The vibrancy of Ho Chi Minh City's nightlife got quite a bit livelier in September with the raucous grand opening party of Pacharan Saigon.
The jam-packed debut rollicked until the early hours, with all four stories of the breathtaking, centrally located building swaying with an unmistakable Flamenco flourish. It was a night of excess for some, but roaring success was the main ingredient in a night that saw the first authentic Spanish restaurant fling open its doors in Vietnam.
"We're ecstatic. Just look around," said FCC President Anthony Alderson, sweeping his hand across the bustle of the well-heeled affair. "It's a tribute to our partners here and all the work that went into launching it."
For more than four months, the FCC team, led by Pacharan General Manager Andreas Arias, had worked tirelessly to recreate the same Iberian atmosphere that has made Pacharan Phnom Penh one of the hottest restaurants in Cambodia. The interior design, spearheaded by Jerry Swaffield, had to be built, the tapas menu fine-tuned, and the staff trained to high standards upheld by all of the FCC's operations.
The hard work and long hours paid off handsomely -- and proof was in the partying.
"It's a fantastic spot to watch Saigon. It's one of the busiest corners in the city," said Alderson. "It's right behind the opera house and right opposite the Park Hyatt. In fact, if you walk outside it, you'll be standing in our building. It's near the Caravelle and other 5-star hotels."
Alderson credits entrepreneur Rod Quinton with providing the push for the new Pacharan.
"He came to a party in Phnom Penh and said 'Man, I love it. You've got to do this at a site I'm renovating in Saigon," Alderson said. "I said 'We'd love to do it."
Since May, the FCC team has been working with Quinton, who is Dutch, and his two Vietnamese partners.
The towering, completely re-engineered corner building itself is a marvel, rivaling any of the downtown's increasingly posh palaces. The Swaffield interior is another gem for the man Time Magazine once called "one of the most unusual and gifted artists in Asia." Resplendent in gleaming, polished copper and dark-hued wood, the design offer visual treats on each floor -- even the washrooms are adorned with Swaffield's hilarious framed sketches. The word "Pacharan" refers to a hale digestive tonic made in rural Spain from sloe berries. The quirky, and beautiful, bottles that the beverage comes in inspired Swaffield's curvilinear decor that he also compares to the architecture of Spanish churches and the early 20th Century artistic movement of Dadaism.
The ground floor of Pacharan Saigon is a true delicatessen -- serving Spanish snacks, pastries and world-class coffee. It's efficient structure fits both the hustle of business people on-the-go and the comfort of those who prefer to linger over a steaming, late-morning mug.
The middle two floors house the restaurant itself, complete with table service, barstools and immaculate views. This is the domain of the energetic Arias and his staff.
"What we are trying to achieve, again with the new place, is a real Spanish atmosphere," Arias said. "It should be exciting and fun. Spanish dining is an informal way to have very active social interaction."
Arias is the perfect point man for the new Pacharan. Prior to Phnom Penh, the Brazilian-born but Barcelona-raised 26-year-old most recently worked for Robert DeNiro at the US actor's Japanese-South American fusion restaurant in London's Mayfair District. One of his last tasks before coming to Cambodia to launch Pacharan was arranging a blowout party for pop diva Madonna.
"We know how demanding celebrities can be," laughs Arias, who has simultaneously balanced his endless hours at the office with the responsibilities of becoming a first-time father. "Our hope is that we can treat every customer like a movie star."
The tapas menu, created by 37-year-old Roberto Mata, features imported Spanish cheeses and Iberia's illustrious cured hams. The seafood dishes range from Galician-style octopus to an assortment of paellas. Available among the segundos platos, or main courses, are roasted suckling pig, sea bass and fillet of veal. The cost for most dishes hovers around US$4.
"We encourage people to combine dishes to make a meal. Tapas should be shared from the middle of the table," said Mata. "The key is that it's simple. With everybody trying to do new things with fusion and flavors, we're sticking to the basics of food."
The top floor is a rooftop cocktail bar licensed to serve until 2 a.m., a rarity in Saigon. With a stunning view of the neon night and a lounge-style atmosphere, the penthouse bar is a drinker's dream and enchanting arena for a romantic encounter. A limited menu is available upstairs as well.
Like the original Pacharan, the new place is the brainchild of Arias, his longtime colleague Mata and a management team led by Alderson and Steve Hayward.
Ho Chi Minh City -- or Saigon, as the locals call it -- has always had a reputation for nightlife. It has evolved over time, obviously, and has emerged as one of the most elegant destinations in Asia. Within this environment, the new Pacharan is built to succeed.