The Street food chef

Will Meyrick

Food | Travel | Culture | Photography

The latest and features from Will Meyrick

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Let me show you some of the best places of Kolkata at night like Apanjan, in Kalighat: a “hole in the wall” street food spot where you can eat chicken leg fry, fish fry, egg chop and fish chip.
Watch the video: Click Here !


Today we are in Chitpur with Anirban from Calcutta Walks, one of the oldest neighbourhood in North Kolkata. Our day trip ends in the South of the city, in Bhawanipur, where the nightlife begins.
Watch the video: Click Here !


During these times, I like to dig into my best souvenirs, to share them with you on my Instagram page: years of wonderful experiences, encounters & collaborations.
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Follow me today from the banks of the Hoogly River (also locally named “Ganga”) to Muliik Ghat, the largest flower market all over Asia. We’ll finish our day trip in the astonishing Maniktala Fish Market
Watch the video: Click Here !


Chef Will Meyrick on The Changes He Has Seen in Bali and What Inspires Him to Open His Next Restaurant (Interview by Ajeng G. Anindita)
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Looking through Canggu’s market potential, Meyrick and his team felt it was best for Billy Ho to present a concept that is exciting but at the same time easily relatable. Japanese food, in particular, was something that most people would be readily familiar with.
Watch The Interview !


We’ve been working hard those past weeks with my partner in crime Chef Gede Budiana through regular zoom sessions (this is the “new normal”) to elaborate a vibrant Southeast Asian menu!
Visit them at Elements Mall !


Join me and NOW! Bali and three of the island’s most successful restaurateurs in what will be an insightful discussion on the future of Bali’s food and beverage industry.
Featuring my friends Chris Salans (Mozaic), Dean Keddel (Ginger Moon), and Anthony Syrowatka (Aperitif).
Watch The Replay !


The global epidemic, and the resulting travel bans, has made life tricky for jet set chefs like Will Meyrick. However, employing conferencing technology and installing a trusted prodigy in place, the popular Aussie cook is set to open Monsoon, his second Hong Kong restaurant, at Elements Mall, in the coming weeks.
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New Instagram Nepal Stories


Bring a Mama San recipe at home!

Table of content

The Street Food Chef Chronicles

Food Culture

For me, the most inspiring chef is the one who has done the same dish for 30 years and still has a queue lining down the road for her food. And she keeps the consistency. I know it’s only one dish, but for her, for more people in the world, you cook to live. You eat to live, rather than live to eat. That is the fundamental basic. What you cook today in the warung is what pays the kids to go to school tomorrow. And it’s that bare necessity of life that I think attracts me to street food, especially to Asian street food.

Travel Diaries

Everyone knows me as ‘street food chef’ because I like to go around tasting every kind of food in all the countries I visit to educate myself and it has made me into who I am right now.

YouTube Channel

New India Series ongoing


A Street Food Chef With global Attitude

A pioneer of the food realm, chef Will Meyrick has built a reputation on pushing boundaries. The restaurateur’s career has led him from London to Sydney and through to South East Asia, where he is now settled. After lengthy stints in Australia working at two of Sydney’s leading restaurants, Will was wooed to Asia by the arrival of opportunities in Bali, Thailand and Hong Kong. It’s the small island of Bali which ultimately claimed Will’s heart, and where the chef chose to establish his eatery empire Sarong Group.