After dazzling Sydney’s dining scene with Lana — a modern Italian‑Asian gem inside Hinchcliff House — Alex Wong now takes the helm across all four of its levels as the first chef to curate a vision through the building’s entire culinary floorplan. Known for his playful riff on Italian staples and nods to Asian ingredients, Wong is bringing cohesion without compromise. You have recently been appointed Executive Chef of Hinchcliff House in Sydney — do you have a favourite dish on the menu across the venues? At Lana, I’m loving the roasted Bannockburn chicken with white pepper sauce and South Australian Goolwa pippies. I’ve always had a soft spot for dishes that mix surf and turf — alla mare e monti. What’s the first dish you ever fell in love with — and do you still cook it today? Potato gnocchi. We used to make a version with kipfler potatoes — serious hard work, but the payoff was the fluffiest, lightest gnocchi you’ll ever eat. We did a cacio e pepe version at Ajo Restaurant in the Welcome Hotel, Rozelle, and I’ve brought the same base recipe to Lana a few times since — sometimes with ragù, sometimes with a kombu e pepe sauce. What’s one piece of advice you’d give to home cooks looking to elevate their weeknight dinners? Keep it simple. Keep it delicious. And don’t be afraid to add a splash of fish sauce — it works wonders in braises, dressings, even on a fresh veg salad. 5 Minutes with AlexWong Executive Chef of Hinchcliff House in Sydney Firepop Ray and Alina have created something one-ofa-kind in Sydney. What started as a food truck now feels like a cult favourite. Alina’s wine list is spot-on, too. It’s always a faultless experience. Alex Wong’s Top 3 Recommendations: 3. What’s one underappreciated ingredient or flavour you think more people should be using at home? White pepper. It’s floral, aromatic and adds a totally different layer to a dish. Cooking Italian food for most of my career, I didn’t use it much — but it’s something I’ve been reaching for more lately. firepopaustralia 2. Yakitori Yurippi I’ll start with skewers and a cold beer at Yurippi, then finish with a steaming bowl of ramen downstairs. @osteriadirussoandrusso Osteria di Russo & Russo Chef Robin Oh has built something special here, blending Korean flavours with regional Italian cooking. It’s unique, heartfelt, and stays true to that old-school hospitality Marc and Pino are known for. @yakitori.yurippi @hinchcliffhouse hinchcliffhouse.com Hinchcliff House Osteria di Russo & Russo Yakitori Yurippi Firepop FOR THE FOODIES We used to make a version of gnocchi with kipfler potatoes — serious hard work, but the payoff was the fluffiest, lightest gnocchi you’ll ever eat.” 1.
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