Lunch with Chef Luke Nguyen
I was recently invited to an intimate lunch to celebrate Good Food Month and the return of the Night Noodle Markets to Brisbane. The lunch was hosted by celebrity Chef Luke Nguyen (owner of Red Lantern restaurants, Sydney) at Fat Noodle Restaurant at The Treasury Casino and was an invitation too good to refuse.
Chef Luke cooked and presented a selection of his past and present favourite dishes, all of which were light, healthy, fresh and elegant. Lunch took place in the private dining room at the Fat Noodle which is quietly located within the restaurant and seats 12 people for our lunch. The walls of the dining room are covered in beautiful, elegant gold toned wallpaper reminisce of a Chinese painting and three long fringed black lamp shades hang elegantly above the table.
The Fat Noodle describes its menu as “Vietnamese meals, sprinkled with Chinese, Thai and Malay”. When we arrived for lunch Chef Luke warmly greeted us and we started our lunch with a rice paper roll demonstration.
After passing my rice paper roll test our culinary adventure began with Steamed Edamame beans, Atlantic Salmon Sashimi (with mandarin, Perilla and roasted rice powder) and Silken tofu.
The next highlight of the entrée selection was Chef Luke Nguyen’s signature Pho Noodles. The hero of this dish is the broth which has simmered for 20 hours. The delicious flavour of the broth is enhanced by the thinly sliced Angus Sirlion and Brisket, silken rice noodles, fresh basil and chilli.
Continuing our entrée journey we were next treated to wok tossed Angus Beef as well as a preview of a new dish being added to the menu next month in celebration of the Brisbane Festival… Black Mussels in Coconut Broth.
For Mains we were presented with whole Baramundi, butterflied and served with a spicy Thai style sauce as well as caramalised pork belly with qual eggs served with rice.
Although the Vietnamese may often call dessert “the forgotten meal” I personally never forget about dessert and always manage to leave a little room for the finale of the meal. Chef Luke’s Pandan Coconut Cream Brulee was love at first taste for me. It was the perfect dessert to end the outstanding lunch.