The concept of Hujan Locale is an idea close to our heart as we have been developing our relationships with local farmers utilizing their produce in our restaurants over the past three years. In honoring these relationships HujanUbudcame at the perfect time in the perfect location to launch this next exciting venture.
The nameHujan was chosen to portray what the rains represent: Good fortune, prosperity and harvest.
The space casually reflects a cool tropical yet rural setting and an old world Asian charm. A distinct Old French Vietnam charm fills the interior, provincial and yet slightly urbanized. The original façade has been stripped back to reveal a softened concrete color with beautiful wooden shutters- reminiscent of traditional French town housing drenched by the Asian sun.
M.C. Escher “Palm” is a centerpiece whilst the commissioning of a work “morning rain” by renowned Indonesian photographer HengkiKoentjoro commands attention. The purity of style in this image -the storm passing through palms compliments both the namesake and concept of the restaurant.
The interior has a somewhat cool organic popped up with tropical art and foliage. Cool green greys reflect a pared down elegance. The palette of natural wash out woods and taupe tone rattan chairs are spiked up pomegranates colors - ginger flowers give tropical vibe and citrus enliven the space.
The large mirror with studded brass pins and distressed on the edges flanks the entire wall.
Will Meyrick – A Street Food Chef
Not afraid to head into unchartered territory and learn on the fly as he goes, Will’s career has led him from London to Sydney and then extensively through South East Asia. After successful periods with two of Sydney’s leading restaurants, Will was wooed back to the continent by some interesting opportunities, that let to stints in Bali, Thailand and Hong Kong.
It was the small island of Bali in Indonesia that claimed Will’s heart and he chose to settle there. Fast-forward to 2013, and he’s a household name across the country and without a doubt, one of the most respected maestros of the South East Asian scene.
With four successful restaurants under his belt – the award-winning fine dining flagship Sarong, its younger sibling Mama San, the E&O Jakarta in the nation’s capital, the second Mama San in Hong Kong and the new addition to the family, Hujan Locale in Ubud Bali. Not only that, very soon the third Mama San will be born in Kuala Lumpur, Malaysia - this is one chef that has also earned his restaurant stripes.
Add into the mix a debut cookbook, Sarong Inspirations, that is about to hit its second print run, and starred roles on national and international TV programs including the Indonesian series of the global Top Chef franchise and Back to the Streets of Asian Food Channel, as well as soon-to-launch Recipe for Success and Will at Home series. What you have is something even more unique: a culinary talent that has shown himself to be a truly unique, multi-faceted and dynamic industry personality.
Will continues to explore the culinary landscape of Asia, taking inspiration from the unique food culture of each destination. You’ll find him at street stalls, in neighbourhood kitchens and backyards, at markets, getting off the beaten track to get to the heart of the dishes that move and shake him, tracking down the original recipes that are handed down through generations.
Hujan, meaning rain, will focus the essentials of cuisine with a “found and foraged” philosophy. Will together with his “chef in crime” Palm Amatawet, now embark on this this culinary adventure using the best of local ingredients, sourced from local farmers and fostering stronger links with the surrounding community.
Hujan serves a combination of dishes found in the traditional kitchens of South East Asia, including adiverse range of Indonesian dishes originating from the westernmost islands and stretching to the east. Chef Will Meyrick travels across the regions to learn the culinary culture and get to know the people. He brings home timeless recipes and the stories behind them.
The Hujan Locale concept is to present fresh ideas, consistently creating everything in house wherever possible. The kitchen garden and farm provide the vast majority of Hujan’s pantry and the inspiration that comes to the plate. Hujan is embracing the found and forage food movement right down to the bar menu – Cocktails blended, muddled and mixed into inventive concoctions like the enticing beetroot margaritas or celery and cucumber martinis. These are offered alongside the more traditional selections such as the spicy ginger Moscow mules.