Luke Nguyun is the chef and owner of this lovely Vietnamese restaurant in Surry Hills. It has been here since 2002 and continuously wins the award for the best Vietnamese restaurant in Sydney. He cooks family recipes passed down from his parents who escaped from Vietnam years ago. Fresh and organic produce and simple presentation are their secrets. Good restaurant with reasonable prices and a good wine list makes this place a frequent one on our list.

Soft rice paper rolled with prawns, pork, vermicelli, perilla leaves and garlic chives

Lightly battered chilli salted squid with his famous lemon pepper sauce…a MUST have

Char grilled lemongrass beef wrapped in betel leaves with vermicelli, peanuts and shallot oil

Mussels steamed with garlic, lemongrass and chili finished with coconut milk

Twice cooked quail stuffed with kurubota pork served with salad of fennel in citrus and soy dressing

Caramelized king prawns with green beans and tomato

Curry marinated fish fillet wrapped in banana leaf and steamed

Cubed pasture fed black angus sirloin tossed in a flaming wok with garlic, sesame and black pepper

Char grilled Berkshire pork cutlets marinated in lemongrass and honey

Pasture raised peking duck cooked in master stock served with egg noodles and asian greens