The classic Thai grilled beef salad packs a punch with the spiciness and herbs that are a central part of Thai cuisine. But we were even more intrigued by the roasted game hen stuffed with turmeric rice. The bird had been hollowed out, meat and all (aside from the legs and wings which remain intact), leaving just the skin covering the fragrant, sticky yellow rice. This dish’s sauce pooled beneath the game hen is also unexpected: made of tamarind, chili and yam, it is very sweet. The tiger king prawns had the most impressive presentation, with three large prawns skewered together. But you won’t be looking at it for long – it smells so good you’ll be taking it all apart in no time.
The shredded young coconut brûlée is a must-try. Strips of coconut flesh are baked into the crème with the burnt top forming a thick crust, all topped with a mass of candy floss that melts in your mouth. It was easily the best part of the meal.
 
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Saigon at Stanley
Address: 1/F, Murray House, Stanley
Tel: 2899 0999
Stanley is a favourite tourist spot as well as a great weekend excursion destination for locals who enjoy the market, the beaches, the promenade and the grand sight of Murray House. If Murray House somehow seems like it doesn’t belong, it is probably because it was not meant for Stanley. In 1998 and 1999, the Victorian-era building was moved in its entirety to this seaside location from its original position in Central. It is now home to several restaurants in Stanley, including Saigon, which offers Vietnamese fare in elegant surroundings inspired by French colonialism.
As enjoyable as the food is, the comfortable atmosphere is arguably the best feature of Saigon. The outdoor terrace floor is tiled in black and white with rattan fans swaying overhead. The indoor area features a warm blue palette and a balance of cosiness and elegance with booth seating and marble tabletops. |
Chef A-Moh, who is Thai, creates beautifully presented Vietnamese food flecked with French influence. Our favourite starter was the steamed pork and black mushroom ravioli, which has pungent crispy garlic sprinkled atop the noodle rolls, wrapped around soft fillings of meat and mushroom. The crispy soft shell crab salad made with green papaya and a tangy lime dressing is refreshing, while the fried crab gives it a bit of a decadent edge.
We also loved the wok-braised e-fu noodles with Vietnamese king prawn. The size of this succulent prawn rivals that of a lobster, and the dish with its mushroom sauce is surprisingly light. The wok-braised beef tenderloin with tomatoes, black pepper and herbs, one of the fusion dishes of Vietnamese and French cuisine, is tasty and tender.
Lastly, try the delicious coffee crème brûlée served with mint-flavoured chocolate sticks or simply enjoy a cup of strong Vietnamese coffee.
 
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