Uyen Luu Supper Club, London Fields

Rather unusually, the story behind Uyen Luu’s supper club in Hackney begins in a small front room in Saigon. Luu first moved to Hackney as a girl in 1983, having fled from the Communist regime in Vietnam with her mother and younger brother. Luu’s memories of her homeland are mostly hazy, but one element of Saigon life which has endured are mealtimes at her grandmother’s home.
Though most people have fond memories of their grandmother’s cooking, Luu’s own story is a little different. In times of desperate economic hardship, Luu’s grandmother managed to turn her modest little front room into a thriving restaurant, serving up hearty portions of beef noodle pho in order to provide for her family.
Now, two generations later, Luu proudly maintains this tradition in her own London home. Luu’s cooking focus on five elements vital to Vietnamese cuisine: sweet, sour, salty, bitter, and umami. Her only measures are knowledge and taste, but through these she achieves the fine balance of each element crucial to every recipe.
Having schooled the likes of Jamie Oliver and Raymond Blanc in the delicate art of Vietnamese cooking, Luu’s name is now well known in culinary circles, and her cookery book-cum-autobiography, My Vietnamese Kitchen, achieved critical acclaim. Once your reservation is made, we recommend you try fresh summer rolls with prawns and perilla and, of course, her family’s famous beef noodle pho.
Book tickets to find out the exact location of Luu's apartment.