Sebastian Sun

What type of food do you serve?

Our food is very traditional North Chinese cuisine like Shandong which is a province near Beijing. Because the north is very cold, the noodles are very popular – more than rice. So we do Shandong dumplings, which are the best in China and are very famous.

How long have you been a chef?

For 15 years but at the moment I’m not cooking so much. I’m just mainly out the front with my customers.

Where did you learn to cook?

I learned this type of cooking when I was younger in Korea. My family had a restaurant but it probably wasn’t until I was in year 8, because if you are too young, you can’t handle the wok.

What is your specialty?

The black bean noodle is very popular. It comes from China but because of the different [political] policies, a lot of people move from China to Korea, like my parents and my grandfather did. So the black bean came to Korea and I think because of this we make them a little different to the traditional ones from Beijing. Traditional Beijing noodles have only meat and no veges but ours have lots of veges.

Where do you source your ingredients?

From a Korean stall at the Flemington markets. Their
food is imported. We also get our fresh food from the markets as well.

What is your signature dish?

We have two. The black bean noodles and the ga pung gee, which is a deep-fried chicken with a sauce which is spicy, sour and sweet.

Does your restaurant serve any dishes you believe to be Asian fusion?

Asian food is very special. We take a lot of time and effort. It’s not like cooking a steak, where you just fry the meat: you must marinate it, sometimes steam or deep fry it. We don’t do anything simple. We take our time. Asian food is very colourful so our yu lin gai would be our fusion dish. It is a Cantonese-style deep-fried chicken, which we have changed to a more spicy, more colourful dish served with lettuce, fresh chilli and soy sauce.

Noodles with special seafood & hot sauce