THE CANGGU FAVORITE REOPENS AS A LATE-NIGHT ASIAN BOTECO
Celebrated Canggu eatery Billy Ho has announced a vibrant new chapter ahead of its return this month. Having been closed for the past few years during the pandemic, the Batu Bolong resident has re-emerged from its slumber as a late-night Asian boteco.
It’s a sophisticated new take on the Canggu haunt that was dreamt up by celebrated chef Will Meyrick. Having spent the past 3 years based in Australia’s Perth, Will returned to his long-term home of Bali, with an army of new ideas for his growing number of venues in tow. He’s also been joined at Billy Ho by some shining new cheffing talent, with Tom Lavery now joining him behind the wok.
The new Billy Ho will debut a suave new take when it comes to its interiors, to coincide with its new foray into late nights and a menu celebrating small plates to share and creative cocktails. Picture a clandestine space that has embraced darker shades, decorated with moody lighting, and plenty of bronze accents. The communal dining offering will remain, this time accompanied by a slew of more intimate options, bar tables included.
The menu too has undergone an overhaul, with the focus moving away from lunch service towards dinner and late-night nibbles, which focuses on sustainability and local produce. Billy Ho dishes still embrace a distinctive Asian edge, but snacks are now at the forefront, and the menu is divided into Dim Sum, Sushi and Nigiri, Small Plates, and Large Plates.
Dishes may be smaller but they still pack a punch - think indulgent takes on dumplings like the Fish and Pearl Meat with garlic chives pork oil siew mai, or Pork Miso Cabbage Shimeji Gyoza, joined by sashimi and nigiri formed from the daily catch.
Heartier plates also beckon - the nduja spiced dry-aged tuna tartare served with squid ink sago cracker, miso smoked garlic, ponzu, charred corn and crushed hazelnuts sits among the Small Plates, joined by duck and peanut caramel with prawn, watermelon, pineapple, chili salt, and finger limes. Larger plates promise to curb hunger pangs, like the grilled fish with sambal belacan, fire-grilled kiciwis, coconut serundeng, charred pineapple, and coconut, or the red glazed lamb shoulder with charred miso braised cabbage, mandarin pancakes, wombok kimchi, and Chinese smashed cucumber.
Drinks too, of course, form a key part of the new direction for Billy Ho. With a renewed focus on late nights, specialty cocktails, wines, and spirits take center stage, accompanied by leading spirits, beer, ample aperitif options, and after-dinner temptations. When it comes to the venue’s tipple, creative twists on the traditional dominate the bar menu. Like the Billy Ho Chilli Margarita, which introduces the Mexican favorite to a lemon and orange marmalade and chili flakes. And the Asian Daiquiri, a combination of rum, honey pineapple, ginger flower syrup, lemon, and chili flakes.
A refreshing wine list that prioritizes quality over quantity and is sourced globally. These range from a celebratory Taittinger Grands Crus Brut to an easy-drinking Pascal Jolivet Pouilly-Fumé to Cusumano Nero d’Avola from Italy. Spirits are just as international, with the extensive global gathering including an impressive population of gins, whiskeys, and tequila, among more, ideal for sipping late into the evening.
