Stuffed squid with minced pork in turmeric sauce
In France, with calmars farcis, or in Italy, with calamari ripieni, stuffed squid is often prepared with bread, cheese, or Mediterranean herbs. In the Vietnamese kitchen, however, squid is told a different story – through simple minced pork, a warm sauce, and familiar fresh herbs. A story that is modest, yet deeply flavorful.
At Maison 1929, the stuffed squid is served in a soft golden hue, enough to suggest the aroma of turmeric even before the first bite. The turmeric sauce coats the dish gently, never overpowering, offering warmth and depth without heaviness. Thick, plump rings of squid remain pleasantly springy, wrapping around finely minced pork inside – two natural sweetnesses coming together in perfect harmony.
A light touch of dill adds a fresh, green note, balancing the warmth of turmeric. This subtle herbal lift is what gently opens the palate and completes the dish with quiet elegance.
Slow-cooked pork ribs
This is one of the most beloved dishes at Maison 1929, enjoyed by guests from both Asia and Europe alike.
The pork ribs are slow-cooked to retain their tenderness and natural sweetness, then briefly grilled so the exterior is lightly charred. These caramelised edges are not about technique on display, but about flavor – introducing a hint of smokiness reminiscent of classic barbecue.
Chef Vincent’s signature sauce, glossy and deep brown, reflects the spirit of Maison 1929: gently sweet at first, followed by balanced savouriness, and finished with a subtle touch of acidity. The flavours are well-rounded, warm, and never aggressive – lingering quietly on the palate long after each bite.
Grilled prawns with Vietnamese seasoning
The prawns are grilled simply. At Maison 1929, there is no effort to over-marinate – just enough salt and freshly ground pepper to preserve the prawns’ natural sweetness. Over the fire, the shells turn a vibrant red while the flesh firms up perfectly, remaining moist, sweet, and rich with the aroma of the sea.
Served with salt, pepper, and fresh lime, the dipping sauce adds brightness and gentle heat, sharpening the flavour of the prawns without masking their original character.
This dish does not try to surprise. It is delicious in a very honest way: the scent of prawns over flame, the clean acidity of lime, and the balanced saltiness of the dip. Sitting around the table, peeling prawns by hand while talking – this is unmistakably Vietnam.
Grilled chicken with green tea sauce
The chicken is grilled with care, lightly charred on the outside while remaining tender and juicy within. The green tea sauce brings a clean, subtle bitterness – never demanding attention, but serving as a refined base layer.
This restraint allows the natural sweetness of the chicken to be fully appreciated within a dish that feels thoughtful without being heavy-handed.
Beneath the chicken are lightly sautéed bok choy and broccoli, cooked just until tender yet still crisp. The vegetables are not merely a side, but an essential balance to the grilled meat. When taken together – a bite of chicken, a touch of sauce, and a little green – the flavours open up vividly: the warmth of the grill, the clarity of tea, and the freshness of vegetables.
This is very much the Maison 1929 philosophy. As Chef Vincent Cao Minh often says:
“Grilling should be bold, but never heavy. Sauces should have depth, but always restraint – so that each element supports the others, rather than overpowering them.”
Pan-fried seabass with passion fruit sauce
Seabass is a familiar presence on Vietnamese family tables. At Maison 1929, it is elevated with quiet precision.
The fish is pan-fried until the surface turns lightly golden, the skin gently crisp, while the flesh inside remains white, tender, and naturally moist. There is no elaborate seasoning – allowing the inherent sweetness of the fish to speak first.
A bright passion fruit sauce surrounds the fish, offering gentle acidity and freshness that complements the simplicity of pan-frying. Tiny passion fruit seeds left in the sauce add a pleasing texture and a playful note to each bite.
Served with bok choy and lightly cooked broccoli, the dish remains balanced and easy to enjoy. When a piece of fish is taken with vegetables and lightly touched with sauce, the palate is awakened to fully appreciate the delicate aroma and flavor of the seabass.
At Maison 1929, we do not place our expertise only in the presentation of each dish. We place our heart into the dining experience itself – allowing every course to guide our guests through gentle, unexpected moments, one flavor at a time.
