The culinary scene in Bali is known for its creativity and diversity, but the recent collaboration at Billy Ho in Canggu takes things to another level. Chef Will Meyrick, a household name in the Asian fusion world, teams up with Chef Andrew Rowe of Tokyo’s famed Baba Ramen Cooking Class to bring an extraordinary menu that combines bold Asian flavors with the authenticity of Japanese ramen.
Billy Ho, a cozy yet elegant eatery located near Batubolong Beach in Pererenan, is the perfect backdrop for this delightful treat. Whats New Bali team had the privilege of experiencing this flavorful collaboration firsthand. Read more about our experience with this exceptional collaboration and the unforgettable flavors it brought to Bali!
Read more about our experience with this exceptional collaboration and the unforgettable flavors it brought to Bali!
The Culinary Journey Begins: Appetizers
The dining experience began with an exciting selection of appetizers that showcased a creative mix of flavors and textures. Sesame Tuna Tataki paired tender tuna with cold soba noodles, soy mushrooms, shiso, leek, and a tangy wasabi soy dressing, offering a vibrant, well-balanced dish. Char-Grilled Octopus was served with green shallot and shiso sambal, pickled shallot, and rayu oil tari sauce, delivering smoky, umami-packed flavors. Robata Grilled Miso Pork & Leek, skewered and marinated in yuzukoshu and smoked garlic, achieved a perfect balance of smoky, spicy, and savory notes.
Seafood Perfection: Grilled Dishes
The seafood dishes were equally impressive. Grilled Red Miso Black Cod, paired with pickled cucumber and rayu oil, highlighted the tender fish and its simple, flavorful accompaniments. Confit Grilled Snapper featured perfectly grilled snapper served with squid noodles and smoked dashi broth, offering a creative and comforting dish. For a lighter option, the Crunchy Iceberg Lettuce combined pickled cucumber, sesame seeds, hari nori, and edamame miso dressing for a refreshing contrast to the other dishes.
The Star of the Show: Ramen Creations
No collaboration with Chef Andrew Rowe would be complete without showcasing the art of ramen. The ramen offerings were as diverse as they were flavorful, catering to both traditionalists and those seeking a twist. The Tantanmen stood out with its sesame ramen base, pork broth, crispy karaage chicken, and a soya-seasoned egg, offering a perfect balance of spice and creaminess. Traditional Shoyu Ramen provided a comforting soy sauce ramen with chicken clear broth, pork belly, fish cake, and soya-seasoned egg. Hokkaido Miso Butter Ramen featured a creamy miso pork belly broth with gochujang-infused butter, delivering rich, savory flavors. A vegetarian option, the spicy miso-based broth with pumpkin and sweet potato, was equally satisfying.
Desserts That Delight
The meal concluded with two memorable desserts. Strawberry & Cream Mochi combined soft mochi with vanilla cheesecake cream and fresh strawberries, offering a light, flavorful end to the meal. Java Chocolate Cake paired bittersweet chocolate with sour cherry sauce, cashew sesame biscuit, hibiscus, and mascarpone gelato, creating a harmonious blend of flavors and textures.
A Pairing for Every Palate
The menu also featured an exquisite wine pairing option with Rosabrook Pas Touch Unfiltered Sauvignon Blanc or Pas Touche Cabernet Sauvignon. These carefully chosen wines elevated the flavors of each dish, making the experience even more remarkable.
The one-time collaboration between Will Meyrick and Chef Andrew Rowe at Billy Ho is a celebration of culinary creativity, bringing together the best of Asian fusion and Japanese ramen in the heart of Canggu. Each dish reflected meticulous craftsmanship, bold flavors, and a dedication to delivering a world-class dining experience. We left Billy Ho with our palates delighted and our hearts full, already anticipating the next time we could indulge in such an exceptional dining adventure.
Jl. Pantai Batu Bolong, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
Phone: +62 877 3552 2232
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