This summer, Le Garcon Saigon is launching a rare collaboration with Melbourne’s popular restaurant Anchovy. On July 17 and 18, the esteemed grillhouse from Australia is presenting its contemporary Australian cuisine at Black Sheep Restaurants’ signature Vietnamese establishment, where resident head chef Bao La will join hands with Anchovy’s chef Thi Le in a two-night culinary crossover.
Celebrated as an up and coming star chef in Melbourne, chef Thi Le presents modern Australian fare inspired by his Asian roots. With Vietnamese heritage and similar upbringing in Australia, both Bao La and Thi Le takes inspiration from the rich culinary heritage of Vietnam, creating a new breed of Australian-Vietnamese cuisine with a nostalgic touch. Their menu is set to present fresh perspectives with strong Asian connection. The Le Garcon Saigon x Anchovy collaboration dinner menu is priced at HK$428 per person.
Le Garcon Saigon x Anchovy Menu
‘Fairy bread’ with tobiko and shrimp butter
Grilled baby corn, wattle seed, coffee butter
Lemongrass lamb skewers, pickled jalaepno nuoc mam
Grilled Lao ‘Sai Oua’ pork sausage, pickled onion, smoked chilli ketchup
Stir-fried mud crab with pepperberry and curry leaf
333 beer can chicken
Grilled cobia, lemongrass and turmeric, nuoc leo, noodles and herbs
Smoked coconut ice cream, caramelised peanuts
Fermented rice ice cream, pear and Bundaberg ginger beer granite
Le Garcon Saigon, G/F, 12-14 Wing Fung Street, Wan Chai, Hong Kong; +852 2455 2499
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July 9, 2018 | BY Hong Kong Tatler