Will Meyrick

Chef & Restaurant Developer.
Sarong, Mama San, Hujan Locale, Billy Ho, Honey & Smoke in Bali, Will St. In Perth

[Will Meyrick @MeyrickWill]

Festive season means long hours in the kitchen, but this is where I feel at home. Creating menus that bring people together, inspired by the flavors and stories I love, is what it’s all about.

[Will Meyrick @MeyrickWill]

Today, we take a seat at Warung Ikan Laut Gusti Aji, where the story of resilience meets the art of Balinese seafood. Dive into the full story and the incredible food over on WMTV, my YouTube channel.

[Will Meyrick @MeyrickWill]

Will Meyrick Podcasts is here! Join me and Paul Bentley from Casa Perth. From the incredible Bali Heritage Pigs Farm to the bustling Jimbaran fish market—we’re sharing the flavors, laughs, and stories behind it all. 

Now streaming on YouTube Podcasts, Spotify & Apple Podcasts

[Will Meyrick @MeyrickWill]

Stuffed vine leaves have always fascinated me. For Honey & Smoke, the fragrant mix of allspice, cinnamon, and pine nuts nods to my time exploring the spice bazaars of Turkey, The addition of white anchovy and black caviar brings in a little coastal flair that I love to play with.

[Will Meyrick @MeyrickWill]

Robata grilling is an art I’ve come to love. The balance of flame, heat, and precision brings out flavors you can’t get any other way. That’s why we’ve introduced a robata section to the menu at Billy Ho—bringing something new, honest, and full of flavor to the table.

[Will Meyrick @MeyrickWill]

Fresh, local, and sustainable—that’s how we roll. From the vibrant Jimbaran fish market to your plate, it’s all about top-notch quality, bold flavors, and keeping it real with local producers.

[Will Meyrick @MeyrickWill]

Now exclusively available in Bali at my restaurants, Rosabrook pairs beautifully with our dishes—and if you’re curious to taste it, this Friday’s Nom Nom Vol.6 at Billy Ho with Andrew Rowe from Baba Ramen, Tokyo, is the perfect chance.

[Will Meyrick @MeyrickWill]

What a night! Cooking alongside Paul Bentley for Nom Nom Vol.5 was nothing short of inspiring—two styles, one shared passion, and a room full of incredible energy.
Now, we’re gearing up for Nom Nom Vol.6 this Friday at Billy Ho, with Andrew Rowe from Baba Ramen Tokyo.

[Will Meyrick @MeyrickWill]

At Will St., I’ve taken fresh, local eggplants and given them a Japanese twist. Crispy katsu meets sesame sauce, tangy amazu ponzu, and the crunch of puffed rice furikake. Simple, bold, and straight from the heart.

[Will Meyrick @MeyrickWill]

Cooking ikan bumbu kuning in bamboo is one of my favorite ways to connect with Indonesia’s rich culinary heritage. The bamboo locks in the vibrant flavors of turmeric, lemongrass, and galangal, infusing the fish with earthy aromas you can’t replicate any other way.

[Will Meyrick @MeyrickWill]

There’s something deeply satisfying about making pasta by hand—it’s a ritual, almost meditative. At Buzo, we bring this craft to life, rolling, cutting, and shaping dough with the same care and passion I’ve seen in Italian kitchens.

[Will Meyrick @MeyrickWill]

TURKISH BEEF BURGLAR smoked paprika / pomegranate molasses / parsley / tomato / fresh herbs / sour cream / black caviar / wood fired lavash flat bread

[Will Meyrick @MeyrickWill]

Inspired by my travels through Malaysia’s bustling nasi kandar stalls, our Crispy Ayam Kandar at Mama San is my take on a timeless classic. Crispy, flavourful, and packed with the spices that make this dish unforgettable. This one’s for the true food lovers.

[Will Meyrick @MeyrickWill]

Looking to bring a taste of my culinary journey into your kitchen? Sarong Inspirations is still available at Billy Ho, Buzo, Honey & Smoke, Hujan Locale, and Mama San. Inside, you’ll find recipes and stories from my travels and dishes that have left their mark on me.

[Will Meyrick @MeyrickWill]

There’s something deeply fulfilling about the art of sashimi—a delicate balance of freshness, technique, and respect for each cut. My inspiration for serving sashimi at Buzo and Billy Ho comes from years of learning and appreciating Japan’s culinary traditions.

[Will Meyrick @MeyrickWill]

Aging fish might sound unusual, but it’s an art we’re passionate about at Mama San, Billy Ho, and Buzo. It’s all about letting the fish rest and deepen in flavor, unlocking a rich, melt-in-your-mouth texture that’s truly unforgettable.

[Will Meyrick @MeyrickWill]

Introducing a new favourite at Mama San Bali: Penang Char Siu Duck Noodles! This dish is a nod to my love for Peranakan cuisine. A true taste of the Straits, right here in Bali.

[Will Meyrick @MeyrickWill]

Behind the scenes of Bali Uncharted on WMTV—let’s just say, I need more coffee and maybe some sunglasses for these early starts! Small eyes, big appetite for adventure. Join me as we dive into Bali’s hidden gems, even if I’m only half-awake!

[Will Meyrick @MeyrickWill]

Amplapura: Warung Bu Dek Ani. Famous for its blayag wrapped in palm leaves, paired with classic Balinese dishes like nasi campur and coconut-cooked chicken Catch the full story on my YouTube channel, WMTV!

[Will Meyrick @MeyrickWill]

Taking you to one of Candidasa’s gems: Bu Ribu. Marlin sate, pepes mackerel, a fish broth that’s pure comfort. This spot has been serving up tradition for generations. Catch the full story and dive deeper into the flavors over on my YouTube channel, WMTV!