Review: Brix Villa by Chef Phong
I love the Brix. I’m sure many people in Ho Chi Minh City share the same sentiment.
Known for being Vietnam’s tropical hideaway with its lush outdoor pool, lineup of international DJs, and classic breakfast favourites, it’s easily my go-to for a refreshing Aperol Spritz by the pool on Sundays. But until now, it hadn’t quite been on my radar as a Friday night dining spot….Though, that’s set to change with the addition of Chef Phong Nguyen, Brix’s new Head Chef.
Photo credit: BRIX Saigon
About Chef Phong Nguyen, Head Chef of Brix
A familiar name amongst those in Vietnam’s foodie community, Chef Phong was the ex-Head Chef of award-winning Quince Saigon located in District 1, where his creative touch garnered a loyal following (like myself).
Raised in France in a family passionate about cooking, he blends classic French techniques with vibrant Asian flavours inspired by his early experiences cooking with his mother. His culinary journey includes working with renowned chefs Alexandre Gauthier and William Elliot in Northern France, and at La Factory Montpellier in the South.
Joining Quince Saigon in 2019, Chef Phong, alongside Executive Chef Julien Perraudin, won Vietnam’s Best Restaurant and Bar Awards in 2020 and 2021. His innovative Mediterranean and fusion dishes, featured in ever-changing seasonal menus, continue to captivate international diners.
Chef Phong is just one of the many things to look forward to at the new Brix Villa
Photo credit: BRIX Saigon
Tropical chic interiors that will whisk you away to Bali
Imagine stepping into a haven where Bali’s vibrant Seminyak meets your local culinary scene—a place where tropical chic interiors and wood-fired gourmet creations come together: cue laid-back brunch vibes and poolside Aperol Spritzes, making it perfect for a Sunday hangout but also a casual yet chic dinner.
The interior design is a masterclass in tropical chic, blending lush greenery with elegant, airy decor, and vibrant textiles and of course, the private pool at its doorstep adds to the allure. In the centre of the main dining room also sits Chef Phong’s impressive wood-fired oven where he expertly crafts bold, fiery and innovative flavours alongside his team. Whether for a casual hangout or a chic evening, Brix Villa is levelling up the city’s dining and brunch experience.
Wood-fired flavours with Asian flair
Photo credit: The BRIX
From appetisers to mains and desserts, every dish that I had was on point with each plate masterfully infusing rich, smoky notes while incorporating vibrant Asian ingredients and flavours. My personal favourite is the Whipped tofu with braised Shimeji mushrooms and crispy chilli oil served with scallion pancakes (130k), which is Chef Phong’s more elevated version of the classic Taiwanese scallion pancakes served with a savoury yet spicy umami-laden tofu dip with the same density as a creme fraiche - definitely a great appetiser to whet your palate.
Photo credit: The BRIX
For mains, opt for the Flat baby chicken with aioli and piri piri sauce (310k) to taste Chef Phong’s wood-fired smokey skills in full force coupled with fiery and tangy homemade piri piri sauce and I recommend getting the half portion so you can enjoy more of the Brix Villa’s other dishes.
Finally, I rarely rave about desserts in Saigon unless I’m in a dessert-focused cafe but don’t leave before having the Chocolate Tart made with none other than Maison Marou’s dark chocolate made with 64% Li Chu dark chocolate known for its vanilla notes and hints of dried fruit (120k). Buttery and crumbly with a pinch of sea salt on the outside married with smooth velvety chocolate on the inside and you have a dessert that you simply can’t stop after the first bite.
My verdict: Perhaps my favourite opening of the year
Address: 26 Đ. Tran Ngoc Dien, Thao Dien, District 2, Ho Chi Minh City
Opening Hours: 11am to 12am (Tues - Fri), 4pm to midnight (Mon) and 9am - 12am (weekends)
