Ven Pham grew up on her family’s farm in Vietnam where she developed a powerful connection to family, farming and flavour. As she grew up, she aspired to expand her knowledge of farming and food, and this ambition took her to the national’s capital, Ho Chi Minh City, to study.
Ven graduated as a Bachelor of Biotechnology Engineering at Vietnam National University. The experience inspired her to expand her horizons even further. So, 15 years ago, Ven came to Australia to study Accounting and English.
A move with a mission in mind
She made this move with an ultimate mission in mind – to recreate the vibrant, fresh flavours she grew up with on her family’s farm in Vietnam in Australia. “My family has owned farming land in Vietnam for many years,” Ven explains. “The flavours I grew up with were incredible, everything was fresh, full of life and grown with care. That is what I am trying to recreate here.”
Upon completing her studies in Australia, Ven completed all the hospitality qualifications she required in Australia. Alongside her partner Will, she has built a restaurant chain that now encompasses five venues. Starting out in the south-western suburbs of Brisbane, Golden Lor has just opened its fifth restaurant, and its second in Ipswich. The new restaurant is located in Yamanto Central’s undercover dining precinct which seats up to 300 people and overlooks an interactive children’s playground.
Authenticity through connection to roots
Vicki Leavy, General Manager of JMK Retail, the company that owns and manages Yamanto Central, welcomes the unique experience Ven brings. “Golden Lor offers a fresh and authentic dining experience that really resonates with our community,” Vicky says. “Ven’s passion for quality and her connection to her roots comes through in every aspect of the business.”
Ipswich is embracing the new restaurant. Tables are full every night. At the core of every dish is a simple but powerful principle that starts with exceptional ingredients. “I want people to experience the same freshness and flavour I grew up with,” Ven says. “That is why we are so focused on the quality of our produce and how it is prepared.
All Golden Lor venues operate with a strict commitment to freshness – each store receives a minimum of three deliveries of fresh produce each week. “Nothing is frozen,” Ven confirms. “I make it my responsibility to understand where our ingredients come from and ensure they meet our standards.”
Venn stresses that this level of care is essential to achieving authentic flavour. “You cannot recreate those flavours without fresh ingredients,” she says. “It is the foundation of everything we do.”
More than ‘just a meal’
Ven’s upbringing on her family’s farm continues to influence not just the food, but the philosophy behind the business. “Growing up around farming teaches you to respect food,” she insists. “It teaches us patience, quality and consistency, and those values are what guide us as we grow.”
Her goal is to create a dining experience that feels both elevated and genuine. “This is about more than just a meal,” Ven explains. “It is about sharing a part of my culture and my story with the community. This is another reason continue to cook as one of the chefs. My accounting experience underpins the business, but I want to remain ‘in the hot seat’ – aka the kitchen – as well.
“I want to honour, and work with, quality fresh produce and be able to deliver it in a commercial setting so others can enjoy it, too,” Ven concludes. “I want every dish to reflect the flavours I grew up with. “If we can bring that experience to Australians, then we are doing something right.”
