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Luke Nguyen’s Fat Noodle at The Star Launches New Menu

July 25, 2015 Dining No Comments Email Email

One of Australia’s leading celebrity chefs and the man behind The Star’s Fat Noodle, Luke Nguyen has drawn on inspiration from his travels to introduce new dishes to Fat Noodle’s Pan-Asian menu.

LUKE NGUYEN FAT NOODLE DINNER WITH LUKE NGUYEN  THE STAR CASINO, PYRMONT WEDNESDAY 22ND JULY, 2015 PHOTOGRAPHER: BELINDA ROLLAND © 2015

“Some of my old favourites like our signature pho dish cooked in 400 litre kettles with oxtail and wagyu will remain, however we’ve introduced some exciting new additions including the Burmese Heirloom Tomato Salad, Cod Fish Fillet Curry and Yunnan Miao Hot & Sour Prawn – just to name a few,” says Luke.

“The appetite for Asian style dishes is growing and with this comes a demand to continue to bring new offerings to our hawker-style menu.”

Luke says it’s the dynamic mix of Fat Noodle’s talented chefs from all over the world that has helped to contribute to the diverse Asian-fusion flavours found on the Fat Noodle menu.

“We have chefs from Cambodia, Vietnam, China, Korea, Thailand and Malaysia. Everyone brings ideas from their homeland which culminates to make something really special.”

Fat Noodle’s new menu will be available for dinner from Thursday, 23 July 2015.

New items on the Fat Noodle menu include:

Small Plates

BURMESE HEIRLOOM TOMATO SALAD – Tossed with Five Spice Tofu & Sesame Dressing
WAGYU BEEF RICE PAPER ROLLS – Filled with Sliced Wagyu Beef with Auntie Nine’s Fish Dipping Sauce
WARM GREEN BEAN JELLY SALAD – Thinly Sliced Pork Belly & Cucumber with Mustard Dressing
PATTAYA SALAD – Arctic Surf Clams with Cucumber, Jicama, Pomegranate, Basil, Chillies & Peanuts
ATLANTIC SALMON SASHIMI – Sprinkled with Lemongrass & Rice Powder Nuoc Mam Cham Dressing
PACIFIC OYSTERS (6) – Topped with Nuoc Mam Cham Dressing

Rice

COD FISH FILLET CURRY – With Eggplant, Potatoes, Chick Peas & Green Beans, served with Jasmine Rice
YUNNAN MIAO HOT & SOUR PRAWN – With Tomato, Capsicum & Pineapple, served with Jasmine Rice
LIJIANG CRISPY CHICKEN – With Radish Pickle, Shallots, Chillies, Garlic & Vinegar Dressing, served with Jasmine Rice
FAMOUS KOREAN FRIED CHICKEN – In Garlic Hot Pepper Sauce & Sesame Seeds, served with Jasmine Rice
PEKING DUCK – Steamed Pancakes, Shallots, Cucumber & Hoisin Sauce

Woks

DALI STYLE FOUR SEASONS BEANS – Wok Tossed with Dried Shrimps & Olive Mustard Leaves
TRADITIONAL CHANG MAI STIR FRY – With Minced Wagyu Beef
YUNNAN RICE CAKES – Stir Fried with Smoked Ham & Pickled Vegetables

For more information about Fat Noodle and The Star, please visit www.star.com.au.

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