Excerpts from the interview:

Q. What is your idea of modern, mixed cuisines?
A. Vietnamese food at restaurants is unnecessarily complicated in its presentation and even tacky (carved vegetables, flowers). I am more influenced by street and home foods with out-of-Vietnam influences.

 

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Q. What can patrons look forward to at the Vietnamese Pop Up in Mumbai?
A. A fresh, simple and tasteful experience. Hopefully, something that they have never tried in the city or, if they have, something which will bring them good memories and happiness.

Q. Can you give an idea of Saigon food? What are the core ingredients of this cuisine? What cooking methods are typical to this cuisine?
A. Saigon food is all about street food — the core ingredient are fish sauce, fresh vegetables, noodles and lean meats or seafood. Quick wok cooking or steaming are the favourite methods.