Only eighteen months young, Sarong is already hot listed as one of the top twenty restaurants in Asia by Condé Nast traveller. The fine dining establishment has firmly cemented its reputation as one of Bali's leading restaurants being rated number one, not only in Bali but the entire Indonesian archipelago by the same publication. Add to that a top four listing in Indonesia from The Miele Guide and there's no doubting the impact executive chef Will Meyrick and his team at Sarong have made in the short time since their launch.

Scottish born Will made his name in Sydney after travelling extensively through South East Asia on route to Australia. It was during this time that he developed a fascination with the unique street food he was exploring regularly. After successful periods at two of Australia's leading restaurants Jimmy Liks and Long Grain, Will was drawn back to Asia where he created menus at Husk at the Sofitel Bali, Lotus in Hong Kong and took the Thai cooking skills he had perfected at Jimmy Liks to Padma - a beach side restaurant at Karma Samui on the paradise island of Ko Samui. During this time he continued his love relationship with the markets and street vendors in Thailand. From one paradise to another; Will returned to Bali to devise the menu at Blossom (the fine dining restaurant at Sentosa) before pioneering the Sarong experience along with fellow purveyors of fine wine and cuisine David Kearns and Andrew McLatchie. All the time being accompanied by his head chef Palm who has shared his success since the Jimmy Liks days seven years ago.

At Sarong, Will has brought his love affair with the street foods of Asia to the dining table with spectacular effect. His exoteric menu fuses the cuisines not only of Thailand and Indonesia but also of China, India and the rest of the Asia Pacific region. Will has brought in chefs from across the region to help him develop the menu which he believes to be fundamental to the restaurants success.

The pioneers of Sarong set out to create a fun and vibrant atmosphere to delight all six senses, therefore the food is only one part of the experience. The restaurant enjoys a laid back understated ambience, incorporating the indoor / outdoor ideals of tropical design, subtle lighting and sumptuous interiors. Danish interior designer Liv Clausen shares in the Sarong success story, like Will she has travelled extensively around Asia and it is her vision that has provided the ideal backdrop for Will's creations.