Dennis Yong has always been an environmentalist initially and a chef second.
Though he’s worked in some of Melbourne’s most noteworthy kitchens – together with Sunda, Amaru and Tulum – his own sustainability-1st ethos hasn’t slipped out of aim.
In point, it manifested in retail brand Furrmien, for which Yong requires meals squander – be it cosmetically flawed, overripe or a by-products – and transforms it into preserved and fermented jarred products. Imagine radicchio kimchi, rockmelon jam and phenomenal “avokaya”, the mashup of avocado and kaya (Southeast Asian coconut jam) we never ever realized we required.
Apart from a handful of pop-ups, Yong has used the past couple of years concentrating on the creation side of things in an effort to develop his brand name and spread his concept – “rather than coming from a restaurant stage of see first”, he says. But now he’s returning to the kitchen – at Parcs (“scraps” spelt backwards), a smaller but energetic wine bar and restaurant on Very little Collins Road. “It’s a actual physical room in which individuals can understand about what we do.”
When the 20-seat, fermentation-forward venue is owned by Adi Halim – also at the rear of Sunda, Aru and The Lodge Windsor – Yong leads the cost at Parcs, a lot like Khanh Nguyen at Sunda and Aru.
Seventy for each cent of the menu is produced from scraps, Yong says, ranging from cucumber peels to the outer leaves of cos lettuce to on-the-cusp mangoes. Anything that one more cafe or industry might be keen to toss apart, Yong is ready to rescue.
Each individual dish consists of at minimum one fermented ingredient, although their utilizes vary wildly. Mushrooms are coated in persimmon-pulp very hot sauce ahead of staying deep-fried and served with preserved tofu product. Limp cos that would have usually been discarded is preserved and layered by salted-salmon fried rice. “We brine it and dry it so it gets that crunchy texture, sort of like the Chinese-design and style salted mustard leaves,” Yong states.
Mussels are pickled, tossed with kimchi and completed with a vibrant environmentally friendly seasoning built from The Hotel Windsor’s leftover cucumber peels. They are then brined prior to being dehydrated and ground into powder, boosting their earthy flavour and extending their shelf life exponentially.
The signature “umami e pepe”, in the meantime, is a participate in on cacio e pepe. It usually takes the tacky, peppery Italian pasta dish and flips it on its head, with a key recipe centred close to miso designed from leftover bread.
You will even come across sunflowers on the menu, which Yong employs from best to tail. The stem’s meaty centre (which is known as the “marrow”) is smoked, pureed and spread atop Chinese doughnuts, whilst the petals are fermented into low-ABV wine.
Also on the drinks listing, you’ll come across a choice of regional, sustainably focused, small-intervention wines – and a handful of experimental cocktails formulated by Darren Leaney, who beforehand labored at Capitano and Evening meal by Heston.
Though Yong continue to operates Furrmien, he’s also introduced Parcs’ possess line of fermented products and solutions, which at this time incorporates bread miso and kosho (a briny, spicy Japanese condiment) produced from orange peels. Both are accessible to obtain in-shop.
Tue to Sat 4pm–11pm