Luke Nguyen's Food Trail

May 2018

Season 1 Episode 10

4.0 2 x
Luke hits the ground running in Hong Kong taking us to a few of his favourite spots to eat and drink in Hong Kong. Luke explores the hustle and bustle of the busy city to show his favourite food spots. Luke visits the best spot for milk tea, a Hong Kong style breakfast Congee and Rice Noodle and he visits one of the only traditional Yum Cha style teahouses in Central Hong Kong. After exploring the traditional side of Hong Kong, Luke visits his friend who adds a modern twist to a Chinese desert ...

Season 1 Episode 9

3.0 7 x
Only weeks away from the grand opening, Luke takes us on a guided behind the scenes tour of his restaurant Vietnam House. The nerves have been building with the opening of Luke’s dream fine dining restaurant in Saigon. Luke breaks down the barriers behind the logistics of opening a restaurant; from the kitchen to service, and finally, he welcomes us to the opening of Vietnam House. Luke, together with his team of hand-picked chefs, cook a couple of featured dishes of the new menu.

Season 1 Episode 8

3.0 4 x
Luke takes us to his top 3 traditional Pho Restaurants in Saigon and explains the differences between the styles of Pho Broth found throughout Vietnam. Luke then takes us behind the scenes at Grain, his cooking school in Saigon, where he aims to educate others on Vietnamese cooking. We get an inside look at his cooking studio classes cooking some impressive, yet simple traditional delights with pumpkin flowers, fish, prawns and his favourite Nuoc Cham sauce. Tying back into his morning ritual o...
April 2018

Season 1 Episode 7

3.0 5 x
With Luke’s busy life it’s important to find the work life balance. Devoting Sunday as a family day, he explores the outdoors and the variety of restaurants Saigon has to offer. Arriving at The Deck on the Saigon River he meets executive chef Adrian Scott and learns the techniques to his Chicken Won Ton salad. Arriving at The Racha Room, Luke and Chris cook a Thai Red Duck leg Curry overlooking the busy restaurant before Luke plates up a light salmon sashimi with galangal dressing. Finishing th...

Season 1 Episode 6

4.0 7 x
When he's not busy running his restaurants and has a day off, Luke likes to explore places away from the city. Luke explores Vung Tau, a coastal town finding different delicacies on each corner. Luke walks through the market ordering the mornings seafood to cook dishes for locals. Back in Saigon, Luke meets an old apprentice who’s adding a Vietnamese twist to Italian cuisine before embarking in Saigon’s night dinner scene.

Season 1 Episode 5

4.0 6 x
Luke completes his visit to Brisbane and heads to Saigon where he spends time with his family. He visits his Mum and Aunty 8 in Hoc Mon before cooking a traditional feast to present as an offering to his grandfather’s grave, a significant day with his immediate family.

Season 1 Episode 4

3.0 12 x
On the sunshine coast of Australia, Luke meets with a local fisherman to learn about where his produce comes from and they go out netting for Spanner Crabs. Inspired by his newfound knowledge of Spanner Crabs, Luke mixes a Spanner crab with pomelo salad. Then, with the executive chef at the Spirit House, Luke cooks grilled kingfish with a Thai influence.
March 2018

Season 1 Episode 3

4.0 10 x
Escaping the hustle and bustle of Sydney, Luke visits the Blue Mountains in New South Wales. Overlooking the majestic ranges, Luke cooks seared Lamb Cutlets with an Asian Salsa Verde, and meets up with his old friend Huong to have an Eastern high tea. Utilising the local produce, Luke cooks a pan seared Quail at Echoes Restaurant. He meets with the top chefs from the area and discovers their signature dishes.

Lamb cutlets with Asian salsa verde

4.0 4 x
The classic lamb cutlets with salsa verde gets a Vietnamese twist from Luke Nguyen!

Season 1 Episode 2

4.0 13 x
Luke takes us behind the scenes of his latest venture in Sydney. He explores his innovate machinery and high tech kitchen before meeting Head Chef Kenji to cook popular recipes from their menu. At the Sydney Fish Markets Luke meets with Executive Chef Chase Kojima and they plate up a Kingfish Ceviche before meeting with Paul Carmichael to learn more about Caribbean cuisine. Luke then meets Alan Benson, his photographer for his next book.