Vietnamese Contemporary Tapas
 
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Papaya is redefining Vietnamese cuisine with a contemporary flare. Owner Chef Patrick Le uses recipes learned from his mother to define the core of the menu, while adding ever changing specials that feature fresh seafood; as well as creating homemade desserts that have inspired him. Fusing Vietnamese with other cuisines allow for bolder, more experimental dishes that aren't at the typical Vietnamese restaurants. Here at Papaya, we strive to create a blissful atmosphere where diners can come and enjoy a contemporary style, yet traditional Vietnamese cuisine.

 
 
 
 
French-inflected, American-influenced, borderless and worldly and weird — that’s what Patrick Le does at Papaya. It’s a totally modern and deliberately careless acid-trip fusion of Vietnamese flavors. Everything from sliders to oysters to lobster tail to pork belly is fair game.
— Philadelphia Mag
Papaya is the ownership debut of Patrick Le, 24, who...turned to his mother, Thuy, for guidance. First they considered opening a simple pho restaurant. Then, as his mother says, they decided to go all in...Thuy does the prep and sets up the sauces, while Patrick works the line, tweaking traditional dishes into a menu that’s unlike anything else around.
— The Inquirer

 

 

 
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