All Day Menu

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 restaurant over the past years.

Lunch 12.00PM – 3.00PM | 
Dinner 5.30PM – 11.00PM

Vegetarian, Gluten Free, Nut Free Menus are also available


Raw tuna habang with limau kuit, smoked fish chilli crumble, cucumber, watermelon radish and betel leaf

I have taken the essence of what habang is and given it in a completely modern twist that not even an Indonesian would be able to recognize. Habang paste is similar to a chilli jam and you can’t go wrong with that

Dutch Indonesian salted cod kroket with chilli mayonnaise and chilli sambal

This dish draws inspiration from ‘bitterballen’ a snack of the Dutch colonial era. Adopted by Indonesian cooks, meat or fish bitterballen is commonly found in the Kota Tua area of Central Jakarta. We prepare our own salted grouper and mix it through the croquette

Crispy fish and tofu with salted duck egg curry leaves and green chilli

This comes from Chinese origins and it’s a favorite among Chinese Indonesian families

Lake Toba snapper ceviche marinated in kaffir lime juice andaliman peanut chilli ginger flowers and served with krupuk peyek

This is a traditional recipe from The Northern Batak region of Medan. Traditional using whole fresh water fish. We have put in a twist by using snapper and serving it in a ceviche style.

Sop buntut with oxtail dumplings baby carrots sun dried cherry tomatoes and a rich Javanese broth

This traditional Javanese dish is the ultimate comfort dish of Indonesia, hot broth with slow cooked oxtail and our version we’ve made dumplings and a dark rich consommé.

Sundanese steamed and fried fish dumplings with chilli peanut sauce and sambal ketchup

A classic Sundanese street cart dish served up throughout Indonesia using a fish dumpling mix that is stuffed in fried tofu and other vegetables and wonton wrappers. There are other versions that are steamed as well Bandung Siomay and Batagor. All are served with a peanut sauce and sambal kecap. Our version is a mix of both and this is my wife mother’s recipe.

Beef sate Padang with thick curry sauce served with rice cake and pickled vegetables

Sate Padang is one of the most well know sates in Indonesian served with either offal or beef. A rich curry sauce is always poured over the satay and served with ketupat rice cakes and pickles. In our version we have used beef tenderloin and wagyu beef tongue that has been slow cooked for 36hrs

Tuna gohu with pomelo peanut belimbing wuluh chilli lemon basil coconut oil and cassava chips

Traditional found in Northern Sulawesi and the island of Maluku in Indonesia gohu means pickled or lime cure, we like to highlight the great tuna that is found in Indonesian waters rather than the usual skipjack.

“Siobak Singaraja” cured pork belly caramelized in a spiced soy bean sauce with pickled cucumbers and mushrooms and krupuk babi

“Siobak Singaraja” owes its origin to the Chinese community that settled in Singaraja when Singaraja was primary port of Bali. Siobak being one the most mutually enriching legacies of the relationship. Siobak is found commonly in the old city harbour area, where stall holders slice grilled and fried pork, coating it in the rich brown sauce and serving with rice and pickles. We cure our pork belly for 3 days before slow cooking to create a tender juiciness.

Chilli wood roasted ayam Taliwang stuffed with prawn meat served with cassava chips

Lombok is famous for its grilled Taliwang chicken, it is said to be a dish of the Sasak nobility who are the indigenous people of Lombok. We have done a slight twist on the dish and have stuffed the chicken wing with prawn mince and cooked in the same way as has been done for generations.

“Sate buntel” minced lamb wrapped in caul and served with a goat bone tengkleng

Traditionally served on the streets of Jogja and Solo. The dish is one of my favorites of the Indonesian cuisine, it’s sweet, salty and hot, just like my Indonesian wife.

Crispy squid with chilli jam ginger flower lemongrass

Ginger flower is commonly used in South Asian cooking, including Indonesia and especially throughout Sumatra. The flower adds a unique and exotic fragrance into the dish. We combine fresh local squid with the flower and other spices, and zing it up with chilli jam.

Meat & Poultry

48-hour rawon short rib beef with wood roasted bone marrow baby carrots kecai sprouts and served in black nut sauce

The dish is served in homes or warungs across East Java. This particular recipe I had to almost swap my car for as the Ibu was not willing to share. Luckily I still have my car and I can now share this dish with you.

Sop buntut with oxtail dumplings baby carrots sun dried cherry tomatoes and a rich Javanese broth

This traditional Javanese dish is the ultimate comfort dish of Indonesia, hot broth with slow cooked oxtail and our version we’ve made dumplings and a dark rich consommé.

“Tongseng kambing” slow braised lamb wrapped in cabbage with tomato lime leaf and chilli served with sambal pedas

Traditionally from Java, this dish is served and eaten on most street corners and loved by all children and students. It’s the go to meal when you on the run.

Bebek goreng with sambal mango sambal hijau ikan asin manis & lemon basil

The island of Madura is well known for ducks. You can easily find food stalls of restaurants offering duck fried or steamed. Just like the people do it, we serve our bebek goreng with fresh Madura style sambal mango.

“Tipat blayag” smoked chicken simmered in coconut and basa genep spices with Balinese urap egg and crispy chicken skin

This style of smoked chicken is usually cooked as an offering for the gods. After the ceremony it is simmered in coconut and basa genep then enjoyed. Now it is common to find the dish a cross Bali in warungs sold as “tipat blayag”

“Babi panggang” confit pork belly with a coconut ferntip urap and andaliman Batak sauce made from liver & blood served with crispy pork krupuk

When I was in Medan I think I hit my record of visiting 21 warungs in a 3 day visit. I have never eaten so well and had so many different dishes. This particular dish impressed me the most, with its unusual taste of liver and the spicy pepper of andaliman. It’s hot so be aware!.

Lamb curry with green chilli and pickle pineapple achar, served with nasi samin

This dish is inspired by all the 3rd and 4th generation of Yemeni women out there that have influenced Kalimantan and other regions with their flavourful cuisine


Prawn woku with prawn pangsit kemangi and green shallot

Woku is a traditional Manadonese dish of many varieties. It can be stir fried, dry or wet. Here we do a coconut version.

“Mie Aceh basah” with handpicked crab homemade noodles Asian celery green shallot and sambal pedas

This is a Acehnese style of chilli crab. We have broken it down so it easy to eat using handpicked Borneo crab, stir fried with egg, Asian celery and sambal pedas

“Steamed ikan bumbu kuning” with green and red tomatoes sour star fruit lemon basil chilli and charred sweet corn and sambal dabu dabu

This dish originates from Banjaramasin in Kalimantan,it’s normally served in steamed banana leaves, I’ve decided to incorporate it with another Indonesian traditional way of cooking which is in bamboo.

Crispy whole fish with sambal mangga and kemangi

“Ikan goreng sambal mangga” is a popular dish in seafood warungs all over Indonesia. The sweet, sour and spicy sambal compliments the fried fish perfectly. We butterfly it open before frying so you can enjoy eating a whole fish more easily.

Padang style “ikan selar bakar panggang”

Ikan selar is oily fish which is important to have for this dish as it is twice cooked, first simmered in curry paste and coconut milk then grilled under hot coals using the curry paste to baste the fish.

“Ikan asap mangut” tea smoked barramundi with pete ginger flower simmered in coconut milk and sambal krecek

The dish is normally served with catfish and smoked for hours over burning embers we have re-adapted it using barramundi and creating our own smoker of rice and tea.

Padang style cumi cumi kalio stuffed with mince prawn simmered in rich curry with cassava leaf and petai

The Padang area is well known for its curries and coconut milk. This particular dish is called a kalio which is a thick curry rather than dry like rendang or wet like a gulai.

Northern Sumatran octopus rendang with star anise fennel and chopped turmeric leaf

I found this dish in a home stay in Sabang Aceh. It was so good I asked the Ibu if I could learn the recipe. I have made some slight alterations we think it takes it to another level.

Salt baked whole fish with sambal matah lemo and kemangi

The Northwest of Bali used to be an arid area with minimum resources to support the lives of the people. But now, community based businesses have been growing in the area, such as fish and salt farming. Sourcing the salt from the district, we try to be part of the emerging sustainable society. At Hujan we match the fresh salt baked fish with traditional Balinese spicy condiment sambal matah


Oseng oseng smoked cakalang flower papaya banana blossom with ferntip
“Jagung Bakar” grilled corn with ikan asin butter pork floss andaliman aioli
Green papaya salad with carrot dried shrimp tomato and chilli lime dressing
“Nasi tutug oncom” stir fried rice with green chilli kencur and fermented soya bean
Stir fried kangkung with Thai sauce and garlic
Nasi kuning
Roti canai
Traditionally harvest hi grade Balinese rice