Hujan Locale has it all. From a celebrity chef to sustainable produce sourced directly from farmers – there’s not much more you could want from this much-loved Ubud haunt.
Owner and Executive Chef Will Meyrick has become a household name in Indonesia. Despite his fame, he is first and foremost a chef. He has worked extensively throughout South East Asia, the UK and Australia, learning on his way and picking up new techniques throughout his journey.
Hujan Locale is Will’s fifth instalment in his growing hospitality empire. Inspired by the farmers he works with, Will wanted to create a venue that honoured the relationships they had formed over the years and celebrated the abundance of quality local produce. While the meaning behind the word Locale is clear, Hujan is an ode to the produce, translating to rain and representing good fortune, prosperity and the harvest.
In just one example, the kitchen team sources salt from the north-west of Bali, which was once an arid area with little to no economic development. With the continued support of the Sarong Group, and the encouragement of a few leaders, they managed to create sources of income from tourism and local produce.
At Hujan Locale, every meal has a story. When it comes to creating the tuna tartare, Will and his team of chefs head to the Jimbaran fish markets at dawn to source the best tuna straight off the boats. This then becomes a refreshing entree served with watermelon, Thai basil and coriander, drizzled with a sharply piquant shallot and lime dressing.
Be sure to sample their signature dish, ayam pinader – a traditional dish from the Batak culture made with local, farm-raised chickens. The tender meat is served with a fresh sambal andaliman and a Batak-style lemongrass sauce. You’re encouraged to eat with your fingers for this one, so don’t be afraid to get a little messy.
The dessert menu features an abundance of local produce that will satisfy your sweet tooth. Choose from the lemon and passionfruit tarts served with mint and coconut ice cream, or enjoy a durian pannacotta with sticky rice and vanilla cream.
If all this eating is making you thirsty don’t forget to take a look at the drinks list. The comprehensive wine list features wines from all over the world, including New Zealand, Italy, France and Australia.
With one glance at the cocktail list mojito lovers will find themselves in paradise – the mojitos feature fruity and delicious twists on the original. Local produce is also used in the signature Tropic Mule, a delectable concoction of sour lemon, sweet honey and spicy Tabasco with house-made ginger beer. If you need help with any of your selections just ask – the friendly staff will be more than happy to help.
The space has an old world charm with French-Vietnamese and provincial decor paired with a slightly urban edge. The cool grey, matched with the natural tones of the washed-out wood reflects a pared-down elegance that is reminiscent of the menu.
Hujan Locale is the perfect spot for a laid-back lunch or dinner where you can relax and take pride in the knowledge that you’re supporting local farmers and suppliers.