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Vietnamese

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Bánh-Upsmanship

The strangest turn yet in the bánh mì trend.

By Daniel Maurer

Bánh Mì Buzz

Angelo Sosa is planning to open an Asian sandwich shop on St. Marks Place.

By Daniel Maurer

Top Chef Hung Huynh Has the ‘Most Amazing Chinese Meal Ever’

Last season’s Top Chef winner Hung Huynh, who previously cooked at Per Se, Gilt, Manhattan Ocean Club, and others, is back from a year and a half at Guy Savoy in Las Vegas — this week he started as executive chef at Solo. The Mediterranean-Asian restaurant happens to be kosher, meaning Huynh can’t use his beloved fish sauce or sherry vinegar. “I’m pretty limited to proteins,” he tells us. “I have to be a little bit more creative with my flavor profiles.” If Padma and Tom paid a visit, he says, he’d probably serve them his sweetbreads glazed with truffles and served with lemon-honey carrots. But forget what he’s cooking; we’re more interested in what he ate this week.

Saju Just Sneaked Into Midtown

While no one was looking, New York just got another high-end Vietnamese restaurant in Saju, at the Hotel Mela. The place is in what could loosely be called soft-opening mode, largely because they are still ten days away from a liquor license and are still BYOB. But the food, mostly classical versions of Vietnamese dishes, shows the kind of French influence that comes from colonial occupation, rather than “fusion cooking” per se. (The fact that a Frenchman, Osteria al Doge's Phillipe Bernard, is a co-owner underscores its Gallic pedigree.)