Rau Oi’s Story

The Origin Story of Rau Ơi: From Pandemic Meals to a Plant-Based Restaurant

During the height of the COVID-19 pandemic, when Saigon grew silent, only those with special permits were allowed outside to serve the community. Amid that stillness, an urgent call came from local hospitals: doctors and frontline nurses needed nutritious meals to keep saving lives. That request changed everything—and became the beginning of Rau Ơi.

A Fateful Meeting

Alfred Mak, a Canadian-born Chinese who grew up in a family with more than 40 years of restaurant experience, had moved to Vietnam to work in IT for a health and wellness company.

During the citywide lockdown, Alfred met Chef Viola Nguyễn, who had owned and operated several well-known dining venues in Ho Chi Minh City since 2009. Both joined a volunteer group distributing cooked meals to the hardest-hit neighborhoods. Their shared love of food and community quickly drew them together.

Answering the Call

One day the hospital board sent an urgent message through the volunteer network:
“Is anyone able to cook large-scale, high-quality meals for over 200 healthcare workers each day?”

We couldn’t refuse. It was a chance to support the unsung heroes—doctors, nurses, and medical staff working tirelessly to save lives. We decided to prepare plant-based dishes, healthy and suitable for every diet.

Around-the-Clock Cooking

Within hours, donated vegetables, spices, herbs, and fresh ingredients arrived at our door. Each day we received the number of meals needed and the hospital assigned. With just three people in the kitchen, we worked nonstop—24 hours over two days—to create nutritious meals.

Each menu was invented on the spot, depending on the ingredients at hand. We seasoned, cooked, and packed without rest. Every night a new recipe was born to nourish hundreds of frontline workers.

An Unexpected Recognition

After more than two weeks, hospital kitchens came back online and outside support was no longer required. To our surprise, we received a certificate of appreciation from the hospitals.

Doctors and nurses praised the creativity, flavors, and generous portions of every meal. Many even thought the food must have come from a well-established restaurant rather than a small volunteer kitchen. Their encouragement planted a seed: “You should open a restaurant—people need food like this every day.”

From Idea to Reality

Inspired, Alfred and Viola began nightly planning sessions. Two of Viola’s friends, both experts in the food-and-beverage industry, joined and invested in the project. Everyone agreed on the guiding principles: fresh ingredients, 100% plant-based, and rich Vietnamese flavors.

Opening Day

On November 18, 2021, Rau Ơi officially opened in the heart of District 1.
We started simply with takeaway service and just eight dishes, sharing space with a small coffee shop in the famous Lê Thị Hồng Gấm alley.

From those volunteer meals for frontline heroes, Rau Ơi has grown into a creative plant-based dining destination for anyone who loves healthy food.

Continuing the Mission

Today, Rau Ơi remains true to its roots: serving fresh, nutritious, and inspiring plant-based meals. Every bowl of vegan phở and every fragrant herb is a tribute to the unforgettable days of 2020–2021.

Whether you are a longtime vegetarian or simply curious about plant-based Vietnamese cuisine, we invite you to visit Rau Ơi and enjoy dishes born from one of Saigon’s most challenging yet loving times.