We certainly know Christmas has come to town when the dazzling displays, ginormous north polar figurines and of course, endless streams of fairy lights are draped across every door and entry past the revolving door of hospitality venues. For a night of seamless elegant luxury, stay at a five star hotel with thread counts far more worthy of throwing down than snubbing your nose at.
Dear Sofitel, I was very pleased to hear from Alistair Minty today, who invited me to revisit your stellar hospitality venue next coming week, and I very much look forward to this opportunity. I’m grateful, very grateful in fact.
Up the stairway to heaven beyond the Sofitel’s doors, you may enter a place where every meal is a force for good, as ST25 by KOTO empowers their staff graduates from disadvantaged backgrounds to deliver exceptional five star Vietnamese food.
On Saturday the 9th of December, 2023, ST25 by KOTO welcomed guests such as myself ahead of their grand opening for an unforgettable canapé event showcasing mouth-watering-and-more-than-satisfying bites of modern Vietnamese cuisine that I simply couldn’t get enough of.
Led by the talented Chefs Heath Gordon and Bao La, 21 graduates from KOTO’s social enterprise wore their staff uniforms with pride as they applied their hospitality training to deliver the flawless service one expects from a five star hotel restaurant. But, as the elite will know, 5 star service is not always met with 5 star quality in 5 star hotels and resorts, the lucky few who get to enjoy their stay, will leave a glowing review, won’t they?
Just ahead of Christmas time and the recurring theme song of Jingle Bells ringing through the land of Saigon, Chef Heath Gordon was excited to show off the restaurant’s new culinary offerings, and had nothing but confidence in his team. No stranger to 5 star service, Chef Heath Gordon, who previously worked for Park Hyatt Saigon for 7 years, and now leads the kitchen at ST25 alongside Chef Bao La with a calm and cool demeanour, in between boxing sessions to keep fit outside his City Garden apartment. Both carrying the utmost respect for their hard working staff, Chef Bao La shared the humble sentiment that neither he nor Heath were the stars of the show, but it was in fact the staff graduates from KOTO who were the driving force for excellence.
Attendees were spoiled with a bounty of fresh Ha Long oysters, to be enjoyed with a fiery homemade tabasco sauce. Then came the mouthwatering platters of Banh Hoi Heo Quay, lettuce wraps with grilled pork belly and pickles, followed by filled leaves of Thit Xao Mam Ruoc, powerfully flavoursome Borrowdale pork, shrimp paste caramel, pineapple relish and kaffir lime.
Appetites ignited, the next platters to come out of the kitchen were equally delicious, from their signature KOTO Fried Chicken, to sumptuous rice crackers of Yellowtail Kingfish, with an avocado purée, black sesame and a tia to vinaigrette. As if the guests were not already thoroughly impressed, then came the Wagyu Beef Cheek Spring rolls, so decadently rich and moreish, one could not help going back for seconds and thirds.
Speaking on behalf of KOTO, The Honourable Founder maintains the distillation of the ethos of the social enterprise as held up by three pillars: storytelling, compassion and empowerment.
To book your table, or for more information, click the link here.
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