TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
Contemporary meets classic: FLYNN Dine & Bar Jakarta review
For business meetings or some alone time, FLYNN Dine & Bar Jakarta is a hidden gem that aims to offer the intersection of contemporary cuisine and classic mixology.
Change Size
Ribs: One of FLYNN Dine & Bar Jakarta's signature dishes is US grilled short ribs. (Photo Courtesy of FLYNN Dine & Bar Jakarta) (Personal collection/Courtesy of FLYNN Dine & Bar Jakarta)
I
t was Saturday mid-afternoon, and Yulius Novin could be seen hustling and bustling from the kitchen to the dining area of FLYNN Dine & Bar Jakarta, bringing fresh dishes to the diners. The service did not stop there; he also engaged in a small conversation with each of them while simultaneously ensuring their comfort and asking for some feedback on their respective dishes. It turns out, the 35-year-old restaurateur is more than just the co-founder of FLYNN – he is also the head chef, the bartender, the maître d' and the occasional waiter.
When Yulius finally readied himself for a conversation with The Jakarta Post on Dec. 4, he revealed that it had always been his "philosophy" to be hands-on in FLYNN's day-to-day operations.
"Most of our customers are regulars, and most of our staff must keep them in mind. Which dish they would like, which table they might prefer, which type of mineral water they would want – we get to deliver those things by being hands-on," said Yulius.
Such proactive hospitality might be the reason why, despite its young age and the COVID-19 pandemic entering its second year, FLYNN is still standing as one of the capital city's hidden gems. Designed as a British pub in the heart of South Jakarta, the establishment aims to offer the intersection of contemporary cuisine and classic mixology.
Sydney hustle
Born and raised in Jakarta, Yulius did not set out to be a restaurateur – at least, not initially. After graduating from high school, he pursued an art degree in graphic design at the Limkokwing University of Creative Technology in Malaysia from 2005 until 2009. His four years of college made him realize that drawing an artistic model was no different from engaging in his favorite hobby: cooking.
