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SARONG: Redefining Cuisine Culture

Seminyak institution Sarong has unveiled a vibrant new menu in recent weeks. The beloved Bali restaurant, helmed by revered chef Will Meyrick, has embraced a broader exploration of Asia and revamped existing offerings to reflect the chef’s ample travels as of late. “I’ve done a lot of travelling in the past year and wanted to introduce more diversity to the menu,” Meyrick says of the decision to overhaul the dishes at the fine diner. “Sarong can move quite easily from one dynamic to the other. It always has been an Asian restaurant under one roof, and was one of the first of its kind in Bali.”

The pioneering restaurant is now on its 13th year and remains one of Bali’s most adored venues.

“Gaeng Choo Chee” of grilled prawn with Thai basil, kaffir lime and coconut cream
Mumbai Chicken Tikka Kebab, marinated in cheese, cashew nut, fenugreek leaves, garam masala and with pea malai curry
“Pad Ped Pla” stir fried crispy fish with red curry, wild ginger, lime, green peppercorn and Thai basil

Pad Ped Pla | Small story This dish is best served in the evening, although there is a very good place across the river from Wang Lang market that you can pick up from any time of day. Red curry paste is stir fried with wild ginger, green peppercorns and Thai basil. The fish, or “pla”, can either be whole or cut into pieces, traditionally it’s catfish but I like to us the fleshier gurami

Southern Indian Seafood Biryani with green chilli, garam masala, coriander, mint and basmati rice
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