Initially opening with a soft launch on 14 September, the two-storey, 70-cover restaurant celebrates Vietnam’s “vibrant street-food culture”.
Tan, a former head chef at Dubai’s Yuan restaurant and chef de cuisine at the Michelin-starred Hakkasan Mayfair, is using homemade sauces made with 100 per cent natural ingredients in his new venture’s menu which will include flavoured chicken broths such as Flash Fried Fillet Steak with Garlic Hainan style, King Prawn, Spicy Brisket and Mushroom.
Also on the chefs menu will be smaller dishes: Steamed Rice Pastry with Pork and Chicken, Crispy Seafood Ball with Parmesan Mint Cheese, and Crispy Coconut Calamari with Sweet Chilli Herb Sauce.
Henry Taylor, a spokesperson for Vietfood, told BigHospitality that the fact that the sauces are made from scratch is what makes the restaurant different to other Vietnamese offerings. He also highlighted the experience that Tan has.
“What’s also a big deal is that he was the chef de cuisine at Hakkasan Mayfair, so to have someone at that level cooking food at a reasonable price is also different,” he said.