CHÔ invites you to experience the spirit of Vietnam in a fresh, real and homely Vietnamese all day kitchen and bar. At the city’s au-courant Ambawatta complex in Mehrauli, CHÔ, derivative of the word ‘CHÔ nhà’, which means a cottage or a home in Vietnamese, reimagines the vibrant street food and regional favourites of the Mekong Delta and Nguyen Dynasty, housing a symphony of delightful textures and a healthy mix of traditional and avant-garde dishes.
Nestled in a 160-year-old haveli overlooking the city’s revered Qutub Minar, the Vietnamese kitchen and bar is an all-day restaurant that makes for the perfect setting to allow time to slow down. An ideal space for power meetings and midweek brunches, the restaurant effortlessly transforms through the picturesque golden hour into a place where one can lay back. Punctuated with windows, wicker, bamboo and steel – that are commonly found in the architecture of a Vietnamese household – CHÔ engulfs you in a warm and welcoming atmosphere. Its seamless integration of the warm indoors with the lush outdoors creates a perfect backdrop for one to simply unwind with a book accompanied by a freshly brewed cuppa. An urban escape rooted amidst beautiful tall trees framed through broad arches and adorned with vibrant wall art, the casual dining room allows you to replenish with a wholesome bowl of pho. As you progress to the terrace, nature begins to play the protagonist of the space as conversations unravel over cocktails
In keeping with the brand’s focus towards ensuring each flavour brings out authenticity, at CHÔ, all locally-available ingredients are mindfully sourced. This effort is furthered by Chef Vaibhav’s in-depth understanding of the local flavours through his travels that spanned across different regions of Vietnam. With support from the Embassy of Vietnam in bringing our vision to life, the sourcing of ingredients becomes a seamless process.
While TRUFFLED EDAMAME DUMPLINGS; Truffle scented fresh soybean mixture in wheat starch skin, BELGIUM PORK GYOZA; Chili oil, salad leaves and herbs, KATSU TOFU & AVOCADO; Healthy rice paper roll stuffed with goodness of Vietnamese herbs, vermicelli noodles, edible flowers and served with peanut sauce, PHO HOANG | TENDERLOIN; Tenderloin noodle soup made with sliced sirloin, meatballs, rice noodles, onions, cilantro,18 hour simmered roasted marrow and oxtail bone broth are just a few among an array of authentic vietnamese flavours to soothe one’s belly.
Carefully crafted cocktails such as the ODD FASHIONED – Burnt jasmine rice blended whisky, bitters, rice cracker, VIETNAMESE HIGHBALL – Vodka, Vietnamese coffee, condense milk, caramel, acid balance, Elder G & T – Elder flower, Gin, cucumber, lime, Tonic, Smoked Milk Punch – White Rum, avocado and pandan milk, roasted pineapple, smoked pandan integrate each ingredient to concoct perfectly blended tipples.
In equal focus, CHO’s non-alcoholic beverage menu offers an array of enticing drinks along with a great coffee menu featuring variations of coffee prepared in true Vietnamese fashion. From Drip Coffee, Egg coffee, Iced Coffee with condensed milk to coffee that with hints of coconut, one can savor the tropical notes in their favorite beverage.
A sharing style menu, each meal is prepared using time-tested recipes that translate to wholesome and satiating dishes and are inclusive of dietary restrictions with gluten-free and vegan options, courtesy Chef Vaibhav. A force to be reckoned with, Chef Vaibhav combined his rich experience in the culinary landscape with meticulously researched ingredients to build each of the recipes borrowed from across the regions of Vietnam. From Banh Mi, Banh Xeo, Chao Bo, Bun Cha, Thom Kem, Suon Nuong to the ubiquitous Pho, the menu features treasure troves that take you on an epicurean journey. Chef Vaibhav’s travels have ensured they deliver authentic Vietnamese flavours infused with contemporary techniques to the palates of the city’s discerning audience.
Chef Vaibhav says, “People say I can think out of the box for innovation, source fresh and the best local produce in a kitchen. But I strongly believe that success can be keyed only by hard work, commitment, and passion with conviction.” He brings a fresh perspective to the table from a local lens. His home-style preparations not only feed the soul but also warm the heart. He is a proud member of the Indian Culinary Forum along with also being a part of the World Association of Chef’s Societies. He has many coveted awards to his name including Panasian chef of the year 2018 by Elite magazine in Dubai 2018, Innovative Chef of the Year 2018 by Magicka, Master Chef International Cuisine Award in 2009.