For one night only, Chef Mark Jensen of Red Lantern and Coogee Wine Room's Head Chef Ken Yong are coming together to bring you an evening of culinary passion and Vietnamese flair.
Mark Jensen, a pioneer in Vietnamese cooking in Australia, has set the standard for authentic flavours since opening Red Lantern with Luke Nguyen over 20 years ago. Now, he's bringing some of the restaurant's most beloved dishes to Coogee in a special pop-up event.
Join us for a vibrant journey through the flavours of land and sea, right here in Coogee.
Event Details:
Date: Sunday 1 December
Time: From 5pm
Location: Coogee Wine Room
Price: $95 per person
MENU
Banh Khot Cua
Turmeric and corn cake, BSC, saw leaf coriander, tomato & ginger nouc cham
Sò Điệp áp chảo
Seared scallop, Red Lantern house made XO, fried rice noodles
Ca Tai Chanh
Lemon cured snapper, Vietnamese herbs, lemongrass scented coconut cream, sesame crackers
Gỏi Đu Đủ
Pan seared Queensland Grouper, Cá Kho Tô Dressing, papaya salad
Thịt Cừu Nướng
"Provence" lamb saddle, bean curd paste, lemongrass & chilli
Seasonal vegetables, black vinegar & palm sugar dressing
Pandan Milk Cake
Layered Milk Cake, pandan flavoured crème catalan
About the Chefs:
Mark Jensen: Mark Jensen has been a key figure in Sydney’s dining scene for 30 years, witnessing a multitude of restaurants and food trends come and go. His journey began in 1992, stepping into Matt Moran’s kitchen at the Paddington Inn. After three years, he moved to Bennelong Restaurant at the Sydney Opera House, honing his craft under Janni Krystis, before returning to Paddington as Executive Chef at the Olympic Hotel. Here, he met Luke Nguyen, who later invited him to co-create Red Lantern, now it's 23rd year of business. Mark has taught at cooking schools, appeared on Network Ten’s Ready, Steady Cook and MasterChef Australia, and authored The Urban Cook, reflecting his commitment to sustainable cooking. Now living in Coogee, Mark is a regular at Coggee Wine Room and jumped at the chance to collaborate with Head Chef Ken Yong, bringing some of Red Lantern’s best loved dishes to CWR.
Ken Yong: Head Chef Ken, is a passionate and creative chef who blends modern and traditional cooking styles. His imaginative dishes focus on fresh, quality produce and the ‘farm to fork’ concept, aiming for seasonality and sustainability while minimising waste.
Ken began his career in small, family-run eateries like Essenza Italian in Surry Hills, before moving on to hatted establishments such as Jonah’s, Tetsuya’s, Quay, and Oncore by Clare Smyth. To expand his skills, he has worked at Singapore’s Waku Ghin, Malaysia’s TEN Japanese Fine Dining, and Sydney’s Bridge Room. Before joining Coogee Wine Room, Ken was Sous Chef alongside Josh Niland at Petermen in St. Leonards.