Why is it hot? Two words: Will Meyrick. This man has a way with a frying pan that will blow your tastebuds. Meyrick is Scottish born with an Eton-style accent and Australian residency, and
now presides over the best grub in Bali. Confusion? No - Thai fusion.
Why is he hot? Imagine a Hugh Grant-Charlie Sheen blond cross for starters, although it's his career history that does the talking. A former protege at Martin Boetz's Longrain restaurant in Sydney, where he honed his Thai tastes, Meyrick set up cult foodie favourite Jimmy Liks, also in Sydney, with regular jaunts to Bangkok and beyond to pick up some street-hawker cred.
What's on the menu? Coriander, lemon zest, betel leaves - it's a foodie's delight. Try sharing the oysters with nahm jim dressing, palm sugar and garlic, as well as the grilled squid with papaya salad,
and crispy salmon with watermelon and ginger. Keep the braised beef cheeks down your end of the table and dig in. Those with a sweet tooth can chow down on the dessert platter, with its mixture
of coconut creme and chocolate mousse. And this is five-star cuisine at pedestrian prices - about $200 a head for three courses and alcoholic tipples.