EXCITING ADVENTURES AWAIT YOU, SAIGON!

EXCITING ADVENTURES AWAIT YOU, SAIGON!

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Le Petit Chef Saigon

AN IMMERSIVE CULINARY JOURNEY WITH 3D VISUALS

Park Hyatt Saigon invites you to experience the best of theatre & dining in an immersive culinary journey following the footsteps of Le Petit Chef, world's smallest chef!

Le Petit Chef Around the world

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.

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Le Petit Chef (Wed/Thu/Fr)
Marco Polo (Sat/Sun)
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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.

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The Menu


LE GRAND BISTRO - Business Class Menu

VND 2,770,000++

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


LE GRAND BISTRO - Business Class Menu + Wine Pairing

VND 4,270,000++

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) ***


LE GRAND BISTRO - First Class Menu

VND 3,900,000++

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 - Wagyu Striploin
Sautéed vegetables, red wine jus
 

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


LE GRAND BISTRO - First Class Menu + Wine Pairing

VND 6,400,000++

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 half 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) ***


LE GRAND BISTRO - Business Class Vegetarian Menu

VND 2,000,000++

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



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.

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The Menu


MARCO POLO - Business Class Menu

VND 2,300,000++

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


MARCO POLO - Business Class Menu + Wine Pairing

VND 3,800,000++

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) ***


MARCO POLO - First Class Menu

VND 3,450,000++

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) ***


MARCO POLO - First Class Menu + Wine Pairing

VND 5,950,000++

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) ***


MARCO POLO - Business Class Vegetarian Menu

VND2,300,000++

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


MARCO POLO - First Class Vegetarian Menu

VND 3,450,000++

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