A collaborative culinary arts project bridging  archipelagic flavors with contemporary artistic practice, founded and run by Samsara Wiropranoto and

Ezanneo Bratalegawa.


Dua Rasa ("Two Flavors" in Indonesian) represents the balance inherent in Indonesian

cuisine, where two strong flavors harmonize inextricably. Through pop-up dinners and

supper clubs, we create experiences that go beyond catering. Each carefully curated

dining event transforms the space where food becomes a medium for cultural

exchange and artistic expression.


A collaborative culinary arts project bridging  archipelagic flavors with contemporary artistic practice, founded and run by Samsara Wiropranoto and

Ezanneo Bratalegawa.


Dua Rasa ("Two Flavors" in Indonesian) represents the balance inherent in Indonesian cuisine, where two strong flavors harmonize inextricably. Through pop-up dinners and supper clubs, we create experiences that go beyond catering.


Each carefully curated dining event transforms the space where food becomes a medium for cultural

exchange and artistic expression.


From birthday potluck to supperclubs. 


Sammy and Neo met in Maastricht, both living in the city during their university years. It all started with Sammy’s birthday potluck, which revealed a shared desire to create

a welcoming "third space" a place where people could share and celebrate their cultural identities through food and dialogue. These gatherings gradually evolved into supper clubs, where they began to weave their artistic backgrounds

into the experience, curating not just the food, but also the overall experience. Organically, their practice was eventually formalized with the creation of the Duarasa collective.


From birthday potluck to supperclubs. 


Sammy and Neo met in Maastricht, both living in the city during their university years. It all started with Sammy’s birthday potluck, which revealed a shared desire to create a welcoming "third space" a place where people could share and celebrate their cultural identities through food and dialogue. These gatherings gradually evolved into supper clubs, where they began to weave their artistic backgrounds into the experience, curating not just the food, but also the overall experience. Organically, their practice was eventually formalized with the creation of the Duarasa collective.


Fostering community through food and conversation.


Creating third spaces for diasporic communities to connect and exchange perspectives, where food is the epicenter of dialogue and belonging. 


Rooted in tradition, shaped by place. 


Reinterpreting Indonesian culinary heritage in contemporary contexts—vegetarian, seasonal, and locally sourced. Adapting with the material available to us, we develop a vernacular approach to more sustainable food practice.


Postulating conviviality as an ethical stance.


Florals, table setting, and menu design flow together with the food as a singular composition. Designed to create a seamless experience born from a convivial philosophy, not servitude.


Fostering community through food and conversation.


Creating third spaces for diasporic communities to connect and exchange perspectives, where food is the epicenter of dialogue and belonging. 


Rooted in tradition, shaped by place. 


Reinterpreting Indonesian culinary heritage in contemporary contexts—vegetarian, seasonal, and locally sourced. Adapting with the material available to us, we develop a vernacular approach to more sustainable food practice.


Postulating conviviality as an ethical stance.


Florals, table setting, and menu design flow together with the food as a singular composition. Designed to create a seamless experience born from a convivial philosophy, not servitude.


Dua Rasa function as a pop-up collective, curating private supper clubs and bespoke events upon request, while also collaborating with existing venues and organizations to amplify our work. 



  • Workshops & Discussion Dinners
    Projects centered on dialogue, culture, and learning through food. These dinners act as third spaces for diasporic and marginalized communities to gather, exchange stories, and build connections through shared meals. 


  • Open Studio Collaborations
    Pop-up dining events and artistic collaborations merging food with exhibition spaces. Often hosted by art spaces and organizations that invite us to reinterpret their context through the lens of food.


  • Commissioned Supperclubs
    Private events and commissioned dining experiences. Beyond artistic collaborations, we provide flexible catering services for various contexts, from intimate gatherings to large-scale celebrations.



Dua Rasa function as a pop-up collective, curating private supper clubs and bespoke events upon request, while also collaborating with existing venues and organizations to amplify our work. 



  • Workshops & Discussion Dinners
    Projects centered on dialogue, culture, and learning through food. These dinners act as third spaces for diasporic and marginalized communities to gather, exchange stories, and build connections through shared meals. 


  • Open Studio Collaborations
    Pop-up dining events and artistic collaborations merging food with exhibition spaces. Often hosted by art spaces and organizations that invite us to reinterpret their context through the lens of food.


  • Commissioned Supperclubs
    Private events and commissioned dining experiences. Beyond artistic collaborations, we provide flexible catering services for various contexts, from intimate gatherings to large-scale celebrations.



2023


  • April: Sammy's Birthday Party (Queer Rijstafel), Maastricht, NL — (Our first collaborative event)

  • December: Breakfast Gathering, Limestone Bookstore, Maastricht, NL

2024


  • January: Participant Dinner & Opening, Jan van Eyck Academie, Maastricht, NL

  • March: Exhibition Opening, InterCity, Venlo, NL — (150–200 guests)

  • March: Fundraising Dinner, IEJAZ Festival, Amsterdam, NL — (250–300 guests)

  • April: The Inbetween “Food Lab”, Maastricht, NL — (Community Dinner & Discussion)

  • September: Supper Club for Yellow Sky, Bali, ID — (Wine tasting & pairing)

  • November: Community Dinner & Discussion, U? Festival, Utrecht, NL

2025


  • January: Commission Dinner, RadiumBoulders, Maastricht, NL

  • February: Workshop on Conviviality and Care, Echoes Residency, Thessaloniki, GR

  • April: Beyond the Bracket, The Grey Space in the Middle, Den Haag, NL

  • June: Wedding Catering for Annalotte & Pauline, Almere, NL — (70 guests)

  • July: Urban Owl CLASH Art Event Opening, Maastricht, NL

  • September: Exhibition Opening (It Smells Like Sweat and Jasmine), CBK Zuid Oost, Amsterdam, NL

2023


  • April: Sammy's Birthday Party (Queer Rijstafel), Maastricht, NL — (Our first collaborative event)

  • December: Breakfast Gathering, Limestone Bookstore, Maastricht, NL

2024


  • January: Participant Dinner & Opening, Jan van Eyck Academie, Maastricht, NL

  • March: Exhibition Opening, InterCity, Venlo, NL — (150–200 guests)

  • March: Fundraising Dinner, IEJAZ Festival, Amsterdam, NL — (250–300 guests)

  • April: The Inbetween “Food Lab”, Maastricht, NL — (Community Dinner & Discussion)

  • September: Supper Club for Yellow Sky, Bali, ID — (Wine tasting & pairing)

  • November: Community Dinner & Discussion, U? Festival, Utrecht, NL

2025


  • January: Commission Dinner, RadiumBoulders, Maastricht, NL

  • February: Workshop on Conviviality and Care, Echoes Residency, Thessaloniki, GR

  • April: Beyond the Bracket, The Grey Space in the Middle, Den Haag, NL

  • June: Wedding Catering for Annalotte & Pauline, Almere, NL — (70 guests)

  • July: Urban Owl CLASH Art Event Opening, Maastricht, NL

  • September: Exhibition Opening (It Smells Like Sweat and Jasmine), CBK Zuid Oost, Amsterdam, NL

  • Vegan scallops
    Pan fried king oyster mushroom with vegan fish stock and dashi.
     

  • Vegan soto 
    Indonesian yellow curry with curcuma, ginger, shallots, garlic, and coconut milk.

  • Kue lapis 
    Steamed tapioca and rice flour layered cake with ground black sesame.


  • Deviled eggs with sambal hijau
    Filled boiled eggs with green chili sambal.


  • Matah
    Indonesian style salsa with lime juice, lime leaves, shallots, garlic, and chilies.


  • Pisang goreng
    Caramelized fried banana served with palm sugar, banana, and cream cheese mousse.


  • Tropical pavlova 
    meringue topped with tropical fruits like dragon fruit and mango.


  • Sago
    Tapioca pearl dessert with dragon fruit, condensed milk, and coconut milk.
     

  • Nagasari
    Steamed rice flour cake filled with banana and wrapped in banana leaves.


  • Laksa (vegan)
    Indonesian-Malaysian curry with red curry paste, chili, shallots, garlic, and coconut milk.
     

  • Nasi uduk
    Aromatic coconut rice steamed rice with coconut milk and spices


  • Nasi jeruk
    Lime leaf aromatic rice with lime leaves and light coconut aroma.
     

  • Dadar gulung
    Pandan rolled pancake filled with shredded coconut and palm sugar.

  • Urap
    Indonesian coconut salad with bean sprouts, long beans, water spinach, and spicy coconut dressing.


  • Salted egg fried shrimp 
    Fried shrimp tossed in salted egg, shallot, chili, garlic, and condensed milk sauce.


  • Singkong goreng
    Fried cassava topped with cream cheese, parmesan, and parsley.


  • Bok choy salad 
    with lime, lemongrass, shallots, chili, and lime leaves dressing.


  • Citrus salad 
    with blood orange, orange, grapefruit, honey, pistachio, feta, and mint.


  • Lime leaf aioli 
    Creamy dressing infused with lime leaves.


  • Cold soba with coconut gochujang dressing
    Soba noodles topped with coconut milk, gochujang, garlic, and shallots.

Dua Rasa Pop Up Event at Sam’s, Maastricht

3 course menu

28. November 2025

Don't miss it! (:

See our selected works/collaborations here

Dua Rasa Pop Up Event at Sam’s, Maastricht

3 course menu

28. November 2025

Don't miss it! (: