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Tucked off Ubud’s main drag, <a href="https://hujanlocale.com/?destinasian">Hujan Locale</a> is one of a handful of Bali restaurants conceived by Will Meyrick, a Scottish chef with a long-standing passion for Southeast Asian street food. Here, in a breezy two-story building with banks of folding windows and hunter-green walls, a grazing menu celebrates Indonesian ingredients in spice-rich dishes like slipper lobster dumplings; oseng oseng (stir fry) of smoked baby trevally, papaya flower, banana blossom, and fern tips; slow-cooked beef rendang; and chargrilled Acehnese octopus in a gorgeous jackfruit-okra curry. Popular with locals and visitors alike (be sure to book a table in advance), it’s the type of place where you should ideally go with a group of four or more and order as many items as possible. The downstairs bar is lovely too; kick the evening off with a pala (nutmeg) gin mojito. —Christopher P. Hill
<a href="https://hujanlocale.com/?destinasian" target="_blank" rel="noopener">hujanlocale.com</a> 
+62 813 5326 0275 
<a href="https://hujanlocale.com/" target="_blank" rel="noopener">Jl. Sri Wedari No. 5, Ubud, Bali, Indonesia</a>

A plate of food at Hujan Locale; the dining room interior

Hujan Locale: Street Food Celebration

Bali Dining

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