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Jackie Fong

Jackie Fong


Ho Chi Minh City, Vietnam

Jackie Fong is a restauranteur and the owner of Satio. Jackie began her cooking career in Ho Chi Minh City at a young age, helping her mother cook for patrons at their family eatery at the famous Ben Thanh Market, an iconic institution in Vietnam.

After coming to live in Sydney a decade ago, she moved into the health and wellness industry, working for leading hotel chains including Sheraton on the Park, Four Seasons Hotel, 54 Park St Health Club and Spa, and in the Qantas International First Class Lounge Day Spa at Sydney International Airport as a Spa Therapist.

In 2007, she founded Beauty by Jackie Clinic. Now she has returned to her family roots, opening a modern Vietnamese restaurant in Wolli Creek and fulfilling a lifelong dream to share long held family recipes that will satisfy the tastebuds of Sydneysiders.

How would you define your style?

Modern Vietnamese.

What is your feature flavour these days?

Earthy and simple.

Obsessive compulsive about?

Fresh and simple dishes.

Your greatest culinary inspirations/influences:

My mum and our family traditions.

What do you love about this business?

It is about what I love to do, what I have grown up with and what I am passion about.

An ingredient you can’t live without?


Most ‘eyebrow raising’ menu item?

Mexican Coke (coke which is made in Mexico from their natural sugar cane).

Signature dish:

Green Tea Smoked Duck. 

Satio Casual Eatery

Satio Casual Eatery

Take a culinary journey to the buzzing markets of Vietnam from the comfort of Satio Casual Eatery, a modern Vietnamese restaurant in Wolli Creek. A bright and spacious room is fit out with funky décor; a mix of sandy timbers and matte black styling creates a lively energy, while pot plants strung from thick rope across the ceiling give a fresh touch to a warm and inviting ambience. A talented kitchen team focuses on using simple, fresh ingredients to craft an array of complex flavours inspired by long-held family recipes. Opt to enjoy chilli and coconut cream Pacific clams garnished with Vietnamese mint before delving into Phnom Penh noodle soup with sautéed ground veal, Australian prawns, calamari rings and a boiled quail egg with rice noodles and herbs in a slow cooked chicken broth.

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