“In Asia, whether you’re in Korea, in Taiwan, in Thailand, in Singapore or even in the Philippines, you can find squid on a stick, in different forms. It’s so acceptable, readily available and normal,” says ’s co-director .
While calamari is common in Australia, she could see that squid hadn’t taken off here in the same way. “For me, growing up in an Asian culture, squid was eaten without hesitation, it’s an everyday kind of meal,” she explains.
Pham and business partner CJ Duong have recruited chef Eddie Huynh to launch a new concept dedicated solely to squid, IKA8. “Ika” means squid in Japanese and the “8” has been chosen because it sounds like the word 'ate' and because it’s an auspicious number in many Asian cultures.
You'll find fried squid served with salted egg sauce at IKA8. (Griffin Simm) Source: Griffin Simm
“The whole concept is that people know about squid, but don’t really eat it. We’re telling people that if you do it well, it can be eaten in so many different, delicious ways,” says Pham.
Their squid, which is often sourced from New Zealand, is either fried or grilled and is served whole on a stick or in small bites. “The squid is quite delicate – there’s not much fat in it, so we focus on flavours,” says Huynh. “We concentrate on Southeast Asian flavours. Hopefully, it will remind some people about home.”
IKA8’s directors CJ Duong and Jenny Pham and chef Eddie Huynh. (Audrey Bourget) Source: Audrey Bourget
The impressive-looking giant squid on a stick ($10) has been a crowd favourite since IKA8 opened at the end of October. Fried, it can be eaten as is, with the classic seasoning, or with or sauce. If you prefer your squid grilled, you can pick between a Japanese soy and ginger sticky glaze or spicy Korean chilli.
For me, growing up in an Asian culture, squid was eaten without hesitation, it’s an everyday kind of meal.
“The fried ones are our staples. For the people coming for the first time, I usually recommend the classic seasoning. But I also say that tom yum is my personal favourite, because I like a bit of chilli – a bit of kick. It’s tangy,” says Huynh.
The squid bites ($7), rings ($6), and balls ($5) can be ordered as a snack or part of a meal ($12) served with salad, rice or chips covered in and bonito.
Located in front of the Footscray train station and next to the , IKA8’s location has a special meaning for Pham.
Here, giant squid is presented on a stick, as fried rings or in snack-sized ball form. (Audrey Bourget) Source: Audrey Bourget
“When I used to go market shopping in Footscray, , there used to be a tiny Chinese roast duck store that also had salt and pepper calamari. I’d stand there with a paper bag, eating squid tentacles while waiting for mom to shop. It was so loud and vibrant,” she recalls.
“It's funny because now we’re next to the other Footscray Market and it brings back all these nostalgic memories.”
A lot of young customers have been coming in for the giant squid – but they're not the only diners attracted to IKA8. “We also have aunties and uncles come through. It’s is really nice to see that we’ve been able to tap [into] different demographics because, for us, it means we’re accessible and that people can see a similarity between our product and their upbringing,” she says.
Get squid balls with a ginger and garlic soy sauce glaze or a spicier option: tom yum sriracha chilli sauce. (Griffin Simm) Source: Griffin Simm
24 Irving Street, Footscray
Daily 11 am – 9 pm
