Locavore – awarded as one of Asia's 50 Best Restaurant in 2019, is to pop-up at TEST KITCHEN on 7-10 November in Hong Kong, fresh on the heels of award-winning Chef Kwame Onwuachi. For four nights straight, they’ll be cooking a contemporary European / Balinese cuisine created with locally-sourced ingredients.
Chef Eelke Plasmeijer (Founder & Chef at Locavore) X TEST KITCHEN
Date: 7-10 November, 2019
Seating: 7pm & 8:15pm
9 Course Menu: $1,080
Wine Pairing: $480
Location: TEST KITCHEN
The nine-course menu will feature some of the most inventive cooking available on the global dining scene. Dishes such as Salt Baked Jicama with peanut lime emulsion, marigold or calendula flower, peanut gochujang and tagetes leaf – showcase some of Indonesia’s most celebrated flavours, while plates like White Coffee Licorice Gelato with black wolfberries in Chinese black wine vinegar, palm nectar licorice syrup and coffee crumble, blend both local and international ingredients and techniques.
Plates like Maitake or King Oyster Mushroom “Steak”, fried in bacon fat and served with toasted yeast sauce, pickled mushrooms and mushroom vinegar are sure to be a hit, and demonstrate Locavore’s championing of expertly-sourced, seasonal produce.
Lotus root chips, XO emulsion
Brined green tomato, dabu dabu or mussel vinaigrette, petai, smoked green chilli oil, kemangi
Salt baked Jicama, peanut lime emulsion, marigold or calendula flower, peanut gochujang, tagetes leaf
Lobster, grilled, sambal tempoyak, pickled heart of palm, sriracha
Grilled local greens, smoked tauco sauce, confit eggyolk, crispy tempeh sambal
Maitake or King oyster mushroom “steak”, fried in bacon fat, toasted yeast sauce, pickled mushrooms, mushroom vinegar
Pigeon, cacao citrus sauce, pickled banana shallot, cacao nib spice crumble, passion fruit glazed sweet potatoes, passionfruit pickled banana shallot
Sugar cane juice granita, local white fruits, kaffir lime chilli syrup
White coffee licorice gelato, black wolfberries in Chinese black wine vinegar, palm nectar licorice syrup, coffee crumble
About Eelke Plasmeijer:
Eelke Plasmeijer started his kitchen career at the age of 14 in a restaurant in his Dutch village. Working his way up through the ranks, he trained at hotel school and restaurants in Amsterdam. Visiting a mentor in Jakarta in 2008, he was persuaded to take over as Head Chef at a city restaurant where he began working with Ray, the two hit it off and soon moved to Bali where they ended up running the kitchen at Alila Ubud before opening Locavore in 2014.
Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia. The marriage of fresh, local ingredients with the inspired dishes of these chefs has led to Locavore being a sought after dining experience.
Led by classically trained chefs Ray and Eelke, the passionate and dedicated kitchen team create unique, contemporary European fare from the finest of locally sourced seasonal ingredients. Artfully presented, meticulously prepared and utterly delicious, the cuisine of Locavore promises an exhilarating fine dining experience.
As the catalysts between local producers and discriminating diners, Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia.
Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community.