BANJOO, JAKARTA: A WELLNESS-DRIVEN EXPLORATION OF MODERN KOREAN CUISINE

Images courtesy of S&C & BanJoo

Rooted in wellness & ingredient integrity, every dish is meticulously crafted to nourish and delight

June 3, 2026. Selected members of Jakarta’s esteemed media gathered at BanJoo for an intimate luncheon hosted by Chef Narae, offering an immersive introduction to the restaurant’s distinctive approach to modern Korean cuisine. The experience highlighted BanJoo’s culinary philosophy—one rooted in wellness, seasonality, and uncompromising ingredient integrity.

Janto Wihardja dan Chef Narae

Spicy Tuna Tartar

The curated lunch journey began with a selection of snacks (Korean chips: lotus and seaweeds) and starters, thoughtfully composed to introduce guests to the restaurant’s balanced and ingredient-led approach. Among the highlights was the exquisite Abalone Gamte, featuring premium abalone sourced from Wando, South Korea’s most celebrated abalone-farming region, renowned for producing some of the country’s finest abalone. Paired with gamte, a rare Korean seaweed prized for its delicate texture and rich umami character, the dish exemplified BanJoo’s commitment to exceptional ingredients and refined execution. Throughout the luncheon, Chef Narae shared insights into the provenance and integrity of the ingredients used, emphasizing how premium produce, seafood, and proteins are carefully sourced and meticulously prepared to preserve their natural character, nutritional value, and depth of flavor.

Doenjang Pasta | Bulgogi Chamnamul Salad | Bulgogi Perilla Pasta | Woodae Galbi Steak

The experience continued with a series of BanJoo’s signature main courses, including the Woodae Galbi Steak, a contemporary interpretation of Korea’s beloved marinated beef ribs; the Gochujang Butter Bibimbap, which brings together comforting flavors with a refined modern touch; the richly satisfying Doenjang Pasta, showcasing the complexity of Korea’s fermented soybean paste; and the Bulgogi Perilla Pasta, where the distinctive aroma of perilla seeds complements the savory depth of bulgogi in a harmonious East-meets-West expression.

Presented by Interni Cipta Selaras

A particular highlight of the afternoon was Arrong Beef Sooyuk, a dish inspired by Korea’s royal culinary heritage. Traditionally served on special occasions and at noble banquets, the dish features premium beef that is slowly cooked to achieve exceptional tenderness while preserving the purity and integrity of its flavors. Elegant in its simplicity, Arrong Beef Sooyuk perfectly embodies BanJoo’s philosophy that true luxury lies in craftsmanship, restraint, and respect for exceptional ingredients.

Tuffle Potato Jeon | Rose Baby Octopus Tokpoki | Lotus and Seaweed Chips | Hotok & Black Sesame Ice Cream

Under Chef Narae’s direction, BanJoo continues to redefine Korean cuisine in Jakarta through a contemporary lens—one guided by wellness, seasonality, and ingredient integrity. The luncheon offered a compelling glimpse into a new generation of Korean gastronomy, where heritage and innovation coexist seamlessly, creating a dining experience that is both nourishing and deeply memorable.