At the table with: Dan Hong

At the table with: Dan Hong

Once a recipient of the prestigious Josephine Pignolet Best Young Chef Award, Dan Hong has worked in some of Sydney’s best kitchens including Longrain, Marque, Tetsuya, and Bentley Restaurant, as well as internationally in Wylie Dufresne’s WD-50 in New York. But having already achieved so much at such a young age, Hong continues pushing the boundaries under Justin Hemmes’ Merivale Group, with El Loco, Ms. G’s, Mr Wong, and Papi Chulo. He is also the author of Mr Hong cookbook.

Who is your inspiration?
I am inspired by several things whether it be travelling around the world and eating, the change in season, or a certain new product that comes into the kitchen. I can also be inspired by eating at other restaurants or having dinner at my mum’s house.

What’s currently in your pantry?
Instant noodles.

What’s in your fridge?
Fresh fruit, cheese, juice, and chocolate.

Best thing to come out of the microwave
Leftover Chinese food.

Where do you like to go for a feed?
Usually food courts around Chinatown. My favourite is Sussex Centre food court.

When I’m not cooking…
I’m hanging out with my daughter, Namira.

Butter, margarine, a mix or neither?

Tools I can’t live without
A sharp knife.

Cookbooks I always return to…
White Heat by Marco Pierre White, The French Laundry Cookbook by Thomas Keller, and Essential Cuisine by Michel Bras. 

Check back on Thursday for one of Dan’s recipe.

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