Amidst the blistering pace of emerging new dining concepts in Shanghai, Vivant by Johnny Pham distinguishes itself through a dedication to authenticity, purity, and the timeless art of hospitality. Launched in November 2024 under Chef Johnny Pham, this French-inspired establishment champions the philosophy that classics transcend trends.
Vivant balances heritage techniques with contemporary finesse, telling the fact that sophistication need not be complicated. In other words, classics never die, and a touch of modernity can be elegant without becoming fussy. At Vivant (French for alive), we are reminded that ultimate pleasure lies in sincerity, geniality, and generosity.
A return to hospitality’s roots
In an era often obsessed with labels, Vivant stands in opposition and emerges as a gatekeeper of building a culinary sanctuary where the ego dissolves into genuine hospitality. “I want to return to the basics of hospitality,” Chef Pham dedicates himself to creating authenticity, “people come to my restaurant to eat well, drink well, and share good times together, and we’re here to facilitate that.”
Vivant strips away the unnecessary to focus on what truly matters, speaking through actions rather than words. A transparency invites guests to feel that honest hospitality lives in detail, from the open kitchen, the warmth in every interaction, the precision in every dish, the aroma, the sizzle, to the quiet rhythm of a team working seamlessly, all becoming parts of the dining narrative.
There is no mystery, only real food prepared with attentive care and sincerity. With a humble attitude, Vivant believes that good food should meet heartfelt service in their purest forms, making the human experience around the table authentic.
The art of balance
The chef’s culinary philosophy eschews the term fusion, preferring instead to describe his creations as French food with origins infused with global influences, particularly from his Vietnamese heritage and decade-long immersion in China’s gastronomic landscape. It cultivates a dining experience where French techniques converse with Southeast Asian aromatics and Chinese terroir.
His cooking style is distinctly product-driven and generously expressive, characterized by a strong unity between food, wine, and service. This unity aims to create a holistic and immersive dining journey. Realizing the importance of balance, he empowers both the sommelier and service team to shine alongside the kitchen, fostering tailor-made interactions that cater to each guest’s unique preferences.
While China boasts an abundance of excellent produce, logistics and guest perceptions can be barriers. For instance, using traditional Chinese ingredients in a French context may be misinterpreted by guests who compare it to Chinese cuisine instead of appreciating it on its own. Despite the challenges, the chef remains committed to making the most of Chinese local ingredients showing seasonality and natural flavors.
The restaurant proudly sources over 80 per cent of its ingredients locally within China, featuring seasonal selections like heirloom tomatoes, fresh squid, melon, and the day’s finest seafood catch. This commitment to local provenance is reflected in its ingredient-driven philosophy, with a few dishes celebrating the beauty of single product through meticulous preparation.
On the just-revealed summer menu, the tomato composition showcases textures through consommé, noodles, fresh pulp, confit, and caramel, while the squid dish features squid-infused noodles, rich jus, and crispy elements.
Make it different, not for being different
When asked about the significance of a strong identity in this restaurant industry, his response was unequivocal. Recognizing this trend, he emphasized that being product-driven and generous in delivery is what truly matters at Vivant.
“We adopt a philosophy of under-promising and over-delivering,” the chef explained. “By setting modest expectations, we create chances to pleasantly surprise our guests rather than risk disappointing them with unmet promises.”
Transitioning into his dual role as both chef and owner has presented Chef Pham with challenges, particularly in adapting to the rapidly evolving demands of modern consumers. “Food is the new fashion,” he observed, noting how dining now serves as a form of self-expression – a way for people to showcase their lifestyles.
This cultural shift, amplified by social media, has created an environment where diners actively seek extraordinary culinary experiences while simultaneously evaluating them with the critical eye of self-proclaimed connoisseurs.
The current economic climate has further heightened consumers’ price sensitivity and value consciousness. With improved access to quality products, people have become increasingly pricing-conscious. This trend reflects their growing sophistication and demand for transparent, equitable pricing.
Regarding Vivant’s unique positioning, Chef Pham raised a principle, “the differences we make must be meaningful, not for being different.” The restaurant stands out through fundamental qualities, such as unparalled value and hospitality.