Nguyen Van Toan has turned an ordinary frying pan into the centerpiece of his restaurant by preparing around 30 unique dishes daily, creating an engaging dining experience that attracts customers eager to learn about his inventive cooking approach.

Situated on Pham Hung Street in Binh Chanh District, Ho Chi Minh City, Toan’s modest eatery has gained popularity for its unconventional culinary methods.

In a break from traditional kitchens, Toan uniquely uses only frying pans for meal preparation. He expertly juggles eight frying pans on the stove, reserving two large pots exclusively for rice.

From frying to boiling, all dishes are crafted solely using these pans, with finished meals transferred to smaller pans for serving, maintaining the warmth and flavor.

Toan conceived this innovative cooking approach over ten years ago.

Previously working as a security guard at a bookstore, Toan found little satisfaction or financial stability in his role, which led him to explore other ventures.

With a passion for food, Toan utilized his savings to establish a small com tam (broken rice) shop, quickly gaining a loyal customer base and encouraging him to explore traditional Vietnamese cuisines.

“I lack formal culinary training and haven’t followed any set recipes,” Toan explained. “I develop dishes based on my ideas and background. Witnessing home-cooked meals in the Mekong Delta inspired me to keep things simple and flavorful.”

To enhance the homey atmosphere, he serves all dishes in frying pans, allowing diners to see their meals reheated to perfection, which adds to the restaurant’s appeal.

Toan assures that utilizing frying pans maintains high food quality, enabling efficient seasoning and better heat retention of dishes.

Each pan is thoroughly cleaned before use to avoid cross-flavors between meals. The menu features popular family dishes, such as chicken stew, ginger-braised duck, and stir-fried beef.

After selecting their meals, patrons enjoy dishes reheated in smaller pans served directly at their tables.

To ensure food safety, Toan personally sources fresh ingredients every day, with meticulous preparation conducted by himself and his team.

Before the pandemic struck, Toan’s restaurant thrived with nearly 50 dishes prepared daily. Although customer counts have since dipped by 20-30%, he continues to serve around 30 dishes each day to meet ongoing demand.

The restaurant operates from 6 a.m. to 10 p.m., accommodating both dine-in and takeout customers, with peak hours at 11:30 a.m. and 5 p.m. Each meal is affordably priced at 35,000 VND.

Its reasonable prices, generous portions, and flavorful offerings have cultivated a dedicated customer following.

“Eating here is great value for money,” commented one regular. “The meals are always hot, portions ample, and they provide free fresh veggies. I love dining here.”