Canggu, Bali places to eat: Chef Will Meyrick's seven dishes you must try

FOIE GRAS SUSHI ROLL, INDIGO

It had to happen – Japanese dining comes to Canggu. Indigo was worth waiting for – sophisticated sushi, sashimi and more. The ambience is very cool, that chilled-out but high-standard vibe the Japanese do so well. I love the service and style of plating. As a chef I am always on the lookout for that edge, the signs of dedication and passion that go into creating great food. At Indigo they get that, I appreciate the culinary twist of the foie gras sushi roll and that they carry a good selection of sake. See indigocanggu.com

MISO SHITAKE, MUSUBI

Japanese food made using French cooking methods – you have to admire the innovation. At Musubi, it's all about the experience of home-style atmosphere and fusion: tofu steak with miso shiitake over a mixed quinoa salad for a fresh-start brunch works for me after a long, late-night shift. Be adventurous with your tastebuds and experience the complexity of full flavours that is Musubi's umami. See kaminarigroup.com/musubi

NASI CAMPUR, DANDELION

If you travel globally you should eat locally and at Dandelion you get to do that in a way that makes it comfortable for everyone, including kids. Mild curries, a lovely braised chicken in coconut milk and their nasi goreng are all good selections, but mine will always be the nasi campur – you can guarantee it's fresh, tasty and someone in your family will always pinch something from your plate. See warung-dandelion.business.site

KATZU CURRY, TYGR SUSHI

Tygr Sushi's hand-rolled dishes, easy menu of snacks, specials and rolls mean I'm never [eating] alone – the kids love it, too. It's a bike ride away from our home farm and a homemade katzu curry for lunch after they have completed their morning's farm chores is hard to resist. See tygrsushi.com

FISH OF THE DAY, MOANA

You can catch the best fish of the day at this Polynesian-styled cafe that brims with the goodness of the ocean's bounty served every which way, from poke bowls to barbecue. I like to have the catch of the day served as a simple grill and am always delighted to share the sushi plate to kick off with. See facebook.com/moana.fish.eatery/

SMALL PLATES, ONE EYED JACK

This sociable and atmospheric almost gastro-pub greets diners as they arrive with a "Irasshaimase!" I like to order up a selection of small plates and yakitori. It keeps the conversation flowing around the food service. Crispy soft-shell crab goes well with chilled beer and the wagyu tacos do the same. See oneeyedjackbali.com

LARB, GREEN GINGER

I have those days when I absolutely crave Thai. Then I'm on the pushbike over to Green Ginger for a vegetarian feast of Thai flavours. The larb is my go-to – it's got that sharp mix of the sweet, sour, spicy going on and I usually have it with a bowl of laksa. See elephantbali.com

Scottish chef Will Meyrick has restaurants in Indonesia, Malaysia and Hong Kong. He recently opened Canggu Cooking Retreat, where guests can see a working farm, learn how to cook new recipes for regional Indonesian cuisine and some traditional south-east Asian specialities, and take the Street Food or Mountain Biking Adventure tours. See canggucookingretreat.com willmeyrick.com

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