Seeking the reasons behind Chợ Lớn's special Chinese cuisine

Sam Trần and Ngọc Trâm, both born in the 1990s and not of Chinese heritage, are set to launch Hỏa Quán, a restaurant dedicated to Chinese dishes in the heart of Ho Chi Minh City's Chợ Lớn district. Trâm, originally from Hải Phòng, and Sam, from Hanoi, have backgrounds in the culinary world, with Sam being a co-founder of the Michelin-starred Gia restaurant in Hanoi.

Their venture into Chinese cuisine is driven by a fascination with the unique culinary landscape of Chợ Lớn. Trâm, who moved to Chợ Lớn in 9th grade, developed an early connection to Chinese flavors through dishes like braised pork and traditional cakes. She recalls the vibrant atmosphere of the neighborhood, filled with the clatter of dishes, conversations in Chinese, and the distinct aroma of "wok hei" – the breath of the wok – emanating from high-heat cooking.

Trâm also cherishes the communal dining experience in Chợ Lớn, where large round tables foster an intimate and connected atmosphere. This sense of community is particularly evident during Tết celebrations, when families cook, prepare traditional cakes, and engage in festive activities. Sam shares this appreciation, noting her fondness for Chinese dishes despite limited options in Hanoi, often seeking out specific restaurants in Ho Chi Minh City during visits.

Both entrepreneurs are drawn to the distinct cooking techniques, particularly the use of high heat and the wok in Chinese cuisine, which differs from the gentler, bottom-up heat often used in Vietnamese cooking. This passion for authentic flavors and the vibrant cultural context of Chợ Lớn's Chinese community has inspired them to open Hỏa Quán, aiming to bring these distinctive tastes and experiences to a wider audience.

“

Chỉ là những đứa mê ăn mê chơi, rủ nhau đi khám phá