Lorcán Kan

Kan first met Etta owner Hannah Green when the two worked at Attica in 2011. Now, he’s at the helm of the Etta kitchen, bringing a fresh perspective and a focus on simple yet deeply satisfying food. His Malaysian heritage interlaces the menu. And he continues to look to family recipes for inspiration – like his aunt’s covetable pineapple curry recipe. “I’ll hopefully get [it] off her if she’ll let me have it,” he says.

I picked up an incredible bonito at the Preston market. After filleting it, I lightly salted and aged the fish in nori sheets for four days. Following the aging process, I removed the outer layer of skin, lightly scored it, and gave it a quick sear with a blowtorch. The fish was then sliced and dressed in @mu.soysauce . The texture of the fish was amazing. I'm definitely planning to further explore aging techniques in my future experiments.

The best day surrounded by love, 29.11.25 🤍

Entering our laksa era. $30 gets you a steaming bowl of Lorcan’s coconut curry laksa stacked with egg and rice noodles, house-made golden tofu and a tumble of fresh herbs, plus a crispy prawn lok-lok for dunking. Available Wednesday evenings in the front bar throughout winter. Be sure to book ahead – only 20 serves a night. LORCAN’S LAKSA & LOK-LOK – $30 Coconut Curry Laksa – house curry paste, rice noodles, egg noodles, golden tofu, cucumber, laksa leaf, bean sprouts, Nonya sambal Lok-Lok – crisp-fried battered school prawns ADDITIONAL LOK-LOK – $8 PER SKEWER Fish balls – house-made fish balls with flame tail snapper Spicy squid – arrowhead squid brushed with sambal and cooked over hot coals Grilled chicken – marinated in satay curry and grilled over the woodfire

Mastering the Art of the Whole Pig 🐖 Join chef Lorcán Kan (Etta, ex-Attica), master butcher Darren O’Rourke (Endeavour Meats), and farmer Lauren Mathers (Bundarra Farming for Good) for a powerful session spotlighting the quality, versatility, and sustainability of Australian pork. From expert butchery, culinary creativity, to whole beast philosophy, discover how foodservice can champion a more sustainable pork future—one cut at a time. 📅  Tuesday, 20 May 🕥 12:15pm – 1:00pm 📍 Discover the Source stage @foodandhospitalityweek 🎤 Speakers: @lorcankan @bundarra_farm @darren.x.orourke MC @lucy_allon @etta_melbourne @endeavourmeats @porkstars @tawnyabahr #DiscoverTheSource #FoodserviceAustralia #PorkStar #AustralianPork

When it comes to whole fish, what’s more transformative than cooking over fire, a method that delivers smoky flesh, charred skin and outrageous levels of deliciousness? On Saturday lunchtimes, we’re going full tropical beachside grill with wood-fired fish, pineapple fried rice and sweet-sour shaved ice — all yours for $75pp.

I’ve always wanted to post about a project after it’s been in service. There’s something special about being able to show the unit worn in with a few dishes that the chefs have created using it. So much of this work is the process of designing something specific for the restaurant/chef and if you all don’t mind, I’d like my content to be more chefs-centric from now on. Let’s be honest, you’re not here for the top tier content 🤷‍♂️ —————————————-When @hannahjosephinegreen told me that their new head chef would be @lorcankan I couldn’t be more excited. Lorcan is a chef who is as obsessed about technique and research as he is about plating up snacks and dishes that make you think, “what a good time, I’ll do that again”. Taking an existing grill you’ve built out of a kitchen and designing something new is not an easy task but then, you learn a lot in 5 years! In a similar style to our friends Smith and Daughters, the hearth was shortened, fitted with a tuning lid and for the first time on a hearth, hot faced insulated doors. Pretty proud of this one and very proud of the restaurant @etta_melbourne has become. Thanks for being a home away from home. Best of the photos are clearly @annikakafcaloudis work.

After two and a half years in Australia, we are back in Manchester and excited to announce a @ThingsPalace pop-up at @flawdwine . It will be amazing to work together again with @serinamnam , @josephotway and the team after all these years. We have enjoyed putting together a special menu featuring @cinderwoodmarketgarden produce, local beef, pork and Seri's unique preservations. It's all happening on Sunday 2nd June. À la carte menu and delicious wines, walk-ins only, from 1pm until sold out. Sick poster by @meg_saoirse Can't wait to see you all. 🫛🫙🍾

Had a great time with @vincenttran.send making this video. We spent the day doing some of my favourite things: exploring Preston market, cooking new ingredients and chatting about food.

Corn Dogs / Dagwood Dogs Farinacci Deli kabana, skewered and fried in a polenta batter. Covered in tomato sauce, imitation flamin' hot cheeto dust and a deviled egg filling made from hard-boiled egg yolks mixed with captain curry spices, lemon juice, and fried curry leaves. Served with fresh pineapple. An off-menu canapé from the last @Thingspalace at @sleepyscafeandwinebar with @doomjuicewine . Next Things Palace will be at @nongkrongfest Monday 29th of Jan. Book tickets via the bio link.

Crab Crêpe I have been so busy with work and studies these days I havn't had time to cook an idea. I’ve been thinking about this one for a few weeks now. I’m so happy with how it turned out. A savory crêpe filled with crab meat covered in an aerated sauce of roasted tomatoes, gruyere cheese and cayenne pepper and finished with a blowtorch. The no seafood and cheese rule definitely should be broken at times. This dish is indulgently rich, and delicious. I'll be serving these at the next @thingspalace on Sunday 15th October at @skydiverrecords . Featuring @_p_w_d_ , @d.tyr0ne and my brother on the decks and @rolotamasi_ behind the grill. Book a table now through the bio link, it's going to be fun.

🍗 A sneak peek of the menu for the upcoming @ThingsPalace at @drmorsebar . Fried chicken and nasi lemak this Sunday from 2pm until sold out. There are still a few tables available to book. We recommend pre ordering food to avoid disappointment. Looking forward to cooking for you all, Lets go! The sauces: Malaysian chilli sambal Salted egg yolk sauce Green chilli corrainder ranch dressing 😋😋😋