‘Let’s not pretend I’m ordering anything else’: The restaurants (and cocktail) that Khanh Ong loves

It’s a busy time for MasterChef alumni, cookbook author and social media star Khanh Ong, who is just back from filming a new Luxury Escapes travel series in Asia, with trips to Montenegro, Sicily, Corfu and Spain also on the cards.

He’s also just finished the first draft of a new cookbook coming in 2027, and returns to the F1 Grand Prix in Melbourne this weekend as an AMEX dining ambassador, bringing his own personalised ice-cream to the VIP marquee.

“With Melbourne’s weather all over the place, I wanted to have ice-cream on the menu for guests – to hit the sweet spot and also bring something nostalgic to the track,” says Ong of his second year with the brand. He’s created a native mango lassi dusted with Davidson plum and delivers a nostalgic riff on an iconic ice-cream – think vanilla, malt, caramel and honeycomb.

Ong took some time out between flights and ice-cream to share some of his other food and travel favourites with us.

Eating out

I also like Soi 38. I’m obsessed with Thai food at the moment, and their som tum hits that perfect balance of sweet, sour, spicy and funky. It wakes you up.

I am a big fan of Serai Kitchen. Chef Ross Magnaye does modern Filipino food so beautifully. The menu shifts, but I’ve never had a bad dish there. It’s bold, smart and layered.

China Bar is my constant for no-fuss roast meats and rice. It hits every time.

My favourite Melbourne cafes

A long black for my first coffee of the day and a short macchiato to follow is part of my morning ritual at Padre Coffee at South Melbourne Market. I’ll grab a spring roll from a few doors down and eat it with my coffee. That contrast —espresso and crispy pastry — just works for me.

I also love Top Paddock in Richmond. It’s a Melbourne classic that still cooks with intent, heroes seasonal produce and serves plates that feel properly considered. A standout dish is the chilli eggs. It has a real depth of flavour and genuinely feels like a proper meal, not just something with eggs.

My Sydney dining favourites

Industry Beans in York Street is great for us coffee geeks. I love that level of obsession. It’s precision, technique and clarity in a cup.

The ricotta hotcakes at Bills are iconic for a reason. They are soft, airy and almost custardy in the middle. They feel nostalgic, but still relevant.

I go to MuMu for the pipis, prawns, sambals and wok dishes – they all go hard. It’s vibrant and generous. I love taking people there.

And it has to be Maybe Sammy for martini flights. Let’s not pretend I’m ordering anything else.

What is your favourite place to eat in Australia?

Some of my favourite memories are long lunches with friends at home. The table just keeps filling up with seafood, bread, olive oil and wine. Australia has such great produce. When you let ingredients speak, that’s when it feels special. I don’t spend enough time hosting these days. I miss that.

On the road

Favourite Food City

Ho Chi Minh City. It’s home and I’ve been going there since I was seven. It’s loud, chaotic, fragrant, alive. Every trip feels like the first time. There’s always a new alleyway, a new grill smoking on the footpath and a new bowl to fall in love with. I have a running list of 56 places to eat. I stand by every single one.

Favourite place to eat in Ho Chi Minh City

Bun Thit Nuong on Nguyen Trung Truc Street is worth the flight alone. Charry pork sliced thin over silky vermicelli, a mountain of herbs, crisp pickles, golden spring rolls and a dressing that somehow tastes brighter than the sun. Finished with roasted peanuts that crack under your teeth. I go at least twice every time I’m back. It’s a ritual.

Where to stay

I stay at The Reverie Saigon. It’s unapologetically gaudy, extravagant and almost theatrical. But that’s what makes it fun. It feels old-world and over the top in the best way. It’s an experience in itself. Also try Hotel des Arts Saigon. It’s more restrained and central with a seamless blend of modern design and French heritage. It feels thoughtful and layered.

Eating In

My signature dish

Crackling pork belly (like this recipe by Julia Busuttil Nishimura, pictured below). People really connect with it and I understand why — there’s something primal and joyful about that shattering, golden skin giving way to soft, rich meat underneath. It feels celebratory, but it’s actually quite simple. Salt, patience and heat. That’s it.

At home, it’s Vietnamese home cooking. Rice paper rolls are my reset button. I’ll switch up the protein — prawns, pork, grilled chicken — but the ritual is the same. Herbs and a punchy dipping sauce. It’s light, fresh and endlessly adaptable comfort food without feeling heavy.

Khanh Ong is part of the Formula 1 Qatar Airways Australian Grand Prix’s new AMEX trackside partnership that also includes a pop-up Chin Chin restaurant. Bookings and info.