GREAT ADVENTURES AWAIT YOU, SAIGON!

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 Grand Bistro (Wed/Thu/Fr)

Addons

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, Valrhona Equatoriale 55% 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
*** Pascal Jolivet "Attitude"- Sauvignon Blanc, Loire Valley (France) ***

3. LOBSTER
Gratinated half lobster, Mornay, mixed leaves
*** Louis Latour "La Chanfleure" Chablis - Chardonnay, Burgundy (France) ***

4. STEAK - Angus rib eye
Sautéed vegetables, red wine jus
*** Les Albizzias - Grenache/ Syrah/ Mourvedre, Cotes du Rhone, Rhone Valley (France) ***

5. DESSERT
Vanilla bean ice cream, Valrhona Equatoriale 55% ganache, pistachio, raspberries
*** Haut Charmes Sauternes - Sauvignon Blanc/ Semillion, Sauternes, 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, Valrhona Equatoriale 55% 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
*** Louis Latour "La Chafleure" Chablis - Chardonnay, Burgundy (France) ***

3. LOBSTER
Gratinated whole lobster, Mornay, mixed leaves
*** Miraval - Grenache/ Cinsault, Provence (France) ***

4. STEAK - Wagyu Striploin
Sautéed vegetables, red wine jus
*** Chateau Pas de L'ane Saint Emillion Grand Cru - Cabernet Sauvignon/ Merlot, Bordeaux (France)***

5. DESSERT
Vanilla bean ice cream, Valrhona Equatoriale 55% ganache, pistachio, raspberries
***Haut Charmes Sauternes - Sauvignon Blanc/ Semillion, 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, Valrhona Equatoriale 55% 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, Valrhona Equatoriale 55% ganache, pistachio, raspberries

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