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Since it burst onto <a href="https://destinasian.com/travel-guide/indonesia/jakarta" target="_blank" rel="noopener">Jakarta</a>’s dining scene in mid-2023, Su Ma proves it hasn’t stopped evolving. The restaurant is now helmed by Chinese-Malaysian executive chef Brendon Chen, who leads the kitchen alongside Ryan Kim, a gifted South Korean pastry chef who first joined during the venue’s pre-opening days. Together, they have crafted a modern East Asian culinary identity rooted in the rich traditions of Chinese and Korean cuisine, while expressing it through an innovative and highly refined lens.
This philosophy is embodied in Volume 6: Passage, Su Ma’s latest degustation menu, which explores themes of movement, transformation, and progression. Available in eight or 11 courses, the journey begins with Ama Ebi Longjing Avocado, a balance of delicate sweet shrimp, creamy avocado, and crisp textural elements. The emphasis on freshness continues with a dish of bluefin tuna featuring white kimchi, calamansi, and andaliman pepper—a tribute to the Cantonese culinary heritage of Shunde, where the purity of ingredients takes center stage.
Seafood-lovers will appreciate the Bali lobster in a rich tomato and shellfish broth alongside grilled tteokbokki for subtle smoky depth. But the standout is arguably the duck. Dry-aged for 14 days, its crisp skin and juicy meat are complemented by beetroot, black garlic, and fig leaves, drawing inspiration from Chen’s childhood memories of eating Peking duck. Korean influences reappear in Claypot Gulbab, an optional rice dish featuring ikura and oysters that add clean oceanic flavors and minerality. For dessert, the Omija combines soft jujube jelly, berries, and nuts in a light and refreshing finale.
With just 22 seats in a cozy dining room, attentive service, and a thoughtfully paced menu, Su Ma delivers a dinner experience that feels both intimate and quietly memorable. —Eqqi Syahputra
<a href="https://www.sumajakarta.com/?DestinAsian" target="_blank" rel="noopener">sumajakarta.com</a> 
+62 822 1017 5433 (WhatsApp) 
<a href="https://maps.app.goo.gl/pxnd44y2NNYTMDSVA" target="_blank" rel="noopener">Jl. Sultan Hasanudin No.74, Melawai, Jakarta, Indonesia</a>

The Bali Lobster dish at fine Jakarta restaurant Su Ma; co-executive chefs Brendon Chen and Ryan Kim.

Su Ma: Avant-Garde Asian Cuisine