Authentic Central Coast Cuisine
My fourth restaurant in Hoi An, Morning Gloryl, was opened in 2006.
My first restaurant, Little Mermaid, was very much a continuation of my parents’ restaurant - predominantly local food for local people. When foreign tourists started arriving in the mid 90s, Little Mermaid quickly outgrew its modest location so I sought a new building outside the old town where I could accommodate larger groups, thus White Lantern was born . My next venture, Cargo Club, opened with a varied menu western dishes for those missing a taste of home while they were away enjoy them too so I opened Morning Glory to give guests a broad view of the Vietnamese culinary landscape - what we eat, how we eat, and when we eat. Traditional dishes, celebratory dishes, comfort foods, workers’ meals, medicinal foods, street foods and snacks - covering all aspects of our daily lives.
So why ‘Morning Glory’? Morning Glory (rau muống) is an extremely resilient plant - a type of water spinach packed full of iron. It grows quickly and easily in moist soil, mud or water. To me it reflects the Vietnamese people in many ways - it is hardy and resilient and thrives in even the most difficult of areas. As the most popular side dish in Vietnam it is eaten throughout the country and, after rice, it is the next most important food in our diet.