New & Notable: Moi Moi by Luke Nguyen

17 February 2017

He's a celebrity chef, a TV personality, a restaurateur, teacher, multiple award-winning cookbook author, and now a proud partner with ZS Hospitality Group. The Australia-born Vietnamese Chef Luke Nguyen shares his passion for Vietnamese cuisine with his signature interpretation of age-old family recipes; recipes that rocketed him to fame. 

Moi Moi by Luke Nguyen is a cosy yet vibrant contemporary Vietnamese restaurant Now Open in the lobby of Central’s stylish Nexxus Building. Officially opened for lunch, dinner and drinks. Heading up the kitchen will be Chef Luke Nguyen and Chef Micheal Nguyen, previous Head Chef of the highly acclaimed Red Lantern Crown Street.
For lunch, guests can look forward to a monthly-rotating set, all of which showcase premium quality ingredients and tasty new additions with each run. Priced at HK$138 for a starter and main course (+HK$38 with dessert), the casual menu incorporates all the classic Vietnamese street food favourites elevated with Luke Nguyen’s signature flair. On any given week, starters may include fresh Vietnamese Netted Spring Rolls (crisp parcels filled with minced pork, wood ear mushroom, tiger prawn, crab meat, taro and glass noodles), Green Mango Salad (with fresh Australian spanner crab, Vietnamese mint, rambutan and crispy shallot).

Mains include Wagyu Beef Pho (signature 18 hour pho broth, waagyu beef, rice noodles, Asian basil, saw-tooth coriander, bean sprouts, chilli), Banh Mi (warm baguette filled with char-grilled pork patties, pork floss and Vietnamese pickles, dressed with spring onion oil and caramelised pork jus), Vermicelli Noodle Bowl (sugarcane prawn mousse, perilla and Vietnamese pickles). Takeaway options are also available.
The refined a la carte menu takes Vietnamese cuisine to dizzying new heights, as Luke demonstrates skillful gastronomic techniques on simple and traditional Vietnamese ingredients. Signature appetisers include Aunty 5’s Rice Cakes (pan-fried rice cakes topped with tiger prawns, caramelised pork neck and pork floss – HK$148) and Green Tea Smoked Duck Breast (tossed through a salad of banana blossom, perilla and pickled vegetables – HK$138). The char-grilled Lemongrass Wagyu Beef (HK$148) will be a sure hit for those who love a bit of DIY, served with fresh Vietnamese herbs, seasonal vegetables, lettuce leaves and vermicelli to wrap up at the table. 

Delectable signature mains include Whole, Crisp Fried Yellowtail Snapper (with green mango and ginger nuoc cham – Market Price), and Black Angus Beef Sirloin (wok-tossed with Phu Quoc pepper and garlic butter, served with watercress, green papaya and cherry tomatoes – HK$168). Enjoy the hearty dishes with a complementing side of Asian Mushrooms (wok-tossed with oyster sauce and sesame seeds – HK$88), and conclude the belt-busting meal with innovative desserts such as the Avocado Tart (with shiso and honeycomb -HK$88).

A Tasting Menu is also available, priced at HK$428 per guest. At an additional +HK$258, guests may enjoy a wine pairing option alongside a wide variety of tasty signatures. Perfect to enjoy for a special occasion or a work dinner, the tasting menu requires a minimum of 4 guests per table.


Monday – Saturday: 11:30 – 15:00  (Lunch)
Monday - Saturday: 17:30 - 22:00 (Dinner)
Closed on Sunday

Lobby, Nexxus Building,
41 Connaught Road,
Central, Hong Kong
+852 2808 1086