For the past three years, SU MA has steadily established itself as one of Jakarta’s distinctive dining destinations, guided by a philosophy that values care, craftsmanship, and meaningful connections through food. Drawing inspiration from East Asian culinary traditions, particularly those of China and Korea, the restaurant continues to evolve while staying rooted in its core principles.
Its latest culinary chapter, Volume 6: Passage, explores themes of movement, transformation, and growth. More than a seasonal menu, it reflects SU MA’s ongoing journey and the people shaping its direction.
Leading this chapter are Executive Chef Brendon Chen and Co-Executive Chef Ryan Kim. Chef Brendon brings experience from acclaimed kitchens across Asia and Europe, including Michelin-recognized establishments, as well as his own restaurant, Playte, in Kuala Lumpur. His approach balances tradition and innovation, using techniques such as fermentation and seasonality to create dishes that feel both familiar and contemporary.
Alongside him, Chef Ryan Kim contributes a strong foundation in pastry and East Asian cuisine, developed through his work in renowned Australian restaurants and his own dessert concept, Fragments, in Jakarta. His focus on warmth, hospitality, and memorable dining experiences complements SU MA’s broader vision.
The two chefs have shaped Volume 6 into a thoughtful progression of flavors and experiences, encouraging guests to slow down, engage their senses, and appreciate the details behind every dish. As SU MA continues to grow, it remains committed to honoring tradition while embracing new perspectives, creating dining experiences that are immersive, refined, and grounded in care.
