Cover ZS Hospitality Group marks its tenth anniversary with Le Le, an ode to Vietnamese dining (Photo: ZS Hospitality Group)
ZS Hospitality Group marks its tenth anniversary with Le Le, an ode to Vietnamese dining (Photo: ZS Hospitality Group)
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Led by the no-frills versatility of Vietnamese cuisine, ZS Hospitality’s latest opening, Le Le, is a passion project grounded in the brand’s identity
Hong Kong’s food scene is, without question, incredibly diverse. To truly stand out with dishes that surprise and impress is a challenge in itself. For ZS Hospitality Group—the team behind Hansik Goo, Whey and Solstice—their latest venture, Le Le, distinguishes itself with a Vietnamese menu rooted in tradition, shaped by Chinese techniques, and guided by a deeply personal sense of place.
The restaurant embodies the soul of Vietnamese dining in its moniker, which refers to the whistling duck often seen gliding along Vietnam’s waterways. This choice underscores the unpretentious essence of the country’s cuisine—a spirit that chairlady Elizabeth Chu was determined to capture.
“With Le Le wanted to create something that felt less like a restaurant and more like an invitation into a home,” Elizabeth explains. “It is a reflection of my own Vietnamese-Chinese upbringing—celebrating those honest, soulful flavours I grew up with, but refined through the creative lens of our talented chefs.”
Above Muối ớt xanh (Photo: ZS Hospitality Group)
Above Củ đậu (Photo: ZS Hospitality Group)
Muối ớt xanh (Photo: ZS Hospitality Group)
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Occupying the former address of Italian restaurant Testina on Lyndhurst Terrace, the concept draws on this dual heritage while reflecting the group’s dedication to innovative dining. The room mirrors this down-to-earth spirit, where muted colours and wooden accents evoke a sense of domestic warmth, with animal-shaped trinkets and attentive service completing the experience.
At the helm are two young talents: executive chef Elvin Lam, formerly of Whey and Solstice, alongside head chef Le Minh Duc, who hails from Thanh Hoa, a northern Vietnamese province renowned for its natural scenery and culinary heritage. Lam’s expertise is shaped by a childhood immersed in the traditions, techniques and subtleties of Chinese cuisine and 15 years of fine-dining experience in some of Hong Kong’s top kitchens. Having familiarised himself with the intricacies of Southeast Asian cuisine through regular research trips to Vietnam, Lam skilfully weaves Chinese cooking techniques such as roasting and smoking with classic Vietnamese recipes to create a place-driven dining experience at Le Le.
Above Phở" gà (Photo: ZS Hospitality Group)
Above Tỏi ngâm chua (Photo: ZS Hospitality Group)
Phở" gà (Photo: ZS Hospitality Group)
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Meanwhile, Le contributes a deep understanding of classic Vietnamese dining customs and knowledge of local ingredients that define hyper-regional cooking. He also draws on more than a decade of experience in several prestigious kitchens in Ho Chi Minh City, including French restaurants Truffle and the now-closed Jardin des Sens Saigon. Le shapes the restaurant’s offerings with precision, technique and contemporary presentation guided by a respect for culinary heritage.
Together, Lam and Le have devised a menu that harmoniously blends Vietnamese and Chinese cuisines by reimagining classic recipes with lighter touches, rare ingredients and a dynamic fusion of these culinary philosophies.
A highlight is the chicken noodle with fish maw and Jinhua ham, an interpretation of Vietnam’s iconic phở gà, or chicken noodle soup. Ingredients commonly used in Chinese cuisine, such as pork bone, Jinhua ham and fish maw, enrich the broth, paired with delicate “noodles” crafted from tender chicken thigh. The dish is served with a touch of tableside theatrics, where broth is brewed in and poured from a siphon coffee maker to create an intense, clean flavour through rapid infusion.
Executive chef Elvin Lam (Photo: ZS Hospitality Group)
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Another stand-out is the duck, done three ways, which celebrates the roast duck traditions of Vietnam and China. Duck is slow-cooked following a meticulous 14-day ageing process, yielding tender meat and a crispy, red vinegar-glazed skin. Served in slices, the dish is designed to be enjoyed Peking-duck style on bánh tiêu, with Vietnamese savoury doughnuts, accompanied by duck liver pâté and duck leg sausage spring roll.
By focusing on the no-frills versatility of these two culinary worlds, Le Le stands as Elizabeth’s most personal project to date, a testament to a decade of growth in the city, guided by innovation and a heartfelt respect for tradition.
Above ZS Hospitality Group marks tenth anniversary with le le, an ode to Vietnamese dining (Photo: ZS Hospitality Group)
ZS Hospitality Group marks tenth anniversary with le le, an ode to Vietnamese dining (Photo: ZS Hospitality Group)
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Meanwhile, Chinese marinades form the basis of brined pigeon with coffee and sticky rice, a bold reimaging of how Vietnamese poultry is enjoyed. Pigeon is poached in a master stock and smoked with rice straw for a distinctive, rustic aroma. The dish is served alongside vibrant xôi mặn (three-colour sticky rice) prepared in a traditional Vietnamese claypot. Vietnamese herbs and a drizzle of aromatic sauce made from ten-year-aged Chinese black vinegar, coffee and palm sugar enhance its fusion profile.
Le Le
Address: 3/F, 8 Lyndhurst Terrace, Central, Hong Kong
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