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Strathfield Good Food Guide : Strathfield Good Food Guide 2016
2015/2016 | 25 What is your role in the restaurant? I run the business side of things, while my brother, who learnt to cook at one of the Hong Kong hospitality schools, is the chef at the Golden Coronet. We have five different restaurants and it’s an all-family affair with my brothers, my wife and my children helping out when it is needed. What’s your earliest memory of food? Eating my mum’s cooking. My family lived in Hong Kong so we ate very traditional Cantonese dishes growing up. This has translated into our style of cooking: good home cooked-style meals. How long have you been in the restaurant business? We’ve been in the restaurant business for 32 years, with the first being the Golden Coronet. What type of food do you serve? Traditional Chinese/Cantonese food. We also cook some Malaysian dishes, but we are known for our Hong Kong-style cooking. Our other restaurant in Canterbury has live seafood, but here it’s a very traditional type of Chinese food. What are your specialties? Some of the specialties include homemade prawn toast, hot and sour soup and diced beef with black pepper. What is your signature dish? Our san choy bow. We do several different variations, but the seafood is the most delicious. And probably our most popular. Where do you source your ingredients? We use local suppliers and producers. They are mainly wholesalers. Where else do you like to eat? I like to eat everywhere – Korean in Strathfield, mainly. The coffee shops down there are a great hidden gem. ourstrathfield.com.au John Chu golden coronet STRATHFIELDSOUTHCHINESE 268A HOMEBUSH ROAD, STRATHFIELD SOUTH PHONE: 9742 6503 INGREDIENTS 3 tbsp vegetable oil 2 garlic cloves, chopped 550g green king prawns, peeled, deveined & cut into 1cm cubes 2 large calamari hoods, cut in 1cm squares 100g Chinese cuttlefish fish balls, 1cm cubes 2 tbsp oyster sauce 3 tsp soy sauce 11⁄2 tbsp sesame oil 2 tsp sugar 227g tin water chestnuts, finely chopped 2 spring onions, thinly sliced 2 tsp cornflour, mixed with 1⁄4 cup water 7 iceberg lettuce leaves, washed 11⁄2 tbsp hoisin sauce METHOD • Heat oil on moderate heat in wok or large pan, add garlic and cook for 45 seconds, or until fragrant. Add seafood and cook for 5–6 minutes, or until slightly brown. • Meanwhile, combine oyster sauce, soy sauce, sesame oil and sugar in small bowl. • Add water chestnuts, onion and sauce mixture to wok. Toss for 2-3 minutes, then add cornflour mixture to thicken. • With kitchen scissors, trim lettuce leaves to form a bowl shape. Divide seafood mixture among lettuce cups. Drizzle each with a little hoisin sauce. Seafood san choy bow PROFILE SFG_2016_22-26_Strathfield South.indd 25 16/10/2015 2:06 pm
Strathfield Food Guide 2015