Review: Tôi Tên Lā Supperclub
Toi Ten La Supperclub (Credit: Tôi Tên Lā)
Riding on the back of a global demand for unique and exclusive experiences, supper clubs and private home dinners are experiencing a renaissance around the world, and in Vietnam. These days, such intimate dining experiences are all the rage in Vietnam and many are jumping onboard on the bandwagon including myself (#SaigonSupperClub) and Chef Min, founder of Toi Ten La.
Set in his own home in District 7, ‘Tôi Tên Lā’ is one of the pioneers in Vietnam’s supper club scene launched five years ago in Singapore, where Chef Min used to work and live for almost a decade. Similar to many restaurants, a show kitchen and fully-set up dining table with menus, warm fairy lights and candles greet you when you enter and of course, Chef Min’s ever-friendly dog - Kuro. There’s even a Sous chef and waiter on site ready to recommend wine pairings for the evening!
Chef Min, founder of Tôi Tên Lā Supperclub (Credit: Tôi Tên Lā)
For Chef Min, founder of Tôi Tên Lā, his supper club journey was an accidental one that he found himself unexpectedly on due to the pandemic. With less work, more time on his hands, a government-mandated stay-home-order and nowhere to go, Chef Min turned to his cooking books and the rest is history.
Today, he is the founder and chef of Toi Ten La, a 5-year-old Supper Club that was originally founded in Singapore where Min used to live and work as a graphic designer before he lost his job in 2021 because of Covid. Back then, he was serving up Vietnamese dishes beyond the likes of your usual Pho and Com Tam with the goal of introducing Vietnamese cuisine to an uninitiated market. Unfortunately, without a job and visa, Min found himself on a plane back to Saigon in 2022, where he like continued to hone his craft during the nationwide lockdown in Vietnam.
Finally, in 2023, things were looking up again and he was finally able to resume his supperclub named ‘Toi Ten La’, which means ‘My name is’ in Vietnamese. In an effort to encourage in-person social interactions, conversations and relationships between people in an age where everyone is constantly on their phones and social media (guilty), he named his supperclub ‘Tôi Tên Lā’.
Personalised name tags for all guests at Toi Ten La Supperclub (Credit: Tôi Tên Lā)
The Food
Here, the menu changes every quarter. When I visited in June, I was fortunate to have a taste of Chef Min’s special ‘30th Birthday Celebration’ menu, which featured familiar (and unfamiliar) Vietnamese flavours and ingredients inspired by Chef Min’s nostalgic childhood favourites coupled with influences gleaned from his travels to Japan, Singapore and Southeast Asia. Like many supper clubs, Chef Min goes down the tasting menu route with six experimental courses of primarily Modern-Vietnamese cuisine.
‘toi ten la’ miso garlic truffle butter (which is bottled and sold) with mango salsa served atop crunchy sesame crackers (credit: Tôi Tên Lā)
His opening course of ‘toi ten la’ miso garlic truffle butter (which is bottled and sold) with mango salsa served atop crunchy sesame crackers sets the expectation for the evening - ‘fine dining’ but made Asian. Similar to the conventional ‘bread and butter’ pairing, Chef Min’s version is equal parts savoury and sweet from the garlic truffle butter, which is nicely balanced and refreshed by the homemade mango salsa.
Canh Chua (Credit: Tôi Tên Lā)
Amongst all the hot dishes presented, the Canh Chua is my favourite. Simple yet satisfying, Chef Min’s rendition of the popular sweet and sour soup hints at wasabi, which add an unexpected yet much-welcomed heat to the dish. Sometimes, this gravy-like soup cooked with pineapple, tamarind and tomato can be a tad too sweet if not balanced well but Chef Min not only delivers it perfectly but enhances it with wasabi - a notable feat I must say.
And then, instead of crab or snakehead fish, a slow-cooked salmon marinated with paprika, salt and cilantro that’s been sous vide for thirty minutes debuts, revealing a crispy-yet-succulent chunk of salmon.
Tau Hu Da
Threatening to steal its thunder is the ‘Tau Hu Da’. Inspired by the popular Vietnamese and Cantonese dessert ‘Tau Fu Fa’, Chef Min’s one-of-a-kind silky smooth soy panna cotta is served with creamy homemade coconut ice cream and ginger syrup. Every bite is nostalgic yet at the same time an awakening of senses that’s good enough to be served in some of the top restaurants in Saigon. The perfect note to end on and swoon over on the ride home, literally.
And, while I do love a good home-cooked meal, a couple of Toi Ten La’s dishes such as the Ca Ri Ga (quinoa and sweet potato rice with a grilled parmesan chicken), were a tad too casual with room to improve and impress. But, Chef Min’s hospitality and charismatic storytelling more than makes up for any kitchen kinks. What I also appreciate is Chef Min’s willingness to learn and ability to take feedback. In fact, after the dinner, he went around the table asking his guests for their honest feedback and areas for improvement - something I find not only very refreshing but highly commendable. I have no doubt Chef Min will iron out his kitchen kinks and I look forward to my return.
Good food, storytelling, wine and vibes (Credit: Tôi Tên Lā)
The verdict: Good food, storytelling and wine to warm your soul while the welcoming and hospitable team will keep you laughing all night. The journey is definitely a hike but the destination is worth it.
Address: 60/44/12/5 Lam Van Ben, Tan Kieng Ward, District 7
Time: 7 pm (every Saturday)
To reserve: https://www.facebook.com/toitenlagourmet or 0704 979 597 (call/Zalo)
