Foodies and Tatler Best Indonesia’s Best 20 Restaurants. For both restaurants, these achievements serve as motivation to continuously maintain quality and create culinary experiences that remain relevant and memorable.
“Through this collaboration, we hope that LC Smokehouse and Mata Karanjang can offer more than just a special-edition menu. We also hope to encourage culinary innovation that highlights the richness of Indonesian gastronomy through a fresh, relevant interpretation that can be enjoyed by a wider audience of food enthusiasts,” concluded Chef Noor Setyoutomo.
