Luke is proud that the restaurant uses Angus beef, sustainably caught fish and no MSG. “There’s no MSG found anywhere in this building. You can taste the elegance and the clean flavours of this broth. All the dishes are really clean and you feel good.”. Dining by Luke Nguyen Chef, restaurateur, TV presenter & former Master Chef judge Luke Nguyen brings over twenty years’ experience to his role as ambassador chef of Botanic House. Born in Thailand and raised in Australia by Vietnamese parents and Chinese grandparents, The Botanic House menu is a celebration of Luke’s colourful heritage.
Luke Nguyen and his family escaped Vietnam as boat people in 1978 and arrived on the shores of Thailand where Luke was born. Today Luke Nguyen is a celebrated Australian television chef, author, gastronomic traveler and restaurateur.
- Celebrity chef Luke Nguyen is to open a venue in Brisbane. Fat Noodle is slated to open its doors in December in the recently revamped Treasury Casino in Queen Street.
- Luke Nguyen’s Fat Noodle opens in Brisbane City. The latest restaurant from celebrity chef Luke Nguyen has opened at the Treasury Casino and Hotel in the city, just in time for last-minute work Christmas lunches and late-night feasts.
Luke's passion for food stemmed from his food obsessed parents who owned 'Pho Cay Du' restaurant in Cabramatta for 15 years. He learned the art and fundamentals of Vietnamese cooking from his parents. Wanting to learn more, he trained and worked with renowned Sydney restaurateurs and chefs.
Luke Nguyen opened his first restaurant in 2002 and is the owner of 'Red Lantern' in the Sydney suburb of Surry Hills, an Authentic Vietnamese Restaurant. In the first month Red Lantern was awarded 'Best New Restaurant' by the Sydney Eats Guide.
In 2004, Luke was invited by the Australian Embassy and Asia Society to host and cook for a two day event called 'Tastes of Asia, Dine At Red Lantern' in Makati, Philippines. Luke was asked to be the representative of Asian Australians to continue to build a bridge of understanding between the West and Asia, celebrating its 30 year relationship.
In 2005, Luke starred in a five series documentary capturing the lives of three Sydney restaurateurs, called 'Heat In The Kitchen'. The television series was screened on the Australian SBS, Foxtel, Lifestyle channel and on Discovery Asia aired across twenty five countries.
In September 2006, Luke and Red Lantern is awarded Best Asian Restaurant in Sydney, awarded by restaurant and catering association.
In December 2006, Luke starred in a ten series food and culture show, 'Food Safari'. Showcasing his expertise in Vietnamese cuisine. 'Food Safari' is hosted by Maeve O'Meara and is screened on Australian ABC and Lifestyle channel.
Luke Nguyen has been the face for various advertising campaigns. He is the ambassador for 'Pork Australia' promoting Pork in Australian households and restaurants. Luke is Australia's first 'PORK STAR'.
Along side Tetsuya Wakada, they are both the face of Electrolux. Campaign for the Zanussi range of intuitive ovens and induction cooking. Luke has an ongoing relationship with Electrolux.
In September 2007, Luke and Red Lantern is awarded Best Asian Restaurant in Sydney for the second year running, awarded by restaurant and catering association.
In October 2007, Luke Nguyen: 'Secrets of Red Lantern' was published by Murdoch Books. His first book showcasing his recipes and his family story narrated by his sister Pauline Nguyen. 'Secrets of Red Lantern' is translated in Dutch and French and is sold through Europe, New Zealand, United States of America, Asia and Australia. It is currently the number one seller in the Netherlands.
In March 2008, by popular demand, Luke Nguyen gastronomic traveler leads intimate groups of eight to ten on a culinary adventure through Vietnam. From the mountains of Sapa to the French influenced Hanoi, across Imperial Hue, through Ancient Hoi An and down to Saigon and the Mekong Delta.
Luke is currently working on his next cook book, a culinary journey-documenting travel stories and regional recipes of Vietnam.
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Series
Books:
Secrets of the Red Lantern, August 2008Hardcover
The latest restaurant from celebrity chef Luke Nguyen has opened at the Treasury Casino and Hotel in the city, just in time for last-minute work Christmas lunches and late-night feasts. Fat Noodle is Luke’s second noodle bar, with the first Fat Noodle having opened at The Star in Sydney two years ago.
Dishing up primarily Chinese cuisine, but also touching on Vietnamese, Thai and Malay fare, Fat Noodle draws on both Luke’s Vietnamese heritage and Chinese family history for menu inspiration. This contemporary noodle bar sees fresh produce channelled into both exotic and authentic noodle dishes amongst the revamped Treasury Casino setting.
On the menu, small plates include Vegetarian Spring Rolls of glass noodles, wood ear mushrooms, tofu and carrots and Atlantic Salmon Sashimi with mandarin, perilla, lemongrass and roasted rice powder. Of the noodle soups on offer, the Fat Pho Noodle of Luke’s signature beef broth, thinly sliced Angus sirloin and brisket, bean sprouts, Thai basil, chilli and rice noodles is a stand out, while the Abalone & Chicken Congee with Chinese Rice Porridge tempts our penchant for sea-sourced rarities. Wok and rice dishes also feature in a mix of meat and vegetarian offerings, with a large selection also gluten free.
Based at the casino, Fat Noodle is open late into the evening, allowing us to indulge in our love of Asian cuisine anytime of the day or night.
Fat Noodle
Treasury Casino
130 William Street, Brisbane City
Ph: 07 3306 8888
Open: Monday to Thursday 10:00 am to midnight, Friday to Saturday 10:00 am to 3:00 am, Sunday 10:00 am to midnight
Note: No reservations required
Luke Nguyen Recipes
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