LATEST NEWS

HIGHLIGHTS

WHAT’S NEW BALI

Mama San Bali, the acclaimed culinary destination helmed by Chef Will Meyrick, is proud to announce its latest venture, the Mama San Supper Club. This new addition represents an evolution in dining, offering patrons an elevated experience that combines sophistication, innovative cuisine, and exclusive entertainment.

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Will St. Akoya Oysters Recipe Revealed!

Will St. Akoya Oysters Recipe Revealed!

Traditionally grown for pearls, Leeuwin Coast’s farm in Albany is the only place in the world to grow Akoya commercially as a culinary delicacy. A delicate pearl oyster native to Western Australia, grown in the pristine waters of Albany and harvested using innovative aquaculture techniques, the Leeuwin Coast Akoya is an enduring feature on the menu at Will St Leederville.

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NOW ON WMTV

RESTAURANTS NEWS

Supper Club Sessions Vol.2

Supper Club Sessions Vol.2

Supper Club Sessions Vol.2 at Mama San Bali, In a setting where gourmet creations harmonize with transcendent tunes, experience a night that transcends mere entertainment—this is where Music Meets Mixology, a multisensory feast for the soul.

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$50 Lunch Menu at Will St

$50 Lunch Menu at Will St

Our Sharing Lunch menu is a nearly unending parade of plates, all filled with different cuisines of Asia and locally sourced ingredients . The myriad of plates are laid out on the table in true feast. We simply created this menu for you with our signature dishes designed to be shared. Wednesdays only, minimum 2 pax.

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COOKING RETREAT

Cooking With Cycling

Cooking With Cycling

Combine the joys of exploration, cycling, and culinary artistry in an unforgettable experience brought to you by Will Meyrick’s Cooking Retreat.

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RECIPE OF THE WEEK

SUSTAINABILITY

My Journey Crafting Will Street Perth’s CBD Gins

My Journey Crafting Will Street Perth’s CBD Gins

We’ve been shaking things up at Will Street Perth, and our CBD Gins are the pièce de résistance of our eco-conscious bar. So, let’s dive into how we’re making every pour matter, not just for your palate but for our planet too.

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Food Culture

Travel Diaries

The market days of Bali

The market days of Bali

I feel very much at home in the atmosphere of markets, especially those in Bali where every day is market day, and nearly every night too

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Warungs

RESTAURANTS

Billy Ho | Will Meyrick Restaurant Concepts

Billy Ho

Billy Ho is an Asian Boteco located at the south end of Batu Bolong, offering a distinct Asian edge of authentic flavours of small and large plates to share, creative cocktails and a refreshing wine list.

Honey & Smoke | Will Meyrick Restaurant Concepts

Honey & Smoke

At Honey and Smoke, the chargrill is the hero. “Cooking with charcoal or wood fire just creates a much better flavour. It’s a really natural thing for us to install here in Ubud. Our food is blessed by the fire”

Hujan Locale | Will Meyrick Restaurant Concepts

Hujan Locale

Hujan Locale offers a vast array of Indonesian dishes based on the specificity of Indonesian ingredients, but the menu is open to other food cultures. The concept is based on the ascertainment that, during the pandemic, people were way more focused on how they eat, how it’s made and how to do it themselves.

Mama San Dining Room & Grill | Will Meyrick Restaurant Concepts

Mama San Dining Room & Grill

Sophisticated is an understatement when it comes to Mama San’s next chapter, which sees a distinct new duo of eateries now in the same space. Downstairs is an expanded incarnation on the original, dubbed Mama San Dining Room and Grill.

Mama San Dining Room & Grill | Will Meyrick Restaurant Concepts

Mama San Supper Club

Perched just above Mama San Bali is speakeasy-inspired drinking den Mama San Supper Club. Suave interiors match a sophisticated menu designed to enjoy after-hours – plates of Pan-Asian flavours are shaped in small snacks and large plates, all to share. Ever-evolving, the menu changes according to what’s trend and in season, alongside a lengthy...
Will St. | Will Meyrick Restaurant Concepts

Will St.

Will St. is the culmination of Chef Will Meyrick’s culinary journey – from the migrating food culture of the Northern hill tribes of Nagaland India, and those along the spice routes of south east Asia, to the recipes handed down through the generations that are shared at family dinner tables across Asia.