28 Greenwich Ave, New York City, NY 10011   |   T: 212-929-9400   |   F: 212.929.9401  |   info@satayjunction.com

About Us

Indonesia, the fifth largest country, comprises over 250 diverse ethnic groups and produces an abundance of the world's spices, all of which play a huge role in its cuisine. Satays, in particular, are a staple in Indonesian cuisine - served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.

Satay Junction, will bring this underserved cuisine to the forefront by offering authentic Indonesian street food. Raj Dodani and Chef Djoko Supatmono, natives of Indonesia whose cuisine is so firmly rooted in tradition, it will transport you from the bustle of New York to the streets of Jakarta.

Djoko came here to the US with his cousin in 1989 to serve the Indonesian mission, teaching Indonesian women in the US Indonesian cuisine and other cuisines. In 1996 Djoko started working in a Japanese restaurant simultaneously working in the cafeteria in the Indonesian mission.

Djoko besides excelling in Indonesian food is also well versed in Japanese, Cajun, Suriname and American Cuisine.

With 12 years of industry experience, Raj Dodani serves as Satay Junction's managing partner, bringing years of restaurant management experience from Indonesia with him.

Satay Junction offers distinct and mouth-watering flavors true to its homeland; including various Satays, Nasi Goreng (Indonesian fried rice), Gado Gado (steamed vegetable salad), and Mee Goreng (pan seared flat noodles).

In keeping with the authentic street cart feel, "to-go" and delivery orders of Satay Junction's signature Satays are also available. Doused in absolutely delicious, savory peanut sauce, wrapped in Indonesian newspapers, and dropped into mini-baggies, warm goodies are presented just as they would be by Indonesian street vendors.

Located in the West Village, Satay Junction's 16-seat establishment features traditional architecture with a warm and cozy rustic atmosphere. A grand opening is slated for the first week of March.



Press & Accolades


The New York Times

Metromix New York

Thrillist New York

Serious Eats NY

NBC New York
Launch Stalker
The Strong Buzz
NYC 2 LONDON

Delivery.com Blog

Black Book Mag

Serious Eats NY
Romancing the Scone
The Tea Gastronomer




Djoko Supatmono
Executive Chef

Djoko came here to the US with his cousin in 1989 to serve the Indonesian mission, teaching Indonesian women in the US Indonesian cuisine and other cuisines. Djoko when at first did not know anything about cooking. Working with his cousin he was subconsciously learning everything as well. He was also familiarizing himself with other cuisines of the world such as Nairobi, Hungary and Suriname.

The first thing Djoko learned to make is Sayur Bening (traditional Indonesian vegetarian corn and spinach soup), and moved on to learning the traditional Indonesian soups.(sayur asem, sayur lodeh ans soto ayam)

Cooking at home and for parties everybody seemed to love his food. In 1996 Djoko started working in a Japanese restaurant simultaneously working in the cafeteria in the Indonesian mission.

The dish that is his favorite and most proud of is Rawon (meal con­sisting of spe­cial spicy beef soup con­tain­ing keluak (fruits of kepayang tree used as a spice), The spicy soup is made of ground mix­ture of spices such [lemongrass, lemon basil] sauteed with some spices such salt, sugar, leeks, and so on, then cooked in oil until it is aro­matic. The Keluak fruit is actually poisonous before fermentation

Djoko besides excelling in Indonesian food is also well versed in Japanese, Cajun, Suriname and American Cuisine.
Raj Dodani
Managing Partner

Born and raised in Jakarta, Indonesia, Raj Dodani headed to India in 1994 to finish obtaining his degree in hotel management. Upon completion at the Merit Swiss Asian School of Hotel Management, he received honors in the American Hotel Motel Association examination.

With his new degree, Raj moved back to Indonesia where he managed STIX, the nightclub and bar at the 5-star Park Lane Hotel of Jakarta. Following his run at STIX, Raj was recruited by Kinara, an upscale Indian restaurant to manage marketing. In this role, Raj also aggressively lead the marketing team to promote Fez Bar and the Chand Garden Banquet Hall, all of which resided in the same building.

Having gained substantial experience in management and marketing, Raj went on to work for the Tatia Group, a corporate conglomerate in Indonesia where he provided consultation services and opened his own retro style restaurant named News Café. Shortly after, he was welcomed back to manage the beverage department of Fez Bar where he oversaw annual beverage sales in excess of a million U.S. dollars.

Always looking for new ventures, Raj called upon a college friend who offered him an opportunity to work at the infamous Brick Lane Curry House in New York City, where he started in 2005. After a four year stint at Brick Lane, Raj was asked to start up their sister company Paratha Junction in Newark, New Jersey and currently Satay Junction in New York City.


 
     
   
 
 
       
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