“Tết is home”: Luke Nguyen on family, food and Lunar New Year

For chef, restaurateur and television presenter Luke Nguyen, Lunar New Year is a return to family, tradition and home. He reflects on the food, memories and values that shape his Tết, and how cooking remains his way of bringing people together.

Preparing food for Lunar New Year goes straight to the heart for Luke Nguyen. Growing up, Tết (Tết Nguyên Đán, the Vietnamese Lunar New Year) was marked by long days in the kitchen, shared meals, and the quiet rituals that brought family together. Today, those same memories guide the way he cooks and celebrates — from the symbolic dishes on his Lunar New Year menu at Fat Noodle to his belief in food as a way of creating connection. In this Q&A, Nguyen shares what Tết means to him, the traditions that continue to influence his work, and why togetherness remains the most important ingredient of all.

What does Tết mean to you personally?

For me, Tết is home. It’s memory, emotion, and family all wrapped into one moment in time. No matter where I am in the world or how busy life becomes, Lunar New Year always pulls me back to my roots. It’s a reminder of who I am, where I come from, and the sacrifices my parents made so I could stand where I am today.

Are there any Tết food traditions from your childhood that still influence the way you cook or celebrate today?

Absolutely. Growing up, food was everything at Tết. We made bánh chưng together as a family — washing the leaves, soaking the rice, tying the parcels. That sense of patience, care, and respect for ingredients has never left me. Even now, when I cook professionally, I carry that same spirit: food made with intention, meant to be shared.

Luke Nguyen at Fat Noodle.

Is there a particularly memorable Tết meal or moment growing up that still stays with you?

I remember the smell of slow-cooked pork and caramelised fish filling the house early in the morning. But more than the dishes, it was the moment when the whole family finally sat down together after visiting several temples and enjoy these auspicious dishes with great joy and laughter. That feeling of togetherness is something I try to recreate whenever I design a Lunar New Year menu.

Lunar New Year dishes are often rich in symbolism. Which meanings felt most important to you this year, and why?

Togetherness and gratitude. After the past few years, I think we’ve all realised how precious it is simply to be together around a table. Prosperity and longevity are important, of course, but for me this year was about connection — food that encourages sharing, conversation, and reflection.

Yu sheng is such a theatrical and communal dish. What do you love about its role in Lunar New Year celebrations, and how do you like to see diners engage with it?

I love that yu sheng is joyful chaos. Everyone standing around the table, tossing higher and higher, laughing, making wishes — it breaks down barriers instantly. There’s no hierarchy, no formality. I like to see diners really get involved, make noise, have fun, and truly understand that the dish is about hope and optimism.

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Longevity noodles are a Lunar New Year staple. What’s your philosophy when reinterpreting traditional dishes while still respecting their cultural significance?

The story always comes first. You can modernise techniques or presentation, but you must never lose the meaning behind the dish. With longevity noodles, it’s about restraint — don’t overcomplicate it. Let the symbolism remain clear, and let the flavours speak honestly.

Lunar New Year is about renewal and looking forward. What are you most grateful for as you enter the new year?

I’m grateful for health, for my family, and for the ability to keep doing what I love. To cook, to share Vietnamese culture, and to see people connect through food — it’s a privilege I never take for granted.

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Food has such power to connect people across cultures. What do you hope diners, especially those less familiar with the traditions, take away from your Lunar New Year meal?

I hope they feel welcomed. You don’t need to understand every tradition to feel the warmth behind it. If diners leave with a sense of joy, curiosity, and appreciation for the culture, then I’ve done my job.

If you could sum up Lunar New Year in one dish or flavour, what would it be and why?

For me, Lunar New Year is banh chung. It’s not just a dish, it’s a story. The flavour is simple — sticky rice, mung bean, pork — but it carries patience, care, and family. Growing up, making banh chung meant everyone came together, sitting late into the night, talking, laughing, waiting as it slowly cooked. You can’t rush it, just like you can’t rush the year ahead.

That gentle, savoury richness reminds me that Lunar New Year isn’t about extravagance — it’s about grounding yourself, honouring your ancestors, and starting fresh with humility and gratitude.