19 March 2015
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.
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.
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.