The Ginger Tiger at The Collector Hotel Parramatta is officially open

DELICIOUS: Tona Inthavong and the O’Hara family have joined forces once again to offer Pan-Asian cuisines at The Ginger Tiger, at the newly re-furbished Collector Hotel Parramatta. Picture: Geoff Jones

DELICIOUS: Tona Inthavong and the O’Hara family have joined forces once again to offer Pan-Asian cuisines at The Ginger Tiger, at the newly re-furbished Collector Hotel Parramatta. Picture: Geoff Jones

From the moment you step into The Ginger Tiger, the exotic scents of Pan-Asian cuisines get your tastebuds dancing.

The brain-child of restaurateur Tona Inthavong, The Ginger Tiger is nestled in Parramatta’s Collector Hotel and officially opened its doors to the public this month.

Inthavong is no stranger to the foodie world. He’s the owner of the Green Peppercorn Thai and Laotian restaurants in the CBD, Fairfield and Blacktown.

“Parramatta has so much to offer,” he said. “It’s booming as a suburb and is so culturally diverse, I think it’s a positive investment for business.

“The Ginger Tiger is a lot different from our other eateries. Our Pan-Asian menu will change every season, and of course we’ll offer weekly specials.”

When the customers are happy, it makes me happy. - Tona Inthavong

He said his favourite dish on the menu is the Vietnamese chicken or beef pho.

The Ginger Tiger Restaurant at Collector Hotel Parramatta

“This is the first time we’ve had it on the menu and it’s very rewarding to get such positive feedback from our customers,” he said.

“When the customers are happy, it makes me happy.”

GET IN MY BELLY: Phở or pho is a Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat, primarily made with either beef or chicken. Picture: Geoff Jones

GET IN MY BELLY: Phở or pho is a Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat, primarily made with either beef or chicken. Picture: Geoff Jones

The venture is the third collaboration between hotel owners, the O’Hara family, and Inthavong.

“We are extremely proud of the renovated Collector Hotel and have put a lot of work into getting the balance right at The Ginger Tiger,” hotelier Dan O’Hara said.

“Not only will The Ginger Tiger restaurant be serving outstanding food, foodies from across western Sydney will also enjoy a great wine and cocktail list in a restaurant that has a real ‘small bar vibe’ and friendly service,” Inthavong said.

“We’re aiming to set up a cocktail garden before Christmas. It’s going to have the feel of a Thai street market, and we’ll be selling cocktails in those bubble tea cups, to give it that extra street feel.”

The umbrella fixtures on the ceiling, corrugated iron, vintage posters, dim lighting and painted wall murals gives the eatery a serene ambience.

“The Ginger Tiger showcases all that’s amazing about Asian culture,” Inthavong said. “We are really pleased with the final result and can’t wait for the Parramatta community to taste what’s on offer.”

“Parramatta is the heart of western Sydney and we are sure The Ginger Tiger is really going to make its mark on the food scene here,” O’Hara said.

FOOD, GLORIOUS FOOD: The Ginger Tiger offers a mix of Pan-Asian cuisine including scrumtious Vietnamese, Thai, Lao and Japanese dishes. Picture: Geoff Jones

FOOD, GLORIOUS FOOD: The Ginger Tiger offers a mix of Pan-Asian cuisine including scrumtious Vietnamese, Thai, Lao and Japanese dishes. Picture: Geoff Jones

Inthavong’s combined passion for food and human interaction is a testament to his success.

“The highlight of my job is the people,” he said.

“I love interacting with the customers and hearing their feedback about the food...Dining isn’t just about food and customer service, it’s about the entire experience.”

  • The Ginger Tiger at Collector Hotel, 100 George St, Parramatta.
HAPPY AS LARRY: "The highlight of my job is the people. I love interacting with the customers and hearing their feedback about the food and their entire experience," Tona Inthavong said. Picture: Geoff Jones

HAPPY AS LARRY: "The highlight of my job is the people. I love interacting with the customers and hearing their feedback about the food and their entire experience," Tona Inthavong said. Picture: Geoff Jones

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