As one of Zagat’s top Vietnamese restaurants in New York City, French-Vietnamese fusion restaurant, Le Colonial has two reasons to celebrate: they will be offering a new menu for their 20th anniversary, and Le Colonial has also hired a brand-new executive chef Ron Wing Wee Hsu. At only 31 years old, chef Hsu is an eight-year veteran of Le Bernadin as a senior sous chef and a consultant on chef Ripert’s team. He will be introducing the anniversary menu “Then and Now” which will run from now until May 9th, and will celebrate the past, present and future of cuisine at Le Colonial.
The six-course tasting menu will feature some of Le Colonial’s more traditional dishes, as well as chef Hsu’s take on new French-Vietnamese dishes like Vit Quay (five spiced duck), which uses Confucius ducks from upstate New York. Chef Hsu makes his dish crisper and plumper by pumping air into the duck. During each course, guests can choose either a “now” dish or a “then” dish.
Mixologist Moses LaBoy of Red Rooster will also be joining the team, as well as wine director Marie Vayron from Bordeaux.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi