Vietnamese London: Two minutes with CôBa’s Damon Bui, October 2015

Vietnamese seems to be having a moment: Viet Food kicked things off, opening in Soho at the end of last month with seafood pancakes and pho, while House of Ho is expected on the old site of Bambou in Fitzrovia later this year. Bobby Chinn may no longer be involved but Richard Caring (of Caprice Holdings) has swooped in and promises to turn it into a formal Vietnamese affair. Meanwhile, FOLD is headed for Brick Lane this month, with traditional foldable food and rice paper dishes. Finally, we caught up with chef Damon Bui – the mastermind behind Vietnamese supper club Table for 10 – who’s opening his first restaurant, CôBa, in Islington next Wednesday. Serving “Vietnamese food with heart and flair”, he’s certainly bang on trend – and reportedly in possession of some of the best duck ramen in London. Here’s everything you need to know…

What’s your personal favourite dish on CôBa’s menu?

Our duck ramen. There’s nothing like it in London - it’s pure indulgence in a bowl.

What can diners expect on the drinks list?

We L.O.V.E. alcohol. When it came to the drinks menu, we took as much time to think about the flavours and visuals as we did with the food, because both form the yin and yang of a great dining experience. You can be sure that all the drinks are as delicious as they are naughty….

Can you talk us through the interior?

We’ve tried to incorporate my history into the interiors. My Aussie background is expressed with charcoal black (to represent some fantastic barbecues), copper (the sunsets) and oxidised blue (playing on the beach as a child). There are triangular elements that represent three nationalities: Vietnamese, Australian and British. Ultimately, we wanted to create a beautiful space where our diners can relax and have loads of fun.

Are you still on course to open on 14 October?

Yes – it wouldn't be a restaurant opening without a major hiccup or two – we’ve encountered a few. We pushed the opening back once, and now we’ve extended the soft opening period by a week, until 7 November.

What did you learnt from Table for 10?

Hard work can be fun, if you work on something that you are passionate about. I knew I would enjoy it but I never expected I would be able to turn my passion for food into a career. My father no doubt had me down to follow him as an accountant!

Who is your biggest cooking influence?

My mother: she’s the reason we’ve chosen the name CôBa. It means ‘Auntie Number Three’ and according to Vietnamese tradition, you are called by the order of your birth and not your name – my mum was sibling number three, so our family calls her CôBa.

Which is your all-time favourite London restaurant?

For a treat, definitely MARCUS at The Berkeley – the food is beautifully executed but also prioritises flavour over technique. As a casual dining experience, you’ll find me in Hurwundeki a lot, near where we live. It’s good, no-nonsense Korean food and we love the eclectic interior.