LUKE NGUYEN

Hav­ing just made his Hong Kong de­but with Moi Moi, the Viet­name­seaus­tralian celebrity chef is now fo­cus­ing on Ho Chi Minh City, where he plans to open three restau­rants this year. He re­veals five of his favourite things

Hong Kong Tatler - - Faces -

This is my favourite dish on Moi Moi’s menu. The broth is sim­mered for 16 hours, ex­tract­ing all the good­ness out of the beef bones, ox tail, herbs, spices and char­grilled veg­eta­bles. It’s such a labour of love. This is the one in­gre­di­ent I al­ways use. It’s no or­di­nary fish sauce, though; it’s the best in the world, as it comes from Phu Quoc Is­land in south­ern Viet­nam. As a chef, I can’t live with­out a good heavy stone mor­tar and pes­tle to make all of my pastes for mari­nades and sauces, and my ver­sa­tile cleaver. This city in cen­tral Viet­nam is my favourite get­away. It has ev­ery­thing—beaches, jun­gles, moun­tains, rice fields, lux­u­ri­ous ho­tels, friendly lo­cals and, of course, fan­tas­tic food.

WAGYU PHO A WELL-MADE NEGRONI My se­cret to un­wind­ing af­ter a hard day’s work is a well-made negroni. Al­ways does the trick.

DANANG

PHU QUOC FISH SAUCE

MOR­TAR AND PES­TLE

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