{"id":768,"date":"2026-07-11T08:21:23","date_gmt":"2026-07-11T08:21:23","guid":{"rendered":"https:\/\/valutednews.com\/?p=768"},"modified":"2026-07-11T08:21:23","modified_gmt":"2026-07-11T08:21:23","slug":"the-aussie-chef-taking-new-york-by-storm","status":"publish","type":"post","link":"https:\/\/valutednews.com\/?p=768","title":{"rendered":"The Aussie chef taking New York by storm"},"content":{"rendered":"<div style=\"text-align:center\"><img decoding=\"async\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.13069233617178821%2C$multiply_0.7554%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_35\/t_crop_custom\/q_86%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"The Aussie chef taking New York by storm\" title=\"The Aussie chef taking New York by storm\" \/><\/div><p><\/p>\n<div xmlns:default=\"http:\/\/www.w3.org\/2000\/svg\">\n<div class=\"sc-6c4043fd-0 eKWkVq sc-13344c9c-2 jwvfKN\">\n<div class=\"sc-f9e3ccff-0 kbEYga\"><button aria-checked=\"false\" aria-label=\"Save article to read later\" role=\"switch\" type=\"button\" class=\"sc-f9e3ccff-1 ikojFo\"><default:svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" fill=\"none\" height=\"24\" stroke=\"currentColor\" stroke-width=\"1.5\" viewbox=\"0 0 24 24\" width=\"24\" class=\"sc-d1b14060-0 TUyao\"><default:path d=\"M5.75 4C5.75 3.86193 5.86193 3.75 6 3.75H18C18.1381 3.75 18.25 3.86193 18.25 4L18.25 19.7709L12.8004 16.9682C12.2981 16.7099 11.7019 16.7099 11.1996 16.9682L5.75 19.7709L5.75 4Z\"\/><\/default:svg><span class=\"sc-f9e3ccff-2 tyHWF\">Save<\/span><\/button><\/p>\n<div aria-hidden=\"true\" class=\"sc-ba6ddcd9-0 yEdFV sc-d1b14060-3 cpmcTK\" role=\"tooltip\">\n<p class=\"sc-d1b14060-4 JmUoF\">You have reached your maximum number of saved items.<\/p>\n<p>Remove items from your <a href=\"https:\/\/www.smh.com.au\/goodfood\/saved\" class=\"sc-3f16ee48-12 sc-d1b14060-2 jyLmZI iQLtAb\">saved list<\/a> to add more.<\/p>\n<\/div>\n<\/div>\n<p><button aria-label=\"Set font size to normal\" aria-pressed=\"true\" class=\"sc-f7fd8257-1 yiNod\">A<\/button><button aria-label=\"Set font size to larger\" aria-pressed=\"false\" class=\"sc-f7fd8257-1 frqtnv\">A<\/button><button aria-label=\"Set font size to very large\" aria-pressed=\"false\" class=\"sc-f7fd8257-1 frqrHP\">A<\/button><\/p>\n<\/div>\n<div class=\"sc-c502198b-0 NkURW\">\n<p><strong>New York: <\/strong>Buddha Lo might be the most successful Australian in New York you\u2019ve never heard of.<\/p>\n<p>At just 34, the chef has worked in famous kitchens around the world, opened his own restaurant in Manhattan and won the popular American television competition <em>Top Chef.<\/em> Twice.<\/p>\n<p>Last year, he earned his first Michelin star. Just four New York restaurants received their first star last year: two of them were run by Australians. The other was Bridges, owned by Melbourne native Sam Lawrence.<\/p>\n<figure class=\"sc-5119f468-1 guPQLf\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262, https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262, https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262 2x\"\/><img decoding=\"async\" alt=\"Buddha Lo\u2019s Huso is one of several hospitality venues on this corner of TriBeCa founded by Australians.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262, https:\/\/static.ffx.io\/images\/$zoom_0.093%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262 2x\" class=\"sc-d34e428-1 ldCIuB\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Buddha Lo\u2019s Huso is one of several hospitality venues on this corner of TriBeCa founded by Australians.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Andrew Kelly<\/span><\/cite><\/figcaption><\/figure>\n<p>But in the photos from the award ceremony, Lo doesn\u2019t look thrilled. \u201cYou can see in my eyes that I\u2019m thinking about my second star,\u201d he says.<\/p>\n<p>That\u2019s the ambition that propelled Lo from a kid cooking at his parents\u2019 Chinese restaurant in Port Douglas, where he grew up, to Melbourne, London and New York, and ultimately to this corner of TriBeCa in Lower Manhattan, where he relocated his restaurant, Huso, early last year.<\/p>\n<p>It has been a rapid rise. Lo left his Queensland home at 17, got a job at the two-hatted Matteo\u2019s in Melbourne, then joined Raymond Capaldi\u2019s Hare &amp; Grace and became head chef at just 19. After that, he went to London and worked at the three Michelin-starred Restaurant Gordon Ramsay.<\/p>\n<\/div>\n<div class=\"sc-c502198b-0 NkURW\">\n<p>\u201cIt\u2019s easy to get a job at Gordon\u2019s, believe it or not; the hardest part is actually lasting a day there because they\u2019re just constantly churning people,\u201d Lo says.<\/p>\n<p>\u201cIt\u2019s brutal. We started at 5.30am and worked until about midnight or 1am. You\u2019d come home, have four or five hours\u2019 sleep, then go back out and do it again.\u201d<\/p>\n<p>Brutal, but formative. Lo returned to Melbourne and later accepted an offer for a restaurant trial in New York. When his wife, Rebekah, a pastry chef, fell in love with the city during a 30th birthday holiday, they decided to move. They both worked at Eleven Madison Park shortly after it was named the best restaurant in the world. Rebekah now helps to manage Huso.<\/p>\n<figure class=\"sc-5119f468-1 guPQLf\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98, https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98, https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98 2x\"\/><img decoding=\"async\" alt=\"Lo is sometimes bemused by the lack of attention he receives back home.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98, https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/c2c62d6ff674fd76014f077f26caa0245a4e8e98 2x\" class=\"sc-d34e428-1 ldCIuB\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Lo is sometimes bemused by the lack of attention he receives back home.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Andrew Kelly<\/span><\/cite><\/figcaption><\/figure>\n<figure class=\"sc-5119f468-1 guPQLf\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5, https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5, https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5 2x\"\/><img decoding=\"async\" alt=\"Lo, when he was last photographed for this masthead in Melbourne at Matteo\u2019s during a second stint there in 2017.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5, https:\/\/static.ffx.io\/images\/$zoom_0.166%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_6%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/a36518e7439ac4d386633e6364beb77e42f927b5 2x\" class=\"sc-d34e428-1 ldCIuB\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Lo, when he was last photographed for this masthead in Melbourne at Matteo\u2019s during a second stint there in 2017.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Pat Scala<\/span><\/cite><\/figcaption><\/figure>\n<p>Their restaurant began in 2019 inside a tiny caviar store, Marky\u2019s, on Manhattan\u2019s Upper East Side, where there was barely room for 12 seats and a Turbochef, \u201cwhich is basically an oven that Subway uses to toast their bread\u201d, Lo explains.<\/p>\n<p>It was just starting to take off when COVID-19 struck, shuttering New York and putting everyone in restaurants \u2013 cooks, waitstaff, sommeliers \u2013 out of work. Lo, who worked for the caviar company, was fortunate to be paid throughout.<\/p>\n<\/div>\n<div class=\"sc-c502198b-0 NkURW\">\n<p>He received a message from <em>Top Chef<\/em> asking him to come on the show. After winning the US contest in 2022 and <em>Top Chef: World All-Stars<\/em> the following year, Lo was in his hotel room in post-pandemic France when he asked himself: \u201cWhat\u2019s next?\u201d<\/p>\n<p>The answer turned out to be moving Huso downtown to trendy TriBeCa, where it sits just blocks from Freedom Tower and the September 11 memorial. Behind a new outpost of Marky\u2019s, it has 28 seats at street level, with an eight-person private dining room below.<\/p>\n<p>The corner has become something of a \u201clittle Australia\u201d. Next door to Lo\u2019s restaurant is Laughing Man, the cafe co-founded by actor Hugh Jackman, which still turns out little slices of home: quality avocado toast, good coffee and breakfast burritos that won\u2019t put you straight back to sleep.<\/p>\n<figure class=\"sc-5119f468-1 guPQLf\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a, https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a, https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a 2x\"\/><img decoding=\"async\" alt=\"Next door to Lo\u2019s restaurant is Laughing Man, the cafe co-founded by actor Hugh Jackman.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a, https:\/\/static.ffx.io\/images\/$zoom_0.092%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/1962f38eab38e6b2f8638e7ecf13065fb7140c0a 2x\" class=\"sc-d34e428-1 ldCIuB\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Next door to Lo\u2019s restaurant is Laughing Man, the cafe co-founded by actor Hugh Jackman.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Andrew Kelly<\/span><\/cite><\/figcaption><\/figure>\n<figure class=\"sc-5119f468-1 guPQLf\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5, https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5, https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5 2x\"\/><img decoding=\"async\" alt=\"Across the road, a Toby\u2019s Estate Coffee opened a few months ago.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5, https:\/\/static.ffx.io\/images\/$zoom_0.098%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/d4b9513706443a1d5cca0f638483ac34d4f443d5 2x\" class=\"sc-d34e428-1 ldCIuB\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Across the road, a Toby\u2019s Estate Coffee opened a few months ago.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Andrew Kelly<\/span><\/cite><\/figcaption><\/figure>\n<p>Across the road, a Toby\u2019s Estate Coffee opened a few months ago, replete with coffee-table books about Sydney and Melbourne on the shelf. A branch of Bluestone Lane, the cafe chain founded by former AFL player Nick Stone, is also nearby, as is Bondi Sushi (which is \u201cAustralian-inspired\u201d but not actually Australian).<\/p>\n<p>Within walking distance you\u2019ll also find Chinese Tuxedo, The Tyger and Old Mates Pub, all run by Australia\u2019s Eddy Buckingham, who has become a New York hospitality mainstay.<\/p>\n<\/div>\n<div class=\"sc-c502198b-0 NkURW\">\n<p>He is effusive in his praise for Lo. \u201cHe\u2019s got one of the most elegant dining rooms and programs in the city right now,\u201d Buckingham says. \u201cHis cooking is so composed, so elegant and so pretty on the plate \u2013 in a moment when that\u2019s not the norm and standard in New York.\u201d<\/p>\n<figure class=\"sc-5119f468-1 guPQLf\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_86%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0, https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_62%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_86%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0, https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_62%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0 2x\"\/><img decoding=\"async\" alt=\"Caviar and Tim Tams are on the menu at Huso. Every Australian diner gets the chocolate biscuits at the end of their meal.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_86%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_86%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0, https:\/\/static.ffx.io\/images\/$zoom_0.142%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_64\/t_crop_custom\/q_62%2Cf_auto\/379bdb960de0a68abb5356f68e2248909e46a2f0 2x\" class=\"sc-d34e428-1 ldCIuB\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Caviar and Tim Tams are on the menu at Huso. Every Australian diner gets the chocolate biscuits at the end of their meal.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Andrew Kelly<\/span><\/cite><\/figcaption><\/figure>\n<p>Lo\u2019s restaurant is not Australian, as such, and other than Penfolds on the wine list, you\u2019ll find few explicit nods to home. The $US285 ($402), 15-course seasonal tasting menu traverses the world, from a tomato, goat\u2019s curd and basil starter, to spot prawn, kohlrabi and gooseberry, and a dish of Iberico pork, Proven\u00e7al vegetables and Nduja.<\/p>\n<p>And yet, in its variety and quality, it is very Australian. \u201cThat\u2019s what Australian food really is,\u201d Lo says. \u201cYou don\u2019t go there because it\u2019s specifically French or it\u2019s English, you just go there because you know the food\u2019s great \u2026 It\u2019s very much an Australian tasting menu, in that sense.\u201d<\/p>\n<aside class=\"sc-c8170ed7-0 kBAoLZ noPrint\" data-testid=\"related-story\">\n<h2 data-testid=\"related-story-heading\" class=\"sc-c8170ed7-1 iHMtRN\">Related Article<\/h2>\n<div class=\"sc-679b6ed4-0 VKgwt\" data-an-position=\"1\" imagepositions=\"top\" data-testid=\"story-tile\">\n<figure imagesizes=\"[object Object]\" class=\"sc-8825a2fb-0 kZkxVd\"><a href=\"https:\/\/www.smh.com.au\/world\/north-america\/they-didn-t-know-what-a-schooner-was-we-had-to-explain-a-meat-raffle-20250422-p5lt9s.html\" tabindex=\"-1\" class=\"sc-cba76dee-0 hdiTqm\"><\/p>\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_0.2805%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_86%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f, https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_0.5609%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_62%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_0.2842%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_86%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f, https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_0.5685%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_62%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f 2x\"\/><img decoding=\"async\" alt=\"\u201cYou guys are so upfront and brash and honest\u201d: Sophia Siegel and her friend Amelia O\u2019Keefe said they loved hanging out with Australians.\" loading=\"lazy\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_0.5127%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_86%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_0.5127%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_86%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f, https:\/\/static.ffx.io\/images\/$zoom_0.3836%2C$multiply_1.0255%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_94\/t_crop_custom\/q_62%2Cf_auto\/4eb9a4f3cfe66d2ce1fad1c45679ec182fd9262f 2x\" class=\"sc-d34e428-1 ioInpc\"\/><\/picture><\/div>\n<p><\/a><\/figure>\n<\/div>\n<\/aside>\n<p>Plus, Australian diners get Tim Tams at the end of their meal. \u201cOnly if you\u2019re Australian. Because no one else is going to get it. It\u2019s like a little secret.\u201d<\/p>\n<p>As for the room itself, it\u2019s modern, spacious and light \u2013 the opposite of a lot of New York dining, which tends to cram tables into candlelit rooms with dark furnishings.<\/p>\n<\/div>\n<div class=\"sc-c502198b-0 NkURW\">\n<p>Pride of place on one wall is the custom installation <em>Explosion<\/em>, by London-based Italian artist Val\u00e9ria Nascimento, made of 200 moveable porcelain pieces. There\u2019s a piece of coral from Port Douglas, and Lo hopes to install a Ken Done work, too.<\/p>\n<p>Actor and comedian Chris Rock has dined there, as has Google co-founder Sergey Brin and the crew from Amazon hit <em>The Summer I Turned Pretty<\/em>.<\/p>\n<p>Taylor Swift has yet to pop by, seeming to prefer Via Carota up in the West Village. \u201cIt was one of our favourite restaurants before she came in. She really f&#8212;ed it,\u201d Lo says. \u201cWhich is great for them. The food is great, so at least she has a good palate.\u201d<\/p>\n<figure class=\"sc-5119f468-1 bgwsXU\">\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_1.6402%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1, https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_3.2804%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_1.3651%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1, https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_2.7302%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1 2x\"\/><img decoding=\"async\" alt=\"Lo\u2019s current priority is a second Michelin star.\" loading=\"eager\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1, https:\/\/static.ffx.io\/images\/$zoom_0.08%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/1f9aa2b719893ad8536024b6b8cfc8ff74fb51b1 2x\" class=\"sc-d34e428-1 bRhmzR\"\/><\/picture><\/div><figcaption data-testid=\"figure-caption\" class=\"sc-4820f69c-0 SuAZY\"><span>Lo\u2019s current priority is a second Michelin star.<\/span><cite class=\"sc-4820f69c-2 jfXEoI\"><span class=\"sc-4820f69c-3 jfhtQZ\">Andrew Kelly<\/span><\/cite><\/figcaption><\/figure>\n<p>Lo speaks like a Queenslander \u2013 unguarded and with a dose of profanity \u2013 but his attitude is classic New York. He is not shy about putting his achievements out there, and he is always looking for the next thing.<\/p>\n<p>For the moment, the priority is a second Michelin star \u2013 the next award ceremony is due around November. He doesn\u2019t want to live in New York forever but hopes to have several venues there.<\/p>\n<p>Between his prodigious start, television appeal and restaurant success, it seems as if Buddha Lo never fails. He insists that\u2019s not the case.<\/p>\n<\/div>\n<div class=\"sc-c502198b-0 NkURW\">\n<p>\u201cI fail all the time. Failure is like my super spray,\u201d he says.<\/p>\n<p>He points out that Huso, despite its star, wasn\u2019t nominated for best new restaurant at the prestigious James Beard Foundation Awards \u2013 a category ultimately won by a New York wine bar. (Lo was a semi-finalist for best chef, New York state.)<\/p>\n<aside class=\"sc-c8170ed7-0 kBAoLZ noPrint\" data-testid=\"related-story\">\n<h2 data-testid=\"related-story-heading\" class=\"sc-c8170ed7-1 iHMtRN\">Editor&#8217;s pick<\/h2>\n<div class=\"sc-679b6ed4-0 VKgwt\" data-an-position=\"1\" imagepositions=\"top\" data-testid=\"story-tile\">\n<figure imagesizes=\"[object Object]\" class=\"sc-8825a2fb-0 kZkxVd\"><a href=\"https:\/\/www.smh.com.au\/world\/north-america\/how-trump-tiktokkers-and-tech-billionaires-have-created-a-new-centre-of-power-and-influence-20260603-p603bx.html\" tabindex=\"-1\" class=\"sc-cba76dee-0 hdiTqm\"><\/p>\n<div class=\"sc-d34e428-0 ikzfwY\"><picture><source media=\"(min-width: 1000px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_0.2805%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0, https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_0.5609%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0 2x\"\/><source media=\"(min-width: 750px)\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_0.2842%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0, https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_0.5685%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0 2x\"\/><img decoding=\"async\" alt=\" \" loading=\"lazy\" src=\"https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_0.5127%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0\" srcset=\"https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_0.5127%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_86%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0, https:\/\/static.ffx.io\/images\/$zoom_0.5519%2C$multiply_1.0255%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0\/t_crop_custom\/q_62%2Cf_auto\/0e60de8a996a7224d84fe191f49dc2c0a68d6ac0 2x\" class=\"sc-d34e428-1 ioInpc\"\/><\/picture><\/div>\n<p><\/a><\/figure>\n<\/div>\n<\/aside>\n<p>\u201cI just have to take it,\u201d Lo says. \u201cBut do I stop? No. I just keep going \u2026 I\u2019ve always had to prove myself.\u201d<\/p>\n<p>Sometimes he is bemused by the lack of attention he receives back home. Fishing through the archives, it turns out the last time he was photographed for this masthead was in 2017.<\/p>\n<p>\u201cI don\u2019t feel like chefs actually get the limelight that they deserve in Australia,\u201d Lo says. \u201cWe have some of the best chefs on the planet, and nobody knows about it.\u201d<\/p>\n<p>Buckingham agrees, and believes that Lo will win the second Michelin star this year. \u201cI don\u2019t know if Australia appreciates the talent they\u2019ve got there,\u201d he says. \u201cAustralia doesn\u2019t have a rising star. They actually have a bona fide star in Buddha.\u201d<\/p>\n<p><b><i>Get a note directly from our foreign <\/i><\/b><b><i>correspondents <\/i><\/b><b><i>on what\u2019s making headlines around the world. <\/i><\/b><a class=\"inline-link\" href=\"https:\/\/www.smh.com.au\/newsletter-signup?newsletter=trump-biden-2020&amp;utm_source=EditorialArticle&amp;utm_medium=ArticleText&amp;utm_campaign=Newsletters\" rel=\"noopener noreferrer\" target=\"_blank\"><b><i>Sign up for our weekly What in the World newsletter<\/i><\/b><\/a><b><i>.<\/i><\/b><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Save You have reached your maximum number of saved items. Remove items from your saved list to add more. AAA New York: Buddha Lo might be the most successful Australian in New York you\u2019ve never heard of. At just 34, the chef has worked in famous kitchens around the world, opened his own restaurant in&#8230;<\/p>\n","protected":false},"author":1,"featured_media":769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/static.ffx.io\/images\/$zoom_0.13069233617178821%2C$multiply_0.7554%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_35\/t_crop_custom\/q_86%2Cf_auto\/907341d1043e92baa8cb5991ce1cfa30b0c8c262","fifu_image_alt":"","footnotes":""},"categories":[21],"tags":[1621,1622,320,1090],"class_list":["post-768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-international-news","tag-aussie","tag-chef","tag-storm","tag-york"],"_links":{"self":[{"href":"https:\/\/valutednews.com\/index.php?rest_route=\/wp\/v2\/posts\/768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/valutednews.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/valutednews.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/valutednews.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/valutednews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=768"}],"version-history":[{"count":0,"href":"https:\/\/valutednews.com\/index.php?rest_route=\/wp\/v2\/posts\/768\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/valutednews.com\/index.php?rest_route=\/wp\/v2\/media\/769"}],"wp:attachment":[{"href":"https:\/\/valutednews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/valutednews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/valutednews.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}