“We’re passionate about pretty much everything really, but mostly putting Indonesia on the culinary map! This beautiful country is so underrated for no reason whatsoever.”

Into the Sawah: heritage galuh rice, snails and garlic, 64 degrees duck egg, frog, fern tips, wildflowers ; Hot & Cold Tomato: sambal sorbet, celery salt, hot tomato consommé; and The Whole Banana Tree: roots, trunk, blossom, fruit, and leaves.

Restaurants don’t get more local than chefs Ray Adriansyah and Eelke Plasmeijer’s Locavore – ninety-nine per cent of the produce used is fresh locally available Indonesian ingredients. The chefs admit there are as many (mis)adventures as explorations when they restrict themselves this way, but there are obvious benefits when it comes to freshness, the environment, and community.

Locavore’s test kitchen LocaLAB is the frontline of their approach and through their regional discovery teams, foragers, and suppliers (there’s a long list on their website), they continually discover new products, techniques, and ideas that test the LAB’s creativity. When they’re happy with something they test it out on Locavore’s tasting menus. Sometimes they fall in love with something they simply can’t access enough, so they have to invent new ways to maximise that window of opportunity using fermentation and preservation techniques. This is the kind of thing the Locavore team finds fun – that pushes them to be progressive, inventive, and dynamic.