Cover The 1-3-5 rule reminds restaurateurs to catch the eye before satisying the palate
The 1-3-5 rule reminds restaurateurs to catch the eye before satisying the palate
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One second to catch the eye. Three seconds to hold it. Five seconds to decide whether to stay or go. These are the 1-3-5 rules that anyone hoping to win today’s discerning diners must know by heart.
The 1-3-5 rule applies universally, even in the realm of fine dining, where meals may linger over two indulgent hours. A seasoned chef instinctively knows when a soufflé reaches its peak rise, without so much as a knife test. They understand the finesse required in flipping foie gras—and, more crucially, the split-second timing needed to truly win a diner’s heart in those fleeting first moments.
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Chef Thao Na, the mind behind Maison des Reves—a beloved address for those drawn to rich and refined French fare—believes her secret lies in a simple yet mindful philosophy: each dish must be presented with restraint and balance. As in the 1-3-5 rule, first impressions matter. So timing is everything, but so are two essentials. Visually, each plate must arrive artfully arranged, in bright, engaging tones. Tactilely, hot dishes are served on warm plates, cold ones on chilled plates, each element carefully aligned to offer a sense of comfort and subtle indulgence.
“Paying attention to every little detail is the key to creating an engaging experience,” shares Chef Thao Na, speaking from the experience of having served hundreds of diners daily.
Above Langoustine De Nos Côte from La Maison 1888 restaurant
Above Bluefish pho, seafood velouté sauce and caviar – SÓNO restaurant
Langoustine De Nos Côte from La Maison 1888 restaurant
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If the Hanging Gardens of Babylon are celebrated for their layered design and elegant stone arches woven into verdant greenery, then Beef Wellington is its culinary counterpart, a timeless symbol of indulgence and finesse. Wrapped in delicate puff pastry and enriched with a medley of wild mushrooms and foie gras pâté, the dish is a visual and sensory triumph, a match for the 1-3-5 rule. Chef Thao Na considers it one of her most intricate creations. She finely chops four varieties of mushrooms—white button, brown, shiitake and truffle—ensuring a uniform texture. A carefully monitored beef reduction simmers for three to four hours, yielding a sauce that seeps into the tender meat and mingles with the earthy notes of mushroom, all encased in golden, flaky perfection.
When it comes to the artistry of plating, Executive Chef Christian Le Squer of La Maison 1888 (InterContinental Danang Sun Peninsula Resort) holds the secrets like a master perfumer or couture designer. At this singular internationally recognised destination, every dish is conceived as a visual poem, a moment to pause and savour. His standout creation? Les Délicates Bouchées: an opening act masquerading as a simple canapé, but layered with delicate contrasts. Crisp, lightly tart, and subtly bitter, it’s dusted with fine Fleur de Sel. From the first bite, it draws the diner in. And as the scented menu is unfurled from its soft cloth, one is gently ushered into the refined world of French culinary expression, guided by the 1-3-5 rule.
Above The secret to creating unforgettable experiences lies in the dishes that Chef Christian has transformed into artistic icons
The secret to creating unforgettable experiences lies in the dishes that Chef Christian has transformed into artistic icons
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At La Maison 1888, the secret to creating unforgettable experiences lies in the dishes that Chef Christian has transformed into artistic icons. If Foie Gras En Galets is a dramatic spaghetti dish with its noodles coiled around a rich, aromatic sauce, then Givré Laitier is a study in monochrome, a dessert shaped through the quiet science of fermentation. Yet the most singular of them all is Spaghetti Debout, the creation that propelled Chef Christian into culinary renown. Within the upright strands of pasta, unusual yet recognisable to connoisseurs of haute cuisine, lies the painstaking precision and patience of a true master. Only through such dedication can the dish reach its peerless level of execution. The noodles are carefully arranged to form a structured tower that quickly softens when bathed in the creamy mushroom sauce, poured tableside by the chef himself, rich with truffles and delicate slices of premium cold cuts.
Above Foie Gras En Galets is a dramatic spaghetti dish with noodles shaped around a fragrant sauce.
Foie Gras En Galets is a dramatic spaghetti dish with noodles shaped around a fragrant sauce.
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One principle at the heart of La Maison 1888’s culinary artistry is the steadfast focus on ingredients, an approach championed by Chef Florian Stein in his pursuit of pure flavour. “For us, a meal always begins with the eyes and gradually unfolds in the mouth. Ultimately, what we aim for is a sensory experience that touches the deepest emotions of our guests,” he shares.
See also: Eating history: Where to experience Asia’s most revered culinary traditions
In the end, our goal is to craft a sensory journey that stirs the deepest emotions of our guests.
The journey of culinary discovery in matching the 1-3-5 rule continues with Chef Kien, the creative force behind SÓNO, a celebrated restaurant where Vietnamese cuisine is reimagined with bold, modern flair. His philosophy centres on creating a sense of comfort, while preserving the refinement and elegance essential to the fine dining experience.
To him, an inspiring dish often begins with serendipity—an accidental mishap in the kitchen, a pickled cucumber in a humble street snack, or a fleeting moment in daily life that sparks a new culinary idea. Such details, once transformed, can become the most memorable flavours. Pho, currently the third course on SÓNO’s tasting menu, was born from such a moment. Reinventing this beloved Vietnamese staple with an avant-garde spirit is a bold step into uncharted territory.
One lasting impression – three emotional beats – five senses awakened
Here, the familiar pho broth takes an unexpected turn, reimagined as a rich, concentrated seafood velouté. The traditional proteins of beef or chicken are replaced with sweet mackerel, carefully wrapped in cabbage leaves. A final flourish: a delicate layer of caviar to crown the dish. With each component reinvented, SÓNO’s Pho becomes a surprising revelation both for local gourmands and international guests alike. “What matters is not whether diners immediately understand the dish, but how it lingers in their memory afterwards,” the chef reflects.
To round off this exploration of food as visual art, we arrive at Esta Saigon, a restaurant known for elevating native Vietnamese ingredients with a rustic yet refined touch. Here, each creation is presented as a piece of art, served on hand-carved wooden trays or artisanal ceramics. At Esta, a dish does more than please the palate—it becomes the emotional centre of the meal, where the purity of local flavours intertwines with the story the restaurant wishes to tell.
Above From left, clockwise: Dessert Givré Laitier – La Maison 1888; puff pastry with green apple scallops – SÓNO; Beef Wellington – Maison de Rêves Saigon; smoked Stracciatella cheese with pomelo vinegar molasses, pomelo jelly and pomelo leaves – Esta Saigon
From left, clockwise: Dessert Givré Laitier – La Maison 1888; puff pastry with green apple scallops – SÓNO; Beef Wellington – Maison de Rêves Saigon; smoked Stracciatella cheese with pomelo vinegar molasses, pomelo jelly and pomelo leaves – Esta Saigon
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For instance, the Nha Trang lobster with kimchi bisque sauce and sesbania flowers is a signature of Esta. The dish paints a rich culinary tableau, journeying from ocean depths to fertile delta, evoking the spirit of distant regions. At its heart is the lobster, fresh, sweet, and vivid, grilled over glowing coals, allowing the smoky perfume to gently infuse the meat. Alongside it, sesbania flowers, a symbol of abundance from the Western Delta, provide a golden visual accent. The true alchemy lies in the kimchi sauce, made from shrimp-shell broth—lightly spicy, richly sour, with depth and heat layered across every bite. A final touch of cinnamon tea oil brings a quiet, fragrant close to the composition, like a whisper sealing the message of the dish.
Every chef has their own secret. For Chef Kien, it’s one he refuses to reveal: “A secret is only good when it is not revealed.” Chef Thao Na, on the other hand, embraces the idea of “subtle contrasts” and “unexpected ingredients”. These contrasts appear in dishes like her deceptively simple chicken wings, concealing a generous stuffing of luscious crab meat, served with garlic mayonnaise and a dusting of perilla powder. The art of quiet pairing continues in Esta’s wind-dried wild duck, slowly roasted by hand over charcoal and plated with black garlic and dried lavender creating a rustic presentation that remains visually striking.
Above Bubble tartelette, one of the signature appetisers at La Maison 1888 restaurant
Bubble tartelette, one of the signature appetisers at La Maison 1888 restaurant
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Whatever the form, one thing remains certain: presentation is never merely the final flourish. It is woven into the dish from the beginning, an unspoken intention, like the design of ancient Babylon, crafted to draw the eye and stir the spirit. And that is the power of the true culinary artist—chefs who reach the hearts of their guests from the very first glance, and hold them there through every lingering note of flavour.
Credits
Images: Maison Des Reves Saigon; La Maison 1888; SÓNO; ESTA
