Chinese Beef Stew Rice Plate Some of Myers’s ideas come from trawling YouTube, or flicking through an extensive cookbook collection. Others are gathered on the road. During his first few years in London, Myers interned at some of Europe’s great restaurants, including Fäviken in Sweden, where he learned the value of building up a larder of house-made ingredients: flavoured vinegars and oils, preserved tomatoes and berries. More recently, inspired by eating at a mangal restaurant in Turkey, he changed the way he cooked sweetbreads, brining and letting them dry out before grilling them, instead of peeling and poaching them, French-style. After more than a decade of Asian cuisine at the same address—from Ginger and Spice to Mr Yip and now Mr Lai—Neutral Bay locals continue to enjoy some of Sydney’s finest Hong Kong and Singaporean flavours.