Som Chai Lunch Menu

Som Chai Lunch Menu

Pop in for lunch at Som Chai and taste the delicious flavours of Thailand on our lunch menu. Available everyday from 12pm to 3pm. 200K++ / person only

The Promo

Choice of Starters

“Goong tod” crispy prawn dumpling served with sour plum sauce

Smoked shredded chicken with green mango banana blossom organic wing bean shallot Thai basil and chili jam dressing

“Som tum” of papaya with tomato apple eggplant long bean and dried shrimp

Green mango salad with dried shrimp shallots peanuts and fluffy crispy fish cloud

Choice of Mains

“Gaeng kiew wan” green curry of chicken with choko baby corn long bean and Thai basil

“Pla dook fuu pat khe mao” crispy fish with tilapia tossed fluy fish wild ginger lime leaf and basil

“Pad see ew” of minced beef with kale chili garlic flat rice noodles holy basil and sriracha sauce

Choice of Iced Tea

Iced lemon tea, Chai tea, Rosella iced tea

Billy Ho Island Vibes

Billy Ho Island Vibes

Billy Ho brings you the best bar vibes. Come by Billy Ho every Thursday and Sunday for a pre-dinner drink or drop by on your way home for a night cap and some funky tunes.

The Promo

Come by Billy Ho for some pre-dinner drinks or drop by on your way home for a fancy night cap and get comfy at our lounge while listening to some cool beats

And while you’re there, we might tempt you with our light bites

Kalimantan Dinner

Kalimantan Dinner

Leading Bali-based chefs Will Meyrick from Sarong Group and Kevin Cherkas from Cuca have partnered for the ultimate Indonesian feast in ode to Kalimantan cuisine.

The Event

SOM CHAI | MAY 11TH, 7.00PM
(2 FIRST GLASSES INCLUDED)

DINNER PRICE : 950K ++/PAX (ONLINE)
OR 900K++/ PAX PREPAID AT THE RESTAURANT

Optional: Our drinks trolley will offer a selection of cocktails and wines to perfect your culinary experience

While Ubud may have the reputation for being Bali’s cultural hub, it seems soon Seminyak will nab its crown courtesy of a special traditional feast taking place this May. Two of the island’s most renowned chefs, Will Meyrick of Sarong Group and Kevin Cherkas of Cuca restaurant, have partnered for a special dinner to celebrate the best of Kalimantan cuisine.

Taking place on Saturday May 11 at 7.00pm the Kalimantan Dinner will be hosted at Will’s much loved Som Chai Bali restaurant in the heart of Seminyak. As the event’s name suggests, the evening will be a foray into Kalimantan cuisine, the little-known Indonesian province on the island of Borneo. In pursuit of knowing more about the district and its edible delights, the chef duo landed in southern Kalimantan recently to discover the stories behind its delicious traditional dishes.

They immersed themselves in the history, recipes, culture and nature of the region and merged their experience with their lifetime of knowledge in the kitchen, for a traditional feast they can’t wait to share.

This special event is a true collaboration built on joint discoveries, discussions and ongoing experimentation. “Will sees a new dish as a child sees a puppy, the excitement and love he has for food is unlike anyone else I have ever met,” says Kevin about his partner in crime. But it seems Will is just as much a fan. “Kevin grasps the stories behind dishes; his thought process allows him to see things in a completely new way.”

Co-created by Kevin Cherkas

Chef Kevin Cherkas, whose super-impressive culinary resume reveals stints at three Michelin-starred restaurants in New York and Spain, including the legendary El Bulli, Arzak and Daniel, Cuca serves a casual meets fine-dining experience and signature Tapas, Cocktails and Desserts globally inspired and locally sourced from across Indonesia maximizing freshness, exploding with intense tropical flavors and supporting local artisans and farmers.

Co-created by Will Meyrick

For Will Meyrick, food is synonymous of fun, travel and culture. This globe-trotting chef is constantly exploring the culinary landscapes of the Indonesian archipelago, hunting down the best street food and taking inspiration from the unique food culture of each destination. He can be found at street stalls, local markets, getting off the beaten track to get to the heart of the dishes that resonate with him. These experiences have been the influence of his 5 highly successful restaurants in Bali: Sarong Bali, MamaSan Bali, Hujan Locale, Som Chai Bali and Billy Ho.
A Dinner In South Kalimantan

A Dinner In South Kalimantan

Get a taste of South Kalimantan right here at Hujan Locale. Guests will experience an exclusive A La Carte Menu created by Will Meyrick and inspired by his recent trip to South Kalimantan

The Event

HUJAN LOCALE | APRIL 26-28, from 7.00PM A three night only special menu by Will Meyrick Don’t miss it!! Book your table now http://bit.ly/hujan-locale Or call +62–813-3972-0306

For globe-trotting chef Will Meyrick, travel, culture and food are pretty much inextricable. On his recent trip to South Kalimantan, he ventured out to meet the Dayak tribespeople and learned their unique cooking techniques using bamboo amongst other secrets. He explored local floating markets, hunted down the best bites and traditional recipes from the region and has put his on very own personal twist to them. Now, on the 26, 27 and 28 of April, you can experience a one-of-a-kind Kalimantan feast at Hujan Locale.

The Hmong | A Culinary Journey Through Tribal Lands

The Hmong | A Culinary Journey Through Tribal Lands

The renowned Chef Will Meyrick kicked off his first collaboration with Ben McRae on 8th December 2018 show casing unique hill tribe of northern Thailand, Vietnam, Yunnan and Laos. It has has been a longtime passion of Will Meyrick to understand how to preserve this culture. Everlasting passion starting in 1998 that he keeps by going there as often as he can. These stories and recipes are testifying the importance of preserving people and the culture. About the event: Som Chai, Will Meyrick’s restaurant, introduced a series of cuisine culture collaborations in 2018: “A culinary journey through tribal lands”. As they say: “to embrace the future you must learn from the past”.