Media Release (cont)
For Hong, Hanoi Kitchen is the fulfilment of a dream almost 20 years in the making, conceived when the then teenager helped out at her family’s food stall at the local market in Vietnam. After training at Hanoi’s renowned French Hospitality Academy, she honed her culinary skills working for some of the country’s leading luxury hotels including the Victoria Hoi An Resort and the 6-star Nam Hi Resort.
Hong met Nick while working at the Victoria Hoi An Resort where he was Executive Manager. Married two years later, they spent the next decade working at some of the world’s leading 5 and 6 star resorts and hotels including Nha Trang, Hamilton Island and Hawkes Bay New Zealand. But it was a family visit to Nick’s parents in Barwon Heads coupled with a desire to set down more permanent roots for their young family, that finally saw their vision of owning a restaurant crystallise when they spied a restaurant business for sale in the bustling seaside village.
The result is Hanoi Kitchen. Operating from a heritage-listed cottage in Barwon Heads’ Hitchcock Avenue, the restaurant has been a run-away success since opening just 6 months ago. An open kitchen and a series of small, but inviting, dining areas create a cosy and busy atmosphere very reminiscent of a traditional Vietnamese eatery, while outdoor tables in the street-facing garden are the ideal vantage point from which to indulge in a little people-watching on sunny days.
But it's the food that really has customers salivating. Hanoi Kitchen has well and truly introduced authentic Vietnamese flavours to the Bellarine Peninsula. Hong’s food is inspired by her mother’s traditional home cooking and Hanoi’s market stalls, further refined by her experience working at 5 and 6 star resorts around the world.
With a focus on delivering fresh and exciting flavours, the menu encourages sharing and allows customers to experience a range of traditional Vietnamese dishes. Starting with typical market hawker food like spicy chicken wings and freshly made duck spring rolls, diners can follow with a choice of delectable soups, salads and family sized dishes. Popular favourites include Hong’s Hanoi Pho, almost a meal in itself, caramelised pork belly with free-range eggs, and stir-fried lemongrass chicken. More exotic dishes such as char grilled five spice quail and marinated swordfish in fresh turmeric and dill served with fresh rice noodles can be found in the specials menu, which changes regularly.
Desserts continue the Vietnamese theme with treats like lemon grass and chilli flavoured Macaroons, as well as Sticky Black Rice with coconut cream and fresh fruit, and Kaffir lime cheesecake rounding out the menu.
Hong and Nick favour local producers and suppliers. Meat is sourced from Bennos Meating Place across the road, seafood from Whites in Drysdale, coffee from Origin and tea from Leaf Tea in Geelong. The reasonably priced wine list also features a carefully selected range designed to complement Hong’s Vietnamese food, and includes several unusual full flavoured varietals like the Arneis from the Yarra Valley and the Gruner Veltliner from the Adelaide Hills, perfectly suited to more spicy dishes. Or for a truly Vietnamese drink, accompany your meal with a refreshing traditional Bier Ha Noi.
Hanoi kitchen is located on the corner of Hitchcock Avenue and Bridge Road, Barwon Heads, and is open from 11.00am until late, Tuesday – Saturday, and for lunch on Sundays. Closed Mondays. No reservations are required, although groups of 6+ can book ahead for either the 6.00pm or 8.00pm sitting.
For inquiries and bookings please contact:
Nick Lee
Hanoi Kitchen
T: +61 3 4202 0525
E: nick@hanoikitchen.com.au
For media inquiries and images, please contact:
Mary Morton
ID Collective
T: +61 3 8554 4888
E: marym@idcollective.com.au