After completing Le Cordon Bleu in Sydney in 2008, Medan-born William Lim began his exemplary cooking career with Mr.Wong’s in Sydney, under the tutelage of Dan Hong, then in Melbourne, he worked at Lee Ho Fook, Hammer n Tong, Vue De Monde, Journeyman and Light Years Café. In 2019, he opened Sensorium in Canggu to rave reviews, where he serves what he calls Modern Australian Fusion cuisine.
Setelah menyelesaikan Le Cordon Bleu di Sydney pada tahun 2008, William Lim kelahiran Medan ini memulai karir memasaknya bersama Mr. Wong’s di Sydney, di bawah asuhan Dan Hong, kemudian di Melbourne, ia bekerja di Lee Ho Fook, Hammer n Tong, Vue De Monde, Journeyman dan Light Years Café. Pada tahun 2019, ia membuka Sensorium di Canggu dan mendapatkan sambutan hangat, di mana ia menyajikan apa yang disebutnya masakan Modern Australian Fusion.
Chef William, of Sensorium fame, whips up his best-selling Asian-Style Prawn Squid-Ink Tagliolini with Prawn Butter, while chatting about the flavour components of the various ingredients and the process of …
