Patrick Friesen, the Canadian-born culinary force behind one of Australia's most prominent hospitality groups, has just unveiled his personal favourite off-duty meals and dining venues for 2025. The chef, who is fresh from leading the high-profile revamp of Sydney's iconic Opera Bar, offers a rare glimpse into the tastes that inspire him beyond his own kitchen doors.
From Opera Bar to Global Flavours
Patrick Friesen has served as the Culinary Director for Applejack for the past three years, bringing a wealth of experience from prestigious kitchens like Bennelong, Queen Chow, and Howard Smith Wharves. His influence is palpable across Applejack's portfolio, which includes popular venues such as Bopp & Tone, The Butler Potts Point, and SoCal Sydney.
Friesen's mark on the Sydney food scene was further cemented in early 2022 when he consulted on the new menu for Applejack's Forrester's and created the viral sensation, the Big Yorkie – a complete roast dinner encased in a giant Yorkshire pudding. His current focus is the ambitious transformation of the dining offering at Opera Bar and the neighbouring House Canteen, a project he describes as a "love letter to Sydney."
The Chef's Personal Dining Hit List
When he's not overseeing menus, where does a chef of this calibre choose to eat? Friesen's 2025 recommendations are a mix of local secrets and international standouts.
For his favourite restaurant in Australia, he points to By Sang in Zetland. He praises the ability to enjoy "omakase level sushi a la carte," allowing him to indulge in multiple pieces of his favourite nigiri without limitation.
His pick for the most underrated hole-in-the-wall is a two-part answer. He highlights Basta Falafel at Bondi markets, a spot so good he has partnered with them to serve their falafel at Opera Bar. His other hidden gem is Sang by Mabasa in Surry Hills, which he frequents for lunch, admiring its home-style Korean cooking and perfectly sized portions.
Unforgettable International Dining Experiences
The best meal of his year took him overseas to Flavour Town in Seoul. Friesen, who previously worked with chefs TK and Claire at Ms.G's in Potts Point, found the experience particularly moving. "Getting to visit TK and Claire's restaurant and seeing the culmination of many years, travels and experiences come together in their dream restaurant in Seoul was amazing," he said.
A recent family holiday to Hong Kong also left a lasting impression, where a meal at Ju Xing Home stood out. He shared an amazing Cantonese feast with his brother, uncle, and cousin, noting the restaurant's understated interiors, friendly service, and incredible food as the hallmarks of a perfect neighbourhood spot.
The Future of Dining and Personal Favourites
So, what makes a fantastic restaurant in 2025? For Friesen, it's the total package. "It's a hard thing to do but when it all comes together with friendly personable service, amazing cocktails and wine, music that puts you in the right mood, design, and the food to match, it makes you feel a certain way and time melts away," he explained.
As for a neighbourhood favourite he'll always return to, in his hometown of Winnipeg, it's Georges Burgers and Subs, home of the 'Fat Boy' burger for 50 years. Closer to his new home in Redfern, he is eagerly anticipating becoming a regular at Olympus Dining, expressing himself as a big fan of chef Jon Barthelmess.
And what is the chef himself excited about cooking right now? He's perfecting a BBQ hack involving grass-fed short ribs, hot-smoking them for hours before carving like a steak. In his professional life, he's obsessed with pizza and is looking forward to transforming the pizza offering at Opera Bar into a special highlight.
