Locavore wins a spot in Asia’s 50 Best Restaurants


Asia’s 50 Best Restaurants list is published by William Reed Business Media, which also publishes The World’s 50 Best Restaurants, launched in 2002, and Latin America’s 50 Best Restaurants, launched in 2013.

Asia’s 50 Best Restaurants was launched in 2013 and takes in six voting regions: India & Subcontinent; South-East Asia – South; South-East Asia – North; Hong Kong, Taiwan & Macau; mainland China & Korea; Japan. The list is created by the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene.

This year marks the fifth edition of Asia’s 50 Best Restaurants awards, sponsored by S.Pellegrino & Acqua Panna. We are so proud to see Bali’s own Locavore to earn the 22nd spot in the Best 50 list. Not only that, jumping from No.49 up to No.22, Locavore earned the Highest Climber Award and was named The Best Restaurant in Indonesia!

This is their profile page descriptions on the Asia’s Best 50 Restaurants website that explains why this award is well-deserved.

LOCAVORE

What’s the concept? As the name would suggest, Locavore is all about local, from the raw Balinese abalone to the Sumbawa Island oyster, and even through to the plates, silverware and cocktail glasses, which are made in nearby workshops.

On the menu: Guests can choose from the ‘locavore’ or the vegetarian ‘herbivore’ option; each is five to seven dishes long and influenced by European and Indonesian cuisines. Plates might include pan-fried mackerel from Jimbaran, South Bali, served on pickled sour dough and paired with a cocktail of fresh tomato, basil leaves, jackfruit syrup and homemade apple brandy.

Local ingredients: Locavore’s menu lists the origins of all its ingredients, so diners can see the kohlrabi comes from the restaurant’s vegetable garden in Payangan, the pickled seaweed from Lombok and the beef short ribs from Malang, Java. Vegetable sources include “Owen’s garden” – the nearby farm of an Englishman in Plaga, central Bali.

About the chefs: Perhaps the only import at Locavore is Eelke Plasmeijer, a Dutch-born chef who moved to Jakarta in 2008. There he met fellow head chef Ray Adriansyah, who was born in Jakarta to Sumatran parents, and the pair soon moved to Bali where they ran the kitchen at Alila Ubud. Combining their passion for cooking with sustainably sourced local ingredients, Eelke and Ray decided to take the concept to the next level, teaming up with restaurant manager Adi Karmayasa to create Locavore in November 2013.

Jalan Dewi Sita, Ubud, Bali
+62 361 977 733
http://locavore.co.id/

Credit: pictures by Rupert Singleton

 

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