“Before COVID came knocking on our door I took a trip to visit my brother in China, and fell in love with venturing around the streets of every little village possible to try and indulge in every little bit of food they had. That’s where I started to learn the weird and wonderful things that Chinese cuisine has to offer, not just the Americanised version of their product. There’s a deeper meaning within their cuisine that I identified,” says the chef.

Damian explains that Chinese street food, despite being made to look simple, has this ability to be very complex, as flavours are built within flavours and makes use of a layered approach to cooking.

“Here at Dahlia I’m basically celebrating the flavours and experiences I had traveling through China, and trying my best to pay homage to such an amazing food culture,” comments the Chef who’s menu aims to serve a quick and affordable meal with maximum flavour, in a fun and playful manner.