Born from family.
Inspired by love.
Yunic Dining began with a simple story. Chef Nic met Yuli, and Yuli began cooking her family recipes for him at home. Her spices, her sambals, and the way she cooked with warmth and instinct, Nic discovered a deeper side of Indonesian food. He often says he literally fell in love through the stomach.
Whenever people asked Nic who inspired him the most in Indonesian cuisine, his answer was always the same: first, his wife Yuli, and then the Indonesian kitchen team he worked with over the years. Even his signature Venison Rendang at Apéritif was built from the base of Yuli's family recipe.
For years, Nic and Yuli invited friends, chefs, and food lovers into their home to taste real Indonesian food cooked with heart. What started as private dinners slowly grew into something too special not to share. Yunic Dining was created to bring that same feeling to others.
Yuli now guides guests through each menu, explaining the dishes, the spices, the family memories, and the little secrets behind the recipes. Around 90% of ingredients are locally sourced, with a zero-waste kitchen philosophy: trimmings become sambals, ferments, and flavor bases. Homemade fermented spice pastes and shio koji add depth while respecting the original flavors.