Dine Out: Ho Jiak x Brendan Pang x Rosheen Kaul Dinner

The Chinese diaspora is spread far and wide, with the cuisine evident in countries as far-flung as Peru and South Africa. Since 2014, Ho Jiak founder Junda Khoo has been flying the flag for the Malaysian Chinese dishes he grew up with.

For Broadsheet’s first Dine Out festival, Ho Jiak Town Hall will host two chefs with similar connections to Chinese cuisine: Masterchef alum and prolific cookbook author Brendan Pang and Chinese-ish author and pop-up queen Rosheen Kaul. Pang was born in Perth to Chinese Mauritian parents, while Kaul grew up in Singapore with a Kashmiri father and Filipino Chinese mother before moving to Australia for high school.

The two stars will be joined in the kitchen by the accomplished Ralph So, head chef at the newly opened Ho Jiak Melbourne. Together the trio is collaborating on a set menu, leaning into Modern Asian and Malaysian Chinese food. Your ticket includes three snacks, three entrees, three shared mains and one dessert.

Menu

Snacks
Late winter tuna tartare, jungle curry vinaigrette, rice crisp and black lime
Glazed chicken oyster with ginger, white pepper and lemon
Crispy pork and black fungus wontons with garlic sauce

Entrees
Crispy fish sambal, sour mango and pomelo salad
Queensland king prawns, nori, calamansi and kombu hot sauce
Sichuan prawn wontons, black vinegar, chilli oil

Mains
Stir-fried confit pork jowl, baby octopus, 'nduja and garlic chives
Mauritian coconut kingfish and eggplant curry
Malaysian Yau Fan (garlic rice), pork lard, burnt spring onion

Dessert
Milk Cake with kyoho grape, gunpowder tea