EXCITING ADVENTURES AWAIT YOU, SAIGON!

Watch Video

LE PETIT CHEF - THE WORLD'S SMALLEST CHEF!

Our team invites you to an immersive culinary journey. Enjoy this unforgettable experience of delightful dining and entertainment that will capture your imagination. Park Hyatt Saigon and Le Petit Chef invite you to experience the best of cinema + dining in a 2-hour immersive culinary journey. In the footsteps of Marco Polo, our tiny clumsy chef from France travels along the famous Silk Road.

More Information

Le Petit Chef (Wed/Thu/Fr)

Kids Menus and Addons

On Weekends (Saturday and Sunday) we invite your for dining in a 2-hour immersive culinary journey following the footsteps of Marco Polo across the famous Silk Road.

Watch Video

The Menu

1. SOUTH OF FRANCE
Foie gras, plum, rioche, black truffle gougère, comté

2. ARABIA
Moutabel, pomegranate, olive oil lamb kebab, yoghurt sauce, couscous Fattoush salad

3. INDIA
Seared scallop, madras cauliflower, Goan prawn curry, naan, raita, Mulligatawny soup

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Roasted duck, Chinese pancake, hoisin, cucumber, leek, chili

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile

1. SOUTH OF FRANCE
Foie gras, plum, brioche, Black truffle gougère, comté
*** Bisol Bel Star - Prosecco, Glera, Veneto (Italy) ***

2. ARABIA
Moutabel, pomegranate, olive oil, Lamb kebab, yoghurt sauce, couscous, Fattoush salad
*** Terrazas los Andes - Chardonnay, Mendoza (Argentina) ***

3. INDIA
Seared scallop, madras cauliflower, Goan prawn curry, naan, raita, Mulligatawny soup
*** Terrazas los Andes - Chardonnay, Mendoza (Argentina) ***

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Roasted duck, Chinese pancake, hoisin, cucumber, leek, chili
*** Cloudy Bay - Pinot Noir, Marlborough (New Zealand) ***

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile
*** 2011 Cordier "Collection Privée" - Sauternes, Sémillon & Sauvignon Blanc, Bordeaux (France) ***

1. SOUTH OF FRANCE
Foie gras, plum, brioche, Black truffle gougère, comté
*** Bisol Bel Star - Prosecco, Glera, Veneto (Italy) ***

2. ARABIA
Moutabel, pomegranate, olive oil, Lamb kebab, yoghurt sauce, couscous, Lobster fattoush salad
*** Terrazas los Andes - Chardonnay, Mendoza (Argentina) ***

3. INDIA
Seared scallop, caviar, madras cauliflower, Goan prawn curry, naan, raita, Mulligatawny soup
*** Terrazas los Andes - Chardonnay, Mendoza (Argentina) ***

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Roasted duck, Chinese pancake, hoisin, cucumber, leek, chili, Snow crab and seafood spring roll
*** Cloudy Bay - Pinot Noir, Marlborough (New Zealand) ***

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile
*** 2011 Cordier "Collection Privée" - Sauternes Sémillon, Sauvignon Blanc, Bordeaux (France) ***

1. SOUTH OF FRANCE
Foie gras, plum, brioche, Black truffle gougère, comté
*** Veuve Clicquot Yellow Label, Brut NV Champagne (France) ***

2. ARABIA
Moutabel, pomegranate, olive oil, Lamb kebab, yoghurt sauce, couscous, Lobster fattoush salad
*** Cloudy Bay - Sauvignon Blanc, Marlborough (New Zealand) ***

3. INDIA
Seared scallop, caviar, madras cauliflower, Goan prawn curry, naan, raita, Mulligatawny soup
*** Villa Garel Rose - Grenache Syrah, Cotes de Provence (France) ***

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Roasted duck, Chinese pancake, hoisin, cucumber, leek, chili, Snow crab and seafood spring roll
*** George Wyndham Bin 555 - Shiraz, Hunter's Valley (Australia) ***

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile
*** 2011 Cordier "Collection Privée" - Sauternes, Sémillon & Sauvignon Blanc, Bordeaux (France) ***

1. SOUTH OF FRANCE
Quinoa, mini vegetables, Black truffle gougere, Comte

2. ARABIA
Moutabel, pomegranate, olive oil, Grilled eggplant, yoghurt sauce, couscous, Fattoush salad

3. INDIA
Madras cauliflower, sultanas, almond, Vegetables curry, naan, raita, Mulligatawny soup

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Wok vegetables, tofu, garlic, soy sauce, Jasmine rice

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile

1. SOUTH OF FRANCE
Quinoa, mini vegetables, truffle vinaigrette, Black truffle gougère, comté

2. ARABIA
Moutabel, pomegranate, olive oil, Grilled eggplant, couscous, yoghurt sauce, Fattoush salad, cauliflower Musakkhan

3. INDIA
Madras cauliflower, sultanas, almond, Vegetables curry, naan, raita, Malai kofta, Mulligatawny soup

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Wok vegetables, tofu, garlic, soy sauce, Garden spring roll, truffle hummus, Jasmine rice

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile

(SAT/SUN)

1. SOUTH OF FRANCE
Foie gras, plum, rioche, black truffle gougère, comté

2. ARABIA
Moutabel, pomegranate, olive oil lamb kebab, yoghurt sauce, couscous Fattoush salad

3. INDIA
Seared scallop, madras cauliflower, Goan prawn curry, naan, raita, Mulligatawny soup

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Roasted duck, Chinese pancake, hoisin, cucumber, leek, chili

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile

Park Hyatt Saigon and Le Petit Chef invite you to experience the best of theatre and dining. Wednesay to Friday we invite you to the Journey of Le Petit Chef, the world's smallest chef.

Watch Video

The Menu

(WED/THU/FRI)

1. SALAD
Buffalo Mozzarella, heirloom tomato, basil, radish, red wine vinegar dressing

2. BOUILLABAISSE
Squid, sea bass, mussels, clams, sustainable prawns, baguette, rouille

3. LOBSTER
Gratinated half lobster, Mornay, mixed leaves

4. STEAK - Angus rib eye
Sautéed vegetables, red wine jus

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries

1. SALAD
Buffalo Mozzarella, heirloom tomato, basil, radish, red wine vinegar dressing

2. BOUILLABAISSE
Squid, sea bass, mussels, clams, sustainable prawns, baguette, rouille

3. LOBSTER
Gratinated half lobster, Mornay, mixed leaves

4. STEAK - Angus rib eye
Sautéed vegetables, red wine jus

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries

1. SALAD
Buffalo Mozzarella, heirloom tomato, basil, radish, red wine vinegar dressing
*** Bisol Bel Star - Prosecco, Glera, Veneto (Italy) ***

2. BOUILLABAISSE
Squid, sea bass, mussels, clams, sustainable prawns, baguette, rouille
*** Terrazas los Andes - Chardonnay, Mendoza (Argentina) ***

3. LOBSTER
Gratinated half lobster, Mornay, mixed leaves
*** Terrazas los Andes - Chardonnay, Mendoza (Argentina) ***

4. STEAK - Angus rib eye
Sautéed vegetables, red wine jus
*** Cloudy Bay - Pinot Noir, Marlborough (New Zealand) ***

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries
*** 2011 Cordier "Collection Privée" - Sauternes, Sémillon & Sauvignon Blanc, Bordeaux (France) ***

1. SALAD
Buffalo Mozzarella, heirloom tomato, basil, radish, red wine vinegar dressing

2. BOUILLABAISSE
Squid, sea bass, mussels, clams, sustainable prawns, baguette, rouille

3. LOBSTER
Gratinated whole lobster, Mornay, mixed leaves

4. STEAK - Wagyu Striploin
Sautéed vegetables, red wine jus

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries

1. SALAD
Buffalo Mozzarella, heirloom tomato, basil, radish, red wine vinegar dressing
*** Veuve Clicquot Yellow Label, Brut NV Champagne (France) ***

2. BOUILLABAISSE
Squid, sea bass, mussels, clams, sustainable prawns, baguette, rouille
*** Cloudy Bay - Sauvignon Blanc, Marlborough (New Zealand) ***

3. LOBSTER
Gratinated whole lobster, Mornay, mixed leaves
*** Villa Garel Rose - Grenache Syra, Cotes de Provence (France) ***

4. STEAK - Wagyu Striploin
Sautéed vegetables, red wine jus
*** George Wyndham Bin 555 - Shiraz, Hunter's Valley (Australia) ***

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries
*** 2011 Cordier "Collection Privée" - Sauternes, Sémillon & Sauvignon Blanc, Bordeaux (France) ***

1. SALAD
Quinoa, mini vegetables, black truffle gougere, comte

2. FRENCH ONION SOUP
Gruyere, crouton

3. ORGANIC RED QUINOA
Glazed seasonal vegetables, lemon zest, Taggiasca olive oil

4. RISOTTO
Mushrooms, black truffle, Pecorino

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries

LE GRAND BISTRO Business Class Kids Menu (WED/THU/FRI)

VND 1,385,000++

1. SALAD
Buffalo Mozzarella, heirloom tomato, basil, radish, red wine vinegar dressing

2. BOUILLABAISSE
Squid, sea bass, mussels, clams, sustainable prawns, baguette, rouille

3. LOBSTER
Gratinated half lobster, Mornay, mixed leaves

4. STEAK - Angus rib eye
Sautéed vegetables, red wine jus

5. DESSERT
Vanilla bean ice cream, Marou chocolate ganache, pistachio, raspberries

MARCO POLO Business Class Kids Menu (SAT/SUN)

VND 1,265,000++

1. SOUTH OF FRANCE
Foie gras, plum, rioche, black truffle gougère, comté

2. ARABIA
Moutabel, pomegranate, olive oil lamb kebab, yoghurt sauce, couscous Fattoush salad

3. INDIA
Seared scallop, madras cauliflower, Goan prawn curry, naan, raita, Mulligatawny soup

4. HIMALAYA
Mandarin and pink peppercorn

5. CHINA
Roasted duck, Chinese pancake, hoisin, cucumber, leek, chili

6. BACK IN FRANCE
Crème brûlée with saffron and cardamom, black rice ice cream, vanilla tuile

EXCITING ADVENTURES AWAIT YOU, SAIGON!