Using only frying pans to prepare about 30 dishes daily, Nguyen Van Toan has created a unique "frying pan rice" eatery that surprises and delights diners, drawing them in to enjoy the experience and learn more.

Located on Pham Hung Street in Binh Chanh District, Ho Chi Minh City, Toan's humble restaurant has become a local favorite thanks to its unusual cooking methods.

Unlike conventional kitchens, Toan's restaurant uses frying pans exclusively for cooking. Toan himself mans the stove, cooking with eight similarly sized frying pans, while two large pots are reserved solely for cooking rice.

Whether the dish is fried, stir-fried, boiled, or braised, Toan and his staff prepare everything using these pans. Once cooked, the food is transferred into smaller pans for serving.

This distinctive cooking style was a concept Toan developed over a decade ago.

Before opening his restaurant, Toan worked as a security guard at a bookstore. However, the physically demanding job offered little financial reward, prompting him to quit and seek new opportunities.

Recognizing his natural talent for cooking, he used his savings to rent a small space and open a com tam (broken rice) shop. To his surprise, his dishes quickly won over customers, inspiring him to experiment with more traditional Vietnamese dishes.

"I’ve never studied cooking formally or followed anyone’s recipes," Toan shared. "I create dishes based on my own ideas and experience. Growing up in the Mekong Delta, I saw people cooking and eating directly from pans. It’s simple, keeps the food hot, and enhances its flavor."

To recreate this homely feel, Toan decided to cook and serve all his dishes in frying pans. Customers can watch as small pans are reheated to ensure the food is piping hot, adding to the charm of dining at his restaurant.

Toan assures that his method of cooking with frying pans does not compromise food quality. In fact, it allows him to season and stir dishes more efficiently while keeping the food warm longer.

Before cooking, Toan thoroughly cleans each pan, ensuring no residue flavors mix between dishes. The menu includes familiar family-style dishes like braised pork with eggs, chicken stew, ginger-braised duck, fried fish, and stir-fried beef.

Customers choose their meals, which are then reheated in small pans and served directly to their tables.

To maintain food safety, Toan personally shops for fresh ingredients daily, with meticulous preparation carried out by him and his staff.

Before the COVID-19 pandemic, Toan's restaurant saw a constant stream of diners, with nearly 50 dishes prepared daily. Although customer numbers have since dropped by 20-30%, Toan still prepares around 30 dishes each day to meet demand.

Open from 6 a.m. to 10 p.m., the restaurant serves both dine-in and takeout customers. Peak hours are from 11:30 a.m. to 12 p.m. and 5 p.m., with each meal priced at 35,000 VND.

Despite its modest pricing, the restaurant's generous portions and tasty dishes have earned it a loyal following.

"A meal here is very affordable compared to other places," a regular patron commented. "The food is always hot, the portions are filling, and they even offer free fresh vegetables. I really enjoy eating here."