At The Bar with Diana Chan

Malaysian-Australian cook Diana Chan won MasterChef in 2017, has a namesake dumpling range on supermarket shelves, and spent the last six years working on her food and travel ambitions; with a new cookbook on the way.

She joins the Australian Open food program in 2024, curating dishes that we’ll find at Fusion Feast located at the Eastern Lounge at John Cain Arena. The buffet style dining menu features all the culinary hits – with Josh Lord from Moonhouse, Ross Magnaye from Serai and Chan all whipping up a signature dish.

Chan talks to The Write Drop for our At The Bar series.

MY CITY

I love Melbourne because of its people and the culture. We are pioneers in the sporting industry and know how to host world class events incredibly well. I love the cultural diversity of the people and the food. We have a large variety of food offerings which caters to everyone.

FAVOURITE FOOD MEMORY

I have fond memories eating at Flowerdrum. It’s classic fine dining Cantonese style cooking and I love the consistency in the food and service. It’s top notch. I always have a good meal there.

FAVOURITE BAR MEMORY

One of my favourite bars in Melbourne would have to be Black Pearl in Fitzroy. There is a long list of cocktails for you to work through.

DRINK THAT DESCRIBES YOU

A dry martini with a twist would best describe me or a full bodied creamy buttery Chardonnay.

BEST HANGOVER CURE

Two Minute Noodles or work up a sweat. Hit the gym!

BEST INTERSTATE BAR

Maybe Sammy – a vesper. To be honest, I’ve had too many cocktails there to remember. All I remember is that they were great.

FAVOURITE WINE

A good WA chardonnay like a Leeuwin Estate. Or a French Burgundy

FAVOURITE WINERY

Pt Leo Estate- I think it has a lot to offer from having a great meal at Laura to visiting the Sculpture Park and drinking some of the Mornington Peninsula’s best wines. In Reims, France – Definitely the experience we had at Charles Heidseick was an unforgettable memory for me.

BEST DRINK NEWCOMER

Saison Vermouth. Using lots of different seasonal fruits and uncommon herbs to brighten up the traditional vermouth makes it really interesting and fun to drink.

NEXT DESTINATION

I travel a lot for work, and think my next destination is Bali and Singapore. In terms of holiday, I don’t think I have one planned in the near future but would love to visit Korea.

 

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