Inspired by his Hakka Heritage tracing back to Hong Kong, Luke wanted to influence Vietnamese cuisine in Hong Kong by combining flavours from all over Vietnam. With this, he opened his restaurant, Moi Moi. Meeting his brother Leroy at their favourite local market, they collect produce to cook his Aunty 5’s cakes with Pork and Tiger Prawn and a Braised Pork Belly with 63 degree egg. Then, venturing out of the city traditional Hakka cuisine, Luke meets locals who share their knowledge for Yellow Wine Chicken and Hakka Stuffed Tofu amongst the picturesque Hong Kong countryside. Recipes Aunty 5 pork and prawn rice cakes Braised pork belly Hakka rice win yellow chicken Hakka stuffed bean curd
