‘The kid in the back of the restaurant’
It all started in Germany, where she was born and raised. “My roots are Vietnamese and Chinese, and for Asian immigrants in the ’90s, being a restaurateur, owning a restaurant, was the easiest path to entrepreneurship and owning your own business,” she says.
And so, her parents owned an Asian restaurant in southern Germany. “And so, I’ll say, growing up in a restaurant in the kitchen — you know the kid at the back of the restaurant doing homework? That was me. I was that kid,” she says.
It wasn’t just the joy of eating at a restaurant that caught her eye: it was the joy of hosting, a passion that just grew exponentially over the years. She would watch YouTube videos, do her research and experiment.
Years of sustained effort are evident in the exquisite scallop ceviche she prepares as she shares her story. Madame Vo has almost convinced you that it is easy and simple to do.
“This is one of the most popular dishes on our menu,” she says, offering two dishes of contagious excitement.
It’s smooth, creamy and goes on in an instant. It’s clear why it’s a favorite.
Ice breakers and popular dishes
How does a typical night at Madame Vo’s begin?
It starts with noodles. “When guests arrive, we like to start the night with a duck and noodle roll masterclass. It’s a great way to help break the ice,” she says.
Throughout the interactive dumpling activity, Madame Vo clearly breaks down the instructions: From taking the thin flour, to the soft coating, filling and sealing it all together.
Who needs to be perfect when you can just have fun? “It’s a fun way to enjoy a dish we’ve all made together afterwards,” adds Madame Vo.
It’s the only dish you have to prepare, she quickly assures. “The other seven courses are from me and my team.” Each dish is placed on the table, with a little anecdote, perhaps something about her childhood, or a signature dish that has evolved into a favorite over the years. There are quite a few of them, including a stuffed crab. “It’s really a labor of love,” she says with a smile. “It actually takes me and my kitchen staff an hour to cook and slowly remove the meat from the shell, prepared in some homemade spices. But now it’s my signature dish, because every time I take the dish off the menu, people complain.”
And more than the food, it’s the air of conversation that she cherishes. As she points out, she really wants to create an environment where people talk. “You know, these ice-breaker questions that spark conversations,” she says, adding that she wants to go beyond the standard “where are you from” and “how long have you been here?”
She wants people to get to know each other on a personal basis, so she even encourages swapping places on a singles night. By the end of the evening, everyone should have had a chance to talk to everyone else.
After all, at Haus of Vo, the meal is simply the starting point. The real magic happens in the conversations that follow.
Lakshana is an entertainment and lifestyle journalist with over a decade of experience. It covers a wide range of stories – from community and health to mental health and inspiring people. A passionate K-pop enthusiast, she also enjoys exploring the cultural impact of music and fans through her writing.
