It was lovely to drop back in to Hujan Locale in Ubud for a family lunch last Sunday. With the mix of colonial and Asian touches of decore, the backdrop of a traditional Balinese family compound and sunlight and beautiful breeze streaming in to the upper dining room, it is still a beautiful space made even better with their delectable cocktails and food.
True to Will Meryck style, the menu featured fresh seasonal Indonesian ingredients and at Hujan Locale, the menu ranges across specialities from various regions, with strong nods to Malaysian and Chinese flavours and styles.
The style is certainly more Pan Asian but the focus is on great Indonesian ingredients and is very different menu to that at Nusantara., so is a very good option as a contrast.
We began with the superb slipper lobster dumplings in a tangy tomato sauce.
The Crispy While Fish (Tilapia River Fish) served with a green papaya salad., lettuce leaves, and a tangy tamarind sauce …which followed was stunning in its presentation and deep fried in a way which separates the bones from the fillet making it easy to share and enjoy. The combination of the crispy fish, the sauce, papaya salad wrapped in lettuce leaves was delicious.
We tried the light vegetable curry cooked in a mild coconut sauce with yellow rice. Lovely as a side and/or a vegetarian option.
We finished our lavish lunch with the spectacular whole pig hock cooked in a sweet “Babi Kecap” style sauce, with steamed buns, cucumber and spring onions. The expertly deboned and shredded the pork at the table adding a sense of theatre to the occasion.
Definitely another High Five for Hujan Locale at Ubud. Here’s a link to my first review 7 years ago when it was just a new kid on the block.
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