LabX by Locavore

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It's easy to miss something that isn't staring at you in plain sight - say its hiding underground. Maybe that's why the ...
30/09/2026

It's easy to miss something that isn't staring at you in plain sight - say its hiding underground. Maybe that's why the lesser known root vegetables of Indonesia have been in a shadow for some time.

We've been on overdrive foraging beneath our feet for roots in the soil, and here's a little update on those we found, experimented and played with recently.

The banana root is fibrous and perfect for slow cooked stews, and the uwi root (purple yam) is wonderfully stringy, which we’ve been drying post cooking to further enhance that texture. Whilst jicama and yacon are prepared fresh as they’re not as starchy as the others and that seems the best method for them.

A proper roots-down indeed. Find out more in the current tasting menu.

Some recent texture and flavour trials explored different cooking techniques for octopus.We slow-cooked the tentacles fo...
22/09/2026

Some recent texture and flavour trials explored different cooking techniques for octopus.
We slow-cooked the tentacles for six hours to tenderise the meat, then used a little transglutaminase (an enzyme that knits proteins together) to bind it together into ham-like pieces. The head became a jus, dark and concentrated, the part of the animal that carries the most flavour and usually goes unused. We then crisped the sucker rings, bringing a completely different texture.

Noni is not a fruit most people volunteer to eat, but it’s in abundance all over the tropics. Some time last year, our S...
12/09/2026

Noni is not a fruit most people volunteer to eat, but it’s in abundance all over the tropics. Some time last year, our Special Projects Chef Sook Yi packed the fruit in sugar as an experiment to turn it into a cheong, the Korean method of preserving fruit to release its natural syrup.

A month later, the whiffy cheesy note had evolved into a much more complex and mature experience, which Chef Elzelinde further developed after spotting noni in their own backyard. It’s now the dark compote on the cheese course of The Source 2.0.

You might have noticed being sold on the side of the roads in Indonesia are lots of varieties of bananas. Our farm adven...
07/09/2026

You might have noticed being sold on the side of the roads in Indonesia are lots of varieties of bananas. Our farm adventures brought us quite the harvest and we laid out what we could find side by side:

The original seeded banana is likely the OG that most of the others descend from; Saba banana, dense and starchy, better cooked than raw; Jackfruit banana, big, green and firm;
and Lady Finger bananas, the small, finger-sized, thin-skinned, honey-sweet banana that turns up in half the desserts in the country, usually fried.

Bananas are easy to overlook because they’re so omnipresent, but once you realise there's a lot more to the species, that's when things get really exciting. You might even say we're bananas about bananas.

Nose to tail, or in this case beak to tail. How to use all of Bali's famous village chickens 'ayam kampung'. These birds...
04/09/2026

Nose to tail, or in this case beak to tail. How to use all of Bali's famous village chickens 'ayam kampung'. These birds are free-range (yes, the ones that run around the villages) therefore leaner and slower growing than most poultry on the island.

On the table is a test run to work through the whole bird, rather than the two or three cuts that usually make it onto a restaurant's tasting menu.

Breast got processed with shio koji, we marinate the fillet with rendang shio koji, pineapple glaze for the drumstick, roasted the wings, stir-fry the feet (a local delicacy), then we make crackers out of the skin and turn the bones into broth.

One of the many dishes we're still testing.

Scenes from a research trip to Kusamba, a coastal village in the Klungkung regency known for its traditional salt farms....
01/09/2026

Scenes from a research trip to Kusamba, a coastal village in the Klungkung regency known for its traditional salt farms. It’s where we get our supply of salt for our restaurants.

Visiting the farm to watch salt-making under the sun, feeling the wind in our ears and the salt on our lips.

We’re planning some additional expeditions to our Foraging programs, and this could potentially be a good stop for one those.

Not everything we make ends up on the menu. Some ideas simply don't work the way we hoped. But they're rarely wasted.A r...
25/08/2026

Not everything we make ends up on the menu. Some ideas simply don't work the way we hoped. But they're rarely wasted.
A root sate, a papaya chorizo, a few different crackers. They may not have found a place this season, but they often become the starting point for the next one. They evolve, get pulled apart, rebuilt and eventually find their place. Our R&D journey rarely moves in straight lines. And that’s the fun part.

Not all our research involves food. Cause a dish is never eaten on its own terms, it arrives in something: A bowl with a...
21/08/2026

Not all our research involves food. Cause a dish is never eaten on its own terms, it arrives in something: A bowl with a deep well or a shallow one, a rim that keeps a sauce in or lets it spread, a surface that stays cold or doesn't. Change the vessel and you change how the same food reads.
So leading up to a new season, we like to sit down with the ceramicists at Gaya, who made several prototypes for us to explore plating on. We tend to arrive with a shape in mind and usually leave with a better one that someone else thought of. This is why we love collaborating with like-minded creatives.

Most people think of tofu as the finished product. We love to think it’s just the beginning. Every week, we make around ...
17/08/2026

Most people think of tofu as the finished product. We love to think it’s just the beginning. Every week, we make around 50 litres of soy milk from locally grown soybeans and press it into firm tofu. We let sit for a few days with a noni-misozuke mixture, which turn it into a plant-based blue’ cheese. The offcuts from this process is lacto-fermented into a 'feta' with a firm and creamy texture, served alongside our melon dish as a starter.
Making tofu in-house gives us the freedom to explore what tofu can become. We just love discovering the potentials of a seemingly ordinary ingredient and keep pushing and testing it.

We love it when the beverage team joins our tasting sessions. That’s often where the interesting conversations begin. A ...
14/08/2026

We love it when the beverage team joins our tasting sessions. That’s often where the interesting conversations begin. A lot of this season’s pairings started with ingredients we never expected to end up in a glass; Dashi, our tutti frutti miso, even the kecap manis we make ourselves (inspired by the drink pairing for the lamb dish to be somewhere close to a rich coconut-and-spice local curry!).

This season, we’ve split the team into smaller groups, each developing their own pairings which was a nice process structure to play with. There’s something different about serving a drink you’ve built from the first tasting onwards. You know why every ingredient is there because you’ve argued about it, changed it and tasted it along the way.

We’re very happy with what we came up for the creative beverage pairings and hope you enjoy it too as part of The Source 2.0 tasting menu.

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Jalan A. A. Gede Rai Gang Pura Panti Bija, Lodtunduh, Kecamatan Ubud, Kabupaten Gianyar
Gianyar
80571

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