Limes, lemons and bright green chilies give this wonderfully spicy dish its name, the secret ingredient though is the dried fish, just jumping the flavour up a level into that exquisite sharp, salty, citrusy tang. We serve this with our Balinese Bebek Goreng at our restaurant Hujan Locale in Ubud.

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Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.

With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.

But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.

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Will Meyrick's website:
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Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours
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Will Meyrick Restaurants:

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