Modernhaus: Redefining Jakarta’s Cocktail Landscape
- Tariq Widarso
- Aug 19
- 4 min read
Updated: Aug 20
A Proud Moment for Jakarta’s Scene
When Modernhaus landed on the extended Asia’s 50 Best Bars list, also taking Best Bar in Indonesia and Best New Opening, it marked a milestone for Jakarta’s cocktail culture.
For co-founder Mirwansyah, better known as Bule, the honor validated years of work:
“Being recognized is such a proud moment for the whole team. It feels like all the hard work has paid off. More than anything, it’s given us new energy to keep doing what we love and to keep creating a space people enjoy coming back to.”
Assistant Bar Manager Maya Regatta sees it as proof that the bar’s philosophy is resonating:
“For us, it’s more than just a title. It’s a sign that people are connecting with what we’re trying to do at Modernhaus, offering not just great cocktails, but a full experience rooted in storytelling and hospitality.”
For Stefanie Wijono, Deputy Director of Marketing & PR at The Union Group, the win also boosts confidence in Jakarta’s industry. “It shows that people truly connect to Modernhaus and love what we have created. For the team, it’s a recognition of their passion and long hours.”
Design & Atmosphere
Modernhaus feels less like a nightspot and more like a thoughtfully curated home. Styled in mid-century modern design, its warm woods and clean lines are anchored by a three-station island bar, a deliberate layout that fosters intimacy and conversation.
“Once we committed fully to our own style, everything started to click,” says Bule. “The vibes, the drinks, the team, that decision gave the bar its own identity.”
Maya highlights how design shapes the guest experience: “The space is intentionally small and open, almost like a chef’s counter. It creates closeness, like you’re part of the process, not just watching from a distance.”
For Stefanie, the name itself tells the story: “Modern reflects both the design style and the latest techniques we use. Haus is a play on ‘thirsty’ in Indonesian and the idea of home. At its core, Modernhaus is about enjoying a drink as you would in your own house.”
Drinks & Program
Roots, Fruits, Leaves, and Flowers
Modernhaus’ menu is concept-driven yet approachable. The current program is structured around the anatomy of a plant, Roots, Fruits, Leaves, and Flowers, each category tied to flavors, memories, and emotions.
From Roots comes Turmeric, a creamy twist on the Ramos Gin Fizz made with Kunyit Asam, the traditional jamu of turmeric and tamarind. “It’s earthy, refreshing, and deeply rooted in heritage,” says Maya.
From Flowers comes Melati, a delicate low-ABV cocktail inspired by the jasmine tea that Bule’s wife makes for him each morning. Built with jasmine gin, peach, hojicha soda, and cold-brew tea, it’s quietly emotional “a reflection of love, ritual, and beauty in simplicity,” Maya explains.
Signature Style & Sustainability
Other signatures, like Cempaka and Pohpohan, showcase Modernhaus’ balance of creativity and technique. “Cempaka uses Supersour, an upcycled lemon-peel ingredient to reduce waste,” says Stefanie. “Pohpohan incorporates Champagne Lactic and Methylcellulose, technical elements, but the end result is still fun and approachable.”
For Bule, the philosophy is straightforward: “We focus on balance, flavor, and making people feel good. Local ingredients aren’t just for the sake of being ‘local’, they carry stories and a sense of place we want our guests to experience.”
photo from Modernhaus
People & Impact
The Team Behind the Bar
If design and drinks set the stage, people bring Modernhaus to life. “One key decision was building a passionate team,” says Maya. “The chemistry behind the bar really reflects in what we serve and how we host.”
Shaping Jakarta’s Renaissance
Recognition for Modernhaus has also lifted the broader scene. “It’s a big win for everyone,” Bule says. “Hopefully it inspires more bars to take pride in their identity, be creative, and push quality further.”
Stefanie adds an industry lens: “With more Indonesian bars on the list than ever, I hope society and even government bodies see this industry as a positive force. Ideally, it will also bring an influx of tourism to Jakarta.”
Despite challenges like import restrictions and high taxes, the team sees opportunity in constraint. “We have a wealth of local products and a pool of enthusiastic young talent,” Stefanie notes. “That’s what makes Jakarta unique.”
Looking Ahead
Modernhaus shows no signs of slowing down. Bule teases fresh menus, new collaborations, and even pop-ups outside Jakarta. Stefanie hints at guest shifts with exciting regional bars, while Maya emphasizes that the goal remains storytelling through drinks.
The three agree on Jakarta’s trajectory: the city is only beginning its rise. “In the next few years, Jakarta will be on the map as a must-visit cocktail destination in Asia,” says Maya.
Their advice to up-and-coming bars is consistent: stay authentic. “Don’t copy trends overseas,” Bule cautions. “Focus on your story, your flavors, your vibe.” Stefanie adds: “Be confident, socialize, and get your concept out there, people will notice.”
Modernhaus is more than a bar; it’s a blueprint for Jakarta’s cocktail future, design-forward, concept-driven, and proudly rooted in Indonesia. By marrying creativity with hospitality, it has become a cornerstone of the city’s cocktail renaissance.
As Stefanie sums up: “From the beginning we tried to create something original. To see people connect with it, both here and abroad, is the best recognition we could ask for.”
Comments