The plethora of restaurants in Bali is enough to make one’s head twirl, it’s one of the largest goldmines for standouts, and unfortunately stand-ins, when it comes to quality selection and the choicest of foods in South East Asia. Most travellers are inundated with a myriad of fusion “latest and greatests” as establishments all vie for the coveted crowd appeal that keeps them coming back for more.
Sometimes it’s just a simple philosophy of basic principles that gets lost in this hectic culinary business but at Sarong, it’s that trick that most have forgotten. Internationally renowned Australian chef Will Meyrick and his partner’s homegrown baby have combined exceptional cuisine together with a relaxing romantic décor that leaves even the pickiest of critics with something to think about.
Will’s pedigree reads like a best of list…after shining at Jimmy Liks and Longrain in Australia, he came to Bali and created Husk in Sofitel Bali in 2004. From there it was off to Hong Kong to work at LOTUS and then to Thailand at the 5-star boutique resort Karma Samui before returning to Bali and creating the still-buzzing modern Thai food sensation Blossom at Sentosa. Now that Sarong has his full, undivided attention, his attitude of taking traditional Asian dishes to fine dining heights is the key to the restaurant’s success. His team of multi-national chefs from China, India, and Indonesia ensures that all regions are covered and that the gastronomic creations that emanate from Sarong’s kitchen are usually something that even locals from various Asian countries can relate to.
The absence of MSG and the use of organic ingredients along with original cooking techniques, such as using coconut husks and wood charcoals, makes for the best in quality without giving up the inspiration from street foods that Will is most famous for. Lamb shank twice cooked in western Sumatran spices and deep fried crispy fish with three flavour sauce are just a sampling of some of the most popular dishes cooked in this manner. Picking one favourite dish is a bit difficult, as they all seem to compete with each other, you know what to expect and that is the magic of what makes Sarong work. From curries and stir fries to tandoori styled selections and “crispy things”, the discovery of new tastes is only enhanced by Will’s consistent menu preparations.
Food is not just the centrepiece at Sarong either, the interior design and great attention to detail is almost as appealing as the cuisine itself. Classical Indonesian elegance mixed with dining room furnishings and living room fixtures make it seem like you’ve mistakenly walked into someone’s own lavish home. Immaculate works of art adorn the walls while batik designed lampshades and grandiose chandeliers hang from the ceilings, even the surrounding gardens provide a breeze of repose for diners. As will Will Meyrick states, “people come to Bali to feel Bali, this isn’t New York”. Sarong provides a getaway from the mundane minimalist and modern sleekness that overpopulates new eateries, teaming up with interior designer Liv Clausen has produced a timeless almost antique feel to the layout with intimacy being the main overall characteristic and lighting that only adds to the dream state created.
Sarong’s popularity among its peers is only a testament to how quality and grace meet in such a polished manner. It’s all about presentation and Will Meyrick keeps this in mind as he creates the total experience for all to enjoy.
Sarong
Jl. Petitenget No. 19X
Kerobokan, Bali
+62 361 737 809
www.sarongbali.com
back to top
