From his early days at Lotus and his rise to executive chef at Merivale, the much-loved chef has shared some of his favourite recipes over the years. There’s that hot fudge sundae that had diners flocking to Sydney’s Lotus bistro in the late 2000s, and those mini banh mi at Ms. G’s, and a tower of crisp eggplant with fish-fragrant sauce from Mr. Wong. Plus, when Dan Hong is at home and the family is gathered around the table, you’ll likely find him dipping and dunking into a communal steamboat.
Grilled fish with sambal matah, watermelon and cucumber
Prawn toast with yuzu mayonnaise, coriander and mint
Slow-roasted duck legs marinated in lemongrass
