Hujan Locale Menus

Questions we are often asked

Who is behind Hujan Locale?

Hujan Locale is the modern Indonesian restaurant by chef Will Meyrick, set in a heritage townhouse on Jalan Sri Wedari in central Ubud, Bali. His travels across the archipelago inform a menu that keeps regional names and flavours in view.

What kind of food does Hujan Locale serve?

Hujan Locale serves modern Indonesian cooking inspired by the recipes, techniques and ingredients of the archipelago. Regional dishes are served to share, with a menu that gives their origins a place at the table.

Can I order beef rendang at Hujan Locale?

Yes. Slow-Cooked Beef Rendang is on our current menu, with cassava leaf, sambal ijo and nasi kuning alongside.

Are vegetarian options available?

Our menu includes vegetarian dishes. Tell the team about dietary requirements and allergies when booking so we can discuss suitable choices with you.

Is the food made to share?

Yes. The whole menu is served family-style, from the snacks to the large plates for the centre of the table.

Does Hujan Locale have set menus?

Yes. The current set menus are on What's On. Group set menus are on the Group Dining page.

Can Hujan Locale cater for dietary requirements?

Yes. Vegetarian, vegan, gluten-free, dairy-free, nut-free and shellfish-free dishes are marked on the menu. Tell us about any dietary requirement or allergy when you book, so the kitchen can make the arrangements.

Are prices subject to tax and service?

Prices are in thousands of rupiah and marked ++, which means they are subject to 7.5% service charge and 10% government tax.

Do I need to book?

Seating is limited, so we strongly recommend booking ahead. You can book a table online or send a WhatsApp message to +62 813 5326 0275. Walk-ins are welcome when a table is free.

Where is Hujan Locale?

Jalan Sri Wedari No.5, Ubud, Bali 80571. Get directions.

Can I order Hujan Locale for delivery?

Yes, through GrabFood. Use the Order Online button at the top of the site.

A love letter to Indonesia

Indonesia's food cannot be told through one dish or one island. It lives in home kitchens, warungs, market stalls and recipes shaped by the ingredients growing nearby. It belongs to the people who cook it, grow it and pass their knowledge on.

Chef Will Meyrick's travels across the archipelago inform a menu that keeps regional names and flavours in view. His modern Indonesian cooking begins with respect for the source: the region, the home kitchen, the grower and the knowledge carried into each recipe. Each dish carries a sense of where it began; in the produce, the spice and the hands that shaped it.

For those seeking Indonesian food in Ubud, our invitation is simple: sit down, choose a few dishes and take the time to discover what makes each one its own.

The region belongs in the name

The meal might begin in Cirebon, with Tahu Gejrot: tofu dressed with palm sugar, tamarind, shallot and chilli. Sweetness gives way to a sharper edge, making room for another bite.

Beef Sate Padang brings a different warmth. Thick curry sauce coats the sate, with rice cake alongside. Slipper Lobster Dumplings carry Padang-style chilli sauce and fried curry leaf into another expression of the menu's regional interests.

These dishes keep their places of origin close. The names are an invitation to ask, taste and learn, while the food remains something to enjoy with the people beside you.

Rendang worth taking your time over

As more plates arrive, the meal settles into a slower rhythm.

Slow-Cooked Beef Rendang brings coconut milk and Padang spices together, with cassava leaf, sambal ijo and nasi kuning alongside. Its depth is a reason to pause, take another spoonful of rice and let the flavours linger.

Javanese Slow-Cooked Beef Cheek follows another course, with jengkol beans, nutmeg and sweet soy. Both give time an important role in the cooking, drawing out the qualities that make these dishes worth sharing.

For anyone seeking Indonesian food in Ubud, this is a good place to begin: a few regional dishes, vegetables alongside and enough room at the table to taste them together.

Local heroes at the table

Bali has its own place in the meal. Hand-Chopped Duck Lawar brings palm heart and fern tips to the table, while Balinese rice accompanies the dishes around it.

The rice deserves as much attention as the plate beside it. So do the leaves, fruit and spices that bring character to the kitchen: ginger flower, coconut, andaliman pepper and the produce chosen for each dish.

A generous meal depends on more than the kitchen. The farmer tending the crop, the grower bringing produce to market and the cook who knows what an ingredient can become all have a part in it. Home kitchens carry the knowledge of how these dishes should taste. Our respect for the local shapes what we choose, how we cook it and how we speak about its origins.

The local heroes are part of the story throughout the meal, with Balinese coffee waiting at its close.

Desserts in Ubud

A final spoonful, rooted in the local. Dessert has its own place in the meal. Coconut, palm sugar, fruit and Balinese coffee invite you to stay a little longer. Choose something to share, or enjoy a plate of your own before the afternoon or evening continues.

Balinese Affogato combines palm sugar rice balls with coconut ice cream and single-origin Balinese coffee. Pineapple Granita brings a cooler finish, with nata de coco and coconut.

Leave a little room for dessert in Ubud. There is time for another spoonful and the conversation still to come.

From the pantry to the bar

The kitchen's interest in fruit, herbs and spice continues at the bar. Pala Gin Mojito brings pala jam together with gin, lemon and mint. Sagara draws on lemongrass, lime leaf and lychee, while Rempah Highball gives spice a place in the glass.

A glass of wine can accompany the meal, or a cocktail can mark the beginning of the evening. The drinks are another way to enjoy the ingredients that run through Hujan Locale's cooking.

Your table in Ubud

Hujan Locale is a love letter to Indonesia, written through the food we cook and the people who make it possible. Regional recipes remain at its heart, welcomed into a townhouse where the meal can unfold at its own pace.

Come with an appetite for Indonesian food and time to share it. Choose a dish you know, discover one you have yet to taste and enjoy both with good company. We look forward to welcoming you.

Unearthed Indonesian treasures. Served generously, in Ubud. Book a table.

See the all-day menu, the drinks menu and the wine list, or book a table. Follow Hujan Locale on Instagram.