Raised across Singapore, Hong Kong, and Malaysia, Chef Chris Fong merges ancestral flavours with modern technique. At Oryz Saigon, his fine-dining venture in Ho Chi Minh City, he channels cultural storytelling and fermentation artistry into refined, boundary-pushing dishes that honour heritage while redefining contemporary Asian gastronomy.
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Born in Singapore with roots in Hong Kong and Malaysia, Chris Fong grew up within a tapestry of Asian culinary traditions. From hawker stalls to family kitchens, he was immersed in flavours that carried stories of migration, adaptation, and identity. These early influences instilled in him a love for tradition, but also a curiosity to reinterpret it for a new generation.
Though he initially pursued a career in design, his calling shifted when he joined the kitchen of Restaurant André in Singapore. There, he discovered how French precision and philosophy could elevate the simplest of ingredients. This experience inspired him to pursue formal culinary training in France, where he mastered classical techniques while nurturing his enduring passion for Asian heritage.
Over the next decade, Fong refined his craft in leading restaurants across Singapore, Hong Kong, and Japan. These chapters not only deepened his technical expertise but also strengthened his belief in the power of locally sourced ingredients and the role of cuisine as cultural storytelling.
In September 2023, Fong opened Oryz Saigon, a contemporary fine-dining restaurant in Ho Chi Minh City. Within months, it was recognised by the Michelin Guide Vietnam 2024, a milestone that underscored his talent for blending authenticity with innovation. Oryz quickly became known as a space where fermentation, heritage, and modern elegance intersect.
At the heart of Oryz’s philosophy is fermentation. From rice-based starters and soy sauces to shrimp paste, miso, and vinegar, these age-old techniques are reimagined with modern precision. Each element reflects his belief that tradition and innovation are not opposites but partners in creating flavours that feel both familiar and surprising. Oryz’s Chợ Lớn menu captures this ethos. Inspired by Saigon’s Chinatown and the culinary legacy of the Hoa community, it reinterprets classic dishes through refined technique and thoughtful presentation. His Pho Satay, for instance, bridges Vietnamese and Teochew traditions, served in a hollowed onion that symbolises the layers of cultural migration.
Beyond the food, Oryz is a complete experience: a fermentation lab, carefully curated Asian wine and tea pairings, and a minimalist design that reflects contemporary Eastern aesthetics. For Fong, it is not just a restaurant but a platform to explore identity, memory, and innovation through cuisine.
Today, Chef Chris JH Fong continues to shape Oryz Saigon as a landmark of modern Asian dining—where fermentation becomes art, heritage inspires creativity, and every dish tells a story.