9:00 AM – A morning in the Mâm Mâm kitchen...
The sound of chopping blends with the aroma of fish sauce in the air. Anthony Bui works quietly at the prep table, his movements steady and intentional, as though each cut has its own rhythm.
“Is every dish a story?” I ask.
Anthony smiles: “Definitely. There’s the smell of my mother’s braised fish sauce in the evening, the simple meals with vegetables, and that feeling of eating to remember.”
For him, fine dining isn’t about complexity. It’s about bringing people back, back to familiar flavors, back to memories that linger in the mind.
Spending a day in the kitchen with him, I see that picking ginger, mixing dipping sauce, or keeping fish bones for broth isn’t just technique. It’s a way of respecting the ingredients and more broadly, nature, culture, and people.
Over a glass of Mango Fish-Sauce Cocktail, one of the restaurant’s signatures, Anthony talks about the menu, flavors, and teamwork, all parts of creating a new “language” for Vietnamese cuisine.
So How Do They Build A Menu That Feels Modern But Still Keeps Its Vietnamese Soul?
By discussing, sharing, and sometimes debating passionately.
Most of the chefs are young, from different parts of Vietnam. Each brings memories of family dishes: braised fish, boiled snails, or a warm meal with homemade fish sauce. Together, we study these references and reshape them into something contemporary: new methods, new presentations.
No matter how modern it gets, the flavor, the ingredients, and the philosophy of Vietnamese food have to stay true. That’s what I call responsible fusion, and it only works when we respect one another as a team.
Having Worked In F&B For Years, Where Do You Think Vietnamese Cuisine Is Heading? And What Role Does Mâm Mâm Want To Play?
Vietnamese cuisine is in a fascinating phase: both integrating globally and rediscovering its identity. I believe traditional food doesn’t need to be ‘Westernized’ to be recognized, it just needs to be retold in the right way: refined, respectful, and true.
Mâm Mâm is not just a restaurant. We want to be a place of connection, where diners rediscover flavors of home and the warmth of a family meal. For me, that’s how we can help shape the future of Vietnamese cuisine.
If Fish Sauce Is Called The Soul Of Vietnamese Food, Does That Still Hold True At Mâm Mâm?
For me, "nước" - whether fish sauce, broth, or dip always gives a dish depth. At Mâm Mâm, two dishes show this clearly:
Red Tilapia Sashimi: Combining Japanese sashimi technique with local tilapia. The sauce mixes a classic French blanc with Mâm Mâm’s own aged fish sauce, creating balance without overpowering the fish.
Papaya Beef Tataki: Inspired by Italian carpaccio. The sauce is a fermented blend of fish sauce and Vietnamese chilies, giving a light heat and sweetness that lifts the beef.
To me, fish sauce isn’t just the soul, it’s a way of telling a story. When used right, it brings more depth to the dish.
If You Could Tell A Story With Just One Meal, Which Dishes Would You Choose To Represent Mâm Mâm’s Spirit?
I’d pick three dishes—not by region, but for their memory, technique, and feeling:
Tay Bac Braised Beef Short Ribs: I marinate the pork for 24 hours, then cook it sous-vide for another 24. It’s paired with northern-style fermented rice sauce, galangal notes, and a light touch of shrimp paste for layered flavor and a tender texture.
Grilled Beef Patties Skewer: A familiar dish, reworked. I age the beef for 28 days, mix it with pork skin and fat, then wrap it in caul fat. On the grill, the caul fat melts, keeping the meat moist. It’s served with fresh herbs.
Grilled Chicken with Bamboo-tube Rice: I learned this by chance in Đắk Nông. Free-range chicken gives firm, aromatic meat. The dish clearly links farmers, cooks, and diners.
At Mâm Mâm, ingredients receive special care. How does Anthony balance quality, environmental protection, and diner experience?
We prioritize local, seasonal sourcing. Vegetables come from organic farms in Đà Lạt and Ninh Thuận. Seafood is bought directly from fishermen in Nha Trang, Phan Thiết, and Bến Tre to ensure freshness.
We also practice zero waste. Fish bones, shrimp shells, and vegetable trimmings are reused for broths and sauces. That’s how we respect the ingredient—and in return, the ingredient ‘respects’ us. I believe this creates a sustainable ecosystem that makes diners feel closer to nature.
For strong-scented dishes like duck in fermented tofu or tilapia, I use specific techniques to keep the flavors clean. With the tilapia carpaccio, for example, I lightly cure the fish with lime peel and oil to remove the muddy note. Paired with a butter sauce and fish sauce, the smell disappears, leaving the fish crisp and aromatic.
Wishing Anthony and the Mâm Mâm team continued success on their culinary journey.
If you’re in District 1, stop by Mâm Mâm Eatery & Lounge. The Vietnamese-fusion space feels both familiar and new, especially the signature drinks with approachable names like Tamarind Rock, Sugarcane, and Strawberry Tea.
Share a meal and a conversation with Chef Anthony, and the stories—and care—behind each flavor become clear. Clicke here.