Meet Songsong

Meet Songsong, our talented Chef De Partie at Mr. Good Guy Devonport! Hailing from the eastern region of China, Songsong’s culinary journey is as rich as his flavourful creations. From humble beginnings to earning praise from a former MasterChef judge, his passion for excellence shines through. Now, he brings his expertise to Mr. Good Guy Devonport suited in the Northwest Tasmania, balancing his love for cooking with family life. Join us as we celebrate Songsong’s remarkable story!

Q: How long have you been a chef, and how long have you been in the Chef De Partie role at Mr. Good Guy? Tell us about your career background, any career highlights or countries you have worked prior to Mr. Good Guy.

I’ve worked as a Chef De Partie at Mr. Good Guy for almost 1.5 years now. Prior to joining this esteemed team, my career journey led me through various facets of the industry. I built my skills by establishing and maintaining high standards of quality and hygiene across several chain restaurants. My culinary adventures also took me to Manila, where I had the privilege of crafting exquisite dishes as a special chef in a renowned hotel. I’ve also had the opportunity of contributing to the inception of new restaurants by providing my expertise to a number of restaurant owners.

Q: What drives and inspires your love of cooking today? What is your cooking style?

My cooking journey began in my childhood in Anhui, an eastern region of China renowned for its braising, stewing, and slow-cooking techniques, resulting in hearty and flavourful dishes. It was here that I discovered my deep-seated passion for the rich and diverse cuisine of my homeland.

Specialising in Chinese culinary traditions, I take pride in crafting a wide range of delicious dishes. From the hand-crafted perfection of Lanzhou noodles to the vibrant array of eight-flavoured Xiao Long Bao (juicy dumplings), I hold deep respect for the artistry of each creation.

With a commitment to preserving authenticity, I continuously experiment with ingredients, striving for perfection in every dish. My expertise extends beyond just noodles and dumplings to a mastery of both hot and cold Chinese dishes. My dedication is to achieve a harmonious balance of flavours and textures, ensuring that each dish I create is an unforgettable memory for my guests.

Q: What is your favourite thing to eat? Is there a special dish that you like to cook on your days off at home?

I have a passion for exploring foods from various cultures around the world. At home, I particularly enjoy making sushi and nigiri, Japanese dishes that allow me to utilise my creativity on rice balls, seafoods and other ingredients. I am currently learning how to prepare Western cuisine, which offers a whole new realm of flavours and techniques to explore.


Q: What chefs did you look up to throughout your career? Did you have any mentors along the way?

There have been many chefs who have played a significant role in shaping my culinary journey, and I am grateful for their guidance and support. The skills and techniques they imparted to me have not only created cherished memories but also provided invaluable experiences that have enriched my career.

One standout moment for me was when George Calombaris, a judge on MasterChef Australia, had the opportunity to taste the Xiao Long Bao I prepared. His positive feedback and praise were a validation of my hard work and dedication. I still keep the photo I took with him as a reminder of that unforgettable moment.

Q: What flavours or foods are you craving the most as we head into colder seasons?

I find myself craving hearty and comforting foods with rich flavours when in colder seasons. Some of the foods I crave the most include warm soups, stews, and curries with aromatic spices like cinnamon, cumin, and ginger. I also enjoy dishes with roasted vegetables, savoury meats, and creamy sauces that provide warmth and satisfaction during colder weather. I also have a fondness for seasonal fruits like apples, pears, and citrus fruits that add a refreshing and bright touch to winter meals.

Q:  Where would you love to travel next to try the food?

I’d love to travel to France next! The cuisine there sounds incredibly unique compared to my experiences with other cuisines. I’m keen to explore the sophistication and diversity of French dishes. And of course, I can’t wait to indulge in their world-famous sweet treats like Soufflé. It would be a dream to take my family on a culinary trip to France!