At The Albion by Kirk Westaway in the heart of Ho Chi Minh City, Chef Christopher Clarke embarks on an exciting mission to redefine British cuisine in Southeast Asia. Collaborating with the esteemed Chef Kirk Westaway, he harnesses his vast experience from Michelin-starred kitchens to craft dishes that blend refinement with comforting flavors. Each plate reflects his deep passion for culinary artistry, infusing Saigon with the rich essence of British gastronomic tradition.
What shared passions or interests connect you and Kirk, inspiring your collaboration at The Albion by Kirk Westaway?
Though hailing from different corners of the UK, Kirk and I were both immensely inspired by the breathtaking beauty of the English countryside. Our mutual love for the outdoors and a profound respect for nature have fueled our dedication to sourcing and utilizing the finest produce available. The exhilarating pace of our early London culinary experiences laid a robust groundwork for us. Meanwhile, our individual adventures abroad—especially our journeys through Asia—have brought us to this thrilling partnership at The Albion.
What specific aspects of The Albion by Kirk Westaway drew you in and motivated you to join the team?
I initially reached out to Chef Kirk, a friend for several years, seeking guidance as I contemplated my move to Asia. The food scene here is nothing short of electrifying, with many establishments featuring in Asia’s 50 Best Restaurants and exciting new venues opening regularly. During our conversation, Chef Kirk unveiled details about his upcoming venture in Ho Chi Minh City, which would soon blossom into The Albion. The prospect of being part of something innovative in such a vibrant culinary hub was irresistibly enticing!
In what ways is the concept of modern British cuisine expressed through the dishes crafted at the restaurant?
To me, Modern British Cuisine is all about celebrating exceptional ingredients and letting their natural flavors take center stage. At The Albion, we prioritize sourcing the highest-quality produce, transforming it into dishes that evoke warmth and comfort—all served in a laid-back and inviting atmosphere.
With the restaurant's design paying homage to 1930s British aesthetics, which elements were pivotal in shaping the ambiance of the restaurant?
Perched on the 23rd floor of the elegant Hotel Des Arts – MGallery Collection, our restaurant boasts stunning views of the city's skyline. This breathtaking backdrop, combined with a charming Victorian-style bar and an upbeat musical selection, crafts a warm and inviting environment. Our monthly jazz nights on the last Friday of each month infuse the space with a relaxed charm, making it an experience to remember!
Your menu showcases distinct sections such as 'Let’s Begin' and 'Something Sweet.' Which dish do you feel captures the true spirit of The Albion by Kirk Westaway?
One standout dish on our menu is The Albion Tomato—a vibrant salad featuring organic tomatoes from Da Lat, fragrant Thai basil, and a delightful orange and sweet basil sorbet. While it may seem simple, the meticulous attention to detail in its preparation elevates the natural flavors to new heights. This dish perfectly encapsulates our mission at The Albion: to serve familiar yet surprising food that resonates with our diners.
How do you weave Vietnamese ingredients or culinary influences into your modern British creations?
At The Albion, we take great care in incorporating local ingredients, working closely with farms in Da Lat and partnering with trusted vendors at local markets to ensure we feature the best seasonal produce. The lightness and freshness of Vietnamese cuisine harmoniously complement our modern British dishes, creating a delicious synergy that excites the palate.
What experiences do you hope to evoke in diners when they step into The Albion by Kirk Westaway for the very first time?
I aspire for our guests to feel instantly at home in the warm, relaxed ambiance of the restaurant, where the food not only delights the taste buds but also evokes a comforting familiarity. At the same time, I aim to showcase the beauty of exceptional ingredients and the artistry of classic cooking techniques.
As interest in international culinary experiences expands, how do you foresee the future of British cuisine flourishing in Vietnam?
We are eager to challenge the misconceptions often tied to British cooking. Modern British Cuisine is a natural fit with the fresh and herbaceous elements central to Vietnamese gastronomy. There’s immense potential for these culinary worlds to intertwine, creating an exciting blend that feels refreshingly familiar yet uniquely inspiring.