How this chef balances his diet after doing dessert tastings all day
Dan Hong, 40, is the executive chef at several Merivale restaurants in Sydney, including Mr Wong and Ms.G’s. He shares his day on a plate.
While at work the chef snacks on barbecued char siu pork and salt-and-pepper calamari.
6.30am A glass of pre-workout supplement on the way to the gym.
9.15am Three fried eggs with a little olive oil, salt and pepper.
Noon I taste every dessert at Mr Wong restaurant to check quality control. While there I snack on some pieces of barbecued char siu pork and salt-and-pepper calamari.
2.15pm A Thai stir-fry with barramundi, calamari, prawns, tofu, mixed vegetables and rice.
6pm A spaghetti aglio e olio with prawns, konbu (seaweed) and chilli, some bibigo mandu (dumplings) with vegetables and kimchi, plus an ice-cream bar for dessert.
Dr Joanna McMillan says:
Top marks for … Getting plenty of protein across the day from different sources, ensuring you get a broad mix of accompanying nutrients. I love that you add seaweed to your pasta dish; this adds unique fibre and antioxidant types into your day.
If you keep eating like this you’ll … Have to watch your added sugar intake, given all the dessert tastings and the ice-cream bar. This could lead to weight creep over time, as well as impacting dental health and gut health, with knock-on effects throughout the body.
Why don’t you try … Keeping tastings to a minimum and only having the occasional dessert at home. Make breakfast a little more substantial – for example, adding wholegrain sourdough with avocado to your eggs – to help you avoid grazing at work.
Dan Hong is the executive chef at several Merivale restaurants in Sydney, including Mr Wong and Ms.G’s.
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