When your mentors include Andrew McConnell, Christine Manfield and Anthony Redondi, your first restaurant is bound to turn heads. And that’s exactly what Thi Le’s début, Anchovy, did when it opened in 2015, with the restaurant continuing to attract praise and accolades to this day. Le’s cooking betrays the influence of a Vietnamese upbringing in Sydney’s west, melding flavours of South-East Asia with contemporary technique and Australia’s multicultural dining scene. Some of Anchovy's greatest hits hark back to Le’s memories of Asian-Australian childhood joys, from Vegemite and Keen's curry to taro and fermented fish. One of the most exciting young chefs in Australia today, Le’s cooking always leaves room for surprises.