When you think of really good Vietnamese food, you may envision a bubbling pot of broth that’s been going for 24 hours, but when you consider the French influences on aspects of the Southeast Asian cuisine, it’s Le Garçon Saigon that comes to mind. The starters feel familiar: an assortment of fried snacks and fresh salads, as well as French brasserie entrées such as beef tartare. The mains, entirely grilled, are a fusion of savoury, sweet and acidic flavours, all adjusted to suit the meat or seafood they’re glazed on. Calamansi cocktails and French wines are the ideal pairings to cleanse the palate. The high-ceilinged restaurant is a casual yet chic space, complete with high ceilings, exposed concrete and wicker furniture that evokes feelings of dining in Europe, but the food takes us back to Vietnam each time.

Signature Dishes

• Grilled octopus on roasted bone marrow
• Dry-aged grilled yellow chicken with Vietnamese spices
• Cha giò spring rolls

Tatler Tip

If chef John Nguyen is around, ask for a bowl of soup to round out your meal—the cobia fish head soup is comfort incarnate.