T.Dining by Hong Kong Tatler - - Scene -

There is some­thing ter­ri­bly chic about Le Gar­con Saigon, most likely down to its Parisian bistro el­e­gance blended with the vi­brant, bustling en­ergy of Ho Chi Minh City by way of charm­ing, youth­ful staff. Seats are tight, no doubt, but the in­ti­macy adds to the rough-and-tum­ble na­ture of this con­vivial Viet­namese eatery. The pa­per place­mats show­case dishes that some­times throw in a few culi­nary curve­balls, such as the fu­rikake and smoked queso fresco sprin­kled over the grilled corn, or nashi pear and crispy yuba sheets in the oth­er­wise clas­sic shred­ded cab­bage salad. Ex­pect to get your hands dirty, as we did with the Mayura wagyu beef tri-tip skew­ers, de­signed to be ex­tracted and wrapped in rice pa­per with let­tuce, fresh herbs, ver­mi­celli noo­dles and pick­les. Clever twists such as the con­densed milk flan with drip cof­fee caramel give the obli­ga­tory hat-tips to Viet­namese tra­di­tions while of­fer­ing the well-trav­elled diner a bit of a thrill. To drink, flip through the vol­ume of fruit-for­ward li­ba­tions or sim­ply opt for a chilled bot­tle of Bia Saigon lager.

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