NGUYEN LUKE

Having just made his Hong Kong debut with Moi Moi, the Vietnamese-Australian 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

“LIKE A GOOD BUTTER IS IMPORTANT TO FRENCH COOKING AND A GOOD EXTRA VIRGIN OLIVE OIL IS VITAL TO ITALIAN COOKING, A PREMIUM FISH SAUCE IS KEY TO VIETNAMESE CUISINE” 1 WAGYU PHO 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. 2 PHU QUOC FISH SAUCE 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. 3 MORTAR AND PESTLE 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…

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Tatler Hong Kong (Digital) - 1 Issue, February 2017

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