Chef Mika Chae — Doju, Melbourne
Owner and Head Chef of Doju, Mika Chae blends Korean tradition with Melbourne’s dining culture, crafting dishes that are at once comforting and contemporary. His journey began humbly as a kitchen hand, but a single moment, plating a crème brûlée and seeing diners light up with joy , sparked a passion that has carried him into a career defined by creativity and generosity. Today, Mika’s cooking celebrates the joy of sharing, pairing premium Australian produce with bold Korean flavours in new and exciting ways.
At Doju, guests experience a dining style that is uniquely his: premium wagyu steak with banchan, fine wine poured alongside chopsticks, and Korean flavours presented with a Melbourne edge.
Here, Chef Mika shares a selection of Pure Black Wagyu dishes that highlight his playful approach to Korean cuisine and the art of unexpected combinations.
Here, Chef Mika shares a selection of Pure Black Wagyu dishes that highlight his playful approach to Korean cuisine and the art of unexpected combinations.
Flank tartare with bugak, desert lime, and dill emulsion.
Crisp battered slices served with a ganjang vinaigrette.
BBQ-style skewers with macadamia ssamjang and chive kimchi.
Premium wagyu paired with five seasonal Korean sides.
Introducing Chef Hendri Budiman
Originally from Indonesia, Hendri Budiman moved to Melbourne 25 years ago and has been a fixture in the city’s dining scene for nearly two decades. He honed his craft at some of Melbourne’s most respected kitchens, including CODA, Spice Temple, Lee Ho Fook, and Il Solito Posto. What began as a curiosity to master the basics has grown into a career defined by technique, creativity, and now a focus on mentoring the next generation of chefs.
At JUNI Melbourne, Hendri brings this philosophy to life through “tradition meets innovation” — a dining experience that pairs refined technique with bold flavour, all set to the energy of a venue designed to feel vibrant and alive.
Here, Chef Hendri shares a selection of wagyu creations that showcase his playful curiosity, global influences, and deep respect for flavour and technique
Tri-tip pounded to a delicate thinness, brushed with reduced pho broth and brightened with Thai basil, red onion, and burnt onion salt. Served with crisp rice paper dusted in sriracha salt.
Tongue braised for three hours, skewered, and charred over hibachi for a crisp finish. Paired with Sichuan “mouth-watering sauce” and fragrant herbs.
A Japanese classic reimagined with ground Wagyu chuck eye, karubi, and fat. Grilled over hibachi, glazed with teriyaki, and served with chives and soy-cured egg yolk.
Crisp-fried rib cap wok-tossed with dried chilli, onion, and northern-style sweet and sour sauce. Finished with pineapple, sesame, and spring onion.
Intercostal cut simmered in a traditional green curry paste with wild ginger, apple eggplant, Thai basil, and green peppercorn, served with jasmine rice.
Oliver Hyde (Chef Ollie) is the Group Executive Chef for Red Door Group in Singapore, leading the culinary teams at Bistecca Tuscan Steakhouse and Artemis Grill & Sky Bar