Vietnamese cuisine meets Spanish tapas

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At his Bay Tinh Vietnamese Restaurant, chef Harry Hoang has created an innovative small-plate menu featuring six of his signature dishes, matched with Robert Oakley wines. We quizzed Hoang about his new 'vapas' menu, as well as the ingredients he loves to cook with and why he admires his mum.

What are some standout dishes on the new menu?

Everyone loves the tender cubed beef, the soft shell crab with tangy tamarind sauce and the luscious red curry duck.

What are some of the wines that have been matched to the menu?

We've introduced the Vapas menu with matching new release Robert Oatley Signature Series quality wines. We were pleasantly surprised, finding that while the wine complements the food, the food also accentuates the flavour of the wines, particularly the combination of the tamarind soft shell crab with Great Southern Riesling 2012 and the duck curry with the Margraret River Cabernet Sauvignon 2011.

Where do you source your produce and how?

After extensive research, we now buy all our yearling Angus beef and pork from a farm in Queensland that has been owned by the same family for over 100 years. It's delivered to the restaurant directly from the farm via their own abattoir, to ensure total quality control and freshness.

If you had just three ingredients to cook with, what would they be?

Coriander, garlic and galangal root, as any basic dish or recipe can become a lot tastier by adding these ingredients.

What’s been your most memorable meal?

I do not have a specific most memorable meal. But my childhood was full of memorable meals, as my mother was an inspiring cook from a family in the hospitality business.

What’s your go-to dish to prepare at home?

I just love a simple minced beef soup with fresh tomatoes, onion and Vietnamese hot mint – good during any season of the year!

Who would you most love to cook for?

My mother. She is 90 and when I cook one of my childhood dishes for her, it brings back old memories for her and she lights up with happy conversation.

Which other chefs do you admire?

My mother - she could turn simple ingredients into a wonderful meal.

What is your top tip for home cooks?

Use fresh ingredients, fresh herbs and simple recipes.

Bay Tinh Crows Nest restaurant is located at 16 Falcon Street Crows Nest NSW 2065. Contact the restaurant at 02 9438 5118.

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