Sydneysiders who have fond memories of dining at Saigon Street in Bali will be happy to know that the popular eatery has been brought across the waters to four locations across Sydney, all opened recently by Aki Kotzamichalis (co-founder of the island’s famed Ku De Ta). Local chef Phil Davenport, who was Ku De Ta’s head chef for seven years, has come on board to oversee the new menu at all four locations, bringing many of Saigon Street’s most popular authentic Vietnamese dishes including Green Rice Fried Tiger Prawns and Vietnamese Chicken Coleslaw Salad with roasted peanuts.
Fashioned in Sydney as Saigon Lane, the spin-off brand has opened two restaurant and two tuck-shop style eateries, spreading the flavours to Glebe, Darlinghurst, CBD and Bondi as a rebrand for the former sites of MissChu. The popular Vietnamese eatery will now be integrated into the Saigon family as the brand take over MissChu’s license and venues.
Bondi and Glebe are the locations for the restaurant versions of Saigon Lane, while CBD and Darlinghurst host tuck shop spin-offs, much like the way MissChu used to operate. The new venues will also be taking on some favourites from MissChu, ensuring the flavours of the beloved brand live on.
Sydney favourite Grant Collins has helped the team craft several cocktails for the restaurant bars, including two signature concoctions served on tap. There’s also an in-house delivery service being put in place, with plans on scooters delivering selections from the menu fresh to homes across the city, rewarding loyal customers with free dishes on occasion.
“Saigon Street has become a real dining destination for Aussies holidaying over in Bali so we thought it was about time we brought a taste of our famous Vietnamese-fusion to Australia,” said Kotzamichalis. “Saigon Lane will have a similar look and feel to its big brother, but with a few unique twists”.
178 Campbell Parade, Bondi Beach NSW
199 Glebe Point Rd, Glebe NSW
150 Bourke St, Darlinghurst
501 George St, Sydney