Local son and chef Nguyen Nhu Thinh has spent 10 years abroad training with some of the world’s leading chefs such as Paul Gayler of London’s The Lanesborough Hotel, Rick Stein of Padstow’s The Seafood Restaurant, and Seiji Yamamoto of Tokyo’s Nihonryori Ryugin (a three Michelin starred restaurant). He has now returned home to create a fresh new venue with global flavours. Classically trained, the
style of Chef Thinh’s dishes combines classic French techniques with global flavours to create a modern contemporary menu of Eurasian cuisine firmly rooted in an Asian background. Here at Aubergine49 our breads are all homemade, as are our ice creams and desserts. Meat, fish and other produce are sourced seasonally from specialist suppliers throughout Central and South Vietnam
If you are joining us for dinner you will find dishes that use the best of local produce, cooked and presented with a passion for perfection. We believe that great quality food should be accessible and enjoyed in a relaxed environment. Our friendly staff are keen to serve you in a warm, cosy, and casual dining space. Alongside our cuisine, we firmly believe that beverages are just as important as the food, and so we've strived to create interesting and dynamic drinks to accompany your meal. Working closely with our wine merchants, the aim is to provide our guests with an interesting and affordable wine list of wines that Vietnam and all of the world has to offer.
