Recipient of The Best Restaurant in Indonesia 2017, and ranked No. 21 in Asia’s 50 Best Restaurants 2018, Locavore celebrates the fresh seasonal, local produce of Indonesia, with 95% of the kitchen’s ingredients sourced from local farmers, fishers and food artisans.
Locavore is looking to move out of town and into the jungle/rice fields where the restaurant can build something beautiful from scratch and try to make a difference there. They would also love to open some more Nusantara restaurants outside Indonesia.
Indonesia-born chef Ray Adriansyah and Dutch-born chef Eelke Plasmeijer worked together at a city restaurant before starting Locavore.
“Ingredients, ingredients and ingredients. Everything falls or stands with having fresh and honest ingredients,” says Chef Eelke.
Sirsak Muda - barbequed young soursop marinated with herbs & spices, including lime pickled coconut and balinese kale.
Advice for food operators
“A cliche, but work hard, ” says Chef Eelke. “Keep your heads down and invest time and energy in working with some great chefs before you start your own business.”
2019 health food prediction
For Chef Eelke, a promising trend in 2019 will be people moving away from Western-inspired fast food and to go back to eating authentic dishes made with honest ingredients.
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