Q&A with Mr. Good Guy’s Head Chef, Momo Fadly
Today we sit down for a chat with Mr. Good Guy Devonport’s new chef, Muhammad (Momo) Fadly and discover more about his creative approach.
Where were you born? Singapore
What inspired you to become a chef? My Mum! She used to to run a stall selling traditional pastries.
How long have you been a chef? I have been a chef for 22 years. I started my apprenticeship with The Regent, a four-season hotel in Singapore. Before Mr. Good Guy, I was with The Crown Sydney.
What countries have you lived/worked in? My chef career has spanned many unique countries from my hometown of Singapore at the Marina Bay Sands, to the UAE/Dubai, Qatar and all the way to Irkutsk in Russia where I was cooking for an Italian-Asian Restaurant! In Australia I have worked in Sydney, Daydream Island in Queensland and now right here in Devonport, Tasmania.
How do you balance authenticity and innovation in Asian cooking? Authenticity is a complex term in Asian cooking, because every region — and often every household — will claim its version as authentic. Rather than chasing a single definition, I focus on balancing flavours and innovation. I respect the core flavour profiles, techniquesand cultural intent of a dish, then allow room to adapt through seasonal ingredients, thoughtful refinement, or modern execution. The aim is not to reinvent tradition, but to let flavour integrity guide creative evolution.
What do you think Devonport diners are just starting to discover about Asian cuisine? Devonport diners are discovering the subtle side of Southeast Asia. Think fresh herbs, bright acidity, umami and light proteins. Think Philippine-style isot kahoy grilling, Thai salads, Vietnamese noodle stews and Indonesian sambals. People are craving balance, technique and regional flair, not just familiar classics.
How do you approach respectfully reinterpreting traditional dishes for a modern audience? I always respect the heart of a dish inncluding key flavours, ingredients and techniques, while thinking about how it can speak to a modern audience. It’s not about changing it for the sake of novelty, but highlighting what makes it special and presenting it in a way that feels fresh and approachable. The goal is to honour tradition while inviting diners to experience it in a new light.
Now that you’re in Tasmania, what local produce are you looking forward to using? I’m excited to dive into Tasmanian seafood! Everything from scallops, oysters to fresh fish. But it’s the local berries, herbs and seasonal veggies that really get me inspired. The produce here is so vibrant and flavourful, it practically cooks itself!
What’s a dish that represents you as a chef? Guests should defnitely try my take on sweet and sour pork. I give is a special twist with tender pork coated in a light, tangy sauce, topped with puffed rice tossed in five-spice for crunch and aroma. It’s all about familiar flavours with a little surprise in every bite. This dish shows how I like to honour tradition while adding my own touch.
Mr. Good Guy Devonport Sweet & Sour Pork
Mr. Good Guy focusses on authenticity, but it’s also about having fun! What’s a dish that represents what we’re all about For me, it has to be our pork belly bao. Rich, tender pork belly, crisp toppings and punchy sauces all tucked into a soft, fluffy bao. It perfectly captures the Mr. GG vibe: rooted in authentic inspiration but with a playful, adventurous twist that makes every bite a little celebration.
What’s an ingredient you love working with that surprises people when used in Asian cuisine? I love working with puffed grains and Asian-style dukkah. People usually think of them as snacks or toppings, but in Asian cuisine they bring crunch, aroma and a burst of flavour. Tossed with five-spice or sprinkled over dishes, they add a surprising twist that delights diners every time.
Now that you’re leading the Devonport kitchen, what can Devonport diners expect? The menu will continue to change with the seasons. Spring and autumn will be all about small tweaks —fresh herbs here, a little twist there. Winter and summer? That’s when we shake things up with big, bold dishes that show off the best of Tasmanian produce. It keeps things fun for us and tasty for diners!
What’s your favorite dish and drink pairing at Mr. Good Guy right now? My current go-to is the assam fish curry with a bright, aromatic riesling. The tangy, tamarind-forward curry hits all the right notes and the wine’s crisp acidity balances the richness and highlights the fresh flavours of the fish. It’s vibrant, punchy and perfectly in tune with the Mr. GG vibe.
What kind of experience do you hope guests take away from dining at Mr. Good Guy Devonport? I want guests to leave with a sense of fun and discovery. At Mr. Good Guy Devonport, it’s about bold flavours, playful twists and dishes that spark curiosity. I hope people feel excited by what’s on the plate, inspired to try something new, and most of all, leave with a smile.
What sets Mr. Good Guy Devonport apart from other restaurants in Devonport? Our mix of authenticity and fun. We take inspiration from Southeast Asian flavours and techniques but aren’t afraid to play, adding surprising twists, playful garnishes and bold combinations. It’s about flavour-forward dishes that feel approachable, exciting and memorable, whether you’re a regular or trying something new for the first time.
What do you love most about the North West Tassie food scene The freshness and creativity everywhere. Local seafood, seasonal produce and curious diners make it a playground for bold flavours and playful dishes. It’s an exciting place to cook right now!
What’s your ultimate guilty pleasure food? A classic Big Mac! There’s something about that combination of sauce, cheese and pickles that hits the spot every time. Even as a chef, sometimes you just want a little indulgence!
If you weren’t a chef, what would you be doing? I’d probably be traveling the world as a food vlogger, tasting, learning and soaking up new flavours. I’ve always been curious about food and culture, so I’d find some way to explore both, even if it wasn’t in a kitchen.
Describe Mr. Good Guy Devonport in three words. Bold. Playful. Unforgettable.
What’s one kitchen tool you can’t live without? My chef’s knife — I’d be lost without it. It’s precise, versatile and basically an extra limb in the kitchen!
What was your favourite thing to eat when you were a child? Fried chicken. Crispy, juicy and comforting. Some tastes just stick with you for life!
What is your favourite Asian country to travel to for foodie experiences? My favourite Asian country for foodie adventures is Indonesia. From rich, aromatic coffees to bold, complex spices, every island has its own flavour story. Traveling there always sparks new ideas I can bring back to the kitchen.
Chef Momo Fadly Mr. Good Guy Devonport
What Asian ingredient is your favourite? My favourite Asian ingredient has to be lemongrass. It’s bright, fragrant and versatile — perfect in soups, curries, marinades, or even drinks. It instantly lifts a dish and adds that signature Southeast Asian freshness I love.
When you’re looking for great Asian food in North West Tasmania, where do you go and why? When I’m off work I often head to Thai Smile in Burnie. The flavours are fresh, authentic and packed with punch. It’s the kind of place that inspires me in the kitchen and reminds me why I love Southeast Asian cuisine.
What kinds of Asian foods or food regions are underrated right now? Southeast Asian cuisine has so much more to offer than the usual hits. Regional Indonesian dishes, Vietnamese noodle stews, Thai salads and Philippine-style grills are all underrated and full of fresh, balanced flavours and clever techniques that really surprise diners.
What food trends do you think we’ll be seeing next in Tasmania? Bold Southeast Asian flavours with local seafood, meats and seasonal produce will continue taking the spotlight. Playful textures like puffed grains or Asian-style dukkah for finers who are craving creativity, balance and surprises on every plate.