The durian is not dessert here. It goes into the broth, whisked into simmering chicken stock, where it leaves a deep, creamy sweetness no spice can imitate. This is the dish first-time guests hesitate over, then ask for more broth at the end of the meal.
Durian chicken hotpot — Gánh Ngon’s signature dish
Open 6:30 – 02:00 every day. A hotpot takes time to prepare: call an hour ahead and the pot is bubbling by the time you sit down.
Why durian
Phú Quốc durian ripens on the tree: thick-fleshed and intensely sweet. Whisked into chicken stock, it loses the sharp aroma it is famous for and turns into a soft, rich layer over the sweetness of the bones, much the way coconut milk rounds out a curry. Guests who think they dislike durian are usually the most surprised.
What goes in the pot
Firm meat, thin skin, holds up to a long simmer. Cut for chopsticks.
Whisked through the broth, not dropped in as whole segments.
Slow-simmered for a sweet base, so the durian sits on top of it rather than over it.
Island greens in season, fresh rice noodles. Added last to soak up the broth.
How to eat it
- Taste a spoonful of broth before you dip anything. This is where the durian reads clearest.
- Chicken first. Free-range meat needs a little longer, and it deepens the broth as it cooks.
- Greens next, just barely cooked, to keep their bite and balance the richness.
- Noodles last. By then the broth is at its fullest, and that is what you want them to absorb.
Who it suits
Family tables across generations, groups who want one dish the whole table remembers, and travellers who want to take home a flavour found only in Phú Quốc. Ten private VIP rooms seat 4 to 40 guests if you would rather dine behind a closed door.
Call +84 979 232 233 to ask about pricing and reserve a pot in advance, or message the same number on Zalo. We host groups and private events from 10 to 80 guests.