Roy Park joins LilyMu restaurant Parramatta as head chef
A celebrated pan-Asian restaurant in Parramatta is upping its fusion dishes with Korean thanks to its new head chef.
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Celebrated pan-Asian restaurant LilyMu in Parramatta is upping its fusion dishes with Korean, thanks to its new head chef Roy Park.
The Korea-born chef is helming the Parramatta Square noshery and has replaced executive chef Brendan Fong who departed for another decorated establishment – French restaurant Hubert – in the Sydney CBD late last year.
It’s somewhat of a swap for Park whose background is cooking French, though he has traversed the globe via the kitchen. Park has experience at Nel, Banksii and Kuro Bar & Dining.
Park has changed “about 40 per cent” of the menu at LilyMum, and draws on Korean, Japanese and pan-Asian cuisines.
Expect Hokkaido scallop with red nahm jim, ginger and kaffir lime, and kiwami wagyu rump steak with galbi emulsion and sambal under the reimagined menu.
Le Cordon Bleu-trained Park, who has lived in Australia since 2016, points out his cauliflower with almond miso and gochujang (Korean chilli paste) is a notable dish under the $98 banquet.
Diners can also sample the enticing green curry mussels with tomatoes and flat bread.
Since heading west, Park has noted more diners in the Sydney CBD prefer a tipple over their Parramatta counterparts, with some also forgoing dishes that contain alcohol for religious reasons.
“The alcohol consumption is very low (compared with) the city,’’ he said.
ESCA Group co-founder and executive director Ibby Moubadder welcomed Park to LilyMu and its “unrestricted approach” and “accessible dining experience”.
“Welcoming chef Roy Park to lead the LilyMu team will see the menu take on new heights with exciting and delicious new flavours,’’ he said.
The addition of Park is just one of the changes to ESCA Group restaurants at Parramatta, where Moubadder will also establish upmarket charcoal chicken restaurant Henrietta in the former CicciaBella restaurant.
Moubadder described the 100-seat venue as a hybrid of a beautiful Middle Eastern dining experience with the charcoal chicken being the “hero item’’.
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Originally published as Roy Park joins LilyMu restaurant Parramatta as head chef
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