The “Vietnamese baguette” at is called . The bread is coated with foie gras inside and filled with spiced roast chicken thigh, Vietnamese pickled radish, fresh cucumber, and cilantro. (Photo by Yao Shun)
The at WANG features a red curry made with lemongrass, fish sauce, tamarind, and coconut milk, offering a flavor less spicy than Thai-style, served with French bread for dipping. (Photo by Yao Shun)
The , presented hanging on a coconut, uses seasoned coconut water to cook plump and firm Blue Diamond shrimp. The shrimp meat is sweet, tender, and springy — very distinctive. (Photo by Yao Shun)
The at is made by marinating, air-drying, oven-roasting, and glazing half a chicken. The glossy, crispy thin skin and juicy, tender meat make it worth a try. (Photo by Yao Shun)
The at WANG wraps shrimp paste and squid paste around thin strips of Puli sugarcane, then coats them with almond slivers and Japanese colored domyoji rice before frying. The appearance, color, and taste are all highly enticing. (Photo by Yao Shun)
The at WANG presents three flavors — fresh shrimp, roast chicken, and sakura shrimp with taro — on one plate, making it a “sincere” dish. (Photo by Yao Shun)
The is a perch weighing about 1 jin, massaged with Easter Island white pepper and salt to infuse flavor before being directly grilled. The skin is slightly crisp and charred, and the fish is tender and delicate. (Photo by Yao Shun)
The uses the leaves that wrap betel nuts to roll minced beef and pork seasoned with fish sauce and lemongrass, then skewered and grilled. When eating, you can wrap it with rice vermicelli and lettuce leaves — it’s a delicious Vietnamese street food. (Photo by Yao Shun)
At , you can order a with condensed milk for a taste of colonial-era beverage culture. (Photo by Yao Shun)
Located on Fuxing South Road in Taipei, the Vietnamese restaurant has interior design with strong colonial vibes. (Photo by Yao Shun)
The second floor of has a large window facing directly onto the park behind SOGO Zhongxiao, offering a view of the Taipei East District from the window. (Photo by Yao Shun)
The staff at wear peacock-blue uniforms designed based on the traditional Vietnamese outfit “Áo Dài,” showcasing an authentic exotic flair. (Photo by Yao Shun)
Following , , and , the Taiwan division of the WANG Group has launched the Vietnamese cuisine brand .The first branch of , located on Section 1, Fuxing South Road, Taipei, in the SOGO business district, officially opened today (28th), just before New Year’s Eve. This marks the newest dining brand launched by the WANG Group in Taiwan in 2017, the 21st dining brand established by the WANG Group across the Taiwan Strait, and also the first time WANG ventures into the Southeast Asian cuisine market, which has been gaining popularity in recent years in the U.S. and Europe. Its future operations are drawing market attention.
During the trial operation, reporters visited and tasted the food, discovering that WANG Group’s foray into the “southbound” market with this venture is clearly well-prepared. Whether in terms of store design, culinary team, or the dishes on the menu, careful thought and planning went into it. By military analogy, , , and are like rapid strike forces, while is a “heavy division,” demonstrating the ambitious intent of “succeeding at all costs.”
With the increasing number of Vietnamese new residents in Taiwan, Taiwanese people can now find Vietnamese flavors everywhere. However, most Vietnamese restaurants in Taiwan give off the impression of being “snack shops,” and when it comes to Vietnamese cuisine, many still only think of and . Few realize that Vietnamese food, influenced historically and geographically by southern China, also carries a “French touch” due to its past as a French colony. In recent years, Vietnamese cuisine, following Thai food, has gained popularity among foodies in Europe and the U.S., rising steadily in the ranks of Asian cuisines.
WANG recognized this international food trend and aims to use the new brand to more fully and concretely present the unique culinary culture and dining experience of Vietnam. In the current market for casual dining, there is no other restaurant with the same “standard” for selling Vietnamese cuisine. This is also the selling point and highlight of entering the market.
Located on Section 1, Fuxing South Road, Taipei, has three floors: the third floor is the kitchen, while the first and second floors are dining areas, totaling over 60 ping (~200 m²) with approximately 80 seats. The space’s décor combines rich Southeast Asian style with French colonial elements, featuring tropical plants, murals, rattan, lanterns, as well as European-style arches and the louvers typical of colonial buildings. Tableware is also a blend of East and West, with great attention to form and color. Even the staff uniforms are designed with reference to the traditional Vietnamese outfit “Áo Dài,” conveying Vietnamese charm through every detail.
The menu at offers a wide variety of dishes, ranging from and as street food, to national favorites like , , , , and , all the way to multi-person feast hotpot dishes such as , , and , with over 70 dishes in total. It breaks from WANG’s previous set-meal format, allowing all dishes to be ordered à la carte, catering to all budgets.
The dish on the menu that best represents French colonial flavor is the . This dish is essentially the so-called “Vietnamese baguette,” or “Vietnamese-French sandwich.” The restaurant’s in-house-made French baguette is crispy on the outside and soft on the inside, filled with roast chicken thigh, pickled vegetables, cucumber, and cilantro, along with a generous layer of foie gras. The taste is rich yet not greasy. If you prefer a lighter option, you might opt for the baguette itself, which is still delicious when eaten with the fillings. Alternatively, you can dip it in the accompanying sauce, which highlights the “colonial” essence of the dish.As a restaurant group, WANG’s culinary team not only considers the visual presentation of dishes but also incorporates new elements to enhance flavor and texture. For example, the classic Vietnamese dish wraps fresh shrimp and squid paste around long strips of sugarcane, then further coats them with almond slivers or colorful Japanese domyoji rice before frying, resulting in a dish with multiple textures. The , served in a “crossing-the-bridge” style with hot broth poured over it, uses Choice-grade American boneless short ribs, offering tender meat enhanced with truffle sauce.
The uses high-quality ingredients. The chef cooks the firm and springy Blue Diamond shrimp in coconut water lightly flavored with chili, resulting in sweet shrimp and delicious coconut broth. The dish is served with a flaming presentation, and it is expected to become a popular “Instagram-worthy” dish, much like the traditional .
(Business Announcement)