le le, a refined new Vietnamese restaurant in Central: with a Michelin-trained team at the helm, this bowl of Fish Maw Chicken Pho is truly unforgettable

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What is the meaning behind le le’s cute name?

Before stepping inside, you may wonder where the name came from. le le was inspired by ducklings gliding leisurely along Vietnam’s rivers. In Vietnamese tradition, repeated syllables like these often convey a sense of gentleness and warmth, bringing to mind the comfort of home. Group Chairperson Chu Yuet-han and her younger sister grew up in a Chinese family in Saigon, Vietnam, and have brought the enticing aromas and flavors of their childhood memories to Hong Kong. The food retains traditional Vietnamese flavors while skillfully incorporating Chinese techniques such as steaming and smoking, creating a familiar, homey warmth.

Of course, price and quality are what everyone wants to know about. le le currently offers two refined set menus, with lunch starting at HK$ 388 and dinner at HK$ 888. The kitchen is led by two young chefs with impressive backgrounds. Executive Chef Elvin has 15 years of fine-dining experience and was the opening chef at the one-Michelin-starred restaurant Whey. Chef Duc, who is from Vietnam’s Thanh Hóa Province, has more than 10 years of experience working alongside Michelin-starred chefs. Together, they bring everyday Vietnamese pho and sticky rice to a whole new level of refinement.

4 signature dishes to try at le le

The menu is full of surprises, so the editor has rounded up a few signature highlights not to miss:

1. Appetizer: Clams with lemongrass and Vietnamese coriander. This starter is inspired by the herb-steamed clams beloved in Vietnam. Tender clams are slow-cooked in lemongrass oil and placed on a crisp tart shell layered with roasted peanuts, then topped with white clam broth scented with Vietnamese coriander. Each bite is full of fresh, sweet seafood flavor.

2. Soup: Chicken pho with fish maw and Jinhua ham. This bowl is undoubtedly the star of the show. The broth is simmered for four hours with pork bones and premium Jinhua ham, then extracted in a traditional siphon coffee maker for an intensely flavorful clear soup. Chicken thigh meat is shaped into noodle-like strands and paired with prized fish maw and Thai basil. Its richly layered aroma will make you reluctant to finish it.

3. Main course: Duck three ways with wampee leaves and Vietnamese savory doughnuts. This dish pays tribute to traditional roast duck from northern Vietnam. Fourteen-day-aged duck is slow-cooked and roasted until its skin is crisp, served with house-made duck liver pâté and duck leg galantine wrapped in spring roll wrappers. Dip it in duck jus infused with wampee leaves and enjoy it alongside Vietnamese savory doughnuts for a crisp, playful texture.

4. Meat: Soy-braised squab with coffee and sticky rice. Tender squab is braised in Chinese master stock, then smoked with rice straw to bring out an earthy, pastoral aroma. It comes with colorful three-color sticky rice, while the biggest surprise is the sauce, which combines 10-year-aged Chinese black vinegar and coffee for a sophisticated interplay of sweetness and bitterness.

Beyond the excellent food, the interior is another highlight. The dining area is centered on subdued black and gray tones, accented with handcrafted ceramics and indigo-dyed textiles made by Vietnamese artisans.

The restaurant is currently open from noon to 3:00 pm and from 6:00 pm to 11:00 pm, and is closed on Tuesdays. Located on the third floor at 8 Peel Street in Central, it is in a very convenient location. If you’d like to try this refined yet comforting Vietnamese-Chinese cuisine, remember to contact the restaurant early to reserve a table.

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