Chef’s Table: An Exclusive Chat with Kwanghi Chan from Bites by Kwanghi

DC: How did you come up with the menu for Bites?

KC: During Covid, while all businesses closed, I had to find a way to hold on to our staff and keep money coming in, so I set up a food truck which was very popular and went on to win ‘Battle of the food trucks’ on RTE. So then we tried to incorporate some Irish-Asian fusion favourites on the menu.

DC: Is there one particular dish you’re most proud of?

KC: The most popular dish is spice bag bao buns. People love spice bags so we just offered an alternative version on a bao. Peking duck with pancakes is also very popular, but personally I love the char sui ramen with tom yum fries.

DC: What inspired you to get into food in the first place?

KC: I grew up working in our family Chinese restaurant. I was always interested in food from a young age, I loved and learned so much from working in high-end restaurants for years. I also represented Ireland in culinary competitions at international level and my time as head chef at the Cliff House working under Martijn Kajuiter to retain a Michelin star from 2012-2015 [was also an inspiration].

DC: Did you ever see yourself working as a TV chef? And what do you enjoy most about being on TV?

KC: No not really, it’s not something I ever really thought about. I love it now though, my favourite part is hearing feedback from viewers when they cook my recipes at home and it worked cause it’s simple to follow.

DC: Tell us more about the books you’ve written.

KC: Wok – it’s a simple Irish-Chinese inspired cookbook that’s simple to follow for the home cook, and includes recipes from my roots with inspiration from my travels from the East. I’m also honoured to have the first Irish-Chinese cookbook to be published here in Ireland and wining cookbook of the year as a collection by Blasta books. 

DC: You also now have your own line of sauces and condiments, tell us more about these.

KC: East by Kwanghi is a condiments line I created in 2018 and just after rebranding to a more premium space with our fermented black garlic products, we still produced everything by hand, including the labelling, so it’s small batch artisan products sold in high-end retail and food services. You can find out more on my website www.kwanghi.com.

DC: What is it about Dublin that makes it such an attractive place for foodies?

KC: Dublin is great for foodies and chefs. It has a rich culinary heritage with fresh, local ingredients like seafood, grass-fed beef, and artisanal dairy, making it a chef’s dream. Chefs are known for their innovation, blending traditional Irish dishes with modern twists. The diverse dining scene ranges from cosy pubs to fine dining and global cuisine. Food markets offer fresh produce and specialty ingredients, fostering a farm-to-table culture. Culinary festivals and events provide opportunities to connect with fellow food lovers. The supportive community among chefs here, along with the city’s recognition through prestigious awards, makes Dublin an exciting and dynamic food destination.

DC: What makes Bites truly stand out?

KC: At Bites by Kwanghi on Sir John Rogerson’s Quay, we pride ourselves on blending traditional Asian flavours with the finest Irish ingredients to create unique and innovative dishes. As an experienced chef, I bring some authenticity and creativity to our menu, ensuring high-quality, flavourful meals at a reasonable price point. Our emphasis on fresh, locally sourced produce, combined with authentic Asian spices, results in a distinctive dining experience. Located in a stylish setting with river views, we focus on both culinary presentation and taste, making every visit a memorable one.

DC: Which other restaurants really impress you?

KC: There are so many, I like trying everything from very high-end to street food level.

DC: Which ingredients do you enjoy cooking with most?

KC: I absolutely love fish and seafood, which I might introduce more of into our menu at a later date.

DC: Have you got any food that’s your guilty pleasure?

KC: Pot noodles at night after working all day, with a good movie to wind down.

DC: What’s the most exotic thing you’ve ever eaten?

KC: Not sure about exotic, but very expensive fruit in Japan. From melon to strawberries grown with incredible detail and care, you can really taste the sweetness – that’s incredible.