Maison Sun

“Extraordinary is one way to describe this restaurant. This is a two person show. Carlos, expeditor, proprietor, sommelier, master of ceremonies and circus leader. Nancy, chef. That’s it. 8 seats Fusion Vietnamese Kaiseke is another way to describe it. Each dish was meticulously finished by Carlos with tweezers and a dropper. The dishes are explained, wines chosen, and the rest is eating and drinking. Michelin hasn’t come ‘round yet but when they do they will like it and then it’ll get busy.”

“Had a really fantastic meal here in March. The table settings were really unique and stylish, but it was the food that really blew me away. It was fun to sit at a chef’s table and see how she prepared so many of the dishes. You could tell how passionate she was, as well as the sommelier. Wine pairings went really well with the dishes, and was surprised how much I liked some of the Rieslings we were served. Great experience - would recommend for special events and if you enjoy Vietnamese food and flavors. Favorite dishes: egg custard, yellow curry with prawn, duck pho, and the unique herbs part of each dish (the Szechuan button was really special!)”

“Thank you Maison Sun! We had a really nice time here for my birthday dinner. The food was excellent, kudos to Chef Nancy, and thanks to Carlos and John for the wonderful hospitality. The experience is pretty amazing and something very different than what you typically get in NYC — because there are only ~8 seats, it kind of feels like an intimate speakeasy dining experience with elevated and thoughtful approach to food/service. Excellent wine selections as well.. Highly recommend for a date, special occasion, private dinner with friends or even an elevated corporate experience for an intimate group. We will be back. Oh and if you’re into NYC foodie / restaurant lore… Maison Sun is located in the original Chefs Table at Brooklyn Fare space (!!).”

“French Asian Culinary Craftsmanship At Maison Sun you are up for a treat! It’s a French Asian Restaurant located in Boerum Hill, Downtown Brooklyn where you will be transported to a culinary heaven. Tasting menu combined French techniques and inspired by the history, trade, and regional flavors of Asia. Each dish has a story, every flavor is unique. Guests will enjoy an immersive view of the open kitchen where talented chefs create their masterpieces. They offer a six-course prix fixe option for $150 - or seven courses for $175.”

“Food was mediocre, service showed extreme favoritism to a group of two older white couples, of which one seemed to be regulars/familiar with the host. We arrived on time for our 5:30pm reservation, but 4 of the 6 other guests arrived late, and they decided to start everyone’s courses at the same time so our first course was served at 5:55pm (right after last two guests arrived), by which time we were quite hungry. My general gripes with the meal were that (1) every course was served lukewarm or slightly cold… if they had heated the plates or had dishes resting in an oven before being served this would probably resolve the issue; (2) every dish lacked something to balance the overall dish (specifics listed below; (3) service was overall pretty inattentive to me and my partner, which I suspect mostly has to do with the host doting on a pair of regulars + their two friends — this was fine until I started choking during one part of the meal and ran out of water. I was coughing and my partner tried to flag down the host to request more water but he was busy chatting with the aforementioned guests, and he only noticed once one of them flagged it to him directly that I was clearly in distress… to really add insult to injury, I saw they had stacked my partners coat and mine on the same hanger (my coat draped around partners) despite it being a rainy day so this got the rain from my partners coat onto the innards of my coat. But then when they retrieved the coats of the four friends who they favored, each coat was on its own hanger despite my partner and I being on time and the four friends having two who were tardy. Food notes: Egg/caviar dish lacked texture, foie gras katsu very oily/not enough acid or anything to really absorb the fattiness, hiromasa sauce was good but fish itself not seasoned or marinated, duck sauce was good and duck temperature was good but the lean part was a bit tough, the prawn noodles were fine but probably could’ve used more fish sauce, and unfortunately I choked on something in this course.”