Chef Nelson wows the crowd

Working the wok - Chef Nelson (right) and sous chef, Alan Ho. Image supplied.

By Krista Schade

Hay Services Club hosted a soft launch last Wednesday evening of its new restaurant operated by Chef Nelson Kong.

Invited guests were treated to an array of specially selected dishes and the opportunity to meet Chef Nelson, his wife Stephanie Yu and sous chef Alan Ho.

Chef Nelson hails from Canberra but has cooked all over the world, travelling and working in China, Japan, South East Asia and Europe as well as across Australia.

Liz and Wes Moorhouse were among the diners who enjoyed the feast.

“The barramundi was incredible,” Liz said.

“I wouldn’t usually choose barramundi from the menu but after trying it I will definitely order it again”.

The acclaimed Chairman Style Barramundi is one dish Chef Nelson brought to Hay from Canberra’s Mrs Wang restaurant.

Boys on Lachlan proprietor Will Miller was equally enthusiastic.

“I am very excited that we will have two very different styles of delicious Asian cuisine to choose from locally,” he said.

“It may take me a while to settle on what my favourite dish is, but everything I tried was full of flavour and very well presented.”

The Riverine Grazier was fortunate to be invited to the launch and our editor Tertia Butcher was full of praise.

“It was all so delicious,” she said.

“And it was the first time after eating Chinese food that I didn’t wake up with an MSG headache.”

See the front page for details on Chef Nelson’s restaurant opening hours.