Morgan Walsh

She’s the brains behind two of your favourite local venues, Bonita Bonita and Poké Poké, and now the busiest gal on the Gold Coast is at it again.

Get excited gang, Morgan Walsh is opening a Chinese diner called FuFu and it’s going to blow your minds. It’ll taking up the (rather large) Mermaid Beach space where Burger Fuel, Bernie’s and Ashby Bines Clean Eating Kitchen once lived.

We sat down for a chat about Chinese bento boxes and in-your-face pink velvet.

How long have you been a Gold Coast local?
It has been nearly 12 years now, time goes so quickly these days. I moved over here from Auckland because I’m not really a big city girl. I like the sun, the beach, warm weather and I think once you get a taste of this lifestyle, it’s hard to go back to the hustle and bustle when you can do the same things in a beautiful place. 

What do you love most about living here?
Definitely the lifestyle, it’s just so relaxing. I think being in this industry, there are lots of great opportunities to open venues that have a point of difference and suit the Gold Coast market. Gold Coasters have a certain style; you don’t really find places like Poké Poké in Melbourne and Sydney. People like that restaurant vibe here so it works perfectly with the style of businesses and direction I want to go in.

Tell us about your latest venue, FuFu…
Yes FuFu. Originally the idea was to go Chinese but you always start somewhere and things change. It’s now more of a Chinese diner in style. The fit out is going to be a little bit crazy, definitely in your face and will definitely stand out from the crowd. There’s lots of great modern Asian inspired restaurants already, so rather than compete with that market, I want this to be in the same vein as Poké Poké with that casual feel to it where you can walk off the beach and come grab a quick bite. Nothing fancy just really laid back and fast food made friendly. So the food will be things like bao burgers and cheeseburger spring rolls and a little play on bento boxes. So Chinese style bento boxes which will be a meal for one that has say sweet and sour pork, wonton, fried rice and all as a package, so you don’t have to share and at a really good price. Dining has gotten so expensive so having places that people can come to more often is where I want my businesses to head. We’re going to have Chinese inspired cocktails and some ridiculous milkshakes, all in the same diner vein.

Your venue interiors are always beautifully quirky, any insight on what FuFu will look like?
Think pink velvet because I like the ridiculous. We’ve got a really beautiful service window so we’ll be bringing that out into the middle of the seating area and it’s all very casual. So you’ll go up to order and it will be similar to what you’d see at a market stall. There’ll also be a really beautiful spot to take a photo.

Why Chinese?
All my food tends to lead back to Asian influences. I’ve always wanted to do an old school type of Chinese restaurant. Growing up in New Zealand we always used to go to a little local takeaway and it had all your dirty classics. I didn’t really feel like anyone was doing that style of venue so it’s very much going to play on my childhood. It will be old-school Chinese dishes made funky and fresh.

What inspires you to come up with such unique ideas?
I have a crazy brain. I want to do things other people aren’t doing so I see ideas from lots of different places and try to mould them to fit food that I can cook and food that I think will suit Gold Coast people and what they’ll like. You always start somewhere and it ends up taking a different direction. I thought a Chinese diner was definitely something no one else was doing so let’s do it.

How did your foray into the restaurant biz come about?
I’ve grown up in the industry, my parents have always had little cafes and restaurants back home in Auckland. It was never something I grew up wanting to be as a kid but I got stuck doing it and realised I’m okay at it so I’ve run with it. It’s really rewarding building something and watching it grow from scratch and I’m really proud of all the styles of venues I’ve opened but being in the restaurant game made me realise other passions and things I want to get into too. This will definitely be the last restaurant, there’s no more.

What are your thoughts on the Coast’s rapidly growing foodie scene?
Four years ago when Bonita opened there really wasn’t too much around which is why I got the idea. I wanted the style of venue people my age could go to that was affordable, casual and fun. Since Bonita days, the growth has been a bit crazy. It’s great because it always forces you to stay on your game and you can’t ever become complacent. It forces you to always be better and be pushing to try new things. Competition is good for everyone I think.

Best piece of life advice you’ve ever received?
I think these days what probably resonates more is having balance. It’s good to be driven and want to achieve more but to have down time and really appreciate that is important too. Life isn’t a competition but as you get older you realise you don’t have anything to prove. For me, this year is definitely about down time, spending more time at home, cooking at home, going to the beach more and having more of a life. Just finding some balance.

Being a Gold Coast local, we have to ask your favourites…
Café: I love All Time Coffee, Background – I’ve started going there heaps and they’re really lovely people and Alfred’s has been one of my favourites since day one.
Restaurant:
Other than Bonita, I love the crew down at 8th Ave Terrace, they do everything so well
Beach: I live in Mermaid Beach so that’s definitely my favourite
How does your weekend usually look: Really busy. My weekends are usually Monday and Tuesday, which is nice because there are usually less people around and it’s a little bit more chill. I prefer to be at work on the busier days, I like it when it’s chaotic

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