Celebrated Bali eatery Billy Ho is back as Canggu’s new late-night Asian boteco.
Having been closed for the past few years during the pandemic, the popular Batu Bolong eatery has re-emerged from its slumber with a sophisticated new persona by celebrated chef Will Meyrick.
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Having spent the past three years based in Perth, Will has returned to his long-term home with an army of new ideas for his growing number of venues, which include Hujan Locale and Honey & Smoke. He’s also been joined at Billy Ho by some shining new culinary talent, including Tom Lavery.
Coinciding with its new foray into late nights and the launch of a menu celebrating small plates to share and creative cocktails, Billy Ho has also benefitted from sublime new interiors – think communal dining, moody lighting, and plenty of bronze accents, and the addition of intimate bar tables.
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The menu has also undergone an overhaul, with the focus moving away from lunch service towards dinner and late-night nibbles, as well as a renewed focus on sustainability and local produce. Billy Ho dishes still embrace a distinctly Asian edge, but snacks are now at the forefront, and the menu is divided into Dim Sum, Sushi and Nigiri, Small Plates, and Large Plates.
Dishes may be smaller but they still pack a punch (and are pricy by Bali standards) but run the game from fish and pearl meat dumplings; and pork miso cabbage shimeji gyoza; to jet-fresh sashimi and nigiri.
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Heartier plates also beckon – the nduja spiced dry-aged tuna tartare served with squid ink sago cracker, miso smoked garlic, ponzu, charred corn and crushed hazelnuts sits among the Small Plates, where it’s joined by duck and peanut caramel with prawn, watermelon, pineapple, chilli salt and finger limes. Larger plates include Peking duck with Mandarin pancakes; grilled fish with sambal belacan, fire-grilled kiciwis, coconut serundeng, charred pineapple and coconut; and red glazed lamb shoulder with charred miso braised cabbage, mandarin pancakes, wombok kimchi and Chinese smashed cucumber.
You’ll undoubtedly come here for the drinks; with a renewed focus on late nights, specialty cocktails, wines and spirits take centre stage, accompanied by leading spirits, beer, ample aperitif options, and after-dinner temptations. Creative twists include the Billy Ho Chilli Margarita, which introduces the Mexican favourite to a lemon and orange marmalade and chilli flakes; and the Asian Daiquiri (above), a combination of rum, honey pineapple, ginger flower syrup, lemon, and chilli flakes.
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A refreshing wine list that prioritises quality over quantity and is sourced globally, with drops ranging from Taittinger Grands Crus Brut to an easy-drinking Pascal Jolivet Pouilly-Fumé and Cusumano Nero d’Avola from Italy, perfect for those balmy late evenings in paradise.
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