Luke Nguyen traces his life and career from where it all started in Sydney, moving to Saigon and then onto Hong Kong.
This week, Luke cooks a traditional Chinese XO sauce from scratch and pairs with clams. He then seeks out some more hidden hotspots within the city of Hong Kong and that includes a popular weekend dim sum brunch to a tiny street food kitchen that does 6000 covers a night! Recipes Clams in XO sauce Cantonese rice noodles with wagyu beef