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Hopefully it’ll be a meaningful and positive initiative for our friends in the F&B industry as well.

We’re really looking forward to seeing how it can help bring more attention and support to the community, while creating a great experience for everyone involved.

Hopefully it’ll be a meaningful and positive initiative for our friends in the F&B industry as well.

We’re really looking forward to seeing how it can help bring more attention and support to the community, while creating a great experience for everyone involved.

A special limited dessert inspired by the long history of silken tofu in both Korean and Chinese culture. A humble ingredient that has always been close to everyday life.

We transformed it into a dessert with delicate tofu mousse and shaped it like real tofu, katsuobushi consommé, and Oscietra caviar.
A dessert with gentle savoury umami, balanced sweetness, and a soft, comforting depth.

A special limited dessert inspired by the long history of silken tofu in both Korean and Chinese culture. A humble ingredient that has always been close to everyday life.

We transformed it into a dessert with delicate tofu mousse and shaped it like real tofu, katsuobushi consommé, and Oscietra caviar.
A dessert with gentle savoury umami, balanced sweetness, and a soft, comforting depth.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

Su Ma (@sumajakarta) enters a new chapter with the arrival of Executive Chef Brendon (@brendonchen), joining Co-Executive Chef Ryan (@chefryankim) with a track record spanning acclaimed kitchens across Europe and Asia, including MUME in Taipei and Restaurant du Vieux Pont in France. Rather than rewriting the script, his presence marks an exciting step forward, one that builds on the restaurant’s existing foundation.

This shift comes through in the new menu, where Brendon’s expertise in Chinese cuisine moves in tandem with Ryan’s South Korean influence. There’s a greater sense of play in exploring shared nuances across East Asian cuisines, while still allowing each perspective to come through, resulting in something that feels both familiar and refreshingly new.

SU MA is honoured to be included in the Gold List by the PRESTIGE Gourmet Awards 2026, joining a curated selection of establishments recognised across the region.

Acknowledged by Prestige Indonesia alongside an esteemed circle of tastemakers across industries, this recognition is a meaningful milestone for us. It reflects SU MA’s philosophy, quiet commitment to craft, consistency, and thoughtful intention in every detail, on the plate and beyond.

SU MA is honoured to be included in the Gold List by the PRESTIGE Gourmet Awards 2026, joining a curated selection of establishments recognised across the region.

Acknowledged by Prestige Indonesia alongside an esteemed circle of tastemakers across industries, this recognition is a meaningful milestone for us. It reflects SU MA’s philosophy, quiet commitment to craft, consistency, and thoughtful intention in every detail, on the plate and beyond.

SU MA is honoured to be included in the Gold List by the PRESTIGE Gourmet Awards 2026, joining a curated selection of establishments recognised across the region.

Acknowledged by Prestige Indonesia alongside an esteemed circle of tastemakers across industries, this recognition is a meaningful milestone for us. It reflects SU MA’s philosophy, quiet commitment to craft, consistency, and thoughtful intention in every detail, on the plate and beyond.

We spent the afternoon in the @fragments.id kitchen with @chefryankim and @michhhht who taught us to make two viral Korean desserts: the Dujjonku (which you might know as the Dubai chewy cookie) and the Butter Tteok, which will be available at Fragments soon! 🧈🍪

#TatlerDiningID #TatlerTastemaker

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA NEW MENU VOL.6: PASSAGE 🦞✨

New Executive Chef of @sumajakarta, Chef @brendonchen together with @chefryankim unveils the new menu Vol.6: Passage—rooted in the shared traditions of Chinese and Korean Kitchens which highlighting Fermentation, Seasonality and Balance 🤍

Here’s the list of menu of their Vol.6:

APPETIZERS
I. Opening Bites
• Amaebi, Longing, Avocado
• Wagyu Tartare, Preserved Tofu
• Broccolini, Shishito, Ikura
II. Bluefin Tuna [White Kimchi, Calamansi, Andaliman]—fresh tuna combined with sweet, sour and numbing spicy, superb! Paired well with the mocktail pairing (Peach flavor)
III. Scallop [Fennel, Tangho, Shitake Consommé]
IV. Lobster [Red Bell Pepper Purée, Tomato Raisin, Rice Cake]
V. Korean Pear [Pine Nut Milk, Chamomile, Oscietra Caviar]

MAIN COURSE
VI. Wagyu—tastes like charsiu, so good!!
VII. Aged Duck [Beet Root, Black Garlic, Fig Leaves]—Flavor Bomb!!! Combination of the smoky duck with the sweet, savory sauce just UNBELIEVABLY GOOD!

DESSERT
VIII. Omija [Jujube, Pine Nut]
IX. Jiuniang [White Tea, Korean Pear]—refreshing, not too sweet. Love the fermented rice texture and taste.
X. Pumpkin—the taste is very similar to cheesecake. Sweet, savory and creamy at the same time 🥰

In this new volume, Chef Ryan and Chef Brendon make a little swift by only combining Chinese and Korean, without Japanese touch. Overall, the taste is more subtle than previous volume, and some menu with flavor bombs. Notable menu from this volume: Lobster, Aged Duck and Pumpkin 🫶🏻

📍SU MA
Jl. Sultan Hassanudin no.74
Jakarta Selatan
.
.
.
#degustation #suma #koreanfoods #kulinerjakarta #jktfoodbang

SU MA Vol. 2

Main Dessert
Smoked Nikka Whisky Ice cream, walnut mousse, Dulcey ganache and cherry compote

Smoked Nikka Whisky ice cream layered with delicate walnut mousse, paired with silky Dulcey ganache and a vibrant cherry compote. A balance of warm smokiness, nutty richness, and bright fruit acidity, unfolding in refined harmony.

SU MA Vol. 2

Main Dessert
Smoked Nikka Whisky Ice cream, walnut mousse, Dulcey ganache and cherry compote

Smoked Nikka Whisky ice cream layered with delicate walnut mousse, paired with silky Dulcey ganache and a vibrant cherry compote. A balance of warm smokiness, nutty richness, and bright fruit acidity, unfolding in refined harmony.

SU MA Vol. 2

Main Dessert
Smoked Nikka Whisky Ice cream, walnut mousse, Dulcey ganache and cherry compote

Smoked Nikka Whisky ice cream layered with delicate walnut mousse, paired with silky Dulcey ganache and a vibrant cherry compote. A balance of warm smokiness, nutty richness, and bright fruit acidity, unfolding in refined harmony.

SU MA Vol. 2

Main Dessert
Smoked Nikka Whisky Ice cream, walnut mousse, Dulcey ganache and cherry compote

Smoked Nikka Whisky ice cream layered with delicate walnut mousse, paired with silky Dulcey ganache and a vibrant cherry compote. A balance of warm smokiness, nutty richness, and bright fruit acidity, unfolding in refined harmony.

SU MA Vol. 2

Main Dessert
Smoked Nikka Whisky Ice cream, walnut mousse, Dulcey ganache and cherry compote

Smoked Nikka Whisky ice cream layered with delicate walnut mousse, paired with silky Dulcey ganache and a vibrant cherry compote. A balance of warm smokiness, nutty richness, and bright fruit acidity, unfolding in refined harmony.

SU MA Vol. 2

Main Dessert
Smoked Nikka Whisky Ice cream, walnut mousse, Dulcey ganache and cherry compote

Smoked Nikka Whisky ice cream layered with delicate walnut mousse, paired with silky Dulcey ganache and a vibrant cherry compote. A balance of warm smokiness, nutty richness, and bright fruit acidity, unfolding in refined harmony.

Breaking news: Meet @brendonchen, the new executive chef of @sumajakarta. Together with @chefryankim, he unveils the new menu, Vol. 6: Passage. Tap the link in bio to find out more.

#TatlerDiningID #TatlerDiningNews

Breaking news: Meet @brendonchen, the new executive chef of @sumajakarta. Together with @chefryankim, he unveils the new menu, Vol. 6: Passage. Tap the link in bio to find out more.

#TatlerDiningID #TatlerDiningNews

Breaking news: Meet @brendonchen, the new executive chef of @sumajakarta. Together with @chefryankim, he unveils the new menu, Vol. 6: Passage. Tap the link in bio to find out more.

#TatlerDiningID #TatlerDiningNews

Breaking news: Meet @brendonchen, the new executive chef of @sumajakarta. Together with @chefryankim, he unveils the new menu, Vol. 6: Passage. Tap the link in bio to find out more.

#TatlerDiningID #TatlerDiningNews

Breaking news: Meet @brendonchen, the new executive chef of @sumajakarta. Together with @chefryankim, he unveils the new menu, Vol. 6: Passage. Tap the link in bio to find out more.

#TatlerDiningID #TatlerDiningNews

Today, we would like to introduce the newest member of our kitchen leadership, Executive Chef Brendon Chen, who now leads SU MA together with Co-Executive Chef Ryan Kim.

Chef Brendon grew up in a Chinese household where a home cooked meal was not just routine, but a daily ritual that shaped his earliest understanding of food and hospitality.

Twelve years ago, he began his formal culinary training at Le Cordon Bleu in London. Since then, his journey has taken him through kitchens across Europe and Asia, including the one Michelin starred Restaurant du Vieux Pont, as well as MUME, Restaurant Studio, and Nadodi.

During his time at MUME, widely regarded as one of Taiwan’s best restaurants, he developed a philosophy that global techniques do not diminish local identity, but rather deepen and express it.

Prior to joining SU MA, Chef Brendon founded Playte in Kuala Lumpur, where he served as chef owner. The restaurant was later recognized in the Michelin Guide.

At SU MA, Chef Brendon and Chef Ryan continue to draw inspiration from Chinese and Korean culinary traditions. Their cooking is guided by fermentation, seasonality, and balance an approach rooted in restraint and deep respect for ingredients.

We are grateful to begin this new chapter of SU MA together, and we look forward to welcoming you.
Reservations are now open.

This Valentine’s, SU MA adds three course composition, available only on the 14th and 15th February.

Begin with Alaskan King Crab, Oscietra, apple mint, and seaweed noodles, followed by Wagyu with oyster emulsion and maesil, and conclude with Korean strawberry, Cointreau, mascarpone, and vanilla.

Specially curated, served for two evenings only.

This Valentine’s, SU MA adds three course composition, available only on the 14th and 15th February.

Begin with Alaskan King Crab, Oscietra, apple mint, and seaweed noodles, followed by Wagyu with oyster emulsion and maesil, and conclude with Korean strawberry, Cointreau, mascarpone, and vanilla.

Specially curated, served for two evenings only.

This Valentine’s, SU MA adds three course composition, available only on the 14th and 15th February.

Begin with Alaskan King Crab, Oscietra, apple mint, and seaweed noodles, followed by Wagyu with oyster emulsion and maesil, and conclude with Korean strawberry, Cointreau, mascarpone, and vanilla.

Specially curated, served for two evenings only.

SU MA Vol. 2

Palate Cleanser
Shiso & Ume Cheong Granita
Compressed tomato, candied tomato skin

An earthy, floral aroma from fresh shiso leads into the bright, refreshing acidity of ume cheong. The tomato adds a gentle sweetness and umami depth, while the candied tomato skin provides a delicate sweetness and contrasting texture, cleansing and awakening the palate.

SU MA Vol. 2

Palate Cleanser
Shiso & Ume Cheong Granita
Compressed tomato, candied tomato skin

An earthy, floral aroma from fresh shiso leads into the bright, refreshing acidity of ume cheong. The tomato adds a gentle sweetness and umami depth, while the candied tomato skin provides a delicate sweetness and contrasting texture, cleansing and awakening the palate.

SU MA Vol. 2

Palate Cleanser
Shiso & Ume Cheong Granita
Compressed tomato, candied tomato skin

An earthy, floral aroma from fresh shiso leads into the bright, refreshing acidity of ume cheong. The tomato adds a gentle sweetness and umami depth, while the candied tomato skin provides a delicate sweetness and contrasting texture, cleansing and awakening the palate.

SU MA Vol. 2

Palate Cleanser
Shiso & Ume Cheong Granita
Compressed tomato, candied tomato skin

An earthy, floral aroma from fresh shiso leads into the bright, refreshing acidity of ume cheong. The tomato adds a gentle sweetness and umami depth, while the candied tomato skin provides a delicate sweetness and contrasting texture, cleansing and awakening the palate.

SU MA Vol. 2

Palate Cleanser
Shiso & Ume Cheong Granita
Compressed tomato, candied tomato skin

An earthy, floral aroma from fresh shiso leads into the bright, refreshing acidity of ume cheong. The tomato adds a gentle sweetness and umami depth, while the candied tomato skin provides a delicate sweetness and contrasting texture, cleansing and awakening the palate.

Our new Executive Chef is working closely with @chefryankim and @rizkibaguss__
laying out ingredients, tasting every sauce, and carefully exploring each pairing.

Under this new team, SU MA moves toward a more subtle, restrained, and precise expression,
where delicate notes slowly unfold into layers of complex flavor.

Volume 6. Coming soon.