Hong grew-up around the amazing aromas of the market, where her family owned a food stall. Hong studied at the French Hospitality Academy in Hanoi. She worked for the French Victoria Hotel Group throughout Vietnam, including at the Victoria Hoi An and Victoria Sapa. Hong also worked for the 6 star Nam Hi Resort. Hong and Nick met in Hoi An, where Nick was Executive Manager at the Victoria Hoi An R
esort. They married two years later and worked around the world in 5 and 6 star resorts and hotels over the next 10 years, including: Hanoi, Nha Trang, Hamilton Island and Hawkes Bay New Zealand. By now Hong and Nick shared the dream of opening a restaurant. During a visit to Nick’s parents in Barwon Heads, Hong and Nick realised they had found the perfect location for their dream to become a reality. After searching for the right location for a year, Hanoi Kitchen opened in Barwon Heads in November 2016, offering traditional Vietnamese food to all. The Restaurant
Hanoi Kitchen operates from an original, and heritage listed, cottage in Barwon Heads’ main shopping street, Hitchcock Avenue. With its open kitchen and small rooms the atmosphere when busy is reminiscent of a Hanoi venue. The renovated kitchen and bar underline Hong and Nick’s commitment to customer service and quality. During warmer months outdoor tables, which front Hitchcock Avenue, are very popular with customers. Future plans include adding heated shelter to this space. Food
Hanoi Kitchen has brought authentic Vietnamese cuisine to the Bellarine Peninsula. Hong’s cooking is inspired by the traditional home cooked food of her mother and her family’s Hanoi market food-stall and honed by her experiences in 5 star resorts. Her focus is on freshness, authentic and exciting flavours. The menu encourages sharing and allows customers to experience a range of Vietnamese dishes. Starting with typical market finger food such as spicy chicken wings or freshly made duck spring rolls diners then have a choice of Soups, Salads, Vegetables and Family Meals. Soups include Hong’s Hanoi Pho, almost a meal in itself, and Caramelised Pork Belly with Free Range Eggs and Stir-fried Lemongrass Chicken feature amongst the Family Meals which Hong ate at home in Hanoi. More exotic dishes such as Char Grilled Five Spice Quail and Marinated Sword Fish in fresh turmeric & dill served with fresh rice noodles are found in the Specials menu, which changes regularly. Desserts continue the Vietnamese theme with lemon grass and chilli flavours available in the range of Macaroons, Sticky Black Rice with coconut cream and fresh fruit and Kaffir lime cheesecake on the menu. With a focus on freshness and quality, local suppliers are preferred. Meat from Bennos Meating Place across the road, fish from Whites in Drysdale, coffee from Origin and tea from Leaf Tea in Geelong ensures a close relationship between the vendors and the restaurant
Gluten free and vegetarian diners are catered for with a wide variety of dishes. The restaurant also offers takeaway food and catering and will, in the future, run cooking schools and possibly food-based tours to Vietnam. Drinks
The reasonably priced wine list offers a range selected to complement Vietnamese food. Wines include some unusual varietals such as the Arneis from the Yarra Valley and the Gruner Veltliner from the Adelaide Hills; both fully flavoured whites are perfectly suited to the more spicy dishes. A range of local craft beers and some imported labels are available. Bier Ha Noi has proved extremely popular with locals and certainly adds to the authenticity of the food.
