Discover a restaurant with heart...
At the age of 23, Luke Nguyen fulfilled his dream by opening his first restaurant, Red Lantern, with his sister Pauline together with Mark Jensen.
Vietnamese cuisine is aromatic, fresh & full of vitality. It's simple, honest food that thrives with great produce.
"On top of all those stylish interiors, you’ll get some punchy, well-executed takes on classic Vietnamese dishes."
— Time Out
"The stomping ground of TV Chef, Luke Nguyen, Red Lantern on Riley offers upmarket Vietnamese fare that plays with the form and flavour of traditional street food." — Sydney.com
"The menu blends favourite Vietnamese dishes with Red Lantern classics and a few new party tricks." — Good Food
"Given that Australia is the driest continent in the world (after Antarctica, where most humans can't live comfortably for long anyway), conserving our water supplies is crucial to our sustainable future. And that's why Red Lantern, the most awarded Vietnamese restaurant on the planet, has installed its own rain tanks, as well as a wok cooking system that works without a drop of water. The majority of produce comes from organic farms and used-up cooking oil heads to Cookers, where it's turned into bio fuel. Red Lantern head chef Mark Jensen is so passionate about sustainability, he's written a book about it." - Concrete Playground Sydney
"I guess I had presumed that once you get a television show your time in your own restaurant is minimal but then we see him bringing out dishes from the kitchen." — Not Quite Nigella
"Getting a group of friends together and embarking on a feast of shared Vietnamese food is an idea that warms the soul, as well as just being totally fun and delicious. Red Lantern on Riley's Luke Nguyen has overseen a delicious Indochine inspired menu mixed with the fantastic flair of the Nguyen family, featuring dishes like oven roasted duck marinated in honey and sherry vinegar with orange, star anise and cassia sauce and the classic banh xeo crepe full of delicious produce." - The Urban List