On 24 September 2026, SugarSand at Hotel Indigo Bali Seminyak Beach will present a collaboration between Chef Martin, founder and head chef of TAKK, and SugarSand’s Chef de Cuisine Ega for a one-night collaboration.
Set against the familiar pleasures of Seminyak’s sunset and sea breeze, the SugarSand x TAKK four-hand collaboration expands upon SugarSand’s recently introduced Borderless Cuisine concept, bringing together two Indonesian chefs whose experiences have been shaped by both local ingredients and international culinary traditions.
Curated by Chef Ega, SugarSand’s Borderless Cuisine celebrates seasonal local produce through a global culinary lens, drawing inspiration from Mediterranean, Italian and Asian traditions while maintaining a strong focus on sustainability. For this collaboration, that philosophy meets the distinct approach of Chef Martin of TAKK, a casual fine-dining restaurant in Petitenget.
Chef Martin’s culinary perspective has been shaped by time spent in Michelin-starred establishments as well as culinary studies across Melbourne, Switzerland, Sweden and Bali. His cooking brings together the discipline of a systematic approach, the pared-back sensibility of Scandinavian cuisine and the technical foundations of classical French cooking.
The result is a meeting of techniques and perspectives rather than a straightforward exchange of dishes. Together, the chefs will present a curated menu centred on coastal cuisine, blending global culinary traditions with seasoned local ingredients.
Among the dishes featured is Chef Martin’s Savoury French Toast, an intriguing combination of fresh mulberry jam, silky otoro, melted lardo and a touch of wasabi. At the other end of the culinary spectrum, Chef Ega’s 18-Hour Short Ribs On Bones brings Indonesian character to the table with andaliman pepper jus, peperomia, wild kemangi and kluwek grilled pilaf rice.
The dishes illustrate the thinking behind the evening: familiar ingredients and techniques are given new context, with the chefs allowing influences from different culinary traditions to sit comfortably alongside the flavours of Indonesia.
It is this interplay that makes the dinner particularly fitting for SugarSand’s Borderless Cuisine concept. Rather than being defined by one particular region, the collaboration explores how culinary ideas can travel, evolve and find new expression through local produce.
Dinner by the Seminyak shore
Beyond the food itself, the setting forms an integral part of the experience. SugarSand sits within Hotel Indigo Bali Seminyak Beach, overlooking one of Bali’s most recognisable stretches of coastline. For this one-night collaboration, the ocean-view setting provides a relaxed backdrop for a dinner that brings together the skills and international experiences of two local chefs.
The collaboration is priced at IDR 650,000++ per person, with an optional wine pairing available for an additional IDR 350,000++ per person. For diners interested in discovering how contemporary chefs interpret Indonesian ingredients through different culinary perspectives, this four-hand dinner offers an evening where the boundaries between traditions become deliberately fluid — much like SugarSand’s Borderless Cuisine itself.
For more information and reservations, email sugarsand.restaurant@ihg.com or WhatsApp +62 82233157226.
