Fellow Scoopster Olivia and I covered last weeks multi launch of Saigon Lane around Sydney, a brand new group of venues from Aki Kotzamichalis, founder of Bali's famous dining venues Saigon Street and Ku De Ta.
While Olivia covered the tastes in Glebe, I focused on the aesthetics and interviewed the Interior Designer behind it, Alex Zabotto Bentley.
Of course while trying the menu on offer...
Relaunching in Glebe, Bondi, Darlinghurst and the CBD, Saigon Lane brings a fresh burst of flavour without losing the classic rice paper rolls and other favourites for which the previous venues were so beloved.
Food is for sharing at Saigon Lane, but it might still be hard to choose from the many tempting share plates on offer. We were delighted to sample the Green Rice Fried Tiger Prawns in Lettuce Wraps (2 for $10) and Crab Salad with Coconut Crackers ($10) before moving on to the classic favourite, rice paper rolls. These come in four options - seared tuna, chicken & prawn, braised pork, and a veggie-packed vegan option (2 for $8, tuna $13). Although they are at a bit of a higher price point, all were delicious.
There are dumplings, steamed bao and banh mi, some bigger wok-cooked dishes ($16 - $17) and, of course, a classic Vietnamese pho ($15).
In the summer heat, the team wisely recommended some dishes from the salads menu - Poached and Shredded Chicken, Vietnamese Coleslaw & Nuoc Cham ($14) and Edamame & Avocado Salad with Soba Noodles, Ponzu Dressing & Crispy Sesame Rice Crackers ($16). Both gluten free, both fresh and tasty.
Even a 30 degree day shouldn't keep you from the Pok Pok Chicken, however - it's a plate of sticky, sweet, crispy fried chicken goodness that saw sticky chicken lovers licking their fingers with glee ($10).
To wash down the food, a one-page beverage list at the Glebe venue includes a range of house cocktails, two of which are served on tap. These are the Saigon G&T (gin, spiced syrup, juniper syrup, spice bitters, tonic, lavender bitter, tonic syrup, $12) and a Spiced Pink Grapefruit G&T (gin, grapefruit syrup, tonic syrup, spice syrup, tonic, strained pink grapefruit, $12). They are both light, fruity, spicy options and charming in the summer heat.
Alternatively, try a Bia Hanoi, Saigon Lager or even a Beerlao ($8 - $13 by the bottle). Been a while since this Scoop writer has seen Beerlao on a menu out of Vientiane!
Saigon Lane is a solid pick for casual dining, and are also popular for takeaway and catering - the lunch rush hour saw a roaring trade of delivery orders being swept over the counter.
Saigon Lane is at Glebe, Darlinghurst, Bondi and Sydney CBD.
I sat with the well respected and talented interior Designer and all round creative genius, Alex Zabotto Bentley to delve into the process that comes with creating such a successful project to truly appreciate the details that Saigon Lane feature throughout there new venues.
How do you find inspiration in creating unique interiors and details in themes that have been done many times over ?
AZB | I always approach an interior project with the same clear view… be brand specific and derive everything from my own research and certainly never pinterest or current trends. It is absolutely essential to be very well researched in many areas not only interior design, from building and construction to history of art, graphic design to paint colours and textures. I also have a ..’ if it hasn’t been done in 50 years then lets do it’ approach… from custom designing tiles, to colour pigment mixing our own paint, to designing our own wallpaper. We never do the same interior twice but with Saigon Lane I was very specific with keeping the flavour of it’s big brother Saigon Street in Bali which my company AZBcreative designed (and won an internal design award for)
How long does it take for you conceptualise an idea from sketches to the real thing?
AZB | The process is every changing. With respect to this project it was important to understand the brand and it was a brand that was developing itself as well so I was very fortunate to be creative director for the brand ID that then developed into the interior design of both Saigon Street and Saigon Lane. The whole process took about 4 months from concept to actually commencing building. Saigon Lane was a fast turnaround as we knew exactly how to create the design installation program . I love a construction site and we are guns at it now!
From experience, what is the current craze / fad that everyone's seems to be buying into and how would you like that to evolve or change?
AZB | Fads are design killers…. Truly….. Because of so many DIY and renovation shows everyone seems to think they know how to design…. And they don’t…. There is such a massive tidal wave of wannabe designers and it seems like most of them want to create faux industrial Brooklyn style environments…. The greatest cringe is when they apply this style to a neat two bedroom apartment in a new block of flats…… It is …um.. Hey Guys…. Seriously…. Look around … this isn’t a disused warehouse on an old dockland somewhere…I believe that people need to feel more, rely on their intuition and look at interiors that are not cookie cutter.. Look at old spaces, other cultures, go to a ( heaven forbid) library or bookshop.. Stop looking online.. Go to fabric shops, carpet suppliers, look and feel textiles and look at actual photographs of old interiors in a book about a certain period in interior design…. Understand design movements and pick them apart with what really resonates with you. You will see how wildly gratifying this is and how inspiring it is to be in the physical mode of design… it will catapult your creativity to the next level. Research is king!
How does Sydney stand out from other Australian cities in terms of interiors and dining experiences?
AZB | Sydney has it’s own unique vibe and dining/ interior culture and I am so happy to be a big part of that from an interior design perspective and from someone that loves amazing unique food and experiences. I love atmosphere and what is created with incredible designers in this town… I love Amanda Talbot’s vision and George Livissianis aesthetic, and Luchetti Krelle’s unique taste . Sydney is also getting better and better with clients excited about really engaging with their customer and really embracing the new .. Trusting their designer… this is believe it or not a new thing…I know with the venues that we have created in 2016 from Brick Lane, Kittyhawk, Butter, Seadeck, Goodbar and LeadBelly these wonderful inspired owner recognised my vision and the talent of my team at onset and really connected with it. Perhaps I am one of the lucky ones and have put in the hard yards but I really believe that Sydney is bursting with greatness.. Now all we need to do is Keep Sydney Open so that everyone can enjoy our greatness at any time.
Text by Hareth Tayem and Olivia Watson. Photos by Hareth Tayem.
