We review Madam Saigon, where Vietnamese food is served up in modern surrounds

With a spacious open concept and comfortable decor, contemporary Vietnamese restaurant Madam Saigon in Tsim Tsa Shui offers a welcoming presence and other Asian delicacies. As we walked in, there was bright and colourful art on the walls, depicting Vietnamese scenes, that makes the restaurant extremely Instagrammable.

We started with Madam Saigon’s deep-fried spring rolls (HK$68; US$8.7), which were stuffed with pulled duck, cabbage strips and glass noodles. Crispy and full of flavour, they were a great start to our dinner.

One of the highlights of the night was the tiger prawns and baby lotus-root salad (HK$118), which is prepared with Madam Saigon’s special dressing of vinegar, fish sauce and fermented bean curd. We also enjoyed the tom yum koong soup with king prawn (HK$168), which had the perfect level of spiciness.

Another favourite of the night had to be the Vietnamese suckling pig (HK$268). Imported from Vietnam, the pork is seasoned with a special marinade, onion, celery, lemongrass, garlic and black pepper for three full days before cooking. The dish is well balanced, and makes for a good sharing main course when dining in a group.

If pork isn’t your choice of meat, I would recommend the grilled chicken with green pepper (HK$168). Slathered with pepper from Vietnam for three whole days before it is popped into the oven, it comes out with deliciously crusted skin (let’s be real, that’s the best part of a chicken).