When I was in Brisbane earlier this month, I caught up with my lovely foodie Brisbane friends who introduced me to Luke Nguyen's cooking. I have seen the man on Masterchef, but have never ventured into one of his restaurants. This was nice.
Using Woks as Chandeliers, the man has fitted out the place to look modern with eccentric Asian inspirations. And as you can see, it was a bustling place to be at on a Friday evening.
This was a deliciously al dente Roast duck egg noodle dish, served with a Superior broth that was stewed to bring out the essence of chicken and it was sweet.
The signature 20 hour broth, Fat Pho Noodles. Everything was elegantly sliced and delicately fresh. But we were more accustomed to the strong spices we would expect to find in Pho broth and for a signature dish, we felt it tasted nothing like the authentic pho we know. However, we recognise that there are different styles of Pho depending on which coast you are at in Vietnam, much like the Laksa has different varieties in each Malaysian state, so I shouldn't pass this off as non-authentic just yet, in case my shallow travel adventures is the only reason to fault an otherwise perfectly delicious bowl of noodles.
Lap Cheong Fried Rice served up again with that Superior stock and the fried rice was chock full with premium fried rice ingredients so it was well worth money spent.
Overall, this wouldn't become my regular haunt if I lived in Brisbane as I would normally pay far less for these styles of food and get a higher satisfaction value, but it was nice to have something familiar whilst I was working away from home and I did enjoy the excellent service.
