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.
The Great Escape US
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 xecutive chef at the Spirit House, Luke cooks grilled kingfish with a Thai influence.
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.
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 explores and reminisces about his childhood growing up in Cabramatta. He meets with his high school friend Thai to cook a traditional Vietnamese Curry. Luke then takes us behind the scenes at his Sydney restaurant and cooks mouth watering Pork Belly and a coconut milk fish.
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.