Two celebrated chefs unite in Bali for an intimate, fire-led dining experience that bridges cultures and technique.
KONG and Honey & Smoke come together for a collaboration, promising a refined and immersive evening of contemporary dining on 25 March 2026. Set within Bali’s ever-evolving culinary landscape, the event brings together two distinct identities, each known for its unique approach to flavour, atmosphere, and hospitality.
Located on Jalan Pantai Berawa, KONG is recognised for its metropolitan energy, polished bistro fare, and late-night dining culture. In contrast, Honey & Smoke in Ubud offers a more intimate and subtly theatrical setting, where menus are designed for sharing and built around wood-fired cooking, with steaks taking centre stage.
At the helm of this collaboration are Chef Nick Escobar, whose experience includes Nobu Fifty-Seven New York, and Chef Will Meyrick, the acclaimed chef-restaurateur behind a string of well-known venues across Bali, including Mama San, Hujan Locale, Billy Ho, Buzo, and Honey & Smoke. With over two decades spent exploring Southeast Asian food cultures, Will’s cooking reflects a deep respect for regional ingredients, layered with influences from Persia and the Eastern Mediterranean, and expressed through his signature open-fire techniques.
For this special evening, guests were presented with a curated multi-course menu, developed exclusively for the occasion. The experience unfolds as a culinary dialogue, highlighting the interplay between fire, flavour, and contemporary bistro execution.
Extending beyond the kitchen, Chef Will Meyrick also lends his expertise to the bar, crafting a series of bespoke beverages. Using techniques such as infusion, clarification, and fermentation, each drink is thoughtfully paired to mirror the progression of the menu.
KONG
Jalan Pantai Berawa, Canggu
Bali 80361, Indonesia
T: (+62) 85216688869
W: kongbali.com
IG: @kong_bali
