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What aliment do you bethink from your childod? “My mum consistently cook­ed Vietnamese aliment so I grew up bistro p. I would appear me and aroma the huge stock­pot of broth, whether it was avoid brainstorm soup or beef brainstorm soup, and I bethink my mum cpping craven basic with a big brier on the cpping lath on the floor. This was afore she opened restaurants.”

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What was the aboriginal affair you cooked? “I bethink affable spaghetti bolognese for the ancestors back I was about seven or eight years old. It came out good. Back then, spaghetti bolognese wasn’t [made from blemish with] tinned tomatoes and stuff, it was absolutely b pasta booze – baker the beef and the booze was accessible – and again accepting Kraft parmesan cheese in the shaker. That’s the spaghetti bolognese we were eating.”

Your mother fabricated you ignment in her restaurant. Was she a acceptable boss? “She was hard, crazy. She was in the kitchen cooking, so she’d aloof bawl at you all the time. But it was good. It opened my eyes to actuality the advanced of use, which was fun, actuality a waiter, but I got A$40 a about-face – that was 16 years ago. After that, I capital to ignment in some of the best restaurants in Sydney, so my mum got me a job at the best accepted restaurant in the burghal at the time: Longrain, the Thai restaurant. I abstruse about Thai food, teaching my palate, aggravating to get the anhesis of condiment – t, sour, sweet, salty. And then, for the aing bristles years, I formed accomplished dining at Tetsuya’s, Marque and Bentley Restaurant & Bar.”

How a Hong Kong restaurant aculation went from underdog to baton of the pack

What was it like alive at French-Japanese restaurant Tetsuya’s? “It was actual repeive; every day was about like Groundg Day. There were so abounding chefs there. It was my aboriginal time alive in such a big kitchen. We were all in allegation of a specific bowl on the degustation menu. You knew at 3.30pm addition was acid chives, the added actuality would be autritative ravioli. In that sense, it wasn’t actual inspiring, but I abstruse so abundant about Japanese cooking, perfection, accomplished dining. I met a lot of my best accompany there. That’s area me and Jowett [Yu, of Ho Lee Fook in Hong Kong] met.”

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Did your mother ane you would accomplish a acceptable chef? “Whenever I’d accessible a restaurant, she’d appear for banquet and be afraid at w acceptable it was. She’d say, ‘That was absolutely appealing good,’ and I’d say, ‘Well, what did you expect?’ She says that appealing abundant every time. She’s funny. She’s still my hero. I go to her abode every Monday night for banquet with my family, and it’s the highlight of my week. It’s altered every anniversary but consistently ss with roll-your-own rice-paper rolls, be it amoroso pikes prawns or ler pork and beef captivated in betel leaves. Again we accomplishment with a capital advance like a brainstorm soup, or stir-fried pepper beef with rice, or Vietnamese dupe curry.”

Iron Chef Judy Joo on abandonment a high-flying career in accounts to accompany her affection for cooking

Do you like accomplishing television sws? “I’ve done two. One of them was alleged Shelfie. People w chase me on Instagram accelerate me ptos of the abdomen of their abdomen and fridge. Each anniversary I would accept one, go to their abode the afterward week, and baker article out of the capacity from their fridge or pantry. I could alone accompany two capacity with me.

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“The added appearance is The Chefs’ Line. Every week, four me cooks go up adjoin the kitchen line: the apprentice, again the chef de partie, the sous chef and, at the end, the controlling chef. Each anniversary is a ertive cuisine. So, for example, for Peking duck, four me cooks would do their own version, and again they go up adjoin the apprentice, w does the restaurant’s version. Again the board do a dark aftertaste and the also-ran goes me. The actual three go adjoin the chef de partie, and the aftermost one continuing goes adjoin the controlling chef. It was a appealing air-conditioned premise. Yeah, it was fun actuality a judge, except by the time we did the tastings, the aliment was all cold, but you can’t say that. Yum! Solidified lamb fat!”

[Working at Tetsuya’s] was actual repeive; every day was about like Groundg Day ... it was my aboriginal time alive in such a big kitchen ... it wasn’t actual inspiring, but I abstruse so abundant about Japanese cooking, perfection, accomplished dining

Dan Hong

What was the craziest aggregate of capacity you got for Shelfie? “The hardest was back one of the chefs was a gluten-free vegan, which I took up as a challenge. She uses actuality like aggrandize flakes. I fabricated salt-and-pepper tofu, and acclimated aggrandize flakes as a seasoning, like an umami salt, and it was absolutely delicious. And I acclimated articles like aqueous gluten-free seasoning, which is a soy booze subsute. I apparent capacity I never knew about.”

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Where in the apple do you like to eat? “I’m not a fine-dining person. One of my favourite restaurants in Hong Kong is Ronin. I adulation Japanese food, the vibe, whisky, food, it’s great. I’ve got a favourite restaurant in Singapore – Imperial Treasure Super Peking Avoid – that serves the best Peking avoid in the world. It’s altogether cooked, accurately acclimatized and absolute every distinct time.”

“In Sydney, it has to be Ester. [Chef-owner] Mat Lindsay cooks aggregate on a wood-fired oven. It’s audibly Australian, the appearance he cooks. It’s one of tse restaurants you cannot acquisition anywhere abroad in the world. He uses the best seafood and meat you can get in Australia, and treats it actual simply.”

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What do you do on your canicule off? “I adulation arcade for sneakers. I’ve been accession them for about 15 years. I abrasion them all. That’s my vice, added than affable and family. I’ve got a hashtag on Instagram, #ngsneakers. Check it out.”

Dan Hong was in Hong Kong afresh for a bedfellow ignment at Duddell’s, in Central.



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