LabX by Locavore

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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.

Now, this one started as an idea to build a fire on our Rooftop Food Forest… Inspired by one of Bali’s best-known dishes...
11/08/2026

Now, this one started as an idea to build a fire on our Rooftop Food Forest… Inspired by one of Bali’s best-known dishes, ’babi guling’ (a whole pig turned slowly over coconut husk coals). Instead we wanted to put a jicama on the spit instead.

Traditionally in Indonesia, Jicama is a root normally eaten raw and served in ‘rujak’. It’s roughly ninety per cent water, which makes it not an obvious candidate for hours over a fire... And that was more or less why it was interesting.

The super slow-roasted and turned jicama is dense and sweet, with the same dark lacquer you get from a babi buling pork skin. Turns out to be very delicious.
And thankfully, the Rooftop Food Forest fire-control team are all fine too.

Indonesia has many more tuber varieties than most people are familiar with. Beyond the more well known cassava and sweet...
08/08/2026

Indonesia has many more tuber varieties than most people are familiar with. Beyond the more well known cassava and sweet potato, there’s a long list including uwi, jicama, yacon, taro, arrowroot and more.
Most of these are popular with local communities in the markets where they are sold, but never get the travel and usage they deserve further afield. So we gathered as many as we could and started working to understanding their potential and put our creative hats on.
A few turned out to be slightly toxic in their natural form, which is why the traditional preparations for them involve so much soaking, washing, drying and fermenting. We didn’t realise that at first, so it’s interesting.
Part of our research and development for the new Root System mini menu dish, called Subterranea. :-)

Gourd galore at LabX. We’re testing several different gourds, like bitter gourd, snake gourd, ridge gourd or oyong, and ...
31/07/2026

Gourd galore at LabX. We’re testing several different gourds, like bitter gourd, snake gourd, ridge gourd or oyong, and combine them with mountain papaya from Java along with a collection of melons in all sorts of shapes, colours and levels of sweetness.
One of the more exciting finds was a fully ripe bitter gourd. You don't see them very often. Once ripe, the bitterness softens, the fruit turns bright orange and the flavour becomes surprisingly sweet.
From there, things became a little more complicated. We roasted, cured, dehydrated and rehydrated. We made fermented tofu "feta", za'atar from roasted melon seeds, different oils and dressings, and started putting everything together.
Eventually, through our rigorous trial and errors, enough ideas are eliminated so we have a clear dish starting to materialise from the R&D. Stay tuned to see what this dish finally becomes in our next season’s tasting menu.

In The Source tasting menu, we turned papaya into ham. We think papaya already has some of the things you look for in cu...
24/07/2026

In The Source tasting menu, we turned papaya into ham. We think papaya already has some of the things you look for in cured meats: sweetness, structure and an ability to absorb flavour very well. That idea kept growing. And this time, we started exploring what would happen if papaya is turned into chorizo. Smoky, savoury, spiced and a little punchy. After a lot of testing with fermentation, curing, smoking and seasoning, it becomes something quite different. Not because we wanted it to taste like meat, but because we were curious how far we could push a fruit that’s very abundant in Bali into something completely new. Here it is. :-)

Behind every tasting menu are months of testing, tasting and changing our minds. These dishes are the result of that pro...
21/07/2026

Behind every tasting menu are months of testing, tasting and changing our minds. These dishes are the result of that process. Some are already finding their way into the next season. As we welcome The Source 2.0, here's a look at the dishes that’s been shaping up in LabX.

This dish started as a doughnut, evolved into an ice cream sandwich and has finally settled as a bomboloni-inspired dess...
18/07/2026

This dish started as a doughnut, evolved into an ice cream sandwich and has finally settled as a bomboloni-inspired dessert for next season’s tasting menu. The whole point of it was how to create its pillowy, chewy texture whilst being gluten free. Our secret weapon in achieving this is tape (fermented cassava). It gets used in three ways: in the dough, the cream filling and the ice cream.�Tape is a pretty functional ingredient; its natural fermentation adds moisture and an open, airy lift to the gluten-free crumb. Flavour-wise, it introduces a beautiful sweetness and a bright bit of acidity that cuts right through the richness of the non-dairy-cream.
It takes a massive amount of backstage testing to make a dessert this complex taste so balanced and simple. Phew. We think its a winner.

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

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