Sunshine Harvester Works
A collective of food stalls of international cuisines that caters to every taste, The Sunshine Harvester Works is bright and cheery as its name suggests.
Having grown up around the flavours of his Mauritian heritage, it was as a pre-teen he embraced his love of cooking via his grandmother that began with handmade wontons. Today, from a sleek Airstream kitchen in the warehouse surrounds of The Sunshine Harvester Works, with its grand food hall set up in the East End of Fremantle, food is "no frills or thrills" with a focus on local ingredients and honouring family recipes.
Ingredients are kept local, and all dumplings are made on site. It's a menu for sitting around the table and sharing, focusing on good quality, authenticity, and taste. "That's what comes first. It's what I love to eat and would serve my family," he says. It's also a family affair in the kitchen. Many Pang members work alongside Brendan to create a welcoming environment "like stepping into our home," he says. "I love Fremantle. I love what we have built here."
Tuck into dumplings like crispy taro with pork and mushroom filling or Sichuan chicken and prawn. Poached Pang Pang Chicken sits on a bed of green tea soba noodles seasoned with sesame satay. Dan Dan noodles spicy Sichuan beef is elevated with preserved mustard greens and a sesame sauce. Sweet chilli sauce and Chinese pickles make the ideal side accompaniment. Vegan options are also available with house-made sauces, chilli oil and frozen dumplings for sale to take home.
With a thriving restaurant business, Pang's also made time to author the cookbook, This Is A Book About Dumplings in 2020. After its success, expect a new noodle inspired offering in 2022. Plus, add the recent batch of successful cooking classes in Mount Hawthorn to his schedule it appears Pang is not just busy but only getting started.
Photo credit: Bumplings
Wednesday to Sunday 5pm – 9pm