The “Indonesian-oriented” restaurant of regional celeb chef Will Meyrick, Hujan Locale up in Ubud, is known for hand-picking and sourcing local ingredients to make home-cooked classics from across the archipelago like rendang, sop buntut (oxtail soup), and satay. It’s a Bali farm-to-table concept on an island where most restaurants of this philosophy serve a more Western or fusion menu.
Having opened up in December 2014 on Jl. Sriwedari, a more quiet street directly off the main, hectic thoroughfare, Jl. Raya Ubud, Hujan Locale’s no newcomer to the Ubud neighborhood. It was met with a ton of fanfare upon its launch, in large part because of that Asian-street-chef Meyrick name.
Start with the Tahu Gejrot Cirebon (IDR55k/US$3.90) from the vegetarian menu. It’s a tofu dish in a sweet, tangy sauce with garlic, shallots, chili, palm sugar, and tamarind, along with some pickled cucumber.
The rawon, a dark Indonesian stew that’s made with short beef rib with wood-roasted bone marrow, carrots, a Javanese-style boiled egg with brown sugar, and sprouts in a keluak (black nut) base.