When you’re on the hunt for premium Vietnamese food in Bali, Saigon Street should be your first stop. Self-described as ‘fun dining’ rather than fine dining, Saigon Street’s food is packed with flavour and freshness to create a menu uncompromising in quality and taste.
Owner, Aki Kotzamichalis, owned a number of businesses in Australia before he became a founding partner of KU DE TA in Bali 15 years ago. Taking the plunge, Aki brought his new and exciting concept to Indonesia, and his success has continued with the welcome establishment of Saigon Street – Bali’s first quality Vietnamese restaurant. Opening in mid-2015, Saigon Street prides itself on delivering great food, providing outstanding service and never forgetting the importance of detail.
When you step inside, you’ll find notes of Saigon mixed with Barcelona, with the interior featuring marble, art on the walls and ceiling and splashes of neon accents. Stylish and modern, it still retains its dedication to, and the feel of, Saigon. Green is the feature colour, creating a freshness and vibrancy that matches the flavours of the menu.
Head Chef, Geoff Lindsay, is also the Executive Chef and owner of Melbourne’s most awarded Vietnamese restaurant, Dandelion, and has paved the way for Vietnamese cuisine in Australia’s dining scene. Geoff has established himself at the forefront of Australia’s restaurant industry, with 25 years of experience working in some of Melbourne’s best restaurants.
Customers can expect the highest quality produce at Saigon Street, sourced locally where possible. If you’re after something light, a refreshing salad will provide the perfect balance of the raw and the cooked, the hot and cold, the sweet and sour. Choose options such as the crispy duck salad, with heart of palm, wing bean, banana blossom, citrus, sesame and hot mint. Saigon Street has its own twist on rice paper rolls: choose from variations such as the raw salmon and flying fish caviar roll with shredded Fuji apple and ponzu dipping sauce.
If you’re after something to nibble on, grab the crispy fried pok pok chicken wings served with sweet chilli sauce. You’ll need coconut rice to mop up the range of spicy Vietnamese curries, such as the dalat curry, an irresistible mix of roast pumpkin and eggplant with basil and cashew. Or sample something from the grill, such as the whole king prawns with chilli and lime leaves.
To finish the night on a sweet note, try the little coconut pancakes with pomelo flower-scented mung bean puree and coconut ice cream, or savour a bite size morsel such as the cashew nut fudge.
The summer sun can mean only one thing: cocktails. Saigon Street has you covered with The Vietpolitan – a mix of triple sec, vodka, red dragon fruit, mint and cranberry juice, shaken and served martini style – and the frozen coconut daiquiri, which combines white rum, coconut liqueur, coconut cream and kaffir lime. Paired with bubbly from Australia and a sturdy list of whites and reds, you’ll never be left empty handed.
Vietnam meets Bali at Saigon Street, where delicious dishes and crafted cocktails combine for a ‘fun dining’ experience.