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Working With Indonesia's Lesser-Known Ingredients
Epicure Magazine
|June - July 2022
"Nothing is unknown if you wish to explore it" is the ethos of Locavore's current season tasting menu. Here's what chefs Eelke Plasmeijer and Ray Adriansyah can share about working with Indonesia's lesser-known ingredients.
Indonesia's only entry in Asia's 50 Best Restaurants list five years in a row is at it again. Renowned for exclusively working with local ingredients and sustainable practices, the progressive restaurant Locavore in Ubud has announced its new tasting menu: The Unknown: An Edible Mystery Explored. The 19-course menu is an exploration of the lesser-known parts of an ingredient - spices and spice-related plants and trees - as well as parts that end up in the bin.
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