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le le

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from le le, Vietnamese restaurant, 3/F, 8 Lyndhurst Terrace, Central, Central & Western District.

24/06/2026

We are delighted to welcome The Enigma Mansion—crowned Tatler Best Bar of the Year 2025 and ranked among Asia’s 50 Best Bars 2025—for an exclusive, one-night-only guest shift at le le.

For this singular occasion, The Enigma Mansion’s co-founder, Vũ Ngọc (Will), and bar manager, Tee 🦭/ Michelin BOY 🌚, are bringing Saigon's finest mixology to Hong Kong. Perfectly complementing their avant-garde cocktails, our very own Executive Chef Elvin Lam and Head Chef Lê Minh Đức have curated a special menu of sophisticated bar snacks designed to echo the vibrant, soulful culinary traditions of Vietnam.

Event Details:
Date: 26 July 2026 (Sunday) 5pm until closed
Venue: 3/F, 8 Lyndhurst Terrace, Central, Hong Kong

An evening of mystery, flavour, and spirited hospitality awaits in this rare convergence of award-winning liquid craft and progressive Vietnamese cuisine. Reserve your table now via link in our bio.

我們非常榮幸與榮獲「Tatler Best Bar of the Year 2025」並入選「Asia's 50 Best Bars 2025」的越南酒吧 The Enigma Mansion 團隊攜手，於 le le 展開僅此一晚的獨家客席之夜。

當晚，The Enigma Mansion 的創辦人 Vũ Ngọc (Will) 與經理 Tee 🦭/ Michelin BOY 🌚 將親臨現場，將越南西貢的調酒美學帶到香港。與此同時，le le 的行政總廚 Elvin Lam 與主廚 Lê Minh Đức 亦會以地道越式風味為靈感，度身設計一系列精緻的佐酒小食。

活動詳情：
日期：2026 年 7 月 26 日（星期日）下午 5 時起
地點：中環擺花街 8 號 3 樓

誠邀您蒞臨，感受精進越式料理與調酒工藝碰撞出的火花。請即點擊 Bio 連結訂座。

12/06/2026

The vibrant energy of Saigon’s leafy boulevards and daily rituals forms the heartbeat of le le. We have captured a glimpse of this soulful charm to inspire our progressive culinary vision.

Step into our Hong Kong sanctuary to experience these cherished memories translated onto your plate.

越南西貢的街景與生活日常一直都是 le le 的靈感泉源，我們將當地獨特風情融入餐廳，把最地道的風土面貌帶到香港。

誠邀你前來一同細味這份延續至餐桌上的精緻料理。

05/06/2026

Phở Gà

Reimagining Vietnam’s iconic chicken noodle soup (phở gà) through the lens of Hoa culture, this dish elevates the traditional chicken broth by simmering it with pork bone and premium Jinhua ham for four hours. Inspired by Vietnam’s vibrant coffee culture, the broth is brewed table-side using a traditional siphon coffee maker. This theatrical technique infuses the clear, profoundly umami-rich consommé with aromatic spices, basil, and lime, releasing a vibrant, complex fragrance at the perfect moment.

In a creative twist, tender chicken thigh and succulent cuttlefish are crafted into a delicate duo of noodles, elegantly garnished with luxurious fish maw to complete this progressive sensory experience.

透過華僑文化視角重新演繹越南標誌性的雞肉粉 (phở gà)。有別於傳統純雞湯底，這道菜式將豬骨與頂級金華火腿加入湯底熬製四小時。主廚更從越南深厚的咖啡文化中汲取靈感，特別採用傳統虹吸式咖啡壺於桌前萃取清湯；在加熱的過程中，清澈且極具鮮味的湯頭與九層塔、青檸及多種香料完美交融，瞬間釋放出層次豐富的迷人香氣。

主廚亦發揮創意，將嫩滑的雞髀肉與鮮甜墨魚製成精緻的「鴛鴦麵條」，並綴以矜貴花膠。

29/05/2026

A thoughtful addition to your dining experience, this little glossary awaits on every guest’s table as you settle in at le le. It serves as a gentle guide to the vibrant Vietnamese ingredients and storied dishes that inspire our menu, while offering a glimpse into the artisanal craft and soul embedded within our dining space.

We hope you enjoy flipping through these pages and discovering the stories behind your meal as much as we enjoyed compiling them for you.

您會發現 le le 每張餐桌上均擺放著一本精緻的詞彙集。這是我們為您細心準備的用餐指南，介紹激發創作靈感的越南食材與經典料理，亦娓娓道出藏於餐廳空間背後的藝術匠心與靈魂。

從一字一句的編纂到排版，我們傾注無數心思，期望客人翻閱此冊之際，能為這趟饗宴添上一份溫度。

22/05/2026

Behind every dish served at le le lies a journey of curation. Our chefs and team travelled to Vietnam, exploring local workshops to handpick each piece of ceramic that graces your table. We are proud to source these from Vietnamese brands, featuring pieces handmade by local artists.

By bringing these unique creations back to Hong Kong, we hope to enrich your progressive Vietnamese dining experience with a touch of authentic heritage.

le le 餐桌上的每件器皿都承載著一段尋味旅程。主廚與團隊親赴越南走訪當地陶藝工作室，逐一挑選出最合適的陶器。這些器皿均出自當地品牌，由越南藝術家手工製成。

我們將這些滿載匠心溫度的作品帶回香港，在呈現當代越南料理的同時，也為你的用餐體驗增添一分純粹的工藝底蘊。

13/05/2026

muối ớt xanh

Inspired by vibrant Vietnamese green chilli seafood dipping sauce (muối ớt xanh), this dish features premium shima aji — aged for three days and lightly torched to impart a subtle grilled flavour. It is seasoned with an aromatic blend of fragrant traditional Vietnamese herbs — shiso, ram, and basil. A silky peanut and sesame purée add a comforting richness, perfectly complementing the zesty muối ớt xanh sauce.

菜式靈感源自越南青海鮮蘸醬 (muối ớt xanh)，選用熟成三天的深海池魚，輕炙後烤散發淡淡的煙燻香氣，搭配紫蘇、越南芫荽與九層塔等傳統越南香草，再加入絲滑花生芝麻蓉增添層次，與酸辣開胃的海鮮蘸醬相得益彰。

06/05/2026

sả

Along the central coast in Vietnam, the bright scent of sả drifts from home kitchens and street stalls. Inspired by Vietnam’s beloved steamed clams, this refreshing opening dish features tender flower clams delicately poached in lemongrass-infused oil.

Served atop a crisp tart with roasted peanuts, it is accompanied by a silky lemongrass (sả) purée and seasoned with salt and pepper. A fragrant clam juice infusion with ram and coriander root finishes the dish, delivering vibrant citrus notes and a herbaceous, briny depth.

漫步於越南中部沿岸，家家戶戶與街頭食肆總會飄散著香茅（sả）的清香。這道開胃小點以此為靈感，重新詮釋當地備受喜愛的香草蒸蜆：將鮮嫩的花甲在香茅油中慢煮萃取鮮味，隨後置於鋪上烤花生的香脆撻皮之上，佐以口感絲滑的香茅泥及椒鹽提味。最後注入融合了越南芫荽（ram）及芫荽根香氣的白蜆汁，讓海洋的鮮甜與明亮的草本氣息在舌尖交織，開啟一場層次分明的味覺序幕。

22/04/2026

xôi mặn

In Vietnamese, xôi mặn means savoury sticky rice, a beloved staple that we have elevated into a bold reinterpretation of regional poultry. This dish features tender soy-brined pigeon that is charcoal-grilled and smoked with rice straw—a traditional, rustic technique that imparts a distinct countryside aroma. The vibrant three-colour sticky rice is topped with savoury minced pigeon and crispy puffed rice, tied together by a rich, bittersweet sauce of 10-year Chinese black vinegar, coffee, and caramelised palm sugar. The experience is completed by a comforting duck bone soup with bamboo shoots and tangy pickled Vietnamese vegetables.

在越南語中，「xôi mặn」指鹹糯米飯。我們以此經典為靈感大膽重新演繹越南家禽料理，嫩滑乳鴿以豉油鹽水浸泡，經炭火烤後再用稻草煙燻—這套傳統而質樸的烹調技法，為乳鴿注入了獨特的田野薰香。色彩繽紛的三色糯米飯鋪滿乳鴿肉碎及香脆米通，醬汁巧妙融合了十年中式黑醋、咖啡與焦糖化的椰糖，帶來深邃的甘苦層次。伴以竹筍鴨骨湯及酸爽的醃製越南白茄子，完美平衡味蕾。

14/04/2026

Beyond the plate, the space at le le tells a story: the dining room features calm black and grey tones as a muted backdrop, allowing vibrant accents to shine: handcrafted ceramics, indigo-dyed fabrics, and textile montages by Vietnamese artisans.

This deliberate partnership with local talent New Office Works—extending the spotlight beyond the kitchen—mirrors ZS Hospitality Group’s core mission of providing platforms for young talents and rising creatives to gain international recognition, creating a warm, playful, and deeply cozy atmosphere—a true home away from home.

除了精緻佳餚，le le 的空間設計同樣別具匠心：用餐區以沉穩的黑灰色調作為柔和背景，襯托出由越南工匠精心製作的手工陶瓷、藍染布料及紡織拼貼畫，令每一處裝飾細節都煥發活力。

我們特別邀請本地建築設計團隊 New Office Works 操刀，將聚光燈從廚房延伸至藝術建築領域，完美呼應灶神集團的核心使命：為年輕人才與新興創作者提供躍上國際舞台的機會。

這一切為餐廳營造出溫暖、趣味且舒適的氛圍，成就一個真正的「家外之家」。

Address

3/F, 8 Lyndhurst Terrace, Central
Central & Western District

Website

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