Aug 14
Japanese Whisky, Seated
Six pours, six courses from the northern menu. Twenty-four seats, one long table.
24 seats · 6:30pm
Our story
One kitchen, three regions,
and a very deep back bar.
VEx exists because Vietnamese food in America got flattened into one bowl. The country has three distinct culinary regions, and Chef Yen cooks all of them.
From the north, the restraint: clear broths, dill and turmeric, Chả Cá Lã Vọng the way Hanoi has served it for a century. From the centre, the intensity of Huế and the chilli-oil heat of Mì Quảng. From the south, the sweetness and the herbs, the wrap-it-yourself table.
Then there is the other half of the room. A bar programme built on the same idea, that Vietnamese ingredients belong in a serious glass, and a spirits collection assembled slowly, bottle by bottle, over years.
I did not come here to make food that Americans already recognise. I came to cook the food I grew up eating. Chef Yen · Founder
- Regions on the menu
- Three
- Bottles behind the bar
- 200+
- Menu changes
- Weekly
- Society members
- By invitation