Today I explain to you how to prepare a mouthwatering Pho Bo, a traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam.
Step into the sizzling world of Will Meyrick’s Meat creations, a culinary intersection where age-old Southeast Asian recipes are given a modern-day facelift. From robust Balinese Crispy Duck to tender Vietnamese pho, Meyrick’s mastery adds an inimitable flair to each meaty morsel. This section is a tribute to the rich diversity and depth of flavors that characterize the region’s meat-centric dishes. So, if you’re in the mood for a hearty, spice-infused feast that captivates the soul, you’ve come to the right place. Prepare to elevate your carnivorous cravings to an art form.
The easy recipe of one of my favourite dishes when in Hong Kong: Roasted pork and dry egg noodles, an explosion of flavours for a 5-star street food dish!
Khao Soi is a famous curry coconut soup from Thailand that takes also some influences of the Laotian and the Burmese food culture.
We start with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit”
Duck is a common dish served throughout Indonesia, and in Bali, the duck is often served deep fried until crispy, accompanied by a lawar and sambal matah.
Marinated meat threaded onto bamboo skewers and grilled over hot coals, with a caramelized appearance: a perfect description of Sate Babi (pork satay) in Bali
Will Meyrick will be your instructor to cook up a popular Thai street dish, Crispy Lemongrass Chicken served with fresh som tum green papaya salad.