If there’s anyone equipped to decode Bali beyond the clichés, it’s Will Meyrick – the chef known for big flavours, fire, and a deep commitment to the culture behind the cooking.
With a string of restaurants spanning the island (Mama San, Hujan Locale, Honey & Smoke, Billy Ho, and Buz), Will’s Bali is one built on relationships, ingredients, and real local knowledge.
In this insider guide, he takes us through the spots that shape his routine, fuel his creativity and keep him connected to the island’s heart.
Let’s start close to home. Breakfast – when you’ve got time to ease into the day?
Little Ripper in Kedungu. It’s on the way to the beach when I take my dogs for a walk. Simple, easy, good coffee. A nice way to ease into the day before everything kicks off.
Coffee? Your go-to daily spot.
I brew mine at home. Got myself a proper coffee machine and I use beans from Dimattina. They source incredible quality. When you’ve got the right beans and the right kit, you don’t really need to leave the house.
Grocery shopping? Hot tips please.
Hit the local market, the pasar, if you want freshness and good prices. That’s where the real produce comes in. And for meat, it’s Meat Emporium all the way. Consistent quality and they actually know what they’re selling.
A long lunch that always hits the spot?
Bar Vera. The vibe’s great, the food’s delicious, everything’s on point.
A laid-back dinner when you’re not in the mood to cook?
Enya in Le Bajo. It’s been one of my favourite spots for a while. They’re consistent, quality’s solid every time, and the dishes look as good as they taste.
A drink at golden hour?
Selong Belanak Beach in Lombok. Clear skies, clear water, one of my favourite sights to see over a good beer.
A late night out on the town?
Crafty Cocktails in Denpasar. It’s run by Dirot, a young local Balinese guy who makes drinks with the flavours he grew up with. His Negroni’s a killer. It’s not about gimmicks but about creativity and proper balance.
Where do you go to unwind or reset?
Lombok, for sure. Whenever I need to switch off, that’s where I go.
What’s your favourite local escape for a day trip or weekend?
Still Lombok. It got proper waves for surfing, not the Instagram kind. The kind that makes you work for it. I’ll spend hours out there chasing sets and losing track of time.
If friends are visiting from overseas, where’s the one “wow” spot you always take them?
Standar Lokal in Batukaru. It’s not a “wow” in the flashy sense but it’s cool because it’s a warung in the middle of nowhere, near the jungle, and you’re eating urutan or smoked sausage straight off a homemade drum smoker. It’s raw, it’s honest, and it’s one of those experiences you don’t forget.
Where do you go when you need a reminder of why you love living here?
My home in Mengwi. It overlooks rice terraces, rivers, and the countryside. That’s Bali at its core, quiet, green, and alive.
If you had 48 hours to spend in Bali, how would you spend it?
I’d head to the north part of Bali that hasn’t been overrun or filtered to death. Up through Mount Batur, down into Munduk, across to Singaraja where the island still feels raw and real. In fact, that trip inspired a 48-hour street food tour we created. It takes you through the backroads, over the ridges, and into places most people never see. There’s a gateway between Java and Bali up there, a glimpse of the island before the noise. That, to me, is the real Bali.
Most underrated place to eat?
Paon Dwaji in West Denpasar. Their smoked chicken and Peking duck have that depth you can’t teach. Real food cooked by people who learnt by experience.
Favourite shop or market stall?
Gelato Secrets. They created proper gelato where they mix Italian know-how with Indonesian produce like lemongrass, durian and Sulawesi coffee beans. It shouldn’t work, but it does. That’s good craftsmanship.
Best unique ingredient people should hunt down on menus in Bali?
Local figs. Figs in Indonesia grow in the tropics, so it’s a bit different from the imported ones. Thinner skin, softer flesh, a more floral note. They have this gentle sweetness that binds everything together. In fact we use them in some of our dishes at Buzo and Honey & Smoke. Sometimes you don’t have to import flavour, it’s already growing here.