Jean-Georges Vongerichten opened on 20th November 1995
the stunning new Thai-French restaurant from New York
called Vong. It opened to enormous acclaim, in the heart
of Knightsbridge, next to The Berkeley hotel. The restaurant
has continued to receive rave reviews since its opening,
and has received a top 'Eros' award from Fay Maschler
in the Evening Standard.
Vong made a splash in Manhattan when it opened seven
years ago and has Now become one of New York's top rated
restaurants. Vong is not the place to go for a conventional
Thai meal: rather it is a beautifully realized
fantasy by a French chef of genius' (Gourmet magazine,
New York, 1993)
Vong is the brainchild of chef Jean-Georges Vongerichten
from Alsace in France. At the age of 39 he has emerged
as one of the leading chefs in The USA with a unique
cuisine that has broken free of gastronomic convention
and triggered off a culinary revolution in America.
He studied under Paul Haeberlin, Paul Bocuse, Louis
Outhier and developed his skills in the Far East where,
he says, The Flavour of lemon grass, cilantro,
ginger, Curries and coconut milk changed my life.
Oriental spices and flavours inspired a new style in
which classical French techniques are applied to Thai
flavours and spices.
His style cuts to the heart of modern eating trends
with intense flavours, light textures and low cholesterol.
He has turned away form heavy stocks, glazes, butter
and cream, in favour of his own vegetable juices, infused
oils and vinaigrettes. Shaun Gilmore, the restaurants
chef, has worked in Vong under Jean-Georges since the
What better accompaniment to Jean-Georges food
than slightly less than dry Alsatian wine? The Alsatian
selection includes Riesling Grand Cru Goldert from Zind
Humbrecht. To reflect the classic French foundation
of Jean-Georges' cooking, other key wine producing regions
of France are represented, as well as the New World.
The entrance to the restaurant opens directly onto Knightsbridge
and is enhanced by a waved glass canopy, which reflects
the curves of the Vong logo. The bar on the ground floor
sets the tone of natural materials by combining timber
and stone. The wall behind the bar is timber-lined,
and bottles and glassware are back-lit for maximum visual
impact. A natural stone staircase, with the Vong logo
incorporated into balustrades, finished in highly patterned
metal, leads down to the bar eating area where ochre
leather banquettes complement the limestone and spicy
green carpets. The palette of rich Indonesian hues in
the seating fabric, the vivid colours of the food served
on Oriental coloured plates, and the cornucopia of oriental
spices arranged on the central waiters station, offsets
the natural stone of the table tops and the display
of white Phalenopsis orchids. The Chefs can be glimpsed
in the steaming kitchen which is visible through a window.
Vong was designed by Keith Hobbs and Linzi Coppick of
United Designers, who, in the past, have worked on such
notable projects as Pont de la Tour, Quaglinos, and
Vong is located in the Berkeley Hotel on Wilton Place,
For reservations, please call 44 (0) 20 7235 1010
The restaurant is open Monday through Friday for Lunch
from 12:00 to 2:30 PM and Saturday from 11:30 AM to
2:00 PM. Dinner is served Monday through Saturday from
6:00 to 11:30 PM and Sunday from 6:00 to 10:30 PM.
to the Jean-Georges Vongerichten Restaurant