Saigon

The city keeps two clocks: the one on the wall and the one in the kitchen. Saigon’s most serious tables sit behind unmarked doors — in old villas, up narrow stairways, past courtyards that give nothing away. The chefs here know their producers by name and their suppliers by habit; a single plate can carry a whole season. When filming begins we will start where the day starts, at the markets before five, where the choosing is finished long before any guest sits down. Filming is scheduled for Season One.