The fusion taqueria Taco Del Sol was born under a bridge in Saigon’s District 7 and, before that, the downtown, white stucco-walled, elevated Tex-Mex concept Sol Kitchen & Bar opened on touristy Ly Tu Trong. Now, Malaysian chef-owner Adrian Chong Yen has moved them both into the same building. Let the block party begin.
Đọc bài viết bằng Tiếng Việt
We first interviewed a fresh-faced Adrian Chong Yen in August 2019 shortly after he opened Sol Kitchen & Bar, his first chef-owner project after moving to Vietnam to join Q Industries as Executive Chef in 2017.
Sol Kitchen & Bar was a stunning stucco-walled 1st floor space on Ly Tu Trong. The century-old French building nestled near to Ben Thanh Market and exuded a charming blend of Santorini allure with a hint of Latin American flair.
Despite the bustling energy that surrounded it in this lively corner of town, it was a serene escape – and became a defacto dining and dating spot for locals as much as tourists.
Taco Del Sol And Sol Kitchen & Bar Now In One Building
After that, Adrian opened Taco Del Sol, a nhau-style taco joint improbably positioned beneath a bridge in District 7. And even though it closed shortly after, it had already built a devoted following – no mean feat considering the off-the-beaten path location.
A second Sol Kitchen opened in District 7. Then, in 2023, the original Sol Kitchen & Bar was MICHELIN selected. But, soon after, Adrian announced Sol Kitchen & Bar was closing temporarily, to move down the street to a building that would be include the reopened Taco Del Sol upstairs, like a gregarious, garish sombrero sitting on the top of the block.
“What’s Not To Like?”
The new building is like a shining jewel – twinkling lights and the buzz of conversations – on the corner of Ly Tu Trong and Thu khoa Huan streets, in this otherwise ramshackle, touristy part of town.
On the ground floor, there’s the invitingly open-sided Pasteur Street Craft Beer Taproom & Restaurant, then Sol Kitchen & Bar, above that Yuzu Omakase, an outpost of the popular Bangkok Japanese omakase restaurant, then there’s Taco Del Sol.
At Sol Kitchen & Bar, you get dishes like their moreish Lomo Saltado, a grilled steak and rice dish, and Paloma cocktails in elegant long-stemmed glasses.
At Taco Del Sol, Adrian’s fusion taqueria focused on sustainability and high-quality ingredients, there’s Margaritas, Elotes – charred corn on the cob smothered in a spicy, creamy sauce – and smoked beef cheek tacos. “It’s like American BBQ wrapped in a taco,” Adrian nods, “what’s not to like?”
He’s enjoying having the two restaurants in the same building. It helps him, he says, to manage his workflow, without having to travel, and to streamline communications with the team. Plus, he can keep an eye on consistency.
No Plan B
As we settle into the counter-seating at the new Sol Kitchen & Bar to talk more about its relocation and the reopening of Taco Del Sol, Adrian is remarkably still fresh-faced – the same beaming smile and spritely energy. There’s a few more tattoos and some subtle signs of frown lines setting in after an intense few years.
“What would I tell the Adrian Chong Yen of August 2019, when I first met you guys?” he asks. “I would tell him to prioritize family time more. But, at the same time, I’d tell him not to be afraid to take more risks,” he says smiling again. “A question that constantly guides me is: ‘If you knew you couldn’t fail, how big would you dream?’”
You wouldn’t guess Adrian was once a lost teenager, expelled from school. “It was an accident I got into cooking,” he remembers. He got kicked out of school “and immediately tried to get a job.” He started right at the bottom, he recalls, as a dishwasher, “while slowly learning to become a chef.”
“People forget this is one of the worst industries to be in,” he shakes his head. “Shitty pay, a terrible work environment, long hours…”
And so he strongly recommends anyone following his path to really understand why they’re getting into hospitality, to work hard and dive into the deep end and figure out how to survive, and to fully commit to all of it. “For me there was no plan B,” he accepts.
Meaningful MICHELIN Recognition
Lately, Adrian’s restless exploration of the industry and self-improvement has even seen him embracing social media. “Honestly? I’m just a private person. But I know it brings more awareness to my business. I think my favorite clip we’ve made so far is creating a giant burrito.”
The MICHELIN recognition might be partly responsible for his growing public persona. “As a chef, there’s no bigger dream than to be recognized by MICHELIN. It’s helped light that fire and drive to achieve more,” he agrees.
And during all this time, since Sol Kitchen & Bar opened in 2019, we’ve become used to a Malaysian making the most flavorsome Mexican food in Saigon, whether it’s fun, fuss-free tacos and tequila up at Taco Del Sol or elevated Tex-Mex cuisine a couple of floors below. But, naturally, Adrian quickly brushes off the compliment.
“To be very honest, what we do is pretty simple. It just requires lots of trial and error. I believe as long as you keep trying to be better, you will get there eventually. And, I guess, that’s how we got to where we are today…” he says, looking around contentedly.
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