The restaurant, a converted terrace house in Surrey Hills, is cosy, dark and delightfully atmospheric with family photos and other personal touches decorating the rooms. The staff were friendly and efficient and we were welcomed on arrival and taken to our table by, as I later learned, Luke's younger brother. Our other dishes included free range pork cutlets with a fennel salad, a chicken poached in coconut milk with banana blossom salad and a water spinach side dish. The dishes here are designed to be shared banquet style, so order one of their signature dishes, or opt for the Golden Banquet or The Dynasty Banquet. The mezzanine will open next month. Hammond assembled the French-Italo-Australian wine list, which looks beyond rieslings and other crisp whites usually paired with Asian food.
The mezzanine will open next month. Dishes are best shared banquet style and if you're coming for lunch have a good look in at the yum cha offering or forever regret it. The mezzanine will open next month. A cool but casual dining room, fresh ingredients crafted in a traditional manner with informative service. After many years a heap of favourable reviews in the Good Food Guide, Mark was approached by his brother in-law Luke Nguyen to head up the team in the kitchen at his new restaurant, Red Lantern on Crown. But of course I am very well travelled and love food, so I will also be bringing international dishes to the menu as well. Being one of Sydney's most awarded Chinese restaurants, you're guaranteed the food is going to be really good. And yet, Melbourne remains noticeably short on South East Asian restaurants cooking and plating in the minimalist style of Embla and Marion et al. The wine list was good, if a little pricey, and we chose a recommended Portuguese white which was the perfect accompaniment for our food. Hammond assembled the French-Italo-Australian wine list, which looks beyond rieslings and other crisp whites usually paired with Asian food. The downstairs section is casual, and upstairs is a little fancier. The staff were friendly and efficient and we were welcomed on arrival and taken to our table by, as I later learned, Luke's younger brother. In my restaurants, I can serve thousands of people but with Vietnam Airlines I can serve over million. The chef and restaurateur runs the upscale Glass Brasserie. The upbeat venue is designed to look like a traditional Chinese eating house, complete with an open kitchen. On a follow-up research trip to those countries he discovered pie tee — a thin-shelled, bite-sized Malaysian tart filled with shredded slow-cooked vegetables. The labour-intensive, mapo-tofu-inspired filling is another gaggle of interesting textures, including smoked egg custard, preserved veggies, cooked veggies, raw veggies, fried tofu and chilli bean sauce. Under the exceptional Janni Krystis, he refined the techniques he had already learned. He knew that it would be imperative if he was going to be a successful Chef that he completed the right training. I would most definitely recommend dining at Red Lantern and hope to return before too long. Mathew is renowned for creating inspiring flavour combinations, using the freshest produce and always letting the produce itself take pride of place. It is a challenge. One of the highlights was the Banh Bot Chien - Pan-fried rice cakes with prawns, caramelised pork and, my new taste sensation, pork floss. Two years back the chef visited eight cities in Vietnam on a research trip and realised that, creatively, he felt limited within the confines of Vietnamese food. The fit-out, a collaboration between Kerstin Thompson Architects and Figureground is a not-so-sly nod to this period of uncertainty.
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2008 EBA Small Business Finalists Luke Nguyen Red Lantern Restaurant
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