Meet Hank
We’re excited to welcome Hank Loh to the Mr. Good Guy Hobart team as our talented new Sous Chef! We had the opportunity to sit down with Hank to chat about his culinary journey, the dish that shaped him, his all-time favourite ingredient (hint: it’s fishy), and why you’ll find curry at the heart of almost everything he does.
Q: Hi Hank! Where were you born, or where did you grow up?
I was born in Malaysia. There’s an island called Penang, that’s where I was born. I grew up in a small town called Kedah, just beside Penang, where traditional Malay cuisine was a huge part of everyday life.
Q: Who inspired you to become a chef and why?
My mum. She used to cook every day when I was in high school, especially curry. My first experiences in the kitchen were helping alongside mum as a hobby. My favourite dish today is still a good curry!
Q: How long have you been a chef? Tell us about your career background, any career highlights or countries you have worked prior to Mr. Good Guy.
Almost 12 years. I started when I was eighteen. My career began in Malaysia at the Sheraton Hotel, before I made the move to Australia and joined Rice, Paper, Scissors in Melbourne. I started as a kitchen hand and worked my way up, learning so much along the way. From there I worked primarily in Italian restaurants, which gave me a really broad foundation. When I moved to Hobart, I took on a pastry chef role before becoming Head Chef at Dandy Lane Café. These days cooking is more my passion over pastry work.
Q: What is your favourite dish on the Mr. Good Guy menu and why? What drink would you pair it with?
The green curry. I love curries in general, but the green curry here is extra spicy.
Q: What’s a dish that represents you as a chef?
Curry, every time. It’s what I grew up eating, it’s what inspires me, and it’s what I can cook in so many different ways. If one dish sums me up as a chef, it’s curry.
Q: What Asian ingredient is your favourite?
Belacan. A fermented shrimp paste that’s full of deep, complex umami flavour. There’s really nothing else like it. It adds richness and depth to a dish that’s very hard to replicate with anything else.
Q: What is your favourite thing to eat? Is there a special dish that you like to cook on your days off at home?
Curry!
Q: What drives and inspires your love of cooking today? What is your cooking style?
Passion for cooking. I knew I liked it since high school, which is why I chose this career without hesitation.