Fil-Chinese chef makes waves in Adelaide culinary scene

Noi Vietnamese Eatery owners Phong Nguyen (R) and Nhi Nguyen (L) with head chef Casey Chua-Lao. Photo courtesy of the Nguyen family

ADELAIDE, Australia — In South Australia’s rapidly evolving culinary scene, a 29-year-old Filipino-Chinese chef is proving that honoring cultural heritage can lead to world-class distinction.

Casey Chua-Lao, the head chef of Adelaide’s acclaimed Noi Vietnamese Eatery, is driving the kitchen forward following the restaurant’s landmark MICHELIN Bib Gourmand award—a prestigious honor received in the state’s first-ever MICHELIN Guide.

Working alongside Culinary Director Quang Nguyen and the Nguyen family, Chua-Lao has become a central force in shaping the venue’s modern, elevated approach to Southeast Asian dining.

At the helm of Adelaide’s acclaimed Noi Vietnamese Eatery, Chua-Lao is driving the kitchen forward following the restaurant’s landmark MICHELIN Bib Gourmand award—a prestigious honor received in the state’s first-ever MICHELIN Guide. 

Chua-Lao’s culinary journey in Australia began in 2016 when she earned her degree in Cookery. After honing her craft across a variety of professional kitchens starting in 2014, she joined Noi in October 2019. 

Over the past seven years at Noi, her dedication and vision propelled her into her current role as Head Chef, where she now seamlessly merges technical precision with vibrant Asian flavors.

Central to Chua-Lao’s kitchen philosophy is her appreciation for the shared heritage across Asian foodways. Born to a Filipino-Chinese background, she  weaves elements of her own roots into Noi’s contemporary Vietnamese menu.

The Noi Vietnamese Eatery in Adelaide, Australia. Photo courtesy of the Nguyen family“There are a few similarities between Vietnamese and Filipino cuisine,” Chua-Lao shared, pointing to regional dishes like Thit Kho—a caramelized, sweet braised pork dish that parallels the iconic Filipino Adobo. 

Under the guidance of Culinary Director Quang Nguyen, Noi featured a pork rib creation that bridged these two traditions. 

On another occasion, a special truffle menu featured a banana crème caramel, striking a balance between Vietnamese bánh flan and Filipino leche flan.

By pairing hyper-local Australian produce with traditional Southeast Asian techniques, Chua-Lao ensures that every plate respects tradition while offering a fresh perspective.

For Chua-Lao, the Michelin recognition is both a personal milestone and a celebration of collective passion.