Video
6-min walk from Exit F, Admiralty MTR Station
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Telephone
24552499
Introduction
Celebrating the vibrant and fresh flavours of southern Vietnamese cuisine, Le Garçon Saigon focuses on the Saigonese culture of grilling. The menu is arranged as per a typical grill-house and divided into appetisers, entrées and sides – all designed for sharing.
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Opening Hours
Today
12:00 - 15:00
18:00 - 22:30
Mon - Wed
12:00 - 15:00
18:00 - 22:30
Thu - Sat
12:00 - 15:00
18:00 - 23:45
Sun
12:00 - 15:00
18:00 - 22:00
Public Holiday
12:00 - 15:00
18:00 - 22:00
Public Holiday Eve
12:00 - 15:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
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Recommended Dishes
成日都會經過，覺得個裝修好靚😍（不過掛住食忘記咗影😆）終於有次團餐食啦！整體食物都算唔錯，上菜速度都幾快，所以午餐時段都爆爆地，記得要提早Book 位！今次每日都試晒Menu 上嘅食物😆大家最推薦係個雞，夠Juicy 又夠厚肉，份量適中！而個前菜沙律塊蝦片係必試！另外個汁都好開胃，酸酸甜甜，very refreshing 👏🏻至於魚就一般般🐟鱸魚（好似係）都有啲難煎得夠好食，但就一定唔係腥而個豬頸肉比較似半肥瘦叉燒多啲🐷我鍾意食燶邊所以我都係大推！另外牛🐮維持到水準，雖然睇落生咗啲（我鍾意七成），但入口都夠Juicy，唔會煎要似橡筋！另外最喜歡係杯越南咖啡，因為係加煉奶！可惜我掛住飲無影相🤣所以大家下次自己親自試更好😆
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今個週末去咗灣仔嘅𝐋𝐞 𝐆𝐚𝐫ç𝐨𝐧 𝐒𝐚𝐢𝐠𝐨𝐧 💚呢間餐廳嘅裝潢以木質同綠色植物為主，牆上仲掛住啲越南當地嘅相片，成個用餐環境充滿咗異國情調。燈光柔和，適合朋友聚餐或者家庭聚會(๑・ω-)～♥”𓌉◯𓇋 𝐁𝐫𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 ($𝟐𝟔𝟖+ 𝐩𝐩.)/𝐒𝐭𝐚𝐫𝐭𝐞𝐫𝐬 頭盤/▸ 𝐍𝐄𝐌 𝐍𝐔𝐎𝐍𝐆炭烤免治豬肉串加埋薄薄嘅米粉卷，搭配脆嫩嘅生菜同酸甜嘅醃蘿蔔，然後再蘸上魚露醬汁，肉香焦脆，碰撞住醃菜嘅清爽，真係好開胃⸜( ◜࿁◝ )⸝▸ 𝐒𝐀𝐈𝐆𝐎𝐍 𝐏𝐎𝐑𝐊 𝐓𝐄𝐑𝐏𝐑𝐈𝐍𝐄 𝐎𝐌𝐄𝐋𝐄𝐓𝐓𝐄金黃色嘅煎蛋捲裹住濃郁嘅豬肉醬，夾埋雜菜沙律同越南香草，口感濕潤豐盈，食完真係好滿足꒰ ⸝⸝ɞ̴̶̷ ·̮ ɞ̴̶̷⸝⸝꒱/𝐌𝐚𝐢𝐧𝐬 主菜/▸ 𝐓𝐑𝐔𝐍𝐆 𝐂𝐇𝐈𝐄𝐍 𝐀𝐍𝐃 𝐁𝐀𝐍𝐇 𝐌𝐈呢個創意越式法包，酥脆嘅法包上鋪滿焦糖洋蔥、雞肝醬同太陽蛋，自己搭配嚟食，真係好有趣(▰˘◡˘▰)▸ 𝐁𝐔𝐍 𝐓𝐎𝐌 𝐍𝐔𝐎𝐍𝐆招牌檬粉王者！有酥炸豬肉蝦春卷、炭烤大蝦，仲有薄荷同紫蘇，配埋靈魂嘅魚露酸汁，超級清爽(´ε｀ )♡/𝐃𝐞𝐬𝐬𝐞𝐫𝐭𝐬 甜品/▸ 𝐕𝐈𝐄𝐓𝐍𝐀𝐌𝐄𝐒𝐄 𝐂𝐎𝐂𝐎𝐍𝐔𝐓 𝐒𝐔𝐍𝐃𝐀𝐄有全港獨家𝐌𝐞𝐬𝐬𝐢𝐧𝐚 烤菠蘿味𝐠𝐞𝐥𝐚𝐭𝐨 ！𝐆𝐞𝐥𝐚𝐭𝐨放係椰子上，賣相吸睛ヾ(◍´▿`◍)ﾉﾞ仲配搭晶瑩椰果、荔枝肉同烤椰絲，淋埋鹹甜海鹽嘅椰子焦糖醬——焦糖果香與微酸交織，好滿足💛
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Came for lunch and ordered a lunch set including a salad and main course charged as 248 + 10% without any drinks. Environment is fine but Service extremely bad. Won’t visit again.
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價錢貴而且超級難食，而且毫無服務可言！中午經過見到環境不錯，想起同一位置以前的越南餐廳人滿為患，但很久沒有來星街一帶竟然這間黃金位置的餐廳變得門堪羅雀？看到有食評說是米芝蓮廚師開的店，心想午餐也不會貴得太離譜吧？首先進入餐廳招呼入座的女性服務員已經毫無笑容，然後遞上簡單的菜單看到兩道菜越式午餐已經要248再加10%。點了青木瓜沙律，個擺盤已經不開胃，味道也是平平無奇。再來是豬頸肉撈米粉，豬頸肉分量不算少但真的是又老又不入味，米粉有一種很難咬斷的韌性感覺有點奇怪，比起很多街邊小店還難吃，這也能算米芝蓮？兩道菜加起來近300元竟然都不包任何飲品，當然毫無服務意識的服務費也是收得莫名其妙，當是花錢買教訓吧🥲。
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This Vietnamese restaurant is located on Wing Fung Street in Wanchai, just adjacent to PP3 on the uphill road. With plenty of plants on the flowerbeds outside, the blue frame glass doors allow the daylight in, the restaurant offers a nice chic brasserie ambience to diners.Seated at a table on the side, the rattan chairs are comfortable and what attracts the attention is the neat tiled floor and the large mural on one of the walls. It is a popular spot in the neighborhood, packed during lunch hours, with also lots of people hang out after work before dinner.I have a cocktail to start. La Vie Boheme ($138) is a concoction mixing gin, French fortified wine, elderflower, grapefruit, lime, and sparkling wine. Refreshing and a bit fizzy, the cocktail is a nice aperitif to get the dinner started. My wife has a Young Coconut ($78) which is also good.For the food, we start with Goi Ga ($128). It is a salad made from shredded cabbage, chicken and Vietnamese herbs, seasoned with ginger nuoc cham, with prawn chips on top. The nuoc cham sauce is very good, amazing and complex in taste, bringing the flavors of the ingredients to the full.We also have Cai Trang Xao ($98), a simple dish of wok fried cauliflower, mixed with black bean, chilies and pickled garlic. The cauliflower has the right texture, well-cooked with still a nice bite, with the black beans giving some savory taste and a bit of kick from the chilies.For the main course we have Tom Nuong ($208), grilled tiger prawns drizzled with garlic burnt butter and seasoned with some kaffir lime leaf. The prawns are fresh, with the meat firm and delicious, and the butter has a nice garlic note but not feeling excessively greasy. Tasty.The restaurant has a few signature rice paper rolls, and we picked Heo Nuong ($308), with USA pork collar, lemongrass, and caramelized fish sauce. My favourite dish, the pork collar has a nice char, delicious in taste and not dry, with the other vegetables and ingredients helping to balance, and the fish sauce magically combines all the flavors together seamlessly. Must try.It is probably too much but we did order also Banh Xeo ($208), a type of omelette with a crispy wrap enfolding pork belly, soft shell prawns, beansprouts, and spring onion. Eaten together with lettuce and nuoc cham sauce, the different texture of the different components make it interesting, and again the nuoc cham weaves its magical flavors throughout.Service is good, but we can use more explanations of the dishes which can help to elevate the dining experience. Total bill on the night is $1,370 which is reasonable. A good place to enjoy Saigon cuisine near PP3.
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