Vietnamese Oil Shower Chicken — Review by Sonny Side
Not specified, Vietnam — Vietnamese
The reviewer visits a Vietnamese restaurant featuring an innovative oil shower cooking method where 390-degree oil rains down from above to fry chicken. The owner, a self-taught food scientist, invented this unique machine after 18 years of experimentation. The result is exceptionally crispy skin with juicy meat, paired with robot-assisted fried rice and a delicious custom soy-based sauce.
What was great: The innovative oil shower cooking method that creates incredibly crispy, thin, brittle skin while keeping the meat juicy. The smaller Vietnamese chicken with optimal meat-to-skin ratio. The quality fried rice and the owner's custom soy-based meaty sauce.
What could improve: Nothing mentioned
The Dishes
The restaurant serves two chicken combinations: breast and wing together, or drumstick and thigh together. What makes this establishment stand out is the preparation method rather than the cuts themselves. Before the oil shower, the chicken is marinated and boiled, then finished with the signature overhead oil treatment. The skin is remarkably thin, brittle, and crispy while maintaining juiciness throughout the meat. The reviewer notes that the magic lies in the ratios and using smaller Vietnamese chickens, which provide optimal surface area to protein ratio. The accompanying fried rice, made with assistance from a robot of the owner's own invention, provides a satisfying carb component. A custom soy-based sauce rounds out the plate, delivering meaty, umami-rich flavors that complement the chicken perfectly.
The Experience
The reviewer gets hands-on experience operating the oil shower machine, which is truly a sight to behold. The sound of the chicken crackling under the falling oil is described as something that doesn't translate well through video. The owner, a mad food scientist, is clearly passionate about his creation and willing to share his innovation with guests. The atmosphere is one of culinary experimentation and genuine craftsmanship.
Value & Pricing
No specific pricing information is mentioned in the transcript.
Notable Moments
There's oil falling from above and you can hear the chicken absolutely crackling.
At first, I thought this was a repurposed dishwasher. Turns out this machine is the owner's own invention. A mad food scientist who spent 18 years tinkering, testing, and probably picking up a few burns along the way.
It's so thin. It's so brittle. It's oily. It's delicious. I am genuinely impressed.
The Verdict
This restaurant represents a fascinating departure from Western fried chicken concepts. By eliminating breading and traditional deep frying in favor of the innovative oil shower method, the establishment delivers a unique texture and flavor profile that impresses even seasoned food reviewers. The owner's dedication to his craft and willingness to share his creations make this a must-visit destination for adventurous eaters interested in innovative cooking techniques and Vietnamese cuisine.