ASIAN EXPLORATIONS

Will Meyrick’s Sarong (+62 812-3634-3386) on Jl. Petitenget, Kerobokan in Bali has unveiled an even broader new menu that reflects the chef/restaurateur’s travels as of late. “I’ve done a lot of travelling in the past year and wanted to introduce more diversity to the menu. Sarong can move quite easily from one dynamic to the other. It always has been a pan Asian restaurant under one roof and was one the first of its kind in Bali,” says Chef Meyrick. The new dishes include gaeng choo chee, grilled prawn with Thai basil, kaffir lime and coconut cream; Mumbai chicken tikka kebab, marinated in cheese, cashew nut, fenugreek leaves, garam masala and pea malai curry; and pad ped pla, stir-fried crispy fish with red curry, wild ginger, lime, green peppercorn and Thai basil. “The fish, or pla, can be served whole or cut into pieces. Traditionally, it’s a catfish dish, but I like to use the fleshier gurame,” says the chef.