Tuan Le, CEO and Creative Director of The Lab Saigon, has recently been working on Mâm Mâm, a new restaurant in Ho Chi Minh City. Just as the restaurant is attempting to elevate Vietnamese cuisine to the global stage, Le’s latest design work brings traditional Vietnamese dining culture to the sleek and modern space of the Nexus.
Over the weekend, we sat down with him to discuss his thought process behind designing this unique space, and his outlook on the future of Vietnamese interior design.
How does the design of Mâm Mâm capture the soul of modern Ho Chi Minh City—bridging rapid change with deep-rooted tradition?
When we [The Lab] designed Mâm Mâm, we imagined it as a deliberate articulation of HCMC’s dynamism. We came up with a space that transitions through the city’s rhythms, from power lunches to late-night gatherings, with adaptable layouts and seating arrangements.
The ceiling installation is our way of honoring tradition, with a contemporary reinterpretation of the iconic mâm tray. We want this feature, particularly in its modern context, to be an unabashed visual statement of cultural heritage. The rest is up to the food !
Do you want Mâm Mâm to surprise or soothe guests ?
We’re aiming for a nuanced experience: for special, curated events, we want to evoke surprise and excitement. For everyday dining, we’re leaning towards a sense of intimacy and serenity.
Is there a subtle detail in the restaurant’s design that guests might miss, but that holds special meaning for you ?
Definitely the mâm motif. Beyond the ceiling, it’s integrated into almost every space in the restaurant in subtle but meaningful ways. The tabletops, the mirror frame patterns on the wall, even the lampshades, all play off that circular motif. Our team crafted these details to create a cohesive design language that unifies the branding and the experience of the restaurant, resulting in a deeply interconnected space.
How have you integrated sustainability and innovation into the design ?
Our approach on sustainability is all about creating durable space that remains relevant and active. We try to minimize the environmental impact that comes along with frequent construction work. That said, we also use materials like natural bamboo curtains to help reduce direct sunlight and ease air condition load.
What is your biggest wish for the future of sustainable design in Vietnam ?
We hope sustainable materials will become seamlessly integrated into the process of design; all while considering commercial viability, affordability, durability and aesthetics. This should be possible with an accessible supply chain. The goal is to make sustainable practices effortless for both designers and customers, and encourage people to naturally adopt eco-conscious design decisions.
Fascinating. Thank you for your time Tuan, good luck on your next project !
A full circle moment for Tuan Le and Hao Tran. In 2017, they worked together for the opening of Anan Saigon, in collaboration with head chef Peter Cuong Franklin. Now, almost a decade later, they’re working together once more for Mâm Mâm Eatery & Lounge, a new breed of restaurant elevating Vietnamese dining culture to the global stage.