This is the smallest our ‘Jungchan family’ will ever be,
yet perhaps the strongest it will ever feel.
Bandung - June 2026
We are based on top of Dago, Bandung, around 900 meters above sea level, where the air is cooler, the water is cleaner, and time moves a little slower.
At Jungchan, our team’s daily life is rooted in Korean fermentation.
Fermentation itself is not something secret. Many people know how to ferment. But not many people are willing to wait one year, sometimes longer, just to see the result.
Our cuisine is not built on luxury ingredients or complicated techniques. It is built on patience, observation, and respect for time.
We believe that fermentation is not only a method of cooking, but a way of thinking. It teaches us to wait, to listen, and to trust the process.
This is what our team does every day.
We cook Korean food through the language of fermentation, here in Bandung.
✽
It is a bittersweet feeling to present Jungchan Dining's final chapter in Bandung - a journey that began in July 2022 and has carried us all the way to the end of 2026.
I feel happy, sad, proud, and a little empty at the same time.
But this is not goodbye forever. In early 2027, we will show you a completely new Jungchan - something new, something stronger, and something you have not seen anywhere before. I hope you will wait for us, and I hope this final Bandung season stays with you.
✽