Parkroyal Parramatta: Taste of Asia seafood festival with chef Tony Khoo
Award-winning chef and author Tony Khoo brings classic and modern South-East Asian seafood to a western Sydney food festival.
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It’s a marriage made in crustacean heaven.
Chef Tony Khoo’s stint at the six-day Parramatta’s Taste of Asia festival sources Australian seafood marinated in bold Singaporean flavours ready to devour in a buffet.
The esteemed Singaporean chef’s enticing flavours are bound to conquer seafood cravings when he cooks at Parramatta Parkroyal’s Table 30 restaurant from October 15 to 20.
The buffet is laden with dishes including marin and sake-cured trout, steamed mussels with coconut and lime dressing, barbecue pork Singapore noodle salad, wok fry chilli crab, wok fry chilli crab with mantou (steamed buns), baked sambal fish.
“Most of the Australian is like to eat seafood and Asian cuisine,’’ Khoo said.
“First I will use Australian seafood products and then I will cook it with Singapore cuisine like pepper prawn crab curry and I’m sure Australians will like it.
“I will introduce Singapore iconic dishes like chilli crab and pepper crab and seafood laksa and nyonya curry. It’s a cross between Chinese and Malay, and chicken and rice.”
Singaporeans and Aussies share a love of seafood.
Khoo, a member of the Singaporean National Culinary Team, recalls when he cooked at a Melbourne hotel 15 years ago and the mud crab sold out.
“Every day it was overwhelming you can’t find it any more,’’ he said.
“Everyone likes seafood and these days people travel a lot and I think they’re used to the cuisine from different countries.
“We use a lot of Australian seafood in Singapore.”
The $79 seafood buffet runs each night from 6pm to 9pm or noon to 3pm to Sunday.
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