Locavore NXT

Miso making for our daily production needs.
We make quite a lot of it, using rice koji, something legume and salt. Once the fresh miso is mixed, it gets rolled into balls, thrown strongly into the fermentation vessels and pressed down tightly by hand. The point is to remove as much air as possible, because unwanted air usually means unwanted things growing inside. After that, we ferment it for 1-4 months. Technically, that’s still quite young for miso, but in the Indonesian climate, things move a little faster, so we adjust the process until it matures just right for us.
Fermentation teaches patience. And occasionally, force. :-)

Our Mushroom Chamber's partner in fungi is its very own Mushroom Lab. The lair of our mushroom-man extraordinaire, Syukron, is more akin to a science lab than our R&D kitchen. Sterilisation and bacteria-free environment is key to the safe storage and management of spores, mycelium and the delicate processes involved with the preparation.

Guests at the Wood Rooms get to visit and learn about our mushroom facilities as part of their inclusive tour around NXT.

How it looks, how it feels, how it sounds. A lot of thought went into this room, as guests will spend most of their time here.

Come and experience dining with us. Bookings via the link in bio.

As an important part of the LabX ecosystem, the Fermentation kitchen is always busy finding new ways to work with new and overlooked ingredients, as well as transforming the leftovers into something deliciously useful again. A few of them might soon be available for your kitchen too.

Work in progress, as most good things are.

Step into ‘the source’ by joining our foraging team for a morning in Bali’s jungles and rice fields, where many of the ingredients in our current tasting menu are found in their natural habitat.
Our team has spent years on the ground, learning what Bali has to offer. Took us plenty of time searching, testing, and getting to know these ingredients: what’s edible, what’s not, and when they’re at their best. Out there, you’ll hear those stories directly from our foragers.

The day starts at NXT with breakfast and coffee, then heads north of Ubud for a guided exploration. It ends with a lunch in nature, cooked using wild ingredients gathered from the surrounding landscape, before we drop you back at NXT.

Available as a standalone experience or paired with your NXT reservation, which we recommend, to get to know our menu better.� More details via the ‘Reservations’ link in bio.

Pairings don’t start with the drink. They start with the dish. Steven is the one quietly working that puzzle behind the scenes. Coming from a wine background, with some time spent in kitchens as well, he starts with identifying the characteristics of the dishes’ flavour structure; acidity, fat, bitterness, sweetness, texture, etc. From there, he works out what kind of ingredients for the drink could sit next to it without fighting for attention.
For The Source, this thinking process helped shape the Creative Beverage Pairing. He makes it look quite easy, which is often a sign that it isn’t.

When we built Locavore NXT, we decided that waste wouldn’t be an afterthought but rather its own ecosystem. And so... somewhere between the kitchen’s hustle and the garden’s green calm, there’s a less glamorous corner of NXT (that’s also Chef Eelke’s favourite space of the project), where the leftovers go. With a small, diligent team the Circular Waste Centre is where our scraps get a second shot at life. The journey of implementing this system into NXT wasn’t always seamless, but what started as hard work for everyone now becomes natural and diverts over 98% of our waste from landfill.

Photos were photographed by &

We’re at #44 on Asia’s 50 Best this year. :-)
Last year we were #92, along with the Sustainable Restaurant Award. Big jump.
Nice to see the work being recognised, but this isn’t really about the numbers. It’s a nice moment to pause and acknowledge the people behind it; the ones cooking, researching, fermenting, planting and growing, cleaning, serving, fixing, thinking and doing the creative work every single day.
It takes all of it to make this place work. We’ll keep at it. Congratulations to all of our teams!

Soybean, a humble ingredient is turned into our own soy sauce, which we produce in decent volumes, around 40 litres per gentong (clay barrel). It takes a minimum of six months, sometimes up to two years. Once ready, our Fermentation team ‘harvests’ two distinct soy sauce styles, Chinese and Taiwanese, each with its own character. Some get slowly cooked down into sweet soy sauce, and the leftover pulp gets dried and turned into our own gochujang.

There’s a particular kind of joy in working with something that doesn’t rush you back. And most days, this is where we start. Growing, harvesting, replanting… Meet the garden troop!

Our Rooftop Food Forest has over 400 varieties of local edible plants used across our menu, our mini-farm has a vegetable garden to grow produce for staff meals, and the animal pen has happy chickens, rabbit and – yes – turkeys running sound eating organic scraps and helping make potent fertiliser. Compost management and soil health is also on this team’s widely varied scope. Hats and wellies are the uniforms of the highly respected crew.

Photographed by