Hujan Locale is an extension of the localization effort Will Meyrick has already done before and focuses more on the natural foods, with found-and-foraged and farm-to-table style cooking. All produce is grown locally with produce that is fresh and in season. We tried the wood-roasted bone marrow with parsley lemon garlic capers and crusty bread with gentlemen's relish and brioche. The bone marrow was mild and creamy, and melts in your mouth, and the roasting adds a smoky flavour. The smoked mac and cheese with sour cream fenugreek cumin and chat masala was amazing to say the least and big enough to be shared. The spice rubbed seared rib eye steak served with wood roasted garlic confit tomato and a mint gribiche was so tender and flavoursome you can hardly believe that it's beef. It came with a creamy sauce, roasted tomato, and succulent roasted garlic. Top notch.This is Will Meyrick's fifth restaurant with another restaurant opening soon in Malaysia, and two more in Bali: Maluku and Mama San Thai.