My Top Bali Restaurants – WILL MEYRICK’S RECOMMENDATIONS
Following upon a discussion with Will Meyrick’s Publicity agents We received this interesting article, which may well be described as a bit of branded content or self-promotion,..however We have to ackonowledge the quality of the restaurants and after all,.. Who knows the restaurants better than the Chef/owner himself!?
We share with You Will’s restaurant business philosophy and recommendations about each of his restaurants!
“When I curate the menus at my restaurants, I’m driven by a philosophy of authenticity, sustainability, and cultural immersion. As a chef who has travelled across Asia and delved into Levantine cuisine, I strive to recreate and share the same enchanting experiences I’ve had with food in these regions. I relish the challenge of harnessing the rich diversity of locally-sourced ingredients to construct dishes that encapsulate the heart and soul of cultures thousands of miles away. Yet, I also nod to my European roots, embracing the global fusion that emerges from such a blend. The dishes and drinks served at my establishments are not mere interpretations or twists on classics; they are my expressions of the profound cultural experiences I’ve had – they are conversations between diverse cuisines, narrated through food.”
WILL MEYRICK
BILLY HO
At Billy Ho, for instance, I highly recommend our Daily Catch Sashimi, exquisitely paired with Mad Fish Sauvignon Blanc. The bounty of the ocean is integral to Bali, and we are deeply committed to partnering with local fishermen to ensure our produce is not only top-quality, but sustainable. The Mad Fish Sauvignon Blanc enhances the experience with its delectable notes that mingle beautifully with the fresh flavors of the sashimi.
MAMA SAN
Mama San presents the Rib Eye Bone In, seasoned with Chiang Mai dry spices and an andaliman-infused jus, garnished with miso garlic and smoked bone marrow butter. It’s a narrative of my travels across Asia, combining authenticity and sophistication. Paired with our vibrant Chili Lime Margarita, it encapsulates the spirit of Mama San. However, a Clare Valley Riesling could also add a delightful twist.
HONEY & SMOKE
In Ubud, Honey & Smoke serves the Za’atar Char Grilled Pork Loin, an amalgamation of thyme, green chimichurri, harissa, and toum, accompanied by our signature Norihana Smoke cocktail. The ethos of Honey & Smoke reflects the essence of modern Australian cuisine: a fusion of Asian, Mediterranean, Middle Eastern, and other global cuisines, all achieved with locally-sourced, seasonal ingredients. The Norihana is more than a drink; it’s an exciting tale of flavors.
HUJAN LOCALE
At Hujan Locale, our iconic Tongseng Kambing is a must-try. This traditional Indonesian dish, paired with a classic Whiskey Sour, captures the true essence of Bali. The ceremonial preparation at the table engages our guests in a unique cultural experience. For wine lovers, a Foot Bolt from d’Aremberg would also make a perfect match.
WILL ST.
Lastly, at Will St., the Char Siu Pork Hock, paired with our exclusive Rice Lager crafted with Running with Thieves, is a combination not to be missed. This dish was among Rob Broadfield’s 21 favorites in 2021, and it has remained a steadfast favorite amongst our patrons since Will St. first opened its doors. The exclusive Rice Lager, only available here in Leederville, is the perfect complement, cleansing the palate while enhancing the savory flavors of the dish.
I believe that when you dine at any of my establishments, you are not just eating; you are embarking on a journey.
