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545 Crown St., Sydney, New South Wales 2010, Australia

This Vietnamese kitchen in Surry Hills places an emphasis on environmental sustainability, from its menu of organic ingredients to its use of eco-friendly Tasmanian rain mineral water. Located in a converted terrace, the space is reminiscent of a Saigon banquet hall, with red, black, and gold accents throughout and red lanterns hanging overhead. High-profile chef-owner Luke Nguyen's menu includes dishes like twice-cooked pork belly, char-grilled New Zealand King salmon, and roasted duck with egg noodles in a tamarind sauce. Several tasting menus are also available.

Restaurant
Red Lantern

This Vietnamese kitchen in Surry Hills places an emphasis on environmental sustainability, from its menu of organic ingredients to its use of eco-friendly Tasmanian rain mineral water. Located in a converted terrace, the space is reminiscent of a Saigon banquet hall, with red, black, and gold accents throughout and red lanterns hanging overhead. High-profile chef-owner Luke Nguyen's menu includes dishes like twice-cooked pork belly, char-grilled New Zealand King salmon, and roasted duck with egg noodles in a tamarind sauce. Several tasting menus are also available.