Luke Nguyen Restaurant Casino
Welcom to the Luke Nguyen Luke Nguyen (born 8 September 1978) is a Vietnamese-Australian chef and restaurateur, best known as the host of the television seri. Fat Noodle, Luke Nguyen’s pan-Asian eatery at The Star, has views of twinkling lights of another kind, and they have names like “Emerald Jade” and “Rainbow Jackpot”. I’m talking about this 112-seater restaurant being located right on the poker floor of The Star casino. Like, right there.
When your hear ‘dinner with a view’, you probably think: Rooftops. Skylines. Ocean views. A restaurant with floor to ceiling windows, and sweeping panoramas of our city’s twinkling lights.
Fat Noodle, Luke Nguyen’s pan-Asian eatery at The Star, has views of twinkling lights of another kind, and they have names like “Emerald Jade” and “Rainbow Jackpot”. I’m talking about this 112-seater restaurant being located right on the poker floor of The Star casino. Like, right there. But that's no reason to sidestep this late night dining spot, helmed by one of our favourite real-life master chefs.
So, my reccomendation—nab a spot at the bar seating, facing the open kitchen. You get front row seats to the hard-at-work chefs cooking up a storm.
Now, to the food. Luke Nguyen has made a name for himself with his mastery of Vietnamese food, a slew of travel-slash-cooking shows, cookbooks and restaurants, and a stint as a judge on MasterChef Vietnam. (Check out this segment where he speed-slices an onion like nobody’s business. Bet he’s got a super-score on Veggie Ninja.)
After opening the successful Vietnamese-focused Red Lantern restaurant with sister Pauline Nguyen and chef Mark Jensen, he followed with Fat Noodle in 2010, promising hawker-style from across Asia. The menu canvasses flavours from Vietnam, Thailand, China, Singapore, Malaysia, and Indonesia, with a sprinkling of modern interpretations of some classic dishes.
So what’s good? Well, the “shaking beef” starter, for one. The Vietnamese peppery beef, normally served with tomato rice, comes folded in a betel leaf like a delicious secret. Spiked with nước mắm (fish sauce) dressing and a tomato and cucumber salsa, it’s a fresh, reviving mouthful to kick off the proceedings. So too is the salmon sashimi: silky, tongue-like slices of pure salmon goodness, studded with fish roe and a sweet-sour lime and galangal dressing.
From the “with rice” part of the menu, we spring for the chicken rendang. Plump pieces of chicken come doused in a thick and rich curry-gravy, fragrant with coconut, curry leaves and lime leaves. It’s the winner of all Indonesian chicken dinners. Cash it in, babes.
Luke Nguyen France
A dish of braised beef and oxtail lands on our table. It’s a bubbling cauldron of slow-cooked, bone-in meats, swimming in a phở-like broth that’s rich with cinnamon and star anise. Pile over a mound of accompanying rice noodles, and you can slurp happily away.
Mee goreng (lol, not the instant stuff, you heathen) is smoky with wok-breath and slick with a starchy tomato-y sauce, though it could do with extra chilli in the sambal; and the wok-tossed vegetables – which sound pretty ho-hum on the menu – are a pleasant surprise. The jumble of asparagus, baby corn and snow peas is upgraded to first-class with a lush-as garlic and butter sauce. Garlic and butter make everything taste better, didn’t you know?
Luke Nguyen Restaurant
Look, if you're of the mind that having dinner in the casino is a little weird, you shouldn't set aside this delicious gem. The poker machines are there, unabashed, for all to see. But as for what’s on your plate, you're set to win the jackpot.
If you ever do opt for instant mee goreng, follow this guide to improve your packet noodles.
Image credit: Supplied.
The latest restaurant from celebrity chef Luke Nguyen has opened at the Treasury Casino and Hotel in the city, just in time for last-minute work Christmas lunches and late-night feasts. Fat Noodle is Luke’s second noodle bar, with the first Fat Noodle having opened at The Star in Sydney two years ago.
Dishing up primarily Chinese cuisine, but also touching on Vietnamese, Thai and Malay fare, Fat Noodle draws on both Luke’s Vietnamese heritage and Chinese family history for menu inspiration. This contemporary noodle bar sees fresh produce channelled into both exotic and authentic noodle dishes amongst the revamped Treasury Casino setting.
On the menu, small plates include Vegetarian Spring Rolls of glass noodles, wood ear mushrooms, tofu and carrots and Atlantic Salmon Sashimi with mandarin, perilla, lemongrass and roasted rice powder. Of the noodle soups on offer, the Fat Pho Noodle of Luke’s signature beef broth, thinly sliced Angus sirloin and brisket, bean sprouts, Thai basil, chilli and rice noodles is a stand out, while the Abalone & Chicken Congee with Chinese Rice Porridge tempts our penchant for sea-sourced rarities. Wok and rice dishes also feature in a mix of meat and vegetarian offerings, with a large selection also gluten free.
Based at the casino, Fat Noodle is open late into the evening, allowing us to indulge in our love of Asian cuisine anytime of the day or night.
Fat Noodle
Treasury Casino
130 William Street, Brisbane City
Ph: 07 3306 8888
Open: Monday to Thursday 10:00 am to midnight, Friday to Saturday 10:00 am to 3:00 am, Sunday 10:00 am to midnight
Note: No reservations required
Luke Nguyen Wife
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