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

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