PadangSlow-Cooked Beef Rendang
simmered in rich Padang spices, coconut milk served with cassava leaf sambal ijo & nasi kuning
Indonesian Food, Region by Region Modern Indonesian Restaurant in Ubud
Sumatra to Bali to the Spice Islands, dish by dish.
The Archipelago
Indonesian food in Ubud, one region at a time
Indonesia has more than 17,000 islands and no single national kitchen. A rendang from Padang and a lawar from Bali are as far apart as their islands.
So our menu travels, following chef Will Meyrick’s own journeys across the archipelago, and every dish keeps the name of the place that shaped it. Read the menu west to east and you go from Sumatra through Java and Bali to the Spice Islands.
Here is that journey, region by region, with the dishes you can order tonight on Jalan Sri Wedari in Ubud.
Sumatra to MalukuRegions on the menu
Will MeyrickChef and restaurateur
Silver 2026Best Indonesian Restaurant in Bali, Honeycombers
Jalan Sri WedariCentral Ubud
Sumatra · Padang, Aceh, Lake Toba
Sumatra, where the curries are slow
We start in the west. On Sumatra’s west coast, Padang cooks are known for curries that take their time. Slow-Cooked Beef Rendang simmers in Padang spices and coconut milk, with cassava leaf, sambal ijo and nasi kuning alongside, and Beef Sate Padang comes under a thick curry sauce with rice cake.
Further north, Acehnese Chicken Korma carries yoghurt, ghee, mint and cashew nuts, a memory of the trade that reached Aceh from India and Arabia. Sumatran Fish Crudo takes its dressing from the Batak kitchens around Lake Toba: andaliman pepper, ginger flower and lemo citrus.
Padang
AcehAcehnese Chicken Korma
slow-cooked in yoghurt ghee, mint, ginger, cashew nuts, green chilli, potato & fried shallots
Lake TobaSumatran Fish Crudo
cured ginger flower, andaliman pepper, peanut & lemo citrus Naniura dressing
PadangPadang-Style Cumi Cumi Kalio
stuffed with minced prawn, simmered in rich curry, with cassava leaf & petai
Java · Cirebon, Jogja, Jakarta
Java, city by city
Java is home to more than half of all Indonesians, and its food changes from one city to the next. Tahu Gejrot Cirebon is a street snack from the north coast: fried tofu with garlic, shallot and chilli in a sharp palm sugar and tamarind sauce.
Jogja Style Gado Gado is dressed with sambal pecel, the peanut sauce of Central and East Java. Slow-Cooked Betawi-Style Chicken belongs to the Betawi, the first community of Jakarta, with jackfruit curry and coconut milk. Javanese Slow-Cooked Beef Cheek brings sweet soy, nutmeg and crispy sweet potato.
JavaJavanese Slow-Cooked Beef Cheek
jengkol beans, nut meg, sweet soy & crispy sweet potato
YogyakartaJogja Style Gado Gado
with cabbage, lettuce, tempe, tofu & sambal pecel
CirebonTahu Gejrot Cirebon
with cucumber, garlic, shallot, chilli, palm sugar, and tamarind
JakartaSlow-Cooked Betawi-Style Chicken
with jackfruit curry, coconut milk & choco
Bali · The island at our door
Bali, one voice among many
We cook in Ubud, so Bali has a place on the menu. It is one region of many, not the whole story. Bebek Guling Asap is duck, smoked and slow-roasted, with bumbu gede, urab Bali, coconut and wing bean.
The Bali Aga are among the island’s oldest communities, and Bali Aga Grilled Pork comes with tumbuk lawar, sambal babi and fire-torched ferntip. Hand-Chopped Duck Lawar is our take on lawar, the minced and spiced dish prepared in Balinese villages for ceremonies, here with palm heart, ferntip and puffed rice crackers.
BaliBebek Guling Asap
smoked & slow-roasted Balinese Peking Duck, bumbu gede, urab bali, coconut, wing bean
BaliBali Aga Grilled Pork
with tumbuk lawar, sambal babi & fire torched ferntip
BaliHand-Chopped Duck Lawar
with palm heart, ferntip, house-made liver pate, puffed rice crackers
BaliSate Babi Merah
with plecing kangkung & sambal bongkot
East · Kalimantan, Sulawesi, Maluku
East to the Spice Islands
The Spice Islands of Maluku are where nutmeg and cloves first grew, the spices that drew traders from across the world. Tuna Gohu is Ternate’s way with raw fish: tuna with chilli, lemon basil and coconut oil, here with pomelo, watermelon, peanut and cassava chips.
Steamed Ikan Bumbu Kuning, fish in yellow spice, comes with sambal dabu dabu, the fresh chopped sambal of North Sulawesi. Kuah Asam Udang puts prawns in a sour tamarind broth with ginger flower and mint. On the way east we stop in South Kalimantan for Grilled Chicken Habang, with urab Banjar alongside.
TernateTuna Gohu
with pomelo, watermelon, peanut, belimbing wuluh, chilli, lemon basil, coconut oil & cassava chips
Yellow spiceSteamed Ikan Bumbu Kuning
with green & red tomatoes, lemon basil, chilli & charred sweet corn, served with sambal dabu dabu
Sour brothKuah Asam Udang
prawns, tamarind, curry powder, ginger flower, mint
South KalimantanGrilled Chicken Habang
with urab Banjar long bean, bean sprout, carrot, coconut, egg and pickled
At the Table
How to order across the islands
Indonesian food is shared, so order for the table rather than for yourself. A few small plates, two or three large plates from different regions and rice for everyone make a good start.
For rice, Nasi Kuning is turmeric coconut rice and Nasi Samin is spiced with star anise, cinnamon and cardamom. Sayur Lodeh, a coconut vegetable curry with tempe and tofu, is a gentle partner for the stronger flavours. Ask the team which sambal goes with what: they will happily guide you.
More from the menu
Slipper Lobster Dumplings
with Padang-style chilli sauce & fried curry leaf
Oseng Oseng
smoked fish, papaya flower, banana blossom & ferntip
Flame-Torched Smoked Tuna
with belimbing wuluh, apple eggplant, toasted turmeric coconut, serombotan dressing
Soft-Shell Crab
with salted duck egg, curry leaves & red chilli
Charred Romaine Lettuce
shaved sweet corn, salted egg yolks, bumbu kalasan & butter milk dressing
Hujan Betel Leaf
with fern tip, long bean, lemon basil, young jack fruit, charred shredded coconut & bumbu kalasan
Crispy Chicken & Pork Batagor Dumpling
with charred kimchi cabbage, tofu & cashew nut, served with sweet soy sauce
Grouper & Garlic Chive Dumpling
with smoked dashi & ginger shallot broth
Grilled Mushroom Skewer
glazed in sweet soy, sambal rica-rica & peanut sauce
Plan Your Visit
Lunch and dinner, every day
- All-Day Dining
- Monday to Sunday, 12pm–10pm
- Bar
- Monday to Sunday, 12pm–late
- Address
- Jl. Sri Wedari No.5, Ubud
- Contact
- +62 813 5326 0275 · [email protected]
The whole menu is served from noon, so you can eat your way across the archipelago at lunch or at dinner. We recommend booking ahead for dinner.
Questions
About the food
Where can I find good Indonesian food in Ubud?
Hujan Locale, on Jalan Sri Wedari in central Ubud, cooks Indonesian food from Sumatra, Java, Bali, Kalimantan, Sulawesi and Maluku, every day from noon. It holds Silver for Best Indonesian Restaurant in Bali at the Honeycombers Bali’s Best Awards 2026 and is listed in the Travel + Leisure Tastemakers 2025/2026.
What should I order on a first visit?
Choose one dish from each region and share them: Slow-Cooked Beef Rendang from Padang, Jogja Style Gado Gado, Bebek Guling Asap from Bali and Tuna Gohu from Ternate, with Nasi Kuning for the table.
Is the food at Hujan Locale Balinese?
Some of it. Bali is one region on a menu that runs from Sumatra to the Spice Islands, and most dishes come from other islands.
Is there vegetarian Indonesian food?
Yes. Vegetarian and vegan dishes are marked on the dinner menu. Tell us about any requirement or allergy when you book.
Is Indonesian food spicy?
Heat changes from region to region and dish to dish, and sambal is often served on the side. Tell the team how much heat you like and they will guide you.
Do you have set menus?
Yes. The current set menus are on What’s On.
Should I book?
We recommend it, as seating is limited. Book online, or send a WhatsApp message to +62 813 5326 0275.
The whole archipelago, one table
Book online in a minute and choose your regions when you sit down.
