Restaurateur, author and MasterChef host, Luke Nguyen, is collaborating with leading Vietnamese hospitality group -WMC Group – to raise the bar on Vietnamese cuisine, with Vietnam House, a downtown Saigon restaurant that first opened in 1992. Set in a 1910-built colonial French building, it has re-opened with Nguyen at its helm. 

Though the restaurant’s facade on the city’s famed Dong Khoi Street stays true to its French colonial roots, the restaurant’s interior is an exploration of the same lavish design that’s informed the interiors of the nearby Reverie Saigon.

“With the debut of The Reverie Saigon and the re-opening of Vietnam House – as well as our other projects, we see WMC Group as a beacon for a progressive and dynamic Vietnam,” said Eva Hue Van Truong, managing director of The Reverie Saigon and CEO of WMC Group. This latest incarnation of Vietnam House will elevate the experience through Luke Nguyen’s distinctive culinary vision.

Says the Australian-born Vietnamese chef, “With Vietnam House, I’m bringing together the strands of my heritage, my journey of discovery in Vietnam and my career in the culinary industry to make this place something very special.”

His menu spans the length of the country with familiar favourites like banh xeo, a crispy Vietnamese-style savoury pancake filled with local produce and fresh tofu, classics such as Wagyu Beef Pho and Wagyu Beef La Lot, succulent Japanese beef served with betel leaves, herbs and angel hair noodles. Nguyen’s influence from Down Under comes through with fusion dishes such as Australian pork ribs slow-cooked in young coconut juice and served with carrot puree and choy sum. Seafood also plays a prominent role on the menu, from char-grilled lobster in a Phu Quoc pepper sauce.

(www.vietnamhousesaigon.com)