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Innovative Vietnamese

French Influenced

by Kevin Nguyen

LeFeu Cuisine

Using fresh quality products, Le-Feu Cuisine offers an Innovative style of dining - Vietnamese with French-influence. Head Chef Kevin Nguyen brings a new style of dining to Aspendale (in Bayside Melbourne) using his extensive experience and passion for great food.

We are now FULLY LICENSED!

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Drinks Menu

We offer a 5% discount on all orders take away to pick up food.

We are pleased to be featured in the Australian Good Food & Travel Guide!

Award winning Vietnamese Restaurant

145 Nepean HWY
Aspendale, VIC 3195
PHONE: 03 9580 5990

MON 5 PM - 10 PM
TUE 5 PM - 10 PM
WED 5 PM - 10 PM
THU 12 PM - 10 PM
FRI 12 PM - 10 PM
SAT 12 PM - 10 PM
SUN 12 PM - 10 PM

Check out our reviews:
Zomato, Trip Advisor, Google & Facebook

The firstly step to make great food is great ingredients!
Just a simple 18 hours beef Pho broth and the tender of marble 9+ Signature Mayura Station! Delicious 😋

The story of "Feu" - the history and evolution of "Pho" a hundred years' journey!

Among all the Vietnamese dishes that came to the attention of the people in the western hemisphere, nothing else has received such tremendous acceptance as pho. Pho is considered as the national dish of Vietnam, and it has captured the fascination of so many people in the west because of its deceptive simplicity and its complex flavors. Pho is the perfect comfort food - warm, hearty and deliciously refreshing. In Vietnam it's the common people's food. It's street food.
Pho can also be seen as a mirror that reflects Vietnamese heritage and way of life. A dish that is steeped in tradition, pho is closely tied to Vietnam that the history of pho can read as a parallel to the history of its country of origin itself in the last hundred years. With the migration of Vietnamese across the globe after the Fall of Saigon in 1975, the national dish of Vietnam came to grace the tables of people of different heritages, thus leading to the colorful evolution of pho throughout the years. In this article I'll discuss pho, its history and what makes pho many people's favorite dish.

What Is Pho?

Of course, before I go into the history of pho, we should first tackle a more fundamental question about pho, namely: What in the world is pho?

Many readers know exactly what pho is. Articles on pho that you find around the Internet define the dish simply as Vietnamese noodle soup, traditionally made with beef or chicken broth that is flavored with various spices and topped with various herbs. But this definition seems far too simplistic because it does not really capture the rich and intense essence of beef in the broth that can only be achieved by simmering marrow-rich beef bones on low heat for at least three hours. It does not describe the complex layers of flavor created by the herbs and spices in pho. It does not illustrate the many textures created by the chewy rice noodles, the tender beef slices and the crunchy bean sprouts in the soup.

At the very least, the description "noodle soup" may be a misnomer. Soup implies that the dish is a side dish, but in fact pho itself is the main course. Pho is

Feast your eyes with Le Feu crèam caramel! Since the French influenced on Vietnamese patisserie, the classic cream caramel is spread on the whole country and know as “Bánh Flan”, many Vietnamese generation have appreciated this legacy dessert!
Now, a add on soursop sorbet is a bonus for balancing flavours, Bánh Men tapioca meringue not only add on the colours further add crunchy soil texture! Congratulations Le Feu pastry team for the bold dessert 🤤🎉🔥 . . . .
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Le Feu cuisine by Kevin Nguyen

Kevin started his culinary journey when he was born and bred to be in the industry. His father was a chef-owner of the restaurant when he was 7 years old, while grandmother owned a floating seafood restaurant. When he turned 14, he started work as restaurant helpmate. Just watching the way the chefs and the cooks worked and he fell in love with cooking.

He start his professional career at age 16, by training in a Western-Asian Professional Cookery at Viet Giao Tourism College. Then he started his first job as Commis Chef at Sofitel. For over 12 years he has worked at various resorts, casinos and restaurants in many regions overseas and Australia, In 2011 Kevin met Michelin chef David Thai and his team at the opening of An Lam Ninh Bay Villas; following which he was employed at Galaxy Macau in the team managed by Chef John Sloane. After leaving Macau, Kevin came to Australia to work at many restaurants. Kevin recently ran the kitchen for Shannon Bennett at the venue Jardin Tan by the Botanic Gardens.

“I met chef Luke Nguyen in Nha Trang in early 2011. He is another person whose company along with chef David Thai grown the passion that I have for Vietnamese Cuisine.
It is the conversation that I had with Luke and his parents which marked the change in young Kevin. Since then, I set my goal, push myself harder and work my way up. Today, I’m here in Australia sharing my Vietnamese heritage with the world”

— Kevin Nguyen

Furthermore, Kevin also passionate on working for community and be a part of many Chef association to assist the young hospitality generation as he is:

Committee member of Australian Culinary Federation

Committee member of Australian Institute of Technical Chef

Member of Les Disciples d'Escoffier

MEMBER OF LES TOQUES BLANCHES

Reservations

Call (03) 9580 5990 to make your booking.
for large groups please complete our group booking request.

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EMAIL

info@lefeu.com.au

LOCATION

145 Nepean Highway
Aspendale VIC 3195

PHONE

(03) 9580 5990