Not Just Another “Modern Asian” Spot

You see “modern Asian” slapped on so many places in Saigon that it almost doesn’t mean anything anymore. A lot of the time it just turns into some East-meets-West mashup with pretty plating. Oryz Saigon isn’t that.

They opened in late 2023 with a different idea, what they call “Asian progression.” It’s less about mixing cuisines and more about taking you through a meal the way people in East Asia have always eaten: starting with flour-based dishes, moving into warm plates of rice or noodles, and finishing with fruit, sweets, and tea. Simple on paper, but it’s done with a kind of patience and intention you don’t often see.

The menus rotate every five weeks, cycling through inspirations like Sichuan, Hong Kong, Chợ Lớn, the Red River Delta, Nanyang, and Vietnam. Fermentation is at the heart of it all: soy, koji, aged, cured, and preserved flavors that carry memory and depth. Almost everything is locally sourced, so while it’s fine dining, it still feels connected to the ingredients and traditions of the region.

Meet Chef Chris JH Fong

Oryz is helmed by Chef Chris Fong, a Singaporean with roots in Hong Kong who grew up bouncing between Malaysia, Singapore, and Hong Kong. That mix of backgrounds explains a lot about how he cooks - there’s curiosity for traditions across Asia, but also a drive to connect them in ways that feel natural rather than forced.

He’s no stranger to serious kitchens either, with time at Michelin-starred spots like Restaurant André and Saint Pierre in Singapore, plus a stint leading Villa Song Saigon as Executive Chef. But Oryz isn’t about showing off credentials. It’s more about applying fine-dining discipline to Asian flavors, fermentation, and time-honored techniques- the kind of slow processes that carry stories in every bite.

What drew him to Saigon is the “artisan” spirit of Vietnamese people. Instead of importing a foreign identity, he wants to leave his own fingerprint here, letting the city and its ingredients shape what he cooks. And when you sit down for a tasting menu, that philosophy comes through—precise, polished, and deeply personal.

[More updates coming soon...]