n interior combining modern tables and chairs with dark wooden flooring, bamboo partitions, walls adorned with traditional carvings and black & white photography from 1940’s Saigon all add to the smart and elegant surroundings to ensure that the overall experience at Saigon Saigon will be most memorable.
In the warmer months, the large glass frontage opens up and several shaded tables occupy an enviable position on a wide pavement for al-fresco dining.
However, it is from the kitchen at Saigon Saigon that the real treasures emerge. Unlike most other Oriental cuisines, Vietnam relies less on frying and tends instead to use healthier methods such as grilling, braising and steaming.
Many of the dishes require meat or fish to be marinated over night in a mixture of herbs and spices that often include rice wine, fish sauce, garlic, shallots, star anise, lemongrass and chilli. The result is a subtle enhancement in the dishes that is one of the keys to our cuisine.
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