Launched in 2002 on Crown Street (Surry Hills, Australia), Red Lantern was co-founded by siblings Luke and Pauline Nguyen along with chef Mark Jensen.

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The three founders of Red Lantern (from left to right): siblings Luke and Pauline Nguyen, along with chef Mark Jensen. Photo: The Sydney Morning Herald.

The restaurant is considered a landmark that paved the way for Vietnamese cuisine to reach a new generation of diners, a stark contrast to the familiar image of "plastic tables and chairs, cheap food" in Australia at that time.

"We thought, let's bring this dish to a new customer base, combining world-class service with high-quality ingredients," Pauline Nguyen shared with The Sydney Morning Herald.

Red Lantern's dishes, such as spring rolls, fried spring rolls, banh mi with meat, shrimp and pork pancakes, chili-salted squid, and chicken wrapped in rice paper, quickly gained popularity, receiving critical acclaim and attracting a large number of loyal customers.

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Many of the restaurant's Vietnamese dishes have made a lasting impression on both diners and critics. Photo: Red Lantern

Red Lantern has also become one of the most famous Vietnamese restaurants in the world , receiving numerous awards from prestigious organizations such as the Restaurant and Catering Association (R&CA) and the Good Food Guide.

After tireless efforts with Red Lantern, Luke Nguyen has risen to the ranks of international star chefs with numerous television programs and culinary projects.

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Luke Nguyen is considered one of the most influential chefs in the culinary world. Not only is he inducted into the Sydney Morning Herald's Food Hall of Fame, but he is also the author of several bestselling cookbooks worldwide. Photo: The Latch

Meanwhile, Pauline Nguyen has also found success as an author and speaker on culinary arts. Chef Mark Jensen, who originally specialized in fine-dining, quickly adapted and created unique innovations in Vietnamese cuisine.

The decision to close Red Lantern was made by the three founders after a harsh winter for the restaurant industry in Sydney.

"The significant drop in customers, coupled with rising living costs, persistent rainy weather, and the trend of diners flocking to new restaurants, has led us to decide not to renew our lease," Chef Jensen shared.

Australian media outlets have noted that, after 23 years, the way Red Lantern restaurant recreates Vietnamese flavors remains very modern. (Photo: Red Lantern)

Throughout its 23 years of operation, Red Lantern has also overcome many challenges by constantly innovating to maintain its appeal, focusing on clean materials, changing interiors, and increasing promotion on social media.

Under the post announcing the permanent closure on November 22nd on the restaurant's official Fanpage, many diners expressed their regret at having to say goodbye to one of the "icons" of Vietnamese cuisine in Australia.

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Source: https://vietnamnet.vn/nha-hang-viet-noi-tieng-o-uc-dong-cua-sau-23-nam-nhieu-thuc-khach-tiec-nuoi-2445653.html