The restaurant will celebrate the Malaysian flavours of Tan’s heritage, with equal focus on food and drinks. Tan will man the kitchen, while Michael Oshiro will handle the bar (sake will be curated by Rey Takahashi of Sakenet).
“There will be a lot of street-food flavours. You could even say hawker-inspired, but mostly the flavours will concentrate on the northern region of Peninsular Malaysia, mainly Penang,” Tan says.
Food will feature modern interpretations of classic Malaysian dishes. There will be charcoal cooking (such as Malaysian-spiced charcoal chicken and twice-cooked beef ribs) as well as shared dishes including Penang bak kut teh, glazed pig tails and rojak, a typical Malaysian fruit and vegetable salad. To drink, there will be Asian-inspired cocktails and shaved ice made on a machine Tan brought back from Malaysia.
“Even though the menu is heavily influenced by Malaysian flavours, it is also directed by how the kitchen staff like to eat and cook,” Tan says. “Sometimes, I think not everything translates. For me, it’s not as fun to copy/paste dishes.”
The space will be designed by Matt Woods – who also designed both Devon locations – but Tan says this new venture is completely separate.
“This is not really an extension of Devon, because we’ve always felt that Devon is brunch-focused,” says Tan. “Lazy Suzie will be an entirely different animal, with a Malaysian focus.”
Lazy Suzie will open at 78 Stanley Street, Darlinghurst in March.