“At Hujan Locale, we’re passionate about preserving the history and culture of authentic Indonesian dishes without changing the character of the original and dedicated to promoting ’real’ regional cuisine. We try to bring back the essence of taste that the ibu ibu (kitchen mamas), who have been creating complex flavours for generations, have passed down as oral histories rather than ’recipes’, from one family member to another. A lot of these dishes are getting lost in translation or pushed aside in favour of latest trends. Our passion is to keep the flame of the Indonesian kitchen burning strong.”

Fourty-eight-hour Rawon short rib beef with wood-roasted bone marrow, baby carrots, kecai sprouts and black nut sauce; Lake Toba snapper ceviche marinated in kaffir lime juice, andaliman peanut, chilli and ginger flowers with krupuk peyek; and teasmoked barramundi with ginger flower, coconut milk, and sambel krecek.

At chef Will Meyrick’s Hujan Locale you can kick back downstairs and graze on Indonesian tapas or head upstairs for serious Indonesian feasting where a quick scan of the comprehensive menu provides serious lessons in Indonesia cuisine. Traditionally, Balinese mothers cooked with ingredients surrounding them rather than buy from a market or supermarket. Hujan Locale is based on that found-and-foraged concept.