Latest news with #PappaRich
Sydney Morning Herald
30-06-2025
- Business
- Sydney Morning Herald
Malaysia's best hawker stalls are now found under one roof at a CBD dining precinct
Previous SlideNext Slide Malaysian$ Some of Malaysia's best food comes from hawker stalls, where vendors dedicate themselves to a single dish refined over decades. Kher Chink Pang (PappaRich, NeNe Chicken)'s new venture in Melbourne's QV precinct brings 10 of the country's best hawker stalls to Melbourne, including noodle stall Kedai Koon Kee and pork broth specialists Klang Siong Huat. Some date back to 1945. Khiang Pin kopitiam, run by Pang's grandfather until closing in 2023, has also been revived in Melbourne with Hainanese-style kopi (coffee), where coffee beans are roasted in a claypot with margarine, butter and sugar, but topped with a thick head of salted cream for a modern twist. Hainan butter toast has also been adapted, made from Japanese milk bread filled with a slab of butter and finished with a crackly sweet crust like Japan's pineapple buns. Other stalls are remaining faithful to beloved Malaysian dishes such as bak kut teh, a herbal pork soup. It comes in a claypot with optional add-ons like shallot rice, boiled lettuce and Chinese doughnuts for dipping.
The Age
30-06-2025
- Business
- The Age
Malaysia's best hawker stalls are now found under one roof at a CBD dining precinct
Previous SlideNext Slide Malaysian$ Some of Malaysia's best food comes from hawker stalls, where vendors dedicate themselves to a single dish refined over decades. Kher Chink Pang (PappaRich, NeNe Chicken)'s new venture in Melbourne's QV precinct brings 10 of the country's best hawker stalls to Melbourne, including noodle stall Kedai Koon Kee and pork broth specialists Klang Siong Huat. Some date back to 1945. Khiang Pin kopitiam, run by Pang's grandfather until closing in 2023, has also been revived in Melbourne with Hainanese-style kopi (coffee), where coffee beans are roasted in a claypot with margarine, butter and sugar, but topped with a thick head of salted cream for a modern twist. Hainan butter toast has also been adapted, made from Japanese milk bread filled with a slab of butter and finished with a crackly sweet crust like Japan's pineapple buns. Other stalls are remaining faithful to beloved Malaysian dishes such as bak kut teh, a herbal pork soup. It comes in a claypot with optional add-ons like shallot rice, boiled lettuce and Chinese doughnuts for dipping.
The Age
26-06-2025
- Business
- The Age
Ten of Malaysia's best hawker stalls – some 80 years old – are now in Melbourne
Sourcing was also a challenge – ingredients like egg noodles are imported directly from Malaysia – and so was adjusting for differences in climate and taste preferences. 'When someone knows the taste so well and you try to cook the same dish in a different location, there's a very high expectation,' says Pang. Among the roster of dishes deeply familiar to Malaysian diners, there are also items more common to Australian menus such as nasi lemak with fried chicken, wonton noodle soup, and a small line-up of dim sum. The concept was inspired by a friend's hawker-style food court in Singapore, but Pang opted to make a single dining space within the old PappaRich site, where guests order via QR code and receive dishes from different vendors at the same table.
Sydney Morning Herald
26-06-2025
- Business
- Sydney Morning Herald
Ten of Malaysia's best hawker stalls – some 80 years old – are now in Melbourne
Sourcing was also a challenge – ingredients like egg noodles are imported directly from Malaysia – and so was adjusting for differences in climate and taste preferences. 'When someone knows the taste so well and you try to cook the same dish in a different location, there's a very high expectation,' says Pang. Among the roster of dishes deeply familiar to Malaysian diners, there are also items more common to Australian menus such as nasi lemak with fried chicken, wonton noodle soup, and a small line-up of dim sum. The concept was inspired by a friend's hawker-style food court in Singapore, but Pang opted to make a single dining space within the old PappaRich site, where guests order via QR code and receive dishes from different vendors at the same table.
