Penangite Zachary Tan, who is the head chef of the popular Devon cafes in Australia, will be adding a new eatery and bar, together with his business partner Derek Puah.
Lazy Suzie which will open in March, will celebrate the Malaysian flavours of Tan’s heritage, with equal focus on food and drinks.
Tan said he will be manning the kitchen, while Michael Oshiro will handle the bar (sake will be curated by Rey Takahashi of Sakenet).
“There will be a lot of street-food flavours. You will even say hawker-inspired, but mostly the flavours will concentrate on the northern region of Peninsular Malaysia, mainly Penang,” Tan said.
The menu will feature modern interpretations of classic Malaysian dishes such as the Malaysian-spiced charcoal chicken and twice-cooked beef ribs, as well as famous Penang dishes like Bah Kut Teh, pig tails and rojak.
Tan has even brought back to Australia a shaved ice machine from Malaysia so that customers can enjoy some of Penang’s best drinks and cocktails.
“Even though the menu is heavily influenced by Malaysian flavours, it is also directed by how the kitchen staff life to eat and cook,” Tan said, adding that he thinks it is not fun to copy and paste dishes and that not everything translates.
Tan said that Lazy Suzie is not an extension of Devon, which is brunch-focused, but is an entirely different animal with a Malaysian focus.
Adapted from Broadsheet Sydney