Eat & Drink Partner
Ngoc Suong’s Generations-Long Love Affair with Seafood Contemporized
We could tell you a story about the seabass you’re about to eat, how it was caught minutes ago, that preparing it as a ceviche calls for a such a simple recipe that it consists of little other than olive oil and lemon juice, that Ngoc Suong Seafood and Bar ’s vetted culinary staff prepares it under the tutelage of owner Le Quoc Vinh and executive chef Daniel Hohng, both Le Cordon Bleu graduates.
