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Maison Sun

@maisonsun.nyc

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8-Seat Chef’s Counter
Southeast Asian Flavors, French Style
Seasonal Tasting Menus
Restaurateur @dr._gasperi

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HED NYC x Maison Sun comes together this Sunday for a one-night-only collaborative dinner in Brooklyn.

Every dish has a story before it ever reaches the dining room.

This one begins upstate at Hudson Valley Foie Gras, a 200-acre farm in the Catskills, where we traveled to learn more about the ducks we’ll be cooking and serving for Sunday’s collaboration.

For over a month, Chef Bryan of HED NYC and the team at Maison Sun have been working behind the scenes to develop a one-night-only menu — bringing together their ideas, techniques, and approach to ingredients for one evening.

Now, we’re almost ready to bring it to the table.

A few seats remain for HED NYC x Maison Sun this Sunday, October 4, at Maison Sun.

Reserve your seat while there’s still time.

#hednyc #maisonsun #brooklyneats #nycrestaurant #thaifoodnyc taken in Brooklyn, New York by @maisonsun.nyc

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17 days ago

𝗜𝗡𝗧𝗜𝗠𝗔𝗧𝗘 𝟴 𝗦𝗘𝗔𝗧 𝗖𝗛𝗘𝗙’𝗦 𝗖𝗢𝗨𝗡𝗧𝗘𝗥 𝗗𝗜𝗡𝗜𝗡𝗚 𝗘𝗫𝗣𝗘𝗥𝗜𝗘𝗡𝗖𝗘

@maisonsun.nyc offers an intimate eight seat tasting menu in Brooklyn and provides a true chef’s counter experience in an open kitchen, with a menu inspired by Vietnam and Southeast Asia.

The menu features seafood, fresh herbs, rich broths, fire cooked dishes, and seriously creative flavor combinations. My favorites were the foie gras pad thai and their unique take on bún riêu.

They also work with incredible ingredients, including uni sourced directly from Toyosu Market, and play with unexpected combinations like shrimp paste and squid ice cream.

Every dish was packed with umami and I loved how creative and thoughtful the entire experience was 😍 taken in Maison Sun by @maisonsun.nyc

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20 days ago

We've been working on something special in Brooklyn..

For the past few weeks, two different approaches to food have been meeting behind the scenes.

Chef Bryan of HED and Carlos of Maison Sun bring their own experiences, instincts, and perspectives to the table.

Together, they've been cooking, tasting, and exploring what happens when familiar flavors take on unfamiliar forms.

On October 4th, that exploration becomes a one-night-only menu.

Join us at Maison Sun's intimate chef's counter, where you'll watch each course come together right before your eyes. A chance to experience not just the finished dishes, but the creativity and conversation behind them.

Just a few seats remain. We'd love to have you at the counter.

HED × Maison Sun | October 4
Reservations through the link in bio.

#nycpopup #brooklyneats #brooklynpopup taken in Brooklyn, New York by @maisonsun.nyc

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21 days ago

On October 4, HED NYC joins Maison Sun in Brooklyn for one night only- bringing Thai and Vietnamese culinary traditions into conversation through a seven-course tasting menu.

The menu is officially here.

Bánh mì. Fat Bastard Oyster. Shima Aji. Fermented Crab Viet Noodle. Hiramasa. Hudson Valley Duck. Pennwort Ice Cream.

Two seatings · Limited seats

October 4 · 5:30 PM + 8:30 PM

7 courses · $185

Maison Sun · Brooklyn

Reservations available through the link in bio.

Menu is subject to change.

#brooklynpopup #brooklynevents #nycchef #nycfinedining #nycpopup HED NYC x Maison Sun chef collaboration in Brooklyn on October 4, featuring HED NYC Chef Bryan Chew and Maison Sun’s Carlos Gasperi. One-night seven-course tasting menu bringing Thai and Vietnamese culinary traditions together, with two limited seatings at Maison Sun. taken in Brooklyn, New York by @maisonsun.nyc

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a month ago

If you’re craving an intimate dining experience where you can watch the chef cook and ask questions about the food, you need to check out @maisonsun.nyc

Maison Sun is an intimate 8-seat chef’s counter where Vietnamese flavors meet French technique, with seafood, herbs, broths, and spice woven throughout the tasting menu.

Every course left me excited for the next. The dishes were vibrant and unique in their flavor pairings, which naturally prompted me to ask questions throughout the meal. It isn’t often that I’m eating at a restaurant where I genuinely don’t know what I’m tasting, so it was such a cool experience to learn about new ingredients and combinations of flavors.

And perhaps my favorite part: I didn’t leave feeling heavy after a tasting menu. I left feeling perfectly satiated, thanks to the freshness and balance of each dish.

A beautiful reminder that a tasting menu can be both exciting and nourishing. ✨

#nyceats #nycfinedining #cheflife #tastingmenu #finedining by @maisonsun.nyc

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a month ago

“Indonesian Deepwater Red Crab, Ficus Aspic, Sea Lettuce, Shiso”

A fig tree enters the kitchen by an unexpected route. Ficus simplicissima, native to Vietnam and a wider region of tropical Asia, bears a small historical signature after its botanical name: “Lour.” It belongs to João de Loureiro, the Portuguese Jesuit missionary and botanist who spent decades studying the plants of what Europeans called Cochinchina. He published the name in Flora Cochinchinensis in 1790. The abbreviation preserves the author; the plant’s longer relationship with the people who recognized, gathered, and used it cannot be contained so neatly.

Also known as Ficus hirta, this tree has a culinary life beyond its botanical description. In southern China, ethnobotanical research documents its roots and stems simmered with chicken or pigeon among Zhuang communities in Guangxi. For a cook, the attraction is wonderfully counterintuitive: a woody ingredient capable of suggesting coconut. There is something instructive in that discrepancy between appearance and aroma. The dry material offers few clues to what water and heat will draw from it. Its presence in Vietnam’s flora and its documented use in neighboring kitchens place it within a botanical landscape broader than any single national cuisine.

At Maison Sun, we carry that infusion into a cold aspic with Indonesian deepwater red crab, sea lettuce, and shiso. The crab brings sweetness and a delicate flesh against the yielding gel; the sea lettuce introduces a marine register beneath the aromatic leaf. Setting the infusion makes its transparency tangible. The task is to give it enough structure to be eaten without making the gelatin itself the subject. Vietnam provides a botanical connection, while this particular preparation belongs to our kitchen: a tree’s aromatic character held around the sweetness of crab. taken in Maison Sun by @maisonsun.nyc

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a month ago

“Foie Gras and Eel, Blue Basil, Candied Ginger Salsa Macha”

The proprietor had once imagined that owning a restaurant meant possessing it. His name was on the papers; he carried the keys. Yet the Molteni answered to neither. It demanded his evenings, altered his hands, and gradually replaced his thoughts with questions of heat and hunger. He had furnished a room in which strangers might eat, only to discover that the room intended to make something of him first.

Foie gras and eel, beneath blue basil. An unlikely little household. The foie gras threatens to make the world entirely soft; the eel gives that softness a body, something for the teeth to remember. Salsa macha interrupts with chili and the crackle of sesame. Above them, the basil opens its leaves with the unreasonable freshness of a garden growing through the floor of a palace. The pleasure depends upon these disturbances. Even extravagance needs something alive enough to contradict it.

Across the counter, a stranger tastes, and the proprietor loses his place in the familiar order of things. The flame is behind him, yet something of its light now seems to arrive from the other side. Between them, the blue basil casts a small forest of shadows over the plate. He waits, as one waits upon a word heard in sleep, uncertain whether it belongs to memory or prophecy. Then the spoon touches porcelain. He turns toward the Molteni, with the obscure feeling that something he has sent into the world has found its way back by another door. taken in Maison Sun by @maisonsun.nyc

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a month ago

“If Love is a Sea Urchin”

If love is a sea urchin, Maison Sun,
you are the sun concealed within it:
gold guarded by darkness,
a five-rayed heaven turned inward.

Aristotle’s lantern leads me deeper,
through the dark that guards your radiance,
until what seemed hidden
becomes what I somehow remember.

If love is the sea,
you are the moon within it,
drawing tides through distances
the water cannot understand.

If love is a labyrinth,
perhaps we do not enter it.
Perhaps we awaken at its center
and remember having traveled there.

Fire enters the ocean
and becomes new earth.

In Hokkaido, the moon enters the ocean
and leaves a road of silver.

Fire and moonlight meet upon the water,
and neither asks which came first.

If the soul has lived before,
perhaps love is not recognition
of a face,

but recognition through it:

a forgotten alphabet
suddenly becoming legible.

And your eyes,
are the calligraphy of that older world,
appearing again centuries later,
written by a hand
that has forgotten writing them.

I had never met you before.

Still, something in me
had already learned your name.

If love is a sea urchin,
the sun was never placed inside it.

It was there
before we opened the dark. taken in Maison Sun by @maisonsun.nyc

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a month ago

At first, the proprietor believed he had merely inherited a stove. But the Molteni, ancient, temperamental, and possessed of its own obscure intelligence, had other designs. Night after night, as copper darkened above the flame and unfamiliar perfumes gathered in the kitchen, it drew him nearer, teaching through heat what no book could disclose. By degrees, the proprietor disappeared. In his place stood an unassuming cook, a willing servant, listening for the next command from the fire. taken in Maison Sun by @maisonsun.nyc

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a month ago

Dried Squid & Coconut Ice Cream.

Chinese giant squid is dried to concentrate its glutamates, marine salinity and underlying sweetness, then worked into a fine floss. Coconut provides the fat and sweetness against which those flavors become legible rather than overtly savory.

Hudson Valley honey extends the squid’s natural sweetness; makrut leaf oil introduces a volatile citrus perfume, cutting through the density of the coconut.

Drying seafood is one of the oldest technologies of preservation, but preservation is also transformation: water disappears, flavor concentrates, and the boundary between sweetness and umami begins to blur.

Chinese giant dried squid, coconut ice cream, squid floss, Hudson Valley honey, makrut leaf oil.

Éclosion, Summer 2026
Maison Sun taken in Maison Sun by @maisonsun.nyc

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2 months ago

Orvia Duck.

Vietnamese black sticky rice, duck fat, chile and cashew, salsa macha with candied ginger and coconut sugar, blue basil, anise hyssop flower.

Glutinous rice belongs to one of the oldest strata of Vietnamese food culture, preceding the dominance of ordinary rice as an everyday staple and surviving in the broad tradition of xôi: rice steamed for breakfast, celebration and ritual. Here, rather than steaming it to its customary tenderness, we cook the grain in rendered duck fat until its exterior becomes nearly lacquered, concentrating the grain and giving it a crisp, fatty surface.

Against it are two preparations of chile in fat.

The first draws from the Chinese vocabulary of roasted chile and nuts, built here around cashew. The second is salsa macha, the oil-based chile condiment most strongly associated with Veracruz, where dried chiles are traditionally combined with oil and frequently peanuts, sesame or other seeds and nuts. It is less a fixed recipe than a method: the extraction of dried chile into fat, with toasted solids retained for fragrance and texture.

Our version shifts that structure toward Southeast Asia. Coconut sugar supplies the sweetness; candied ginger gives the oil heat of another kind, aromatic rather than purely capsaicinal.

The duck sits between these systems, its skin rendered to a thin crust while the breast remains pink. Blue basil and anise hyssop finish the plate not merely as garnish, but as aromatic interruption: volatile notes of spice, anise and herb cutting through duck fat, chile oil and toasted cashew.

The dish is therefore not an attempt to collapse Vietnamese, Chinese and Mexican cuisines into a single vocabulary. It is interested instead in a technical correspondence among them: rice and rendered fat; dried chile and oil; nuts and roasting; sweetness against heat; fresh aromatics against richness.

Different culinary histories arriving independently at related solutions to the same problem: how to make fat fragrant, heat complex, and richness compel another bite.

Éclosion, Summer 2026
Maison Sun taken in Maison Sun by @maisonsun.nyc

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2 months ago

Foie Gras Pad Thai.

Seared foie gras, sweet potato noodles, green papaya, fermented shrimp, micro-cilantro, chives, rau răm oil.

Tamarind. Okinawa black sugar. Fish sauce. The rendered fat of the foie enters the sauce and disappears into it.

Peanut, Shallots, Vermouth Puree.

Mắm tôm Huế belongs to an older language, one in which salt and time transform the marine into something darker: sour, saline, almost unknowable.

Pad Thai has always lived at the crossing of sweetness and acid, salt and fermentation. Here, foie gras arrives not as substitution, but as an apparition within that structure: richness passing through sourness, sweetness cut by the sea.

Something familiar remains.

Something else has entered.

Éclosion, Summer 2026
Maison Sun taken in Maison Sun by @maisonsun.nyc

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2 months ago