The chef Will Meyric was the leading light at Jimmy Liks and Long Grain, two of Australia’s hottest bar/restaurants, and in Asia created Husk in Sofitel Bali, LOTUS in Hong Kong and sharpened his knives and his Thai skills in the five star boutique resort Karma Samui in Thailand. Recently he set the benchmark for modern Thai food at Blossom in Sentosa, Bali.

Will draws inspiration from the street food of many South East Asian countrie,. and is famous for "venturing “out there,” tasting the street hawkers'offerings and bringing back some great new ideas all working together for truly colorful and innovative twists on some old favorites.
The restaurant has a private dining room for special events and a bar lounge for a drink before or after the diner.