RIAN FARISA

The celebrity Street Food Chef Will Meyrick embarks on a new journey to please the locavores with his latest venture, Hujan Locale.

Known with his fast pace, urban restaurants – Mama San and Sarong at Seminyak, Will Meyrick, alongside his partners-in-crime Chefs Palm Amatawet, Tim Bartholomew, and Stuart Marsden, decided to utilize the best from local ingredients, sourced from local farmers, and to foster stronger relationship with their surrounding community with the unveiling of Hujan Locale.

After several years of developing great teamwork with local farmers by making the most of their produce in his restaurants, Will Meyrick wanted also to honor the amicable relationship by devising something in contrast with both his previous renowned restaurants.

With Hujan Locale, Will Meyrick returns to his roots again by creating something smaller in scale and opted the slow cook food as the main theme. By that, Hujan will also focus the essentials in its cuisine with the “found and foraged” philosophy. The name itself, Hujan (or “rain” in Bahasa), was chosen to represent the belief that rain brings good fortune, harvest, and prosperity.

With a twist on traditional Indonesian food, Hujan serves a combination of style found in the backstreet kitchens of Southeast Asia focusing on slow grassroots cooking. By incorporating Will’s Scottish background and his love for Asian cuisine, expect a creative rendezvous between East and West. Additionally, everything will focus on seasonality and provenance with the ingredients.

The Hujan Locale concept is to keep dishes simple, fresh and consistently created with anything found in the house. The kitchen garden and farm will provide the vast majority of Hujan’s pantry and inspirations that will assemble the plate.

The space will casually reflect a cool tropical and rural setting and an old Asian charm with tropical freshness thrown in. Provincial but slightly urbanized, Hujan’s façade has been stripped back to reveal a softened concrete color with the beautiful wooden shutters as the reminiscent of colonial mansion during the old French Indochina times.

Upstairs, dining room is beautifully lit by milky glass vintage lighting and becomes an ideal setting to watch the passing monsoon. The bar filled with amber glasses and made from reclaimed teak is tucked also upstairs and equipped with leather bar stools to add the warmth alongside the herbs and citrus in glass jars that adorn the bar.

With all of these, pretty much soon the Hujan Locale will be the next big thing for you to try in Ubud, Bali.

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Featured in THE FOODIE MAGAZINE Jan 2015 edition

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