ORYZ Saigon

ORYZ Saigon offers a dining experience inspired by the cultural heritage of Viet-Chinese gastronomy, deeply influenced by the age-old culinary traditions of Asia and the culinary inspiration of the Chinese Immigrant. Led by chef Chris Fong, whose career includes time at renowned restaurants such as André, Les Amis and Saint Pierre in Singapore, ORYZ fuses contemporary techniques with the traditional art of fermentation, creating dishes that feel both familiar and entirely new. The restaurant’s minimalist yet refined interior, featuring warm wood finishes, soft lighting, earthy gray and beige, the raw grayish concrete tiles and bamboo-textured chairs enhance the ambience, invites guests to step into a rich culinary narrative.

ORYZ Saigon presents a 14 or 16-course tasting menu, with each course unfolding a chapter in the story of Vietnamese-Chinese cultural exchange, from appetisers such as pan-fried tiger prawns with salted egg sauce to mains like charcoal-grilled Iberico pork with fermented soy sauce. Each dish arrives with a small wooden box revealing the origins of its ingredients, from Ca Mau prawns to Dalat soybeans, offering a deeper connection to each flavour’s journey. The restaurant’s signature fermentation techniques, using ingredients such as soy sauce, fish sauce and Vietnamese sake, add striking layers of complexity to every plate.

The beverage offering at ORYZ Saigon is equally compelling, with a curated selection of Vietnamese and Japanese sake, alongside a natural wine list chosen by an award-winning sommelier. Guests may opt for sake or wine pairings to heighten the experience, or sample the restaurant’s own exclusive fermented teas. The open kitchen invites diners to witness the artistry of preparation, while the attentive and highly trained service team ensures every meal becomes a rich, multi-sensory experience.

Tatler Tips:
Book a table near the open kitchen to admire chef Chris Fong’s masterful techniques and learn more about ORYZ’s unique fermentation artistry.