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W
ill
Meyrick is traveller at heart, spending
his childhood in Italy despite being a
Scot, then travelling into the southern
hemisphere to work as a chef in Australia
and Asia. He is best known for his fine
dining establishment Sarong and Bali’s Mama San. He
opened a Mama San in Kuala Lumpur in 2015, and will be
familiar to the local customers as ‘The Street Food Chef’ from
the Asian Food Channel. His latest project, an authentically
Malaysian restaurant named Tiger Palm, opened in Bali at
the end of last year.
When and where did you first taste Malaysian food?
I had been to Malaysia on several occasions, but never went
to the right places – most of the street food vendors used
curry powder, so I did not get the right taste. It was when I
started my own research a year ago for the new Mama San
in Kuala Lumpur (that I tasted really authentic food when)
I entered people’s kitchens and cooked with them.
Celebrated Scottish chef
Will Meyrick
fell in lovewithMalaysian food and opened a
restaurant inBali.
SarahRees
catches upwith himto hearwhy he is so committed to
bringing authenticMalaysian flavours to the Indonesian island escape.
Delicious
Diversity
Will Meyrick also has restaurants
in Hong Kong and KL