Chynna Santos

Filipino living in Melbourne, hoping to write stories that matter.
Bylines in Broadsheet and Melbourne Food & Wine Festival.

Food / Lifestyle / Travel / Profiles / News

David Hyde

At His Home in Picturesque Trentham, Renowned Chef and Author Tony Tan Is Raising Chooks, Growing Pandan and Opening a New Eight-Person Cooking School

When Tony Tan answers the phone for our interview, he’s in a bit of a frenzy. After all, it’s not every day The New York Times publishes your recipe – in this case, his spicy wontons with chilli oil – and he’s been fielding calls and enquiries left, right and centre. “It’s more than amazing – it’s scary!” he tells me with a laugh. “It’s just about to kill me.”