Huong Lua - Modern Vietnamese

Growing up on the Mekong Delta in a home often filled with simmering pots of pho broth and meals brimming with fresh ingredients, Chef Chris (formerly owner /head chef at Saigon Saigon - www. facebook.com/saigonsaigon, Hong Kong) together with old school friend Chef Dong with 20 years experience, they brought to the table a new take on Vietnamese cuisine that incorporates home cooked flavours, modern and French style cooking techniques and the best of fresh Australian produce including a splash of native Australian ingredients. His signature dishes include his char-grilled duck with finger lime marmalade, slowly braised beef with wattle-seed and red wine, twice cooked pork belly braised in coconut juice and flaming grill vietnamese style 12 hours beef rib.
For something smaller, there is Huong Lua's pulled pork roll, seared scallops with chilli lime dressing and more. Desserts include homemade coconut ice cream with dried pineapple, and crème caramel jelly with mixed berry coulis.

Growing up on the Mekong Delta in a home often filled with simmering pots of pho broth and meals brimming with fresh ingredients, Chef Chris (formerly owner /head chef at Saigon Saigon - www. facebook.com/saigonsaigon, Hong Kong) together with old school friend Chef Dong with 20 years experience, they brought to the table a new take on Vietnamese cuisine that incorporates home cooked flavours, modern and French style cooking techniques and the best of fresh Australian produce including a splash of native Australian ingredients. His signature dishes include his char-grilled duck with finger lime marmalade, slowly braised beef with wattle-seed and red wine, twice cooked pork belly braised in coconut juice and flaming grill vietnamese style 12 hours beef rib.
For something smaller, there is Huong Lua's pulled pork roll, seared scallops with chilli lime dressing and more. Desserts include homemade coconut ice cream with dried pineapple, and crème caramel jelly with mixed berry coulis.