Recipes With Soul

Feeling hungry one day in the kitchen, Trinh Diem Vy broke off a piece of fresh celery and absentmindly dipped into some tamarind sauce. The crunch of the celery, the tangy tamarind — it was an explosion in the mouth. Typical to Ms Vy’s unique style and passion for food, the combination soon appeared on the Morning Glory menu: Grilled King Prawns with Trio Sauce (Celery, Tamarind and Coriander).

Whether it’s a personal creation, a recreation of a street food favourite or a recipe she remembers from growing up, every dish on the Morning Glory menu is a project of passion.

“This restaurant to me is special. All the dishes have memories or stories attached. Some are versions of meals my grandmother or mother cooked. Others are street food classics. I also love to experiment with flavours and invite people to taste the dishes that they form — this is the essential core of what I do. I take great pleasure in showing my hospitality through cooking” — Ms Vy