At Long Triều, The Reverie Saigon’s refined Cantonese restaurant, Chef Angus Chan introduces a media preview tasting menu shaped by Michelin-level discipline, Hong Kong heritage and contemporary finesse. While the official launch plan remains to be confirmed, the experience offers a first glimpse into the restaurant’s evolving culinary direction.
Set on the fourth floor of The Reverie Saigon, Long Triều has long been regarded as one of Vietnam’s most elegant destinations for Cantonese dining. With the arrival of Chef Angus Chan, the restaurant enters a new chapter, one shaped by Hong Kong craftsmanship, seasonal refinement and a deeper dialogue between tradition and modernity.
Chef Chan brings nearly two decades of experience from some of Hong Kong’s most respected kitchens. A graduate of the Chinese Culinary Institute and The Chinese University of Hong Kong, he approaches Cantonese cuisine with quiet precision: respecting heritage, honouring ingredients and allowing technique to serve flavour rather than overpower it.
Before joining Long Triều, Chef Chan held key positions at Golden Valley, Lei Garden, Rùn at The St. Regis Hong Kong and Spring Moon at The Peninsula Hong Kong. His career has also been marked by international recognition, including Team Gold at the Macau International Chinese Cuisine Chef King Competition 2025, Master Chefs Best Award 2024, and World Master Chef Championship for Cantonese Cuisine in 2017 and 2023.
At Long Triều, he works alongside Culinary Advisor Siu Hin Chi, the acclaimed chef behind Hong Kong’s one-Michelin-star Cantonese restaurant Ying Jee Club. Together, they bring a clear vision to the table: preserving the soul of Cantonese cuisine while refining its expression for a contemporary luxury dining setting in Saigon.
To introduce this new direction, Chef Chan presented an exclusive Michelin Tasting Menu for media guests. It is important to note that the restaurant has not yet confirmed a specific public launch plan for this menu, and the final version may still evolve. Rather than a fixed offering, this preview serves as an intimate first look at the culinary language Chef Chan is developing for Long Triều.
The journey begins with Japanese scallop and Sichuan sauce, followed by croaker belly with caviar, crispy plum tomato, roasted chicken abalone puff, Japanese melon soup with fish maw, sea conch and snow fungus, and wok-fried Hokkaido sea urchin with shrimp.
The menu continues with wok-fried Japanese A4 Wagyu beef in Chef Chan’s signature homemade sauce, highlighting his mastery of wok hei. This is followed by crispy sea cucumber with abalone sauce, braised seasonal vegetables and mushrooms finished with black truffle. The savoury courses conclude with lotus leaf fried rice with king crab and shark’s fin, before a refreshing finale of chilled mango pomelo sago with peach resin and a delicate bird’s nest tart.
Each course reflects Chef Chan’s belief in authenticity, balance and restraint. At Long Triều, luxury is not expressed through excess, but through clarity: premium ingredients, precise technique and Cantonese tradition interpreted with quiet confidence.