Sydney’s new dining precinct, Kensington Street, has added Vietnamese street food to its list of cuisines with the opening of Lower Mekong on Thursday 7 April.
It’s the latest venture from chef, Tiw Rakarin, whose previous roles include executive chef at Vietnamese restaurant Mama’s Boui in Surry Hills and head chef at Bang Luck Street Food located within the Kopi-Tiam Spice Alley behind Kensington Street.
Lower Mekong is located at the entrance to Spice Alley and offers a casual Vietnamese dining experience serving up a selection of entre sized dishes, mains and Vietnamese desserts.
Mains include traditional beef and chicken noodle soup, fresh Vietnamese salads, curry and Vietnamese pancakes, while entrees range from pork belly buns and rice paper pancakes, to lemongrass smoked duck chilli served on authentic Vietnamese betel leaf. Banana sago and milo crme caramel feature on the desserts list.
“The food reflects the authentic flavours of Vietnam as well as the prices reflecting the affordable street food style of cuisine,” Kensington Street CEO, Marcus Chang said.
Lower Mekong is open seven days a week from 10am–11pm.
