MasterChef’s Brendan Pang Tells Us About His Favourite Perth Venues

A conversation with MasterChef royalty, Brendan Pang, talking about where he likes to eat and drink.

MasterChef’s Brendan Pang Tells Us About His Favourite Perth Venues

A conversation with MasterChef royalty, Brendan Pang, talking about where he likes to eat and drink.
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Over the last several years, Perth’s food scene has evolved into one of the strongest foodie locations in Australia. There are restaurants that cater to all types of cuisines, and small bars that specialise in every spirit under the sun. It can be quite daunting to try and keep up with all the new places that are opening, and know where to go out to eat.

We recently had a chat with Mazda Ambassador and member of MasterChef royalty, Brendan Pang, to talk about what he loves about Perth and his go-to spots to eat and drink. 

He’s also shared one of his favourite at-home recipes — for egg fried rice — which can be found at the bottom of this article. Let us know what you think after you cook it.

What are your favourite places to drink and dine across Perth?

Breakfast and brunch

It’s quite rare that I eat breakfast out seeing as I am usually on the go or exercising first thing in the morning. When I do get the opportunity, I like to treat myself and go all out. One of my favourite weekend breakfast dishes to get at the moment is a coffee with a sausage and egg muffin from Peggy’s in Fremantle. I usually follow this up with a stroll through Fremantle markets for some other bites from some of the local vendors.


I opt for fresher choices when dining out for lunch which is why Servo in Leederville is one of my favourite places. It has a range of salads, Middle Eastern dips, and share-style foods which are great for that time of the day. 

For something healthy and on the go, I head to Manna Whole Foods in South Fremantle to choose from their salad bar. I also like to order their Tempeh wrap and freshly squeezed juice to go with it.


I’ve been travelling through Asia recently trying many different foods and currently going through a South East Asian obsession. I love going to Baan Baan in Northbridge, which serves punchy and delicious Thai flavours. Some of my favourite dishes to order include the steamed rice dumplings with caramelised peanuts, and the grilled whole fish in banana leaf. 

I am also loving hotpot during these colder months and my go-to is Zhangliang, also in Northbridge. The best soup base is their Mala special!


For a drink, I like to head to Percy Flint for a casual vibe or Strange Company for something a little more intimate. Both are located in Fremantle close to where my business — Bumplings — is located. They both have great wine lists and beers on tap, but my go-to is a Rum Side Car at Strange Company. 

What is your favourite thing about Perth? 

My favourite thing about Perth is its isolation. Yes, everything is spread out but we have an abundance of beautiful beaches and parks, and we’re spoilt when it comes to the weather. Summer in Perth is just magical. 

Secondly, we have a brilliant hospitality scene with an array of multicultural offerings as well as talented chefs and creatives putting out awesome food, drinks, and experiences for us to enjoy.

Egg Fried Rice Recipe

What is the inspiration and story behind your recipe?

As mentioned, I’ve been travelling a lot lately and have been stuck with very few ingredients and kitchen facilities. My egg fried rice recipe is my go-to at the moment — it’s quick, tasty, and can be easily changed depending on what ingredients you have on hand. 

My inspiration is from Din Tai Fung — the original store in Taiwan which I visited recently. 

Here it is:


  • 5 large eggs
  • 1 tbsp of salt
  • 2 tsp of ground white pepper
  • Neutral oil, to cook
  • 5 cups of cold, leftover cooked rice
  • 1 bunch of spring onion, chopped — white and green parts separated
  • tbsp of sugar
  • 1 1/2 tbsp of chicken powder
  • 2 tbsp of light soy sauce


  1. Crack eggs into a mixing bowl and whisk in 1/2 tbsp of salt and 1 tsp ground white pepper. 
  2. Heat two to three tablespoons of oil in a wok over high heat and stir fry the white part of the spring onion until fragrant. 
  3. Add the egg mix and cook, breaking apart with a spatula or wooden spoon. 
  4. Add in the leftover rice and toss, cooking for a further two to three minutes, ensuring the rice grains are separated. 
  5. Add the sugar, chicken powder, remaining salt and pepper, and soy sauce, and cook until the edges are golden and starting to crisp up. 
  6. Toss through the green part of the spring onion, taste and adjust seasoning as desired. 

This recipe is also delicious topped with my shimmering Soul Red Crystal sauce recipe I created for Mazda x Bumplings Night Noodle Markets last year —  it’s a special adaptation of my favourite chilli oil recipe.

Let us know your thoughts below: