Chef Asa Sibcy steps into The Crown by Kirk Westaway with a clear vision—bringing his British roots, curiosity for ingredients, and modern sensibility to Jakarta’s fine-dining scene through a new seasonal menu that blends technique, creativity, and character.

At Makase of Hotel Indigo Bali Seminyak Beach, Executive Chef Heri Efendi’s Southeast Asian flavors welcome guests and makes them feel right at home.

Chef Janice Wong reflects on two decades of innovation, her ingredient-driven philosophy, and her vision for chocolate and desserts shaped by curiosity, culture, and creativity.

Known for his minimalist fire-led approach, Chef Yudha Permana brings Southeast Asian and Japanese influences to life at YUKI and Meimei in Bali.

Founded by Brazilian-born Liza Deubez, Paletas Wey has grown into a nationwide brand over the past decade, offering healthier popsicles made with real fruit and natural ingredients from across Indonesia.

Get to know the masterminds behind YUKI and Meimei, two of Bali’s most talked-about dining destinations.