Giới thiệu - NHÀ HÀNG SYRIA AL SHAM SAIGON

Trong khu vực nhỏ có mái che bên ngoài cửa trước, Đầu bếp Badeh tập hợp hai thứ đặc trưng bánh mì và lửa.

Chủ sở hữu của Al Sham, nhà hàng Trung Đông mới nhất của Sài Gòn, đặt một bộ ba vòng tròn bột lên một cái chảo bằng thép không gỉ và ném chúng vào một mái vòm kim loại, nơi ngọn lửa liếm các bức tường bên trong của lò nướng nóng. Khi họ trở về từ ngọn lửa, hút thuốc một chút, những chiếc pitas mới làm được phồng lên như những quả bóng bay, trôi về phía cái hộp gỗ mà họ đến

Syrian bread-making at its finest.

It’s easily the tenth time he’s done this, but Chef Badeh is exceedingly patient with our cohort of millennials: photographing, videotaping and Instagramming his bread production to excess as we indulge in a two-hour meal. This is our second visit in less than a week, and something tells me a third is imminent.

Ever since word of Al Sham got out on Foodies in Saigon, it’s been all hands on deck for Chef Badeh and his staff. The place is barely a month old, and already there is the occasional dinner rush, not to mention a steady stream of diners during lunch. While that means a little patience is required, the Al Sham staff is as enthusiastic about their fare as the customers, scurrying back and forth between the kitchen in the back and the barbecue and bread oven out front. Chef Badeh himself regularly passes through the dining room, greeting customers and letting them know when their food will be ready.

Hummus with lamb (left) and falafel (right).

The end result of these efforts is a mouth-watering array of grilled meats, soups, salads and generally delicious Middle Eastern fare. Al Sham starts off strong with standards like hummus, falafel, tabouleh and shakshouka, a dish of poached eggs, tomatoes and spices. Though the latter is a little less soupy than other renditions, its hearty, home-cooked flavor will win you over.

Kofta kebab.

Beyond smaller, shared dishes, Chef Badeh’s grill is incredible. On our first visit, the kofta kebab – a plate of grilled lamb, spices and a few fresh veggies served over pita bread – came away the clear winner of the meal, but the next trip made a serious contender out of Al Sham’s shish taouk, or chicken kebab, never mind the kabsa rice with chicken, a heaping plate of rice topped with almonds, bell peppers, potatoes and veggies as well as a rotisserie chicken leg. With each trip, we seem to find a new dish to moon over.

Shish taouk.

If the food weren’t enough, Al Sham’s genuine hospitality adds to the experience. A combination of Vietnamese and Syrian, the staff stay close by without hovering and are always willing to strike up a friendly conversation or make a recommendation. Needless to say, we'll be back for round three soon.

Al Sham is open daily from 10am to 11pm.

To sum up:

Taste: 5/5

Price: 5/5 - Small plates run around VND60,000-80,000, while bigger dishes can get up to VND200,000

Atmosphere: 4/5 

Friendliness: 5/5

Location: 5/5

Dana is 70% caffeine, 50% fish sauce and hasn't taken a math class since 2004.