The Street food chef
Food | Travel | Culture | Photography
The latest and features from Will Meyrick
Follow me and Anirban from Calcutta Walks in Kolkata YMCA’s canteen, where we try the legendary mutton stew. He explains me later the French influence in some local specialities, like the amazing Kabiraji dishes served in one of the oldest eatery of College Street: Dilkhusha Cabin
Watch the video Click Here !
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.
Topics will cover discussions on the effects of Covid-19, changing demographics of diners, sourcing ingredients, Bali as a dining destination and what needs to be done to really uplift this crucial industry on the island. Featuring my friends Chris Salans (Mozaic), Dean Keddel (Ginger Moon), and Anthony Syrowatka (Aperitif)
Registration is a must. Sign Up Here !
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 !
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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The Street Food Chef Chronicles
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.
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.
For me that’s what travel is all about – meeting people who are different from us and understanding their journeys
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.