Hujan Locale in Ubud is the latest offering in Australian chef and entrepreneur Will Meryck’s “chain” of contemporary Asian restaurants in Bali, including Sarong and Mama San in Seminyak.
Tucked away in Jalan Sri Wedari, off the main street – Jalan Raya Ubud, the atmosphere is reminiscent of a Singapore ore Vietnam colonial interior, featuring a mix of wood, bamboo, tiles and even a chandelier.
The warm, inviting interior is filled with diners the night we visit. Bookings are highly advisable. We asked for a table upstairs which gets the through breeze and views over the street to one side and a Balinese family compound on the other.
The menu features a diversity of dishes inspired by the various regions of the Indonesian archipelago with most ingredients supplied by local farmers. It is a smorgasbord of Indonesian delights and uncompromising in it’s inclusion of chilli and spices, so would not recommend if you don’t like spicy food.
We choose the Pig Ear’s served with sambal spiced aioli and a crackling and the Gorengan or “fried platter” to start with. Admittedly, this was probably a wrong combination as both dishes feature deep frying but the tomato chilli sambal, lemon, green chillies and aioli provide fresh,spicy flavours.
Our favourites were the corn fritters and fried tempeh with bites of fresh green chilli in-between which is as the locals do! The serving size of the starters is very generous and the Gorengan Platter which also features delicious lumpiah (Spring rolls) and average curry puffs could be further refined for a smaller and more focussed offering. I found the Pig’s Ears interesting but rather chewy and flavourless on their own but okay dipped in the aioli.
The mains we ordered, on the other hand, were really delicious! We had the Kari Kambing Aceh – slow cooked Sumatran Lamb Curry (with Australian lamb) with roti canai, the Karangasem Sambal Udang – prawn sambal and Pelecing Kunkung – stir fried water spinach.
The lamb cooked in a rich sauce with star anise, cardamom and curry leaves was “melt in your mouth” perfect. The roti canai was not of the soft, fluffy variety that we are accustomed to but crispy, still providing a good medium to dip into the curry sauce.
The prawns are cooked with the heads off but shells and tails still on. The shells come off easily and are delicious to chew on, the prawns themselves are perfectly cooked, tender and sweet cooked protected in their shells but still redolent of the spicy sambal sauce.
The Pelecing Kankung, stir fried water spinach features spicy chilli and hints of sambal belacan(shrimp paste) with roasted peanuts scattered on top, is a perfect green accompaniment to the other two dishes.
The overall experience of Hujan Locale was very pleasant and a good way to get a sense of the smorgasbord of tastes available in Indonesian regional specialities. Once again we were too full to try the desserts.