Heralding the festive season, the signature restaurant at Bali Beach Hotel, The National Heritage Collection and The Meru Sanur introduces Chef Wee Will of Chim by Chef Noom to the coast of Bali for an exclusive one-night-only gastronomic event.
ROSO Restaurant isn’t a stranger to Michelin-starred chefs. Throughout the year, the signature restaurant at Bali Beach Hotel, The National Heritage Collection and The Meru Sanur has welcomed an impressive rotation of well-decorated guest chefs, and it doesn’t intend to slow down. To welcome the festive season, ROSO is welcoming Chef Wee Will, the executive head chef of Chim by Chef Noom, for an exclusive Culinary Symphony dinner on 4 December 2026.
Three decades of experience spanning over 20 countries (including Spain, Italy, Turkey, China, and the United States) shaped Chef Wee’s culinary prowess. Under his guidance, Chim earned a coveted Michelin Star just one year after it opened its doors in Kuala Lumpur in 2024, an achievement that the contemporary Thai restaurant still retains to this day.
Chef Wee joins the twin hotels’ own executive chef, Marco Medaglia, for a four-hands dinner that brings together two distinct culinary expressions, creative minds, and expertises. Together, they showcase and stretch the way food can be presented, resulting in an exclusive multi-course menu.
Opening the dinner are Pumpkin Scallion Focaccia; Smoked Salmon Tartelette with cream cheese, ikura, and kaffir lime; and Sous Vide Oyster accompanied by green chili granitas, Aquatir caviar, kyuri, and sea grape, three starters that each bring a different culinary dimension. The highlights of the evening are Chef Wee’s Green Lobster Red Curry, a nod to his expertise in Thai cuisine, and Chef Marco’s Mò Lì Peach Sorbet.
For the main course, diners can look forward to a Stockyard Cube Roll, dry-aged in sea salt for 21 days to achieve a deeply intense flavour and tender meat, served with wild potato, radish, pine nuts, and truffle Bordelaise jus. Tourbillon ends the meal on a sweet note, serving a medley of Tourbillon tea whipped ganache, lychee mint compote, lychee fluid gel, hazelnut flourless cake, cocoa nibs snap, and kumquat gelato.
Complementing each course is an exquisite wine pairing, curated to enhance each dish’s flavour profile. This dinner offers a rare chance for the island’s epicureans to go on an adventure of artistry, creativity, and craftsmanship, just in time to kick off the holiday season in full swing.
ROSO Restaurant
Bali Beach Hotel, The National Heritage Collection and The Meru Sanur
Jalan Hang Tuah, Sanur
Bali 80227, Indonesia
T: (+62) 81138313077
E: fbreservation.themeru@meruhotels.com
W: balibeachsanur.com | themerusanur.com
IG: @rososanur
