Head Chef Theign Yie Phan grew up in Singapore where she was surrounded by good food – including the dishes prepared by her mother. She studied in the United States, where she was moved by the inspiring graduation speech given by well-known American Chef Charlie Trotter, and decided that cooking was what she wanted to do.
Despite her family’s reservations, she went to culinary school in Sydney. A stint at the Four Seasons Sydney convinced her parents that she had made a good choice, and Theign then came to Hong Kong eight years ago to further develop her culinary career.

Green Papaya Salad
Green papaya is sliced thinly and mixed with pickles, cashews and spices, and topped with a couple of pieces of deep-fried rice paper to add some crunch. This Saigonese salad is less spicy than the Thai version, and makes for a fresh and invigorating start to the meal.

Crispy Eggplant
Coated with a thin layer of cornstarch before frying, these eggplant fries are served with fresh herbs and chili. The vegetables are then glazed with a sweet-and-sour sauce made from black vinegar, sugar and garlic. These eggplant chips are unexpectedly light in texture, making a delicious snack.

Pork & Prawn Spring Rolls
Minced pork, prawn, taro, carrot and fungi are wrapped in rice paper and deep fried until golden brown – the crisp exterior contrasting with the flavourful moist filling. Lettuce, mixed herbs and a homemade dipping sauce are served alongside to complete the authentic range of Vietnamese flavours.

DIY Rice Paper Rolls with Okinawa Pork Collar
Time to roll up your sleeves and wrap your own rolls! A premium cut - grilled pork collar from Okinawa – is used in this dish, along with freshly cut pineapple, cucumber, lettuce, pickles, vermicelli and mixed herbs. This opportunity to craft your own rolls with rice paper adds to the enjoyment of this healthy dish.

Che
Che means dessert in Vietnamese. Sago mixed with smoked coconut cream is layered at the bottom and covered with diced tropical fruit including kiwi and dragon fruit, plus honey cornflakes for a contrasting texture. The dessert is topped with a scoop of homemade young-coconut sorbet and finished with sprinkles of black sesame powder. This brightly-coloured dessert is also gluten free.