Does miso belong on an Italian menu? Alex Wong thinks it does. Or at least it belongs on his Italian menu. “I use five different miso in this kitchen,” says Lana’s executive chef. “For the umami, the earthiness and the salt. It all comes back to flavour.” Wong is between services as he speaks, metres from the Lana kitchen where Asian ingredients crank up the flavour in his east-of-Italian fare.
Growing up in Newcastle with Chinese roots, and cutting his pro-chef teeth in Italian kitchens, Wong’s mega mix of influences has come to define his food. It’s all there; his uncle’s Chinese takeaway and his mother’s stir-fried spaghetti Bolognese, his best friend’s Italian school lunches and the pasta he made from scratch over and over again at Ajò in Rozelle.
Working under Steven Yeomans (ex-Ormeggio) at Il Lago, and Daniel Mulligan (ex-Pilu) at Ajò, Wong was quick to respect Italian cuisine and culture. Appreciation for his own background, though, didn’t come until later. “I wasn’t into my heritage at all as a teenager,” he says. “It wasn’t until I qualified as a chef and moved out, that I started missing home.”
この記事は Gourmet Traveller の July 2023 版に掲載されています。
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この記事は Gourmet Traveller の July 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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