Kindling celebrates a timeless approach to fine dining with Asian flavors through French rendition. The establishment aims to create a memorable and personal experience through dishes that reflect Chef Vallian Gunawan’s vision. Kindling first opened its doors to the public on 23 December 2024 and ever since, has been placing hospitality as the forefront of their values.
“Kindling is a term used to describe easily combustible small sticks or twigs used for starting a fire. It becomes the spirit that we want to carry forward. A hopeful start of something great.” Chef Vallian said. He began his culinary adventure by starting humbly as a part-time kitchen staff in a hawker center and quickly grew his skills in world-class establishments, such as L’Atelier de Joël Robuchon, Saint Pierre and Odette Restaurant in Singapore, as well as Seasons Restaurant in Hong Kong. With his expertise and vision, Chef Vallian serves Asian flavors with French rendition as an homage to his culinary journey.
As for the building, it was a house that once served as the private residence of Mrs. Lily Kasoem, the daughter of Mr. Atjoem Kasoem—a pioneer in Indonesia’s optical industry, with a rich history etched in every corner. The front section (the terrace and main dining hall) was built in 1900, while the corridor and back areas were added later in 1970, marking the completion of the home. When it was thoughtfully transformed into Kindling, the structure remained the same. By preserving its heritage while breathing new life into its walls, the space now tells a story where the past meets the present.
“With Kindling, me and Chef Vallian aim to put the Indonesian dining scene on a global map.” shared Mikael Mirdad, founder of BIKO.
Kindling accepts reservations from Tuesday to Saturday, with various time slots available to fit your schedule. For more information, please visit @kindlingjkt.
