MasterChef winner hopes to start fusion restaurant
IN THE nail-biting finale of MasterChef Australia season 9 on July 23, Diana Chan won the title by beating her rival Ben Ungermann by just one point.
Chan, a 29-year-old accountant, not only won the special gold shield trophy but also the US$250,000 (RM1.07 million) grand prize, as well as earned herself a monthly food column in Delicious magazine.
In an email interview, Chan (who was previously interviewed by theSun on June 19) shares her jubilation over the win, as well as her upcoming plans.
How does it feel to win the competition? “I feel over the moon. The love and support from my family and friends here in Australia and back in Malaysia has been overwhelming, and I am so grateful for their support.”
You were consistent throughout the competition, but really started to shine during the second half of the show. Did it take you a while to hit your stride? “I had my ups and downs in the competition, but I think I was fairly consistent throughout the show.
“Sure, there were some challenges that really put you to the test, and the beauty of it is that you never know what challenges they are going to throw at you, and there’s also an element of luck involved on each day. Some days you have a good day, and some days you don’t.”
When did it hit you that you could actually win? “I think it really dawned on me when I got down to the Top 5. I was up against stiff competition, and I knew that getting to the finale, let alone winning it was never going to be easy.“
What are your plans now that you have won? “I have been inundated with plenty of amazing opportunities, but the main goal is my food concept of a fresh casual restaurant serving wholesome nutritious meal with fusion flavours, incorporating some of my Malaysian heritage.
“[I would also like] to host a food and travel show throughout Malaysia, and have it broadcasted both in Australia and Malaysia.” – S. Indra Sathiabalan
Catch Chan’s MasterChef Australia journey on Lifetime (Astro channel 709) Mon to Fri at 8pm and 11pm.
“I felt I needed time to train my chefs and learn my business. But somehow people caught wind of the restaurant.”
When asked why he opened a dessert bar, Low said: “Dessert bars are not common in Malaysia. I felt that we as Malaysians have a particular palate and we know our food very well.
“I think it is unfair that Singapore gets all the buzz about food. I thought, why not do something like that here? Why limit ourselves to being Singapore’s neighbour?
“I though I should bring my expertise to desserts and put us on the map one day as a dessert place. I do my own desserts, and I do my own spin.”
Low admitted that some customers were initially skeptical about paying up to RM25 for one of his dessert creations, but upon tasting them, they are now fans.
MadHatter is a family-owned business, and his father handles the finances.
He still sports his trademark hat, and said he has nine of them.
“The simple reason I wear a hat is because my hair is messy. I pop it on and I am good to go.”