How Restaurants Are Taking Local to the Next Level
Today’s diners are more discerning than ever, craving authenticity that goes beyond the ordinary. The buzzword of the moment? Hyper-regional, which takes 'local' dining to an entirely new level. It's not just about sourcing ingredients from nearby farms or markets; hyper-regional cuisine digs deep into micro-cultures, indigenous techniques, and forgotten traditions to craft a story on the plate - an exploration of history, place, and identity. From century-old cooking methods to locally sourced, indigenous ingredients, restaurants across Asia are embracing their roots in exciting new ways. In doing so, they prove that fine dining doesn’t have to be defined by French techniques or imported produce. Here’s how five standout venues are putting hyper-regional ingredients, flavours, and techniques at the heart of their culinary offerings.
1. Locavore NXT, Bali
Photo Credit: Locavore NXT
Bali’s Locavore NXT, a proud successor to the iconic Locavore, continues to set the standard for farm-to-table dining on the island. With an unwavering commitment to sustainability, every ingredient is sourced from within Indonesia, and the chefs work closely with local farmers, fishermen, and artisans to craft a seasonal menu that truly celebrates the region’s abundant produce and rich culinary heritage. Dishes highlight native ingredients like aged turmeric root and sambal made from locally sourced chilis, crafted using traditional methods such as smoking and fermenting. Locavore NXT stands as a beacon of hyper-regional dining, proving that fine dining can be both innovative and deeply rooted in local tradition. If there’s a restaurant that defines hyper-regional, this is it.
2. Akuna, Ho Chi Minh City
Shaved arrowhead squid, local samphire, heart of palm, squid dumpling, roasted squid pearls | Photo Credit: Akuna
At Akuna, boundaries are meant to be broken. The menu pays homage to Vietnam’s diverse culinary landscape but refuses to be boxed in by conventional labels. Rather than adhering strictly to tradition, Chef Sam Aisbett melds influences across borders with a special nod to Vietnam’s rich gastronomical heritage. His arrow squid dish exemplifies this approach. The squid, sourced from Vietnam’s central coast, is prepared with Japanese techniques and delicately poached in clarified butter for perfect tenderness. Samphire, a sea succulent farmed in Khanh Hoa province, is made into a puree and enhanced with shallots, garlic, and young spinach, while a squid and scallop dumpling adds richness and depth. The dish is finished with a clarified squid broth infused with dried sandworm - a prized ingredient traditionally used to deepen the flavour of northern Vietnamese broths - fermented shiitake, and kombu, adding layers of umami. Garnished with hearts of palm, pea tendrils, and diamond frost flowers, each element is carefully considered to elevate these local ingredients into a refined dining experience.
3. Papa’s, Mumbai
What The Duck! | Photo Credit: Papa’s
Sometimes, the most exciting food is the kind that tugs at your heartstrings. At Papa’s, Chef Hussain Shahzad channels the essence of comforting, home-style meals and refines them through a fine-dining lens. Each meal begins with a trio of sweets, paying homage to flavours from his childhood. Born to a Bohri family in Chennai, with a mother from Patna and a father from Bombay, Chef Hussain’s culinary identity is shaped by a mosaic of regional influences. Growing up, his home kitchen adapted Bohri traditions to local ingredients - curry leaves found their way into classic dishes, and dosas became a staple alongside dal chawal palita. This blending of cultures is reflected in his cooking at Papa’s, where dishes like "What The Duck!" reimagine regional flavours through a fine-dining lens. The dish, an Ambur-style biryani-meets-socarrat-laden paella, features seven-day dry-aged duck, Indrayani rice, and green garlic raita. By elevating time-honoured techniques and ingredients, Chef Hussain presents a version of hyper-regionalism that acknowledges how food naturally evolves with geography, migration, and memory.
4. Toyo Eatery, Manila
Photo Credit: Toyo Eatery
At Toyo Eatery, Chef Jordy Navarra reimagines Filipino cuisine by celebrating the country’s rich culinary heritage through a modern and hyper-regional lens. The menu is a deep dive into the soul of Filipino flavours, using locally sourced, seasonal ingredients to create dishes that honour tradition while embracing innovation. Signature plates like his take on the humble Bahay Kubo salad, inspired by a classic Filipino folk song that lists native vegetables, and grilled bangus belly served with fermented rice showcase the restaurant’s commitment to elevating everyday flavours into fine-dining masterpieces. Toyo Eatery is a love letter to the Philippines - one that celebrates history yet constantly evolving for the future.
5. IGNIV Bangkok, Bangkok
Asparagus – Daikon – Tarragon | Photo Credit: IGNIV Bangkok
Swiss precision meets Thai vibrancy at IGNIV Bangkok, where Head Chef Arne Riehn curates a fine-dining sharing experience using local Thai ingredients with European techniques. But what truly sets Chef Arne's cuisine apart is his creative approach to using Thailand's bountiful produce to evoke the distinct seasons of Switzerland. Picture the rich, earthy tones of locally grown white asparagus paired with tarragon, or the refreshing herbal and floral notes of cascara from Northern Thailand, all carefully crafted to mirror the nuances of Swiss seasonal fare. The result is a bold, yet refined, interpretation of Swiss flavours - crafted with Thai ingredients that evoke the abundance of Spring and the crispness of winter. It’s more than just a fusion of ingredients; it’s an exploration of seasons and stories, presented in an intimate, Michelin-starred setting where the communal spirit of dining takes center stage. Expect to share the best of both worlds, with every dish designed to spark conversation and create lasting memories. The best part? You get to share it all, the way meals were always meant to be enjoyed.
Whether reviving age-old traditions, reinterpreting nostalgic comforts, or bridging continents through flavour, these restaurants are proving that the future of fine dining is deeply rooted in the past, the present, and the places we call home. Where will your next hyper-regional dining adventure take you?
