The Tiny Table is what happens when chefs from different corners of the kitchen share the same itch. Different genres, different flavors—one table to let it all out. What unites them? Boredom? Curiosity? Or something else entirely.
Every Tiny Table night starts with a conversation. Ideas bounce around, one dish sparks another, one drink finds its match. The venue shapes the menu, the tools shape the experiment. There’s no fixed formula, just instincts, styles, and what feels right in the moment.
Tiny Table wasn’t born from a master plan. It started with chats that clicked, shared obsessions, and a few "what ifs." Some of them looked to crews like Ghetto Gastro or Lazy Susan, others followed cocktail waves or local heroes. For some, it was instinct. For others, an invitation. Maybe that’s the point—different sparks, one fire.
Food and drinks are the easiest way in. A sip or a bite can break the ice, open a door, start something new. They carry stories, memories, and sometimes little rebellions.
The Tiny Table is friends from different walks of life cooking with heart and letting food do the talking. It’s warm, playful, and always evolving—sharing moments, stories, and flavors in ways that connect people and leave them inspired. And still, it feels like only the beginning.
We spoke with members Galang, Fidel, Andre, and Ajek to get a better understanding of their unique approach to the culinary world.
WHAT EXACTLY IS THE TINY TABLE?
Galang: We see ourselves as a collective of "reckless" food and beverage enthusiasts.
Fidel: It’s a playground for us, a place to escape the daily grind and the creative limits we face at work. We all had the same frustrations, so we created The Tiny Table to express ourselves freely.
Andre: It’s a space for free expression with a specific curation, where we create food and drinks without boundaries or rules.
Ajek: It’s a small stage for cooks to express themselves through food and beverage. It was born out of a shared sense of boredom and a desire for a different kind of creative outlet.
WHAT INSPIRED YOU TO START THE TINY TABLE?
Galang: I'm not a founder, but I was invited to join by Ajek473. I was drawn in by the group's enthusiasm and endless creativity despite their limited resources. As we say in Javanese, we have "abakura"—we have the talent, but not a lot of money.
Fidel: I never thought The Tiny Table would exist. It was a natural progression of our conversations. We were all following and talking about the same figures and groups in the F&B world, like Ghetto Gastro and Lazy Susan. We just thought, "Wow, this looks fun, this is cool," and eventually decided to form our own group.
Andre: There was no single specific moment. It was more about instinct and experience. On the beverage side, I was following cocktail trends and influential figures in the bar world, just trying to keep up. It started out as a hobby and I just fell in love with it.
Ajek: I was personally inspired by groups that do similar things and share a love for cooking and creating, like Ghetto Gastro, Lazy Susan, and Whatson House.
WHY DID YOU CHOOSE FOOD AND DRINKS AS YOUR MEDIUM TO CONNECT WITH OTHERS?
Galang: The dining table is a place of warmth where ideas are born.
Fidel: I believe food and drinks are a universal language. You can get to know so many new people just by talking about what you eat.
Andre: Anyone can cook or mix a drink, but it all started for me with a simple cup of coffee. I was amazed by how delicious it was and it made me curious. That curiosity opened the door to the F&B field for me.
Ajek: Like a painting on a canvas, this medium offers endless possibilities to explore. It's a masterpiece in the making.
HOW DOES COLLABORATION WORK WITHIN THE TINY TABLE?
Galang: We always start with a discussion, sharing ideas on what food and drinks would pair well together and what would fit the concept of the pop-up venue.
Fidel: We're used to being open and respecting each other’s input and ideas. We might have some small disagreements sometimes, but that's what makes it exciting!
Andre: We are united by a shared suffering, the desire to be free to express ourselves without the limitations of a specific brand or establishment.
Ajek: We have very diverse backgrounds, but we connect through things like our taste in music, style, or even as simply as where we like to eat.
WHAT MAKES THE TINY TABLE DIFFERENT FROM OTHER CULINARY EVENTS OR POP-UPS?
Galang: The varied culinary backgrounds of each member.
Fidel: We always try to create a warm and fun dining experience. It feels like your friends are cooking for you, but the menu is serious and, of course, delicious!
Andre: Our style is what makes us unique. We each bring something different to the table and find a way to combine them.
Ajek: Our unique backgrounds are what make us different. Our next event will be even more exciting, because we haven't been a full team in a while, and we'll have new stories to share from our journeys.
WHAT'S YOUR MAIN MESSAGE FOR YOUR QUESTS?
Galang: Cooking is fun.
Fidel: We want guests to leave with great memories created through the food and drinks we serve.
Andre: It’s as simple as hanging out at a local food stall, you grab a bite, have a drink, and suddenly you're having a long conversation all because of the food. We want to share the story behind everything we create.
Ajek: We always try our best to serve amazing dishes. We want the food and drinks to tell our story.
WHAT DO YOU OFFER TO THE COMMUNITY OR VENUES YOU COLLABORATE WITH?
Galang: A new experience and knowledge.
Andre: An experience brought from different cities, or even countries, haha.
Ajek: Value, knowledge, and revenue.
WHAT ARE SOME OF YOUR PERSONAL FAVORITE FOODS OR DRINKS TO MAKE OR ENJOY?
Galang: My favorite Indonesian food pairing is pecel sambal kacang with tempe and tahu bacem on the side. On a hot day, I love it with an es degan kopyor tape ijo to quench my thirst.
Fidel: I love food that has a story behind it.
Andre: Soto! I grew up with it, and Soto Mas Boed in Semarang is the best. For drinks, I'm currently into anything with a spicy kick.
Ajek: Pasta, specifically ravioli, and for dessert, bread pudding.
WHAT IS THE TINY TABLE'S VISION FOR THE FUTURE?
Galang: To consistently do what we love.
Fidel: We hope The Tiny Table always brings joy!
Andre: To pop up and do takeovers everywhere. We want to share our stories with people through food and drinks. We’d also love to open a bar and restaurant together.
Ajek: To gather and cook for our loved ones.
The table is set, the doors are open—who will sit down next, and where it might lead, is a story still waiting to unfold.
