Daytime: The refinement of market snacks
The essence of Vietnamese cuisine is hidden in the streets: such as Banh Xeo pancakes, rice milk mixed with coconut and fried until golden brown and crispy, coated in pork, shrimp and bean sprouts; Sai Gon Xua has adapted it to a “bite” size, accompanied by a self-blended fish sauce, which retains the wok-like atmosphere of a roadside stall and adds a touch of French elegance. We also recommend the “Shrimp Sticky Rice Roll”, in which sticky rice wrapped in banana leaves is mixed with dried shrimp and sambal sauce, and the banana aroma penetrates into the rice grains after charcoal grilling, which can be called a creative interpretation of the Vietnamese version of zongzi.
Nightfall: Colonial dinner
At nightfall, the restaurant transforms into an old Saigon salon. We recommend the “Vietnamese-French Fusion Set”: the starter is foie gras with Vietnamese rice paper chips, the main course can choose lemongrass grilled lamb chops or hot and sour sea bass, and the finish is “coconut pudding” – the pudding is as dense as French caramel, the bottom is covered with minced coconut meat and sprinkled with toasted coconut flakes, where the dessert aesthetics of the East and the West are reconciled.
