“Whether it’s a guest’s first visit or their tenth, every dish should deliver the same balance of flavour, texture, and quality,” he says. Sutanto’s background in Japanese cuisine has also shaped his methods. Japanese kitchens taught him precision, discipline, seasonality and respect for ingredients. Diners can see that influence in the clean plating, controlled textures and close attention to detail. The recipes, spice blends and flavours retain a distinctly Indonesian identity.