Take a Trip to Malaysia | Gourmand and Gourmet

Take a Trip to Malaysia

  • Food & Booze
In celebration of the Malaysian Pop Up Menu at Brisbane’s newest Pan-Asian restaurant, Chop Chop Chang’s, Chef Chen took some time out to chat to us about her work and food philosophy. What have you been up to recently? Where can we find you? I moved to Brisbane in early August from Port Douglas, so I’m still pretty new to the city. You’ll find me at Chop Chop’s most of the week, unless it’s my day off, in which case I head to the coast for some sun, sea and sand. What is your food philosophy? Never over complicate flavours. What staple ingredients should everyone’s fridge contain? Eggs, chilies and a good bottle of wine. What’s something in your fridge that would surprise people? I like eating Bak Kut Teh, so I usually have a mix of the Chinese dried herbs and spices, like Chinese Angelica, wolfberries, and black wood ear mushrooms. What three Brisbane restaurants are you most fond of? I haven’t dined out in many restaurants yet, but Houngs on Vulture Street has really delicious Pho, and The Riverwalk Tandoori restaurant in Highgate Hill serves lip-smackingly good curries and naan. Which cookbook would you recommend for home cooks? ‘The Food of Malaysia: Authentic Recipes from the Crossroads of Asia’, if you are into South East Asian cuisine. If you only had 30 minutes to cook a nice meal, what would it be? Spaghetti aglio olio with prawns, mushrooms and chili with a bottle of Pinot Noir. In your opinion, what are the worst kitchen faux pas? A no show, no call from a big night out; and using another chef’s knife until it is blunt and then returning it. What dish is your kitchen masterpiece? Braised spiced pork ribs.  Contact: (07) 3846 7746 Address: 185 Boundary Street, West End 4101 Opening Hours: Monday – Sunday | Lunch 11.30am-3.00pm, Dinner 5.30pm – late    The Gourmet