LabX by Locavore

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24/04/2026

Bali beef is not an easy ingredient. It’s muscular, dense and often considered tough. But that’s also where its character sits. Instead of working around it, we try to understand it.
We marinate the primary cuts in shio koji to slowly break down the proteins and tenderise the meat. Secondary cuts are combined into a stew. Then the bones are reduced into jus, gelatine and collagen. This way, we utilise the whole animal and, honestly, it made the whole R&D process even more exciting.

15/04/2026

A very straightforward ingredient, taken slightly off the usual path. Next to our fish with banana curry sauce, you’ll find a crisp banana cracker topped with blackened banana mole and banana ‘bonito’. We explored the same simple fruit into different personalities: slice it, fry it, ferment it, cure it. Turns out bananas have so much range and we love how it turns out.

10/04/2026

Behind the menu, there’s a different kind of R&D: our ceramics library. An ever-growing collection of plates, bowls and ‘things to serve on’. Every season, we unpack, reshuffle, and dig through it all. Revisiting old pieces, discovering new combinations and sometimes creating new ones with our collaborator friends.
Colour, texture, glaze, shape. It’s a puzzle that’s fun to put together and generally one of the highlights of the team’s work when the ideas are pulled together as one.

22/03/2026

Juwet and cascara (coffee cherry) are often overlooked, but both just equally full of potentials.
We tested juwet in different forms for Nature’s Compass 2.0: fermented, baked, turned into compote. It can be quite astringent, so for The Source, we used that sharp edge to glaze jicama and bring balance to it. Alongside it, we’ve been working with cascara kombucha along with kombucha brewed from leftover coffee grounds from the Staff Canteen and use it in the Okara dish we serve in the Root System.

18/03/2026

Toasted rice husk. Not the obvious choice, which is exactly why we’re happy to work with it.
For one of our low-alcohol pairings, we toast the husks to draw out a savoury, smoky aroma. It’s then layered with Malang apple, rice shio koji and a touch of mesoyi wood. The result is subtle but structured, and it goes so well with our Bali Beef and Mung-bean Tempe dishes.
One of our favourite parts is finding flavours hiding in items that most people throw away.

14/03/2026

Plant-based cheese is a lot of research, experiments, trials and errors to make. Here’s the infamous kenari cheese-not-cheese. Still very much an ongoing journey. We’ve tested the same base with different bacterias and different ageing. Each batch shifts in flavour and texture depending on how we treat it. Some turn creamier, some sharper, some surprise us entirely.
Next up: more trials with different nuts, local fruits, homemade misos and new mould cultures.

11/03/2026

The super cool slipper lobster is almost prehistoric in the way it looks. We’ve been testing it side by side with spiny lobster. Slightly sweeter, great depth of flavour, but definitely trickier when it comes to removing the shell cleanly (worth the effort though).
We roasted the shells and turned it into a glaze, brushed back onto the meat as it grills.

06/03/2026

Nutmeg seed is familiar. But what about the fruit? For The Source tasting menu, we’re using both. The flesh is quickly blanched in its own juice, then gently stewed in our house-made negroni. The seed (the part everyone knows) comes back as a spice ice cream. Sweet, tart, bitter. One ingredient, used whole and turns out pleasantly delicious. Come try it at NXT.

03/03/2026

Tasting sessions usually start a bit serious. Ahem… they rarely stay that way when Raka is involved.

26/02/2026

Early on, we wanted to develop a gluten-free noodle that actually has the texture of the perfect noodle. So we worked with rice, sorghum, and cassava, testing different ratios until the texture felt right. Each starch behaves differently, and together they gave us the structure we were looking for.

That noodle naturally led us to tempoyak (fermented durian sambal made with Balinese durian, balanced with a bit of pineapple). The fermentation brings an unexpected depth into it with its acidity and softness. And the lobster does the rest.

20/02/2026

The fragrant, often-overlooked kemangi (local basil) finds its way into one of our Very Low ABV Creative Pairing. We turn it into a kemangi-lime soda and a kemangi-chilli syrup, then layer it with pineapple vinegar, white peony tea kombucha and a banana-coconut shrub. The result? Bright, savoury, lightly sweet and seriously refreshing drink that we decided go really well with the Nic’s Noodle dish. Cole looks very happy with it.

Address

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

Website

https://locavorenxt.com/family/labx

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