Former Chom Chom head chef John Nguyen’s new restaurant presents dishes with a Northern Vietnamese influence and craft cocktails
Celebrating the refreshing flavours of Northern Vietnam, chef John Nguyen, formerly head chef at Black Sheep Restaurants' Chom Chom, is opening Xuân, a modern eatery where his contemporary signatures and craft cocktails aim to win hearts and whet appetites.
Inspired by the 18th century female poet Hồ Xuân Hương, Xuân uses a contemporary approach for its take on Vietnamese cuisine. The all-day dining restaurant takes pride in its warm ambience, the interior filled with hard walnut wood furnishing complete with handmade bricks in three tones, while floor-to-ceiling windows allow natural light to permeate from the quiet Lung Fat Street.
Nguyen’s Vietnamese signature dishes at Xuân cover staples with a contemporary twist. Notable highlights include braised beef tongue salad; chả g iò (crispy spring rolls); as well as the restaurant’s beef prime rib pho and chicken pho. Guests can also indulge in the restaurant’s Xuan signature beef pho, where 12-hour slow-cooked Angus prime rib, braised beef tongue and oxtail are served in 24-hour simmered beef broth and rice noodles, together with Chinese fritter, pickled garlic, and house-made chilli sauce. Larger main courses such as cơm gà Hoi An chicken rice are available, where pulled meat from three-yellow chicken is served with duck egg, Vietnamese chicken meatloaf, pickled carrots and green papaya, turmeric-ginger rice and ginger nuoc mam.
Xuân is set to soft open on July 6, 2020