Cover Jung Chanhyuk, Jung Chan Dining’s chef-owner (Photo: Jung Chan Dining)
Jung Chanhyuk, Jung Chan Dining’s chef-owner (Photo: Jung Chan Dining)
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Based in Bandung, the restaurant is run by husband-and-wife-duo Jung Chanhyuk and Miyagi Stela out of their own home
“Bottom to top is my philosophy here,” says Jung Chanhyuk, chef-owner of the eponymous Jung Chan Dining, an intimate Korean fine-dining restaurant in Bandung. “Rather than focusing on luxury ingredients like caviar, truffle, or uni, we focus on oil, sugar, salt, and vinegar.” Holding the firm belief that food should begin with a strong base, the aforementioned ingredients are all produced in-house or imported from Korea.
Jung addresses the dining room of 12 guests, showcasing his shelf of homemade Korean ferments proudly. The restaurant is at full capacity—this is the maximum number of diners that can be accommodated every evening. The restaurant operates out of his house, where he lives with his co-founder and wife, Miyagi Stela.
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Above Jung Chanhyuk
Above The experience begins in Jung’s living room
Jung Chanhyuk
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The duo met while training in Melbourne, and returned to Stela’s hometown of Bandung during the pandemic in 2022 to open Jung Chan Dining. “I felt authentic Korean food was missing from the Indonesian market, and being Korean, I felt it was my responsibility to showcase the potential of the cuisine,” he explains.
Above Korean pastes
Above Selection of starters
Korean pastes
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“It was a gamble to open in Bandung—many thought we were crazy—but when I first came here in 2018, I realised the weather and climate were incredible, water quality was high, and many herbs and spices could be grown,” he continues. During the meal, guests are taken on a tour of the property, where he proudly displays his array of vegetables grown in the backyard. After the meal, he brings me to his pantry, where he is fermenting koji and making makgeolli, then to a pottery area that is in the works in an effort to showcase handmade Korean traditional vessels.
Above Homemade ferments
Above Jung Chanhyuk
Homemade ferments
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At the heart of Jung Chan Dining is a deep respect for fermentation. “Korean cuisine begins with fermentation, which was historically created by monks,” Jung enthuses. “My mother always held the belief that through good food, anyone can be healed, and it is a philosophy that has stayed with me.” Throughout the menu, diners experience an array of ferments, from fruit and vegetable cheong (a Korean syrup and fruit preserve) that replaces sugar to makgeolli salt, which carries with it a deep umami and complexity.
Above The restaurant’s intimate interior
The restaurant’s intimate interior
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“Indonesia has the fourth biggest population in the world, and as such, most restaurants focus on quantity,” Jung says. “What sets us apart is that we are the smallest fine-dining restaurant, focusing on quality and education.” Touching on the future, the duo hope to share the philosophy of Korean cuisine on an international platform. “I hope more Korean chefs will come to Indonesia, not just to teach, but also to learn,” he ends.
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Images: Jung Chan Dining
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
