Bali, Indonesia -- (SBWIRE) -- 02/26/2014 -- Sarong Restaurant has secured the 47th place on the Asia’s 50 Best Restaurants 2014 awards sponsored by S. Pellegrino and Acqua Panna. The Bali based restaurant also earned S. Pellegrino Best Restaurant in Indonesia.
“Sarong has always been our flagship restaurant, I’m glad our passion and effort have brought such great results,” said founding Executive Chef Will Meyrick.
Street food recipes from all over Indonesia and other Asian countries inspire Meyrick’s style of cooking that is perfected by in-depth research made on countless travels. He believes authenticity and innovation are keys to taking his ventures to the next level. “I hope this will open a gate for Indonesia’s hospitality industry to take its place in the limelight.” He expects to see more names from the country in the next years.
Organised by William Reed Business Media, the Awards announced the winners at Capella Hotel, Singapore, on 24th February. The 2014 list acknowledges Nahm of the Metropolitan, Bangkok as the winner, with last year’s winner, Narisawa, was number two.
Overall, China came out on top with its 16 restaurants, Japan with 10 and followed by Singapore with eight restaurants. Leading the winners, Thailand grabbed two of three highest spots with Gaggan restaurant placed third. Sarong was the only placing from Indonesia.
On the island of Bali, the award-winning Sarong is certainly Bali’s most sought after Asian cuisine dining establishment. Further afield, Sarong’s reputation as a heavy hitter on the Southeast Asian epicurean stage has helped cement its reputation as one of the most authentic and genuinely exciting restaurants in the region.
At the helm of the busy kitchen is the highly acclaimed Chef Will Meyrick, who turns out dishes that are a clever rendition of traditional recipes finished with his signature twist.
Inspired by street food recipes handed down through generations of families and often only found roadside by the most committed of intrepid food travellers, Chef Meyrick’s unique style of cooking is deeply honest, well researched and at the same time, he has a vision that is genuinely innovative and exciting to experience as a diner.
Sarong’s menu is a testament to that vision.
Light as a feather Sri Lankan and Goan curries made with fresh leaves and hand-press coconut milk,slow braised wagyu beef Penang curry, crispy golden samosas filled with Indian spices and buttery and flaky pastry bites of Chinese char sui pork through to more contemporary interpretations, with sashimi salmon topped with organic edible flowers from the cooler climbs of Bedugul and nestled in a dressing of the citrus de jour, Yuzu, in a nod and a wink to the dish’s Japanese origins.
Understanding the importance of telling the stories behind the cuisine, we host regular media dinners, tastings and small events to assist with explaining the origin of the flavours, the use of sometimes unusual or obscure regional ingredients and the meaning that the dishes have within the communities and cultures they hail from.
Marketing & Communications Manager
Jl. Petitenget No, 19 x, Kerobokan, Bali 80361