Hawaii's popular modern Vietnamese restaurant,
The Pig & The Lady, opening in Japan this year!
Wrapped with salmon slices which are marinated with salts and brown sugars, pickled vegetables and shredded rice noodles ; enjoy with creamy coconut wasabi sauce and attached dills and mints!
Made with domestic greater amberjack, garnished with early red, and dressed with spicy green sauce.Perfectly matches sparkling wine or white wine!
Made with pumpkin seeds, red dates, various fried beans, green papaya and lemon peels; dressed with fermented leaves sauce which is made with various vegetables, green tea, garlic and fish sauce.
Well grilled domestic pork belly.Dressed with 2 sauces; spicy, sour and little sweet「garlic chili sambal」and 「grape sauce」made with red grapes and spicy sauce “kanzuri” from Niigata.
Well grilled fatty salmon garnished with salty prosciutto-wrapped carrots; enjoy with refreshing sour nuoc cham sauce (Vietnamese dipping sauce)!
Rich chocolate mousse with sour orange blossom and yogurt cream!
This fall, Hawaii's award winning modern Vietnamese restaurant, The Pig & The Lady opens in Ebisu, Tokyo!
Chef Andrew Le founded the restaurant with the principles and work ethic of his Vietnamese immigrant family, especially his mother’s home cooking, while growing up. He has blended the flavors of his mother’s traditional Vietnamese recipes with his education and work experience in classical French techniques, in formulating a unique hybrid of nouveau Hawaii regional cuisine. The Pig & The Lady, which opened in 2013, has welcomed guests of all backgrounds, from locals and tourists to even Hollywood stars and athletes from throughout the world.
Creator, owner and chef, Andrew Le (pronounced LAY) is the mastermind behind the innovative restaurant, The Pig & The Lady. After graduating from The Culinary Institute of America, in upstate New York, he built up his career at Hawaii's Michelin star French restaurant, Chef Marvo, before opening his own restaurant in 2013.
