For those who are culinary enthusiasts, take the time to try various new menus at Mama San Bali. The new menus are made by Chef Will Meyrick, which is inspired by Chinese Classical dishes. The menus served are very delicious, and the place to enjoy it is also beautiful so it feels very enjoyable. “Bali culinary icon of Mama San for this month adds to the menu list by introducing a variety of new dishes to pamper the appetite of guests,” said Chef Will Meyrick, recently.
The restaurant located at Jalan Raya Kerobokan No.135, Kerobokan Kelod, North Kuta, Badung, Bali, is part of the highly successful Sarong Group owned by the renowned Will Meyrick. This restaurant is a favorite venue to visit in the culinary world of Bali. More interestingly, the menu served remains focused on Chinese dishes, with a new menu inspired by traditional food. “The new mainstay dish is taken from Chinese gastronomy,” he said.
Among them, there are Roast Duck topped with thick plum sauce or Crispy Chinese Pork Belly with tantalizing Hanoi sauce, sweet and spicy sauce and black bean sauce, and steamed Bok Choy with garlic. To close it, there is a twist on the Italian favorite, Panna Cotta Mandarin. “This new menu commemorates the Chinese food vendors who settled around the world, in a place known as Chinatown, where traditional and ancient food techniques evolved over time,” said Meyrick.
According to him, tradition and renewal are the buzzwords of these new dishes, and showcases the meticulous blending of Will Meyrick’s culinary odyssey with Chairman Wang’s legacy, as an expression of gratitude to the woman who inspired cooking during Will Meyrick’s series of 15-year trips to China.“It’s amazing how a small difference in the way a cooking technique can completely change the taste of a dish,” explained Meyrick about Chairman Wang’s influence.
At that time, Meyrick was in Beijing when he met a simple and wise Chinese woman who started cooking at the age of 6 before China opened up to the outside world. This woman cooked with limited ingredients, which she said to have developed a sense of discipline and creativity. They went on to cook together several times, first at the renowned Black Sesame Kitchen cooking school where this woman taught, and at Sarong Restaurant for several events in early 2010.
Meyrick admitted that at first he understood how to cook Chinese dishes, especially those from the south. However, by looking at the cooking technique of someone who has done it throughout her life, in such a way, it becomes a natural part of him. “I can gain knowledge that can completely change a dish. This is also what I learned from Chairman Wang, and then used it in creating new menus,” he explained seriously.
This new menu can be enjoyed on the Mama San’s ground floor or more private upstairs available for private lunch or dinner for a minimum of 10 and a maximum of 16 people. (BTN/015)