Rani Permata
Sep 23, 2026
“IN GOOD TASTE.” BRINGS SU MA AND CURE BALI TOGETHER FOR A CULINARY DIALOGUE IN JAKARTA
Four chefs, two distinct culinary identities, and a shared respect for craftsmanship come together for a special collaboration.
Taste is never defined by what is served alone. It is expressed through philosophy, craftsmanship, restraint, and the choices that shape every dish long before it reaches the table. In Good Taste. brings together SU MA and CURE Bali—two restaurants with distinct culinary identities, united by a shared commitment to thoughtful cooking, genuine hospitality, and the belief that exceptional dining begins with intention. Presented across three evenings from 15 to 17 September 2026, the collaboration includes a special VIP dinner on 15 September, followed by two evenings welcoming diners to experience In Good Taste. on 16 and 17 September.
In Jakarta, SU MA, led by Chef Brendon Chen and Chef Ryan Kim, has established a distinctive culinary voice through contemporary East Asian cuisine, balancing precision with creativity and tradition with modern expression. Together, they have cultivated a restaurant defined by collaboration, where technical excellence is matched by curiosity, refinement, and a continual pursuit of innovation.
“There is something exciting about bringing two kitchens together without losing what makes each of them distinct. We approach food from different perspectives, but there is a shared curiosity and respect for the craft that makes the conversation feel very natural. For us, In Good Taste. is about that exchange of ideas and seeing what can happen when four chefs come together with an open mind,” says Ryan Kim, Co-Executive Chef of SU MA.
In Bali, CURE Bali, conceived by acclaimed Chef Andrew Walsh and brought to life alongside Chef de Cuisine Arvin Tjandra, represents Andrew's newest culinary expression in Indonesia. Together, they have shaped a restaurant where modern European cuisine is guided by seasonality, provenance, refined simplicity, and a deep respect for local producers and the ingredients that define the place.
While each restaurant expresses its philosophy through a different culinary lens, both are grounded in the same values: an unwavering respect for ingredients, an appreciation for craftsmanship, and the quiet confidence to let every element speak for itself.
The collaboration also carries a connection that has quietly unfolded over time. Chef Brendon Chen and Chef Andrew Walsh first crossed paths many years ago and meet again today through In Good Taste., each bringing a distinctive culinary identity and perspective of his own. Their reunion brings SU MA and CURE Bali into a new conversation, shaped by mutual respect, shared values and a common commitment to their craft.
Alongside Brendon, Chef Ryan Kim has become an integral force in shaping SU MA's evolving culinary identity. His contemporary perspective, collaborative approach, and meticulous attention to detail complement the restaurant's creative direction, bringing fresh interpretation to modern East Asian cuisine while remaining deeply respectful of its traditions. Together, Brendon and Ryan have cultivated a kitchen culture where ideas are shared openly, technique is continually refined, and every menu reflects a balance of precision, creativity, and thoughtful restraint.
At CURE Bali, Chef Andrew Walsh's philosophy continues to evolve through a close creative partnership with Chef Arvin Tjandra, whose dedication to seasonality, local provenance, and meticulous execution has become central to the restaurant's daily expression. Working hand in hand, Andrew and Arvin translate a shared vision into an experience where every ingredient, technique, and detail is considered with intention, allowing CURE Bali's identity to remain both consistently refined and constantly evolving.
“What makes this collaboration interesting is that we are not trying to make the two restaurants become one. SU MA and CURE have very different identities, and that is exactly what we want to celebrate. There is a shared respect for ingredients, technique and the people behind the food, but we each bring our own perspective to the table. That exchange is what makes it exciting,” says Andrew Walsh, Chef-Founder of CURE Bali.
For In Good Taste., the four chefs translate this exchange into a seven-part dining experience, beginning with a series of opening bites before unfolding through a menu that moves between their individual influences and shared ideas. Highlights include Bluefin Tuna with kaffir lime and kuah kuning; Chawanmushi inspired by sup buntut with burnt scallion; Striped Grouper with Shaoxing chicken, butter, doenjang and foie gras Albufera; and Aged Duck accompanied by lauk pauk. The experience concludes on a lighter note with Omija, jujube and pine nut, followed by Thai Nurungji with Thai tea, yuja and sea salt.
Bringing together four chefs across two restaurants, In Good Taste. celebrates distinct culinary perspectives while honouring the relationships and shared values that connect them. Grounded in mutual respect and a shared pursuit of excellence, the collaboration reflects how dialogue, trust and the exchange of ideas can inspire creativity while allowing each chef and restaurant to remain true to its own identity.
Because while philosophies may differ, great taste is always shared.
