Feb 24, 2015
A good restaurant doesn't have to be a stuffy one – Dan Hong has
highjacked traditional expectations of fine dining in Sydney, and
as executive chef at Merivale, a strong voltage of fun charges
through the places he oversees, such as Ms Gs, Mr Wong, El Loco and
Papi Chulo. He has helped redefine how we eat in this city.
Yes, he has an impressive CV – which includes being named Josephine
Pignolet Young Chef of the Year when he was at Bentley and time in
the kitchen at Tetsuya's when it was #4 best restaurant in the
world – but he's also responsible for unapologetically enjoyable
dishes, such as the Stoner's Delight at Ms Gs, a dessert so epic
that it has spawned as many sequels as a Hollywood blockbuster
franchise.
His achievements go beyond just notching up honours and hats; in fact, Kanye West went to his restaurant, Mr Wong, twice in one week, while he has also cooked for his heroes: Ferran Adria, Rene Redzepi and his mother, Angie Hong.
As part of his work for Merivale, he's gone on intense research trips – where he's eaten as many as 40 tacos in one day, or experienced 8 Michelin stars in a matter of hours.
During this podcast, he talks about the tremendous ups and downs of his career, and shares some memorable stories outlined in Mr Hong, his cookbook/memoir for Murdoch Books. The tale about 'Dave's salad' and meeting his wife are some of the highlights.
He also chats about his experiences with Justin Hemmes, this year's March Into Merivale program, and where he likes to eat and drink in Sydney.