About
Commencing Term 1, 2024, Stanmore Canteen will be run by Donna Chau (formerly of Koku Culture, Billy Kwong and Lotus Dining), Kenji Okuda (formerly of Koku Culture, Roka London, Bondi Trattoria, Billy Kwong and Lotus Barangaroo) and Santo Bun (formerly of Longrain, China Lane, Billy Kwong and Muum Maam Barangaroo).
Introduction
We chatted with Donna, Kenji and Santo to find out more.
What should we expect from Stanmore Canteen this year?
Donna: “We are really excited to be opening Stanmore Canteen. We are looking forward to connecting with the community and suppliers, being creative in our menu planning and promoting healthy eating but most importantly, having a positive impact on students’ lives through nutritious options. We hope to keep the canteen dynamic and fulfilling through continuous improvement in response to feedback and evolving dietary trends.”
Given that you have all worked in so many outstanding restaurants, you must have had some tough critics. How will you handle fussy eaters?
Donna: “We will make sure that we have diverse menu options, we will listen to feedback, provide clear information on our menu and we will be patient and respectful. It is important to create a welcoming environment and respect individual preferences, this is key to promoting healthy eating habits.”
What were your favourite foods as children?
Santo: “Nothing beats my Mum’s egg fried rice.”
Donna: “Noodles and dumplings were my favourite.”
Kenji: “I always enjoyed donburi, a Japanese rice-bowl dish consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.”
Kenji, having grown up in Japan, and Santo, in Indonesia, what were your school canteens like as children?
Kenji: “Kyuushoku (or canteens) in Japan provide balanced meals combining rice, proteins, vegetable and dessert which emphasise traditional flavours. Australian canteens offer a broader menu and allow greater freedom of choice, Japanese school lunches focus on nutrition with limited accommodation of dietary preferences. One of the great things about school lunch in Japan is the communal classroom dining which fosters community and responsibility.”
Santo: “School canteens in Indonesia often feature a variety of traditional local dishes like nasi goreng (fried rice) and mie goreng (stir fry noodles), along with snacks such as fried bananas. They also need to cater to diverse dietary preferences including offering vegetarian and halal options.”
