Address: G/F, 12-18 Wing Fung Street, Wan Chai
Put Southern Vietnamese Grill-house and Parisienne Brasserie together and you get Garçon Saigon. Part of the Blacksheep Group joining Maison Lebanaise, chôm chôm and Viet Kitchen, Garçon Saigon sits far above the rest. Authentic Vietnamese flavors made to shine through the hands of Chef Bao La, translating his Vietnamese heritage into grilled and braised delicacies across the menu.
Bringing the outdoors in is the vibe at Garçon Saigon. Rattan chairs, antique mirrors, tropical greenery and accents of chrome bring out the Parisienne Chic from the Saigon era. Tables are somewhat cramped albeit the French doors stretching across the space, disturbing what could have been an intimate dining experience. Though that luxe chrome bar adorned with liqueurs and lovely smells of a wood-fire oven more than makes up for it!
French vocabulary is spread out across the menu, immersing you further into this French-Viet fare. Les Grillades or grilled meats and braised dishes are what Garçon Saigon features. Highly customizable and made for sharing, this is a great way to put a modern spin on old classics. (All “Grillades” dishes are served with a plate of salad and rice paper sheets, to make your own rolls!). An array of salads and appetizers with a french-european twist is also on the table, designed to marry well with their extensive list of cocktails and beers. Cocktails, though innovative, were over priced and lack of flavor despite their concise description on the menu.. Definitely needs some re-experimenting and ironing out.
Garçon Saigon’s concept is fresh and right on trend with today’s food philosophy of simple and lighter eating, to promote a healthier lifestyle. The quality cooking and beautiful food make up for their heftier price tag as an Vietnamese eatery. Together with friendly staff and service, Garçon Saigon is the perfect Brasserie for friends’ gatherings.
So What are you waiting for?
- L’americane (left)– like margarita no Chartreuse taste
- Botanique fizz– similar to a mojito, with no flavor of Pastis.
- Overall, nothing memorable.
Lotus Stem Salad– shredded chicken, chrysanthemum leaves, pickled chill and ginger vinaigrette
- Bright and fresh, though nothing spectacular.
- Good tangy dressing that is not too spicy.
- Similar to a Chinese shredded chicken salad with added shiso shavings.
Wagyu Steak Tartare (right)- pickled jalapēno, white anchovy, cured egg yolk
- Great interpretation of a classic french favorite, with a mix of crunchy and smooth textures.
- Quite spicy and doused in a very tangy dressing with fish sauce.
- Spiciness almost overpowered the dish.
Banh Xeo – chorizo, prawns and bean sprouts. Lettuce, herbs and Nuōc mam dipping sauce
- Very thin and crispy shell, which is very difficult to achieve!
- Definitely a welcomed change to the normally rich traditional version.
- Great marriage of flavors in the filling, while not forgetting to be generous with portions.
Whole Calamari (left)
- Great smoky flavor, though could do with a slight charring for crispiness.
- Not too much dressing was added to allow squid flavors to shine.
- Tender, bouncy, refreshing.
Sugarcane Prawns/CHAO TOM
- Bouncy shrimp dumplings on a sugary stick!
- Crispy toppings added much needed kick and paired well with the light and sweet Nuōc mam sauce.
Rangers Valley Wagyu Bavette Steak (Hanger Steak)
- Takes 30-35 minutes to prepare
- Great char flavors, with a crispy exterior and soft, melt-in-your mouth interior!
- Grilled and caramelized limes added an earthy sweetness.
- Yum! Served medium rare and simply perfection!