My Sydney secrets: Dan Hong

19 March 2015

Dan Hong

Dan Hong, Executive chef, Ms G’s, El Loco, Mr Wong

 

Executive chef Dan Hong shares his Sydney food secrets.

Favourite brunch spot: Pinbone in Woollahra. The bacon maple pumpkin tart is amazing.

Sydney’s best snack: The large fried chicken from Hot Star Chicken in Liverpool Street. It’s the ultimate Taiwanese schnitzel.

My sweet indulgence: The macadamia salted caramel chocolate tart from Lorraine’s patisserie. Best ever.

Best restaurant for a big night out: Sokyo at The Star. Fantastic Japanese with a really fun vibe.

Favourite drinking spot: El Loco Surry Hills of course. Tequila shots with margarita chasers. Delicious.

Best food bargain: Doo Dee Paidang in Haymarket for the spicy street food-style Thai noodles. They start at $4.50.

My favourite food market: I love visiting the many seafood and fruit and vegetable markets in Cabramatta. They’re full of exotic ingredients you won’t find anywhere else.

Dining with a view: Lumi Dining in Pyrmont. It sits right on the water and the food by Federico Zanellato is super delicious.

Favourite NSW winter produce: Black winter truffles. I wait patiently every year for truffle season. At Mr Wong, we serve them shaved on top of fried rice. At home I like to eat truffles with cheese.

Favourite multicultural eats neighbourhood: At the moment it is Bankstown for Vietnamese. Pho An is an institution. I also love the restaurant Thy for the best banh xeo. Great places for fruit shakes and banh mi too.

Discover more of Sydney’s dynamic dining scene, from buzzing bars and hot new dining precincts, to comfort food and multicultural flavours.