Broadsheet Kitchen's current resident chef Matti Fallon – the product of a nationwide search for emerging chefs and restaurateurs – is bringing his childhood memories of dinners at his local Chinese restaurant to life, but with a playful twist.
And now he'll take that concept away from the lazy Susan with his own take on weekend yum cha. From 12pm to 3pm, Friday to Sunday, head into the Broadsheet Kitchen for small plates including chicken skin dipped in lemon sauce, prawn crackers, sweet and sour lamb ribs, XO clams and half baby Kung Pao chicken.
And from Tuesday to Wednesday nights you can pick up $5 snacks from 5pm to 6pm (during happy hour) including oysters and prawn, ginger and spring onion dumplings.
Fallon grew up in Dromana on the Mornington Peninsula during the '90s. He remembers visiting the local Chinese restaurant as a special treat, and hanging out with the son of the restaurant's owners. Originally known for his Nordic cuisine at DuNord Kitchen, Fallon now owns Prince’s Pies in the CBD.
Matti Fallon’s residency is on now and runs until the end of May.