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Fresh Summer Menu: 8 New Dishes You Must Try This Season
Our chefs have crafted 8 exciting new dishes using the freshest seasonal ingredients. Here's everything you need to know before your next visit.
The Story Behind Big Boy Restaurant: 10 Years of Vietnamese Flavour
How a small family kitchen evolved into one of the most beloved Vietnamese restaurants — a decade of passion, tradition and innovation.
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Разнообразие блюд
Mineral Water
Chilled Lavie natural spring water, bottled at source.
House Red Wine
A curated glass of full-bodied Cabernet Sauvignon from our house wine programme. Rich dark fruit, smooth tannins.
Saigon Special Beer
Vietnam’s favourite golden lager — light, crisp and perfectly refreshing. Best enjoyed ice-cold alongside grilled dishes.
Peach Lemongrass Tea
Refreshing iced tea blended with lemongrass, fresh peach, orange zest and honey. Sweet, floral and beautifully fragrant.
Passion Fruit Juice
Fresh passion fruit juice mixed with soda water, mint leaves and ice. Tropical and revitalising.
Avocado Smoothie
Thick and creamy blended ripe avocado with condensed milk, fresh milk and crushed ice. One of Vietnam’s most beloved cafe drinks.
West Lake Lotus Tea
Premium green tea scented overnight with fresh West Lake lotus blossoms. A signature Vietnamese tea with a naturally floral, soothing aroma.
Vietnamese Iced Coffee
Strong Robusta coffee slowly dripped through a traditional Vietnamese phin filter, mixed with sweetened condensed milk and poured over crushed ice.
Tropical Fruit Platter
Seasonal tropical fruits including dragon fruit, mango, pineapple, papaya and watermelon, artfully arranged and served chilled.
Almond Jelly Dessert
Elegant Vietnamese dessert with almond milk jelly cubes, lychees, longan, fresh mango and multicoloured tapioca pearls in chilled coconut milk.
Young Coconut Ice Cream
Fresh young coconut ice cream served in a real coconut shell, topped with pandan syrup, toasted peanuts and coconut jelly strips.
Caramel Flan
Classic silken custard with a dark caramel top. Uses eggs, condensed milk and a hint of vanilla — lighter than the French version, creamy and not overly sweet.
Three Color Sweet Soup
Vietnamese layered dessert with red azuki beans, yellow mung bean paste and green pandan jelly, finished with crushed ice and rich coconut cream.
Vietnamese BBQ Skewers
Assorted skewers of pork belly, beef and chicken marinated in lemongrass, galangal and shrimp paste. Grilled to order over charcoal.
Salt & Chili Grilled Chicken
Half chicken rubbed with sea salt, bird’s eye chilli, lemongrass and turmeric, grilled until the skin is golden and crispy while the flesh remains juicy.
Honey Glazed Ribs
Baby back pork ribs marinated overnight in honey, fish sauce, lemongrass and five-spice, then slow-grilled over charcoal. Caramelised and incredibly flavourful.
Beef in Betel Leaf
Seasoned minced beef with lemongrass, garlic and shallots wrapped in betel leaves and grilled over charcoal. Served with rice vermicelli and dipping sauce.
Lemongrass Steamed Clams
Fresh baby clams steamed in fragrant lemongrass, ginger, galangal, chilli and beer broth. Served with crusty baguette to soak up the broth.
Crispy Fried Squid
Fresh squid rings lightly battered and deep-fried until golden. Served with house sriracha mayo and salt-pepper-lime dipping mix.
Caramelized Fish in Claypot
Catfish fillets slow-braised in caramel fish sauce, galangal, chilli and shallots until the sauce thickens to a glossy, sticky coating. A timeless Vietnamese comfort dish.
Tamarind Crab
Whole blue swimmer crab wok-fried in rich tamarind sauce with garlic, chilli, palm sugar and butter. Sweet, tangy and finger-licking delicious.
Salt & Chili Tiger Prawns
Whole tiger prawns butterflied and grilled over charcoal with Vietnamese salt, chilli and lemongrass marinade. Served with lime wedges and house dipping sauce.
Seafood Fried Rice
Wok-fired fried rice with tiger prawns, squid, scallops and fish cake. Tossed with egg, mixed vegetables, oyster sauce and sesame oil.
Hoi An Chicken Rice
Hoi An-style chicken rice: fluffy turmeric-scented rice cooked in chicken broth, topped with poached chicken and ginger-fish sauce.
Yang Chow Fried Rice
Classic wok-fried jasmine rice with BBQ pork, prawns, scrambled egg, spring onion, carrots and peas. Light, fragrant and satisfying.
Broken Rice Combo
Saigon iconic broken rice topped with grilled pork chop, shredded pork skin, steamed egg cake, pickled vegetables, cucumber and fish sauce.
Quang Noodle
Central Vietnam pride: wide turmeric-tinted rice noodles with pork, shrimp, peanuts and sesame rice crackers. Garnished with fresh herbs and banana flower.
Crab Tomato Noodle Soup
Tangy tomato-based broth enriched with freshwater crab paste, silken tofu and tomato. Topped with crispy tofu puffs and fresh herbs.
Hanoi Grilled Pork Vermicelli
Hanoi-style grilled pork patties and caramelised pork belly served alongside cold rice vermicelli, fresh herbs and a warm fish sauce broth.
Hue Spicy Noodle Soup
Fiery and aromatic Central Vietnam soup with round rice noodles, braised beef shank, pork hock in a complex lemongrass-shrimp paste broth.
Classic Beef Pho
Signature 18-hour slow-simmered beef bone broth with charred ginger, star anise, cinnamon. Served with silky fresh pho noodles, rare beef and well-done brisket.
Steamed Rice Rolls
Delicate hand-rolled steamed rice sheets filled with minced pork and wood ear mushrooms, topped with crispy shallots and warm fish sauce.
Mango Shrimp Salad
Vibrant salad of shredded green mango, tiger shrimp, roasted peanuts and fresh herbs tossed in sweet-sour-spicy fish sauce dressing.
Vietnamese Sizzling Crepe
Golden crispy rice flour crepe made with turmeric, filled with pork belly, shrimp, bean sprouts and scallions. Wrapped in lettuce with fresh herbs.
Crispy Spring Rolls
Crispy deep-fried spring rolls filled with seasoned pork, wood ear mushrooms, glass noodles and carrots. Served with sweet fish sauce and pickled vegetables.
Fresh Summer Rolls
Fresh rice paper rolls stuffed with tiger prawns, pork belly, rice vermicelli, lettuce and fresh herbs. Served with house peanut-hoisin dipping sauce.