Inspiring bites

Food and travel are two of Dan Hong’s favourite things in life. In his hometown of Sydney, the celebrity chef and restaurateur runs a number of successful dining ventures, including the modern Cantonese eatery Mr Wong , the fun Asian fusion spot Ms G’s , and the South East Asian street food-inspired Mumu .

Beyond his Sydney venues, chef Hong is best known for his appearances on food TV shows, including The Streets with Dan Hong, which returns for a second innings later this year. Set in Hong Kong, the six-part series sees the chef dive into the city’s food culture and the history behind some of its most famous dishes, including clay pot rice, egg waffles and wonton noodles.

“It’s a dream to travel around the world and learn about the food of different cities,” Hong says. “I’ve been to Hong Kong many times over the past decade. I enjoy discovering hidden gems – places with rich history that locals love. To be able to film and celebrate them on my show is awesome.”

Here, the chef recounts some of his favourite dining experiences around the world.

1. Wing

Hong Kong

Wing is a modern Chinese restaurant run by the talented chef Vicky Cheng, who has a background in classical French cuisine. The fact that he was never trained in Chinese cooking gave him an advantage because he wasn’t bound by any rules. Here, he uses the best possible local produce to create his own unique, refined rendition of Chinese cuisine. The whole dining experience was amazing from start to finish – the sea cucumber spring roll and crispy pigeon were the standouts of the meal.

2. Pagi Sore

Jakarta

I go to Pagi Sore every time I’m in Jakarta. The restaurant specialises in the regional cuisine of Padang, the capital of West Sumatra. The concept is similar to conveyor belt sushi. Once you’re seated at one of the large dining tables, the staff start bringing out dozens of dishes – ranging from curries and satay skewers to vegetable, meat and seafood dishes – and you pay for what you eat. You’ll be tempted to try everything: my favourite is the ayam pop, a simple dish of chicken cooked in coconut cream and lots of aromatics. They use free-range chickens raised in a nearby village, which makes the dish super flavourful.

3. Imperial Treasure Super Peking Duck

Singapore

This place serves some of the world’s best Peking duck and is a must-visit whenever I’m in Singapore. The food here is very consistent: the duck is roasted perfectly, carved tableside, and comes with all the usual fixings. Besides the namesake signature, the stir-fried dishes and seafood are also delicious. It’s a high-traffic restaurant but you don’t feel it – a testament to the staff’s impeccable service.

4. Amamoto

Tokyo

I made two trips to Tokyo last year and was lucky enough to eat at Amamoto on both visits. While it’s only been around since 2016, this eight-seater restaurant helmed by chef-owner Masamichi Amamoto has built a large following domestically and internationally. It’s one of the most difficult restaurants in Tokyo to secure a reservation at. The chef is known for his hay-smoked bonito, which he prepares in front of you. I’ve also had these amazing fresh purple grape shrimp here. His sushi rice also has the perfect texture and is seasoned with just the right amount of vinegar. It’s the most amazing sushi I’ve ever had.

5. Flower Drum

Melbourne

Flower Drum is an institution in Melbourne , and it’s probably my all-time favourite restaurant. This Chinese restaurant has been around since 1975, and many of its staff have worked there for decades. The approach to food here is all about letting the natural flavours of locally sourced ingredients shine. An excellent example is the stir-fried pearl meat, where the pearl oyster flesh is thinly sliced then flash-fried with ginger, garlic and chives.

6. Mimi’s

Sydney

Overlooking Coogee Beach, Mimi’s is perfect for a relaxing meal. It strikes a balance between casual and fine dining, and I love coming here for lunch when the natural light fills the airy dining room. Whet your appetite with the refreshing bluefin tuna toro, confit tomato and warm crumpet, then indulge in the caviar pie with scallop mousseline and citrus butter.