"Treat your dad to something extra special this Father’s Day. Spoil him a little, by cooking my Roasted Duck with Hoisin-Tamarind Sauce, paired with a nice cold glass of Le Black @champagnelanson." - Chef Luke Nguyen.

"This dish was taught to me by a local Phú Quốc fisherman. He told me he would regularly make this dish on board his boat, while out in the deep sea, where he would not have many ingredients to cook with. It took him only 30 seconds to describe the recipe to me. I also made this dish on a fishing boat, after catching my own squid. So try to get the freshest squid you can — alive and kicking if possible. As you can see, the recipe is incredibly simple, but it is oh, so delicious." - Chef Luke Nguyen.

"This noodle soup dish originated from Hanoi, however it can be found all through the streets of Saigon. It is much loved by locals as it has such depth of flavour and a great cooking technique to make the wonderfully textured crab balls, known as riêu," - Chef Luke Nguyen.

“Mì Sủi Cảo is very similar to a dumpling or wonton. Luke learns from the Great Aunties about the secret recipe and style techniques.” - SBS Food

“My parents owned their own restaurant for 20 years. They rarely ate at home because they worked 100-odd hours a week. When they did find time to eat at home, I remember it always being this dish, as it is quick, simple to make and light to eat. Just reading the recipe, I can smell the beef hitting the hot pan of garlic.” - Chef Luke Nguyen

“I met an award-winning artisan pie maker named Neil Broomfield, who was inspired by my Vietnamese phở recipe and decided to make a pie version of the traditional beef noodle soup. The result was stunning. The recipe makes more broth than you will need for these pies, but it freezes well and will never go to waste.” - Chef Luke Nguyen

“In almost every corner of Hoi An you can see vendors selling chicken rice. The most common style of chicken rice is torn with your fingers, as Luke does with his dish.” - SBS Food

“This one-pot wonder is perfect to make in your slow-cooker, so that you can enjoy it over a bowl of fluffy white rice!” - SBS Food

“Most cultivated and Asian mushrooms are available year round, although wild mushrooms are generally only in season during Autumn and Winter. This dish will work well with any combination of mushrooms. Try varieties such as slipper jacks, chanterelles and pine mushrooms.” - Chef Mark Jensen

“Every week, I use a large quantity of pork in my restaurant, Red Lantern. Asian cultures love pork and Asian chefs have developed a plethora of recipes for its preparation. Interestingly, I find the most delicious and succulent Asian pork recipes require meat that is full of fat. My favourite cuts of pork are the belly, shoulder and neck, which also happen to represent the best value. Slowly roasted or braised, these cuts yield meat that is sticky and unctuous, creating an addictive feeling in the mouth that is second to none. I don’t know why we are so scared of fat!” - Chef Mark Jensen

“I came across a locally distilled gin when I visited the Maltby Street Market. It was called Little Bird Gin, and it surprisingly had great botanicals like grapefruit, orange and ginger. I decided to use it to make some Asian inspired gin-based dressings for freshly shucked oysters.” - Chef Luke Nguyen

“One of my most memorable fishing experiences was being out there on the boat in Newquay Cornwall, catching spider crabs. I was completely blown away by the sheer size of them - from claw to claw, a spider crab can expand up to 2 metres long! If you can’t get your hands on spider crabs, substitute with blue-swimmer, spanner or mud crab.” - Chef Luke Nguyen

“I had never tried a Scotch egg before arriving in Britain. I was amazed at how many stores, delis, farmers' markets, cafes, restaurants and even highway rest stops served them! These soft-boiled eggs coated with pork mince reminded me so much of a dish I came across in South East Asia. The recipe used quail eggs, which I thought would work perfectly in my Scotch egg.” - Chef Luke Nguyen

“This classic British dish usually calls for boiled prawns covered in a thick cocktail sauce made from mayonnaise, Worcestershire sauce, tomato sauce and Tabasco. Here, I have transformed this traditional dish into something with a fresher, lighter, South East Asian flavour. - Chef Luke Nguyen

“These crisp vegetarian cakes would make a great accompaniment to your bacon and eggs in the morning. Alternatively, break them in half and toss through a green papaya salad with fresh Asian herbs.” - Chef Luke Nguyen

“Travelling through the UK, I saw so many fish and chip shops, cafes and pubs serving battered scampi with mayo. Despite this dish's popularity, I found the batter a bit too thick for the delicate crustacean. So here is my version of the fried seafood treat with just a light dusting of potato starch and an aromatic seasoning, along with a punchy garlic mayonnaise for dipping action.” - Chef Luke Nguyen

“A classic banana cake from Saigon inspired this bread and butter pudding recipe. It's light and not overly sweet.” - Chef Luke Nguyen

“Scallops in Scotland are incredibly juicy and plump so I couldn’t resist the opportunity to cook with them. I have kept the roe on, as I really like its flavour and colour, but you can discard it if you wish. Combining whisky with soy sauce, sesame oil and chilli may seem a little strange, but the flavours work really well together.” - Chef Luke Nguyen

“This is a very traditional Vietnamese dish called ‘Thit Kho’, juicy pork belly slow-braised in young coconut juice. If you can’t get fresh coconuts, you can buy the coconut water in a tin from your local Asian market. Make sure to read the back and purchase ones with no added sugar.” - Chef Luke Nguyen