Jack Ng
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Fiat Malaniyom
Born:
Thailand.
History:
Since childhood I have always been involved in the food and restaurant business. My family ran many successful restaurants in Thailand for more than a decade. It was at my family restaurants that I developed my passion as well as an understanding for great produce, great care and great food.
In the late nineties, I decided to further my education with a degree in Economics in Sydney. I got my first job in Sydney at Capiche Café run by Kate Goulstan who sparked my real interest in Australian hospitality. At the same time, I had an opportunity to work at one of the oldest running Thai restaurants at the time, called Siam, where I gained a lot of experience in the front of house operation.
Later on I was fortunate enough to have an opportunity to work and be mentored by chefs David Thompson and Tanongsak Yordwai at Sailors Thai restaurant. My time at Sailors Thai has strengthened my experience in all aspects of the restaurant business as well as professional service.
In late 2003, I left Sailors Thai to pursue my career in hospitality. I took on a group managerial position to run and manage all eateries (ranging from a restaurant, cafés, noodle bar, etc.) at Grace Bros (now Myer) in Sydney.
In 2004, I opened my first organic restaurant/café at St. Leonards serving great tasting food cooked with the best produce and organic ingredients.
In early 2005, when David Thompson and Tanongsak Yordwai returned to Australia from London for a visit to oversee their restaurant Sailors Thai, they recognised the need for great quality Australian grown Asian produce for the Australian restaurant and food industry. It was at that time I was encouraged by David and Tanongsak to pursue such a venture. Thus Sunrise Asian was born.
For the past 11 years I have continued to be a passionate grower, learner, consultant, chef, producer, educator and Australian produce advocate.
Thailand.
History:
Since childhood I have always been involved in the food and restaurant business. My family ran many successful restaurants in Thailand for more than a decade. It was at my family restaurants that I developed my passion as well as an understanding for great produce, great care and great food.
In the late nineties, I decided to further my education with a degree in Economics in Sydney. I got my first job in Sydney at Capiche Café run by Kate Goulstan who sparked my real interest in Australian hospitality. At the same time, I had an opportunity to work at one of the oldest running Thai restaurants at the time, called Siam, where I gained a lot of experience in the front of house operation.
Later on I was fortunate enough to have an opportunity to work and be mentored by chefs David Thompson and Tanongsak Yordwai at Sailors Thai restaurant. My time at Sailors Thai has strengthened my experience in all aspects of the restaurant business as well as professional service.
In late 2003, I left Sailors Thai to pursue my career in hospitality. I took on a group managerial position to run and manage all eateries (ranging from a restaurant, cafés, noodle bar, etc.) at Grace Bros (now Myer) in Sydney.
In 2004, I opened my first organic restaurant/café at St. Leonards serving great tasting food cooked with the best produce and organic ingredients.
In early 2005, when David Thompson and Tanongsak Yordwai returned to Australia from London for a visit to oversee their restaurant Sailors Thai, they recognised the need for great quality Australian grown Asian produce for the Australian restaurant and food industry. It was at that time I was encouraged by David and Tanongsak to pursue such a venture. Thus Sunrise Asian was born.
For the past 11 years I have continued to be a passionate grower, learner, consultant, chef, producer, educator and Australian produce advocate.
Have you always wanted to be a Chef?
I have never thought to become a chef. However, growing up in a family who believed that our love and care for others can be shown through cooking great food made from the heart inspired me. My experiences within the hospitality industry (both in Australian and abroad) and the opportunities working with many great chefs and industry professionals keeps me on this path.
How would you define your style?
Although Asian food has and will always be a part of what I do, I have also been inspired by the food of many other cultures. But if I had to define my style, it would be driven by Australian produce.
Although Asian food has and will always be a part of what I do, I have also been inspired by the food of many other cultures. But if I had to define my style, it would be driven by Australian produce.
Obsessive compulsive about?
Australian grown produce.
Your greatest culinary inspirations/influences:
My mother, David Thompson and Tanongsak Yordwai.
What do you love about this business?
The opportunities to showcase and learn about the varieties and versatility of Australian grown produce.
Australian grown produce.
Your greatest culinary inspirations/influences:
My mother, David Thompson and Tanongsak Yordwai.
What do you love about this business?
The opportunities to showcase and learn about the varieties and versatility of Australian grown produce.
Signature dish:
Rambutarin (rose poached white nectarine, rambutan and pandanus granita with coconut snow).
Rambutarin (rose poached white nectarine, rambutan and pandanus granita with coconut snow).
Sunrise Asian Restaurant
Opening to the sounds of applause, Sunrise Asian restaurant and concept store are born out of owner, Fiat Malaniyom’s reputation for supplying premium Asian produce to some of Australia’s best chefs for over a decade. Finding a home in The Encore Building along Elizabeth Bay Road, this vibrant venue is a pastel mix of pink candy-striped wallpaper and blue timber chairs embraced by a rustic, homely ambience and local-grocer feel. A produce-driven menu runs global flavours with versatility, skipping from one artistically plated dish to another in a colourful kaleidoscope bursting with intriguing flavours. One day may see passionfruit and calamansi lime curd with coconut snow, rose meringue, pineapple granita and Australian red pomelo, and the next; shiso and betel leaf Wagyu beef parcels.
