Tuan Anh Hong has been working in hospitality for roughly 30 years, spending 18 years as a head chef at many culinary spots including the original head chef of Trang on Hardgrave Road. The newest restaurant is Tuan Anh Hong’s first as an owner – a concept that not only bares his name but also showcases his considerable culinary talents. The idea was conceived in partnership with Harry Nguyen, a seasoned hospitality operator in his own right, having worked across venues such as Sydney’s Monte Alto Eatery & Bar and Fratelli Fresh. The combined vision was to deliver high quality but affordable food to the local market, finding a comfortable mid-point between the fast-casual takeaway joints and expensive fine-dining institutions. Mr Hong sits on Montague Road, and boasts a breezy alfresco dining space surrounded by small garden beds, and an intimate interior boasting lanterns shipped from Hoi An, a tile and timber bar design and 90-degree glazed door. If variety is what you’re seeking, then you’ll be delighted to know that Mr Hong serves more than 200 dishes, with two thirds of them gluten free alongside a 50-item vegan-friendly menu. Service starts with breakfast, which includes Toby’s Estate coffee, house-cured salmon with gin and rose petals, eggs benedict croissant with beet and apple cider hollandaise sauce, Asian classics like pho, sticky rice, dim sum and xiu mai. The main menu features a mix of Vietnamese, Thai and Chinese dishes (tasting menus are available for those that have trouble choosing), while the bar complements the fare with tap beer, cocktails and wines.