Slow down. Engage your senses. Take a moment.
A Moment at KALA
KALA takes its name from a word for time. For us, it is an invitation to slow down and enjoy the moment.
The conversation across the table. The anticipation of the next course. A flavour that feels familiar,
yet takes you somewhere unexpected.
Our cooking begins with Indonesia - its ingredients, traditions and memories. We explore these through a contemporary approach, respecting their origins while giving ourselves the freedom to create something new.
At KALA, we believe that a memorable meal is about more than what is on the plate. It is also about the people around you, the discoveries along the way and the time you take to enjoy them.
Philosophy
The Experience
From Indonesia, With Curiosity
Our kitchen draws inspiration from Indonesia’s remarkable diversity of ingredients and flavours.
We work with local farmers and artisan producers around Bandung, as well as small-scale fishermen in Bali, bringing fresh produce and regional character to the table.
Each dish reflects a meeting of tradition, technique and curiosity - familiar flavours seen through a different lens.
At the end of the tasting experience, our chefs visit the table to share the stories behind their creations. Guests receive a personalised menu as a keepsake of their evening.
At the Table
The People Behind KALA
Our Chefs
Executive Chef
Chef de Cuisine
Ahmad Syaiful
Sukaton
Chef Ahmad Syaiful’s cooking begins with the flavours he grew up with in Indonesia and childhood memories of his mother dishes.
His career has taken him through kitchens at home, Europe and the Middle East, including the Michelin Restaurant Kiin Kiin in Copenhagen. Along the way, he developed an appreciation for precise technique, thoughtful combinations and the possibilities of familiar ingredients combined with a deep respect and passion to Indonesian spices and ingredients.
At KALA, he draws on these experiences to explore Indonesian cuisine from a fresh perspective - respecting the flavours he knows while finding new ways to express them.
With more than a decade of international culinary experience, Chef Sukaton has worked in restaurants and luxury hotels across Europe, the United States and Indonesia, including as Head Chef at Kiin Kiin in Copenhagen, a restaurant listed in the MICHELIN Guide.
At KALA, he brings together his understanding of Southeast Asian flavours and a precise, thoughtful approach to cooking.
Working closely with Chef Ahmad, he helps shape the menu and bring its ideas to life.
Sous Chef
Adill Marthino
Chef Adill Marthino has developed his experience in five-star hotel kitchens across Indonesia.
At KALA, he works alongside Chef Ahmad and Chef Sukaton, ensuring that every dish is prepared with consistency, care and attention to detail.
His practical approach and commitment to high standards and his passion to Indonesian ingredients are an important part of the kitchen’s daily work.
Chef Sukaton
Chef Adill
FAQ
Planning Your Visit
Visit KALA
We look forward to welcoming you.
KALA
Opening Hours
Reservations
Daily: 18:00 – 23:00. Open every day for your fine dining experience.
+62 811 2025 1955 via WhatsApp or info@kalafinedining.com
for bespoke dining requests.