Writing Mr Hong gave me the opportunity to reminisce about the early stages of my career and think about exactly why I chose a life in food. Putting it all down on paper was a lot of fun and gave me the opportunity to think about the significant moments in my food journey that changed everything for me.
Mr Hong is full of recipes, of course, and stories about my life to date – from growing up in my mum’s Vietnamese restaurant in Cabramatta, to experimenting with supermarket staples while left to my own devices at home during high school, and later my culinary training at some of Australia’s most prestigious restaurants.
My first job was at Longrain, a wonderful place to start my journey in food, and included packing away all the fresh produce every morning, making six different curry pastes and deep-frying shallots – a great learning curve for me at that stage – and I’ve been very fortunate to have wonderful mentors throughout my career ever since Longrain.
Thinking about it, David Chang is one of my greatest food heroes because he was one of the first chefs to dare to throw out all the rules focus on one thing: deliciousness. For me, the best food is delicious, easy and fun. Couldn’t live without fish sauce! I love bold, strong flavours, freshness and balance – and most of all, I see food as something that connects people, makes them happy and can be shared with the people I love.
by Dan Hong
Eat like you never have before, with Dan Hong at the reins it will be an enjoyable ride. Dan’s appetite for rare sneakers, hip-hop and collecting cookbooks is only surpassed by his passion for food: everything from fast food to fine dining. Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan has gone on to become a critically acclaimed chef, working at some of the most prestigious restaurants in Australia, including Sydney’s Mr Wong, Ms G’s and El Loco.
Dan’s potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh flavours makes his approach to food truly unique. Mr Hong is as much an exploration of Dan’s colourful path through life as it is a beautifully illustrated book of one hundred scintillating recipes – Vietnamese, Chinese, Mexican, as well as fusions of the three – re-imagined and re-invigorated for a new generation of food obsessives. Feast your eyes and dig in.
About the Author
Dan Hong has worked in some of the most prestigious restaurants in Australia, including Tetsuya’s, Marque and Bentley, and his mentors include Mark Best, Brent Savage and Thomas Johns. He has opened some of Sydney’s most exciting dining destinations, including Ms G’s, El Loco and Mr Wong (honoured with a hat in its first year of business at the Sydney Morning Herald Good Food Guide awards) and most recently Papi Chulo, a smokehouse and grill at Manly Wharf, Sydney.