Inspired by his Hakka Heritage tracing back to Hong Kong, Luke wanted to influence Vietnamese cuisine in Hong Kong combining flavours from all over Vietnam, so he opened his restaurant Moi Moi. Meeting his brother Leroy at their favourite local market, they collect produce to cook his Aunty 5’s cakes with Pork and Tiger Prawn and a Braised Pork Belly with 63 degree egg.
Luke Nguyen's Food trips
Made in Asia TVPUK
Luke and Lynne bask in the sites of Victoria Harbour before Luke cooks a traditional Chinese XO Sauce paired with Clams. With Hong Kong offering a plethora of dining options, Luke visits local favourite Michelin star restaurant, Duddles before meeting Head Chef and owner of Arcane Shane Osborn. Luke together with Lynne and Leroy visit Tung Po, a local dai pai dong to have dinner after work.
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. He cooks up several dishes and entertains his friend with a dinner party favourite of banh xeo.
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.
When he’s not busy running his restaurants and has a day off, Luke like 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.
Luke begins his Asian Street Food adventure in his family’s home city of Saigon, Vietnam. Getting up early in the morning, Luke ventures into the hustle and bustle of market life looking for traditional vermicelli noodle dish topped with grilled pork and herbs, getting straight into the action he’s invited behind a street food cart to serve up a Vietnamese delicacy, crab and pig brain soup to hungry locals.
Luke continues through the streets of Saigon in District One visiting his favourite Pho restaurant, he then uncovers a family dispute between two sisters with competing food stalls both called number one Xôi Gà, then it’s off to Miss Yung- Jow, his very own ‘lunch lady’ who has been cooking a different dish every day for twenty years.
Luke continues his street food journey venturing into Bangkok, Thailand, with different street food vendors on every corner he stumbles across hidden stalls and characters like Miaw who teaches him how to cook a traditional Thai sweet dessert, Thai Coconut Pudding. Luke needs to be patient as he joins the back of the que waiting amongst the locals for the best Thai Red Pork and rice (Kao Moo Daeng) in town.
Luke continues his journey through the back streets of Bangkok uncovering secret street food eats in a local neighbourhood searching for the best Tom Yum soup in Bangkok then he entertains the locals creating a disappearing Thai delicacy, fresh dancing shrimp salad. Luke wanders through the streets of Chinatown.
Luke continues his street food journey venturing into multicultural Kuala Lumpur, Malaysia. Luke meets his friend Tana in Brickfields, filled with a variety of different Indian dishes. Tana escorts Luke to his favourite street food stalls where Luke tastes delicious sweet and savoury treats, including the curry puffs said to provide the consumer with prosperity and happiness. Luke then meets the famous Mr Hung with a reputation for flying instant noodles nearly two stories high.
Luke continues unearthing different street foods in Kuala Lumpur starting at the central Jalan Imbi market. With the market already busy at 7:30am Luke is lucky to meet a friend with a table where he’s able to taste different dishes walking past him. Having reserved the table Luke heads off to talk to some local stall-holders and fills his plate high with different tasty treats.
Luke continues his street food adventure exploring Jakarta, Indonesia. Meeting up with his old friend, Derice, Luke unearths the delicious delicacies of Chinatown, finding the experience a melting pot of diverse cultural cuisines. Luke joins the locals beneath the tall city skyscapers and uncovers a truly authentic Indonesian stall which serves every part of a chicken.
Luke completes his street food journey in Jakarta, Indonesia where he visits a busy stall that’s been serving a traditional Indonesian salad since 1961. Luke indulges in an Indonesian dessert, the sweet Martabak, known as the ‘King of Street Food’. After exploring the streets of Jakarta for the best Nasi Goreng, Luke is put to work helping to cook and serve the largest ‘wokful’ of Nasi Goreng he’s ever seen.
In the first episode of Luke Nguyen’s Greater Mekong, Luke begins his culinary journey in Vientiane, the very laid back capital city of Laos.
In the second instalment of Luke Nguyen’s Greater Mekong, Luke heads north to Laos ‘food capital’, Luang Prabang.
In the third episode of Luke Nguyen’s Greater Mekong, Luke stays in Luang Prabang to join the biggest New Year’s celebrations in the country.
In the fourth episode of Luke Nguyen’s Greater Mekong, Luke heads to Laos’ southern tip to the 4000 Islands, where fishing takes on a whole new meaning.
In the fifth episode of Luke Nguyen’s Greater Mekong, Luke crosses the Mekong River into Cambodia and the ancient city of Siem Reap.
In the sixth episode of Luke Nguyen’s Greater Mekong, Luke travels to Cambodia’s bustling capital city, Phnom Penh, where he finds some unusual treats to eat.
In the seventh episode of Luke Nguyen’s Greater Mekong, Luke travels to the seaside towns of Kep and Kampot to experience their delectable seafood and world-famous pepper.
In the eighth episode of Luke Nguyen’s Greater Mekong, Luke enjoys a weekend of food and sun in the seaside town of Kep before heading across the border to Chau Doc in Vietnam.
In the ninth episode of Luke Nguyen’s Greater Mekong, Luke visits the floating villages of Chau Doc and Cai Be to cook some intriguing local dishes.
In the final episode of Luke Nguyen’s Greater Mekong, Luke meets up with his parents to cook a meal and try some of the creepiest critters he’s eaten in his life!