Indonesian Cuisine in Amsterdam

Blauw Restaurant WEBRestaurant Blauw Amsterdam
Amstelveeneweg 158-150
1075 XN Amsterdam

Following on the heels of earlier successes in both Utrecht and the Hague, Blauw opened its Amsterdam restaurant in 2008, in the leafy district immediately adjacent to Vondelpark.  One needs a reservation here, for it is a privilege to be among the 90+ diners that enjoy its famous Indonesian cuisine, created by Agus Hamerwan, a chef extraordinaire.  The tone for its friendly, relaxed atmosphere is set by Jerry, the manager, whose smile and joviality is simply contagious.

Blauw  Rice Table 2 WEB

Rijstaffel – Indonesian Rice Table

 blauw-appetizer-web-vertLemongrass, aniseed, curry and coriander.  Cinnamon, ginger, chili and lime… To sample an Indonesian Rice Table at the hands of Agus Hamerwan, is an unforgettable experience; yet it would be difficult to remember, much less name, all the 18 side dishes that accompanied this rijsttafel, the Dutch name for this presentation of many dishes at once – a practice that has its origin in Dutch Colonial Indonesia.  The accompanying dishes include meats, fish, vegetables, eggs and nuts prepared in countless blends of spices, from simple to exotic, some ever so mild and others hot and spicy.  These offerings were arranged in boat-shape dishes and we “sailed” with ease through this sea of flavors, and colors, and textures.  

Agus would visit our table from time to time to explain how a particular dish was made, why he chose to use a particular spice in an unexpected way, to tell us of his life. His personal culinary dream is to constantly experiment with spices, using them in different ways that still reflect and respect his native country’s cooking traditions, and thus elevate Indonesian cuisine to a level of excellence in a city that boasts many Indonesian restaurants.  In this he has succeeded.  Restaurant Blauw is included in the 2013 edition of “Where the Chefs Eat”.  Energetic and caring, when not preparing meals in the restaurant, he devotes his time and talents to fund-raising for charities.

So how does one end such a meal?  With our chef’s cool, velvety coconut milk panna cotta, made with the vibrant green leaves of the pandan plant, giving this naturally sweet desert a brilliant green color and unique flavor.   Thank you, Agus and Jerry, for a most memorable meal in Amsterdam!

Blauw Jerry & Agus WEB

Jerry & Agus – an unbeatable team


All content on, both images and writing, is copyrighted material © Ginda Simpson unless otherwise indicated. Unauthorized use and/or duplication of this content without express and written permission from Ginda Simpson is prohibited.


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