Red Lantern on Crown has become so pupular that waiting time can be as long as 2 months for a weekednd booking, so they have opened a 2nd restaurant...Red Lantern on Riley, which is set within a designer space reminiscent of French Colonial Vietnam, Red Lantern on Riley offers all the favourites of the original Red Lantern,
The story is an amazing one. Luke Nguyen was born in 1978 in Thailand, shortly after, his parents and elder siblings fled Vietnam as boat people. After spending a year in a Thai refugee camp, his family eventually settled in Sydney.
In Sydney he has risen to become Australia's most respected Vietnamese chef, winning award after award. In his two restaurants in partnership with Aussie and brother-in-law Mark Jenson, the very best Vietnamese food is presented.
The menu has all the old favourites, just that they are done better than anywhere else.
Bi Cuon Chay are soft rice paper rolls stuffed with with tofu, cabbage, shiitake mushrooms and glass noodles, Goi Coun aresoft rice paper rolled with Tiger prawns, free-range pork, vermicelli, perilla leaves and garlic chives Ca Tiem Nuong Voi Dau Hu, roasted eggplant with silken tofu and pickled daikon in a preserved chilli bean curd dressing.
Muc Rang Muoi, lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce is an amazingly dish. Ca Hap is simple steamed Barramundi with bean thread noodles, shitake, soy bean and tamari.
Two of the stars of the show are Red Lantern's Suon Nuong, char grilled free range pork loin chops marinated in fish sauce, honey, lemongrass and shallot oil and the Bo Kho, pasture fed Wagyu beef braised with Vietnamese spices, tomato paste and chilli.
Even the desserts are interesting, particularly the Banh Cam Mang Cau, sesame and rice flour dumplings filled with sour sop and served with black sesame ice cream.
Important to many people all gluten-free dishes are so marked, others marked as optional may be prepared that way on request.