Past / Port Executive Chef Sarah Chan brings a South East Asian palette to The Waterside Hotel’s much-hyped restaurant. The new role follows stints as Head Chef at Mya Tiger at The Espy in St Kilda and Morning Star Hotel.
Sarah Chan spoke to The Write Drop for our At The Bar series.
MY CITY
I’m from Kuching, the capital city of Sarawak – known as the ‘cat city’ because you’ll see a lot of cat-shaped statues and figurines all around. The hospitality is second to none; locals go out of their way to take care of each other, their relatives and visitors. It’s also very multicultural – you’ll find a mix of Malaysian, Indian, Chinese and many other cuisines from different regions. They also have the best street food – especially Sarawak Laksa, which is my all-time favourite. Overall, it’s a great city that I’d love to put on the map by showcasing the dishes I grew up with through Past / Port’s menu.
FAVOURITE FOOD MEMORY
I loved Townmouse in Carlton; it’s no longer there. They pioneered the wine bar dining scene in my opinion. My favourite dish was the duck liver parfait, served with potato crisps. I’d go at least once a week. It was the main date night spot for my partner and I.
FAVOURITE BAR
A Tommy’s Margarita or a Mescal Margarita at Messe Verde. They also do really good non-alc Tommys Marg. I used to go there relatively often and the drinks never dissapoint.
DRINK THAT DESCRIBES YOU
A margarita. It’s strong, leaves a lasting impression, and you’re likely to have a good time.
BEST HANGOVER CURE
Laksa. Without a doubt – it’s actually a thing back home. It’s always been a go-to breakfast dish but having it while hungover makes it even better.
BEST INTERSTATE BAR
Bar Suprette in Merimbula, South Coast. The food and service is great and very well looked after. Because it’s a small town, they tend to get really creative with the menu to keep people engaged. It was my weekly go to when I used to work in the area, and I always had a great time when I was there.
OVERSEAS BAR
Sit at the bar counter and ask the bartenders about all things local. Places to visit, restaurants to dine at etc. Usually they know all the good spots.
NEXT DESTINATION
I’d love to revisit Spain and Portugal. The food, architecture, culture – all of it together made my visit such an amazing experience and I’d love to go back and rediscover it all.
Tell us about the Express Lunch menu inspiration at Past/Port
The menu is inspired by the home cooked recipes and flavours I grew up with from my mum’s cooking, but more elevated and relevant to the Melbourne dining scene. Dishes that not many would’ve heard of but now have grown to know and love.
Our express lunch is available every Monday to Friday, 12pm – 3pm. It guarantees you a snippet of what Past / Port offers for those who are crunched for time. Portions are fairly thought out and generous, enough to leave you satisfied without experiencing a food coma at your desk.
What inspired you to take up the Executive Chef role at Past/Port
I worked with Sand Hill Road when we opened The Espy and Mya Tiger, and I actually conceptualised the first draft of the Past / Port menu while I was Head Chef at The Espy. In July 2025, the boys from Sand Hill Road asked me to step in as Executive Chef at The Waterside Hotel, so we picked up where we left off.
As Executive Chef, I’m extremely proud to push forward Peranakan dishes that aren’t well known in the Melbourne dining scene – catering to those who miss these dishes from home and offering them somewhere to return to. For those less familiar, it’s a chance to experience a more diverse side of Southeast Asian cuisine.
WINE AND COCKTAIL PAIRINGS
Hugel and Stargazer pair really well with our entire menu as they’ve both got good structure and are very aromatic – so balances out the spice, and bold flavours very well.
Dr Loosen pairs well with any of our spicy dishes, including the Sarawak laksa, Chicken Curry Kapitan and other curries. The sweetness from Dr Loosen wines help balance the spice and intensity.
One of our signature cocktails is the Jungle Bird – it’s a 70s Malaysian classic, that we have put our own spin on it. It also pairs well with most dishes.
