Locavore’s winning strategy Drifts into KL
- By Lloyd Green
- Apr 14, 2016
- 3 min read
They say with passion and a bit of hard work you can achieve anything in life. For award-winning restaurant Locavore of Ubud, their commitment to crafting contemporary European cuisine from quality local ingredients has seen them belie their size and humble beginnings to enter Asia’s Top 50 restaurants — not to mention voted number one in Indonesia.
Not bad for a concept of just two-and-a-half years.
In the world of hospitality, it is one thing to come up with a unique idea that can transcend the industry, but to transform it into a well-oiled machine where the food and service speaks louder than words, takes a level of passion and hard work not easily obtained.
“We’re no fancy kitchen or restaurant. Just honest hard work using good produce does the trick,” says head chef Eelke Plasmeijer.
“There’s so much competition here in Bali with bigger budgets but it is us who made it onto the list.
“How cool is that for a little restaurant that’s only been open for a little over two years?”
Locavore’s rapid rise is owed to the creative genius of Dutch-born Plasmeijer and his former sous chef, now co-head chef, Indonesian Ray Adriansyah.
“Ray and I started working together in Jakarta over five years ago and we gradually came to see that it just didn’t make sense to cook with imported ingredients when we were surrounded by Indonesia’s bounty,” Plasmeijer recalls.
“So our commitment to using local produce grew and we started thinking about opening our own restaurant using this approach.
“We think of ourselves as the catalysts between local producers and discriminating diners. Our ingredient-driven menu celebrates the farmers, fisherman and artisans we’ve met along our journey.”
Of course, delivering something so unique is no mean feat — particularly when your winning dishes include pickled seaweed from Lombok, homegrown kohlrabi and mackerel from Jimbaran. It is a quest Plasmeijer says only passion and dedication can fuel.
“The challenge was and still is to find enough interesting and good produce to make a menu around. It is still easier to order important things than to find good local produce.
“But when this is your dream you never stop trying.
“Why use crappy ingredients when there is so much cool stuff available. It does take much more time to discover but it is so worth it,” he says.
Locavore’s place amongst the Top 50 restaurants in Asia and title as the best in Indonesia is a reminder of what can be achieved when you have the right mix of the right people with the right attitude.
“My biggest personal satisfaction from our success is seeing our team rocking it every lunch and dinner service,” Plasmeijer says.
“We have a super young team of inexperienced boys and girls who are putting something down that has not been seen in Indonesia.
“And the positive is we still have so many things we want to discover. It can only get better really.”
Food enthusiasts and diners in KL can get a taste of Locavore’s winning formula at Drift Dining and Bar in Bukit Bintang, which is owned in the same interests.
There are plans for Plasmeijer and his team to visit KL in the near future and fuse their passion for fresh produce with Drift Dining and Bar’s unique modern Australian cuisine.
To book your next Drift Dining and Bar experience contact events@driftdining.com or call 0321102079. For more information about Locavore go to their Facebook Page.
Check out the full list of Asia's 50 Best Restaurants for 2016 HERE
Instagram: driftdiningandbar
Jalan Bedara, Gr Floor Bidara Condo
Behind Hotel Istana
Bukit Bintang, KL 50200
~~ “Amazing things with amazing people and we will do amazing things.” - Owner & Managing Director, Robert Gilliland
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