BALI FLAVOURS

The resorts and main streets of Seminyak and Ubud may be paved with good food, but there is one place that stands out more than others. Locavore is where many foodies still pay tribute to when visiting Ubud. The pioneer of locavorism in Bali and alumnus of Asia’s Best 50 Restaurants is showcasing the chef-owners’ greatest hits through the past nine years in a three-part exhibition titled Artefacts: A History of Locavore in Fifty Edible Ideas. Besides familiars like Into the Sawah, which combines heritage rice with rice-field snails, sous-vide duck egg, frog-leg floss and powdered fern tips, there are also dishes that offer a teaser into what to expect at Locavore Next, the chapter of Locavore that follows after it closes at its current location end of the year.