Located in the bustling streets of Wan Chai, Le Garçon Saigon has become a culinary destination for those looking for a dynamic Vietnamese dining experience. Under the helm of Chef John, the culinary programme has continued to evolve showcasing boundary breaking flavours and remaining focused on elevating the cuisine while spotlighting the underrepresented Saigonese grilling culture. With a passion for challenging norms and looking to redefine the Vietnamese dining experience, Chef John introduces a selection of new dishes that breathe life into the Saigonese grillhouse, all inspired by his recent visits back to Saigon and his passion for calling attention to the nuances and artistry of Vietnamese dining culture.

Having spent the summer months making short trips back to Vietnam for inspiration, Chef John introduces dishes full of vibrant and robust flavours. Remaining true to the restaurants’ roots, the centre of the menu is a selection of showstopping mains all prepared on the wood-fire grill. Alongside signature dishes like the Ga Nuong Muoi Ot, 48-hour, dry-aged three yellow chicken served with a house-made chilli dressing and the Banana Leaf-Grilled Barramundi, succulent fish grilled encased in a banana leaf, you can enjoy a line-up of new main dishes. From two newly added five-day, dry-aged proteins including the Charcoal-Grilled Flounder, a whole fish served on a bed of glass noodles and dressed with a pineapple-anchovy dressing and the Grilled Half Pigeon, a dish that brings his childhood memories of growing up in the Vietnamese community of Orange County together with his love of his Saigonese heritage. The pigeon is presented delicately sliced and placed on a layer of Vietnamese herbs and kaffir lime leaves. A favourite of the local dining scene, the crab, inspired Chef John to introduce his Wok-Fried Mud Crab, a dish which balances the rich, meaty flavour of the crab with tamarind, coconut milk and a ginger glaze all best enjoyed with lightly fried crispy pho rolls.

“Whenever I am able to travel back to Vietnam, I am able to find so much inspiration,” comments Chef John. “My home continues to be a source that breathes new life into my creativity as a chef and every time I visit it feels like I become a bit more rooted in my passion for the cuisine and the culture. Spending time there gives me the opportunity to bring back new flavours to my everyone in Hong Kong and these new dishes highlight my travels. I hope that inspiration and love shines through when guests join us to experience them.”

Rounding out the rest of the new additions is the Grilled Hokkaido Diver-Caught Scallop Banh Uot, presented in its shell on top of freshly made rice rolls, the scallop is dressed in a house-made ginger nuoc cham and served alongside thick-cut pickles and cucumber. Chef John’s love for pho continues to shine through as he introduces his Pho Ga to the menu full time, the broth made from simmering the whole butchered three yellow chicken. Doing so allows the full, rich flavour to soak into the soup. Finally, an homage to the French influence on the restaurant, guests can enjoy a buttery, charred baguette covered in honey and finished with a drizzling of condensed milk.

Alongside new dishes, the Saigonese grillhouse brings back its leisurely L’heure de Saigon, a daily affair from 5-7pm where you can bask in the setting sun hours outside the brasserie-inspired dining room, libation in hand while nibbling on a selection of small bites. Opt for a refreshing Saigon Special or choose from a curated selection of wines by the glass, from refreshing whites and bubbly to light-bodied reds ideal to break the humidity.

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Craving these new creations at Le Garçon Saigon? Book a table to try out Chef John’s menu here.

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