Q&A with Barry Sun Jian

We caught up with Barry Sun Jian of Volpe Nera​​​​​...check out what he told us!

What is one of your favourite dishes at Volpe Nera and why?

At the moment it’s the Apple Sponge with Calvados ice-cream. Apples are one of my favourite ingredients, when I was a child I had my own apple tree and would always pick an apple from the tree to eat. I love the flavour and the acidity, I could eat an apple all day long.


What would be your desert island meal? 

I just love a good piece of steak, so my last meal would be something like a Cote de Boeuf with all the trimmings. Afterwards, I’d be very happy with a wedge of blue cheese. I’m addicted.


What is your favourite seasonal dish?

At this time of year, my favourite starter would be Green Asparagus with hazelnuts, manchego and vinaigrette.  My favourite spring main course would be spring lamb, baby artichokes with anchovy dressing and black olives, and for dessert a Basil pannacotta with smoked strawberry consommé.


What drink would you pair with it?

I drink most meals with a dry sherry so I’d choose a lovely Oloroso.


What is your favourite restaurant in Dublin and why?

I have a bunch of favourite restaurants in Dublin, Liath, Forest & Marcy, Chapter One, The Greenhouse, Locks and Uno Mas. They are all very consistent and I’ve never had a disappointing experience on any visit to any of those.


What is your favourite dish in Dublin and why?

The tortilla in Uno Mas, when we go there as a family we all enjoy it, even the kids  - it’s a dish for everyone, a real crowd-pleaser.


Who is your most hotly tipped young chef in Ireland today?

Mark Moriarty from The Greenhouse and Roisin Gillen from Liath

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