Meyrick is extending his talent and expertise beyond the dining table, as he is now offering cooking classes in a breath-taking villa setting in Canggu. Those who wish to master the art of Balinese cuisine are invited to embark on a journey with the chef himself.

“As a foodie, I want to share wonderful food with another foodie. As a chef, I'd like to share some expertise and skills with foodies so they can experience and practice the authentic technique to cook their meals. I also anticipate the participants to fully immerse themselves in preparing Indonesian food, where we may talk and share knowledge of unique herbs, secret ingredients, and share memorable experiences,” Meyrick said.

Adding that he is aware that there are cooking classes on the island, most follow a similar style. Meanwhile, Meyrick’s team strives to deliver a more thorough taste of Balinese food through exploration of the ingredients and techniques. His method will allow students to experience beyond the four walls of a kitchen.

Preparing the traditional main dishes, one vegetable dish, and two sauces, guidance from Meyrick is perhaps the last puzzle piece to take one’s cooking to the next step. Not only will he share his secret ingredients, he will encourage others to learn so much more about what makes a dish authentic.

“The two meals that are the highlight of the culinary lesson are duck satay lilit. Satay lilit is commonly prepared with fish, pork or chicken. However, when duck is combined with Balinese herbs, it takes on a unique taste and texture for me. The second dish is Karangasem prawn curry, which has a balanced flavor from the fresh shrimp mixed with Balinese unique herbs and fresh coconut milk,” he elaborated on some of the lessons he had prepared.

For those who wish to experience Meyrick's “pilgrimage” by themselves, the Street Food Tour is ready to cater to their curiosity. Everyone is invited to dive intimately into the heart of local warung and traditional markets that have inspired the flavors of his renowned restaurants.

The journey that awaits will begin in North Bali, with Meyrick and his team of local experts. This two-day expedition across the magnificent landscapes and traditional villages, discovers the wonders and flavors of this enchanting region like never before.

“Indonesian food holds a special place in my heart. I discovered several interesting Indonesian recipes from all throughout the province and combined them in my kitchen to create Hujan Locale,” the chef added.

Indeed, his love of sharing has made it possible for him to open Mama San, Honey and Smoke, Billy Ho and the aforementioned Hujan Locale in Bali. Each different establishment has become successful in its own right.

For those who crave new experiences in Bali, Meyrick is also proud to announce the opening of Buzo, expected to make its grand debut in mid-2024. Under his visionary leadership, Buzo promises an innovative dining encounter in merging the street flavors of Japanese izakaya with the rustic and traditional Italian cooking method where every meat is blessed by the fire and every meal will be an unforgettable, indelible memory.

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