Chopsticks or Fork?
Every country town in Australia has a Chinese restaurant and comedian and food enthusiast Jennifer Wong is on a mission to meet the people behind the wok, to find out what makes their food both Australian and Chinese.
Episodes
New Bo Wa Restaurant in Moree has been around since the 1970s. Ernest and Whitney Lai are the keeping up the tradition of nourishing the community with Aussie Chinese food like prawn cutlets and fried ice cream.
In 2019, the Black Summer bushfires swept through Malua Bay and destroyed Raymond's Chinese Restaurant. Ten months later, it rose from the ashes with a sleek new look, and with Raymond's daughter Emily now at the helm.
Gary Bong took the reins at Oriental Palace 20 years ago, keeping alive the family tradition of cooking Malaysian Chinese food for their community. Gary's specialities include Char Kway Teo and Chef's Duck.
Tina and Andy, recent arrivals to Australia from Guangzhou, saw an irresistible work opportunity and took over the Pagoda Restaurant in Atherton. Andy cooks Sweet & Sour Pork with fresh Queensland pineapple.
You don't need to be Chinese to run a successful Chinese restaurant, as proven by the Chiems, a Vietnamese family at Gawler Palace Chinese Restaurant in South Australia where their honey chicken reigns supreme.
Since the 1980s, Happy Garden has been feeding Darwin Chinese food with Hakka, East Timorese and Portuguese influences, reflecting the Lee family's refugee journey to Australia. Sweet and sour barramundi, anyone?
