About Huong Lua

Our History

Growing up on the Mekong Delta in a home often filled with simmering pots of pho broth over 48 hours and meals brimming with fresh ingredients, Chef Chris (formerly owner/head chef at Saigon Saigon, Hong Kong) and graduated from the prestigious world leading culinary arts Le Cordon Bleu. Together with old school friend Chef Dong with 20 years experience, they brought to the table a new take on contemporary Vietnamese cuisine that incorporates home cooked flavours, modern and French style techniques and the best of fresh Australian produce including a splash of native Australian ingredients. His signature dishes include his char-grilled duck with finger lime marmalade, slowly braised beef cheeks with wattle-seed and red wine, 8 hours sous vide octopus salad with lime zest marmalade, and flaming grill Vietnamese style 12 hours beef rib.

For something smaller, there is Huong Lua's best pulled pork roll, seared scallops with chilli lime dressing and more. Desserts include coconut ice cream with dried pineapple and Vietnamese style baked flan, salted caramel and mixed berry coulis.