Hospitality favourites, Calvin Chen (Brisbane Phoenix Host) and Aaron Gan (Brisbane Phoenix General Manager) of Brisbane Phoenix, are the friendly faces that will greet you when you dine at Brisbane Phoenix. Brisbane’s most-loved Yum Cha restaurant, specialising in traditional seafood dishes is sure to delight every-time. We sat down with the young dynamic restaurant duo to discover more about what motivates them and find out their must-try dishes.
1. When did you join the Brisbane Phoenix group?
Calvin: I joined the Phoenix Group 15 years ago and had experience working at 7 different locations in Sydney. The latest expansion is the new location in Brisbane, and we got relocated here to manage it in December 2021.
Aaron: I joined Brisbane Phoenix on December 2021. Same as Calvin, I am also appointed from the Phoenix Head office in NSW to come look after Brisbane Phoenix.
2. We know Phoenix is a family business, how many generations are involved in running the establishment?
Calvin: Phoenix group was founded originally by three close friends who were all female: Anita Fung, Alice Fung (who is also Anita’s eldest’s sister) and Mei Lu. The very first Phoenix restaurant was established in 1999 and was called Hilltop. Over the course of 23 years, the life of the Phoenix Group took a few drastic turns. Mei passed away in 2011, then Alice eventually retired in 2019, and so Anita was only one left behind running the business with the support of her own family. As already mentioned, my partner and I are currently in charge of the Brisbane. Anita’s husband, Raymond Yuen, is overseeing Rhodes Phoenix. Anita’s eldest son, Chris Chen and his wife, Coco, are managing East Phoenix. Anita herself is running Sky Phoenix. So there are currently two generations involved in the business, and I look forward having the 3rd generation take over, but that will not happen until another 10-15 years as they are still very young now.
Aaron: Cris and Calvin are the second generation of the family.
3. What do you like most about your role?
Calvin: My favourite duties of my role are events and promotions. I had a lot of fun working with Providoor Brisbane, and now I’m very excited about DINE BNE 2022. Beverage management is another task that I like, as it gives me the chance to go to lots of tasting events where I can continuously train my palate, which I think is important as a professional in alcoholic beverages.
Aaron: To get to meet customer around the world, to listen to their interesting stories.
4. Tell us what patrons can expect when they dine at Phoenix.
Calvin: Friendly service, and of course high food quality.
Aaron: To share our dishes creations and our professional customer service.
5. What are your top three favourite dishes you would recommend to someone who hasn’t dined at Phoenix?
Calvin: The Whole Peking Duck is a must-try. We go through 8 – 10 boxes of duck weekly, which is almost unbelievable. Our dumplings are very delicious too and they are freshly made daily. The third favourite dish I would recommend is an item on our seasonal menu: “Easter Bird Nest”. It is only available between 29th March to 17th April. We are dedicating this creative dish to Australian Artist, Amanda Parer, for her work on the World-Traveling Illuminated Bunnies, which will be displayed at Brisbane Quarter between 29th March to 17th April.
Aaron: Our live Lobster in Salt & pepper, Steamed Coral Trout in chopped chilli paste and Signapore Chilli king prawn.
6. What is the best piece of advice you have been given and from whom?
Calvin: “When you’re not sure what to do, put yourself in someone’s shoes”, said Anita who was giving me advice on how to ensure all customers are have a great dining experience at Phoenix Restaurant.
Aaron: “Try your best and forget the rest” Anita tough me once when I was stressed on a big function.
7. What is your favourite thing to do in Brisbane?
Calvin: I have 2 Bengal cats (Cartier & Jaguar) I like to take them out to a pet beach on a sunny day, I also like to dine out with my partner, it helps me on knowing the new food trend and gives me ideas on creating new dishes. I’ve recently joined QAGOMA (Queensland Art Gallery, Gallery of Modern Art) To tell you the truth, I am actually a postgrad of BA (bachelor of Art) from OCADU (Ontario College of Art & Design University). Can’t want to receive my welcome pack, and go check out QAGOMA.
Aaron: With no different then other Aussie; Beautiful Beach, Beautiful wine & Beautiful Food.
8. What are you reading/watching or listening to at the moment?
Calvin: Million Pound Menu, The Final Table and School of Chocolate are the shows that I’m currently watching on Netflix – I love watching people create, because sometimes I get inspirations from them.
Aaron: I am fan on Master Chef and Hell Kitchen but not a fan of Gordon Ramsay.