18/08/2026
Somewhere in Taipei, a kitchen has spent years asking the same question: what happens when French technique sits down beside Asian ingredients and simply listens?
Chef Alain Huang has been answering it ever since, at A, his two-Michelin-starred restaurant. He calls the philosophy CONTINUMIC — the notion that flavour is never really finished, only ever mid-sentence, borrowing a little from where it's been and a little from where it's headed.
For two nights only, that same sentence continues in Bali. Chef Gaetan Biesuz welcomes him to Rumari, where years of precision from one kitchen will meet the spirit of another, course by course.
Come with an appetite. Leave with a slightly different idea of what a plate can say.
21–22 August 2026 | 6.30pm - onwards
IDR 2,500,000++ per person for Rumari Dining
IDR 3,500,000++ per person for Rumari Counter
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