Chef Kevin Tien is bringing the flavors of Vietnamese-American life in Louisiana to Tysons Galleria. Tien opened Chao Bàn, a new fast-casual counter restaurant with longtime business partner, Alan Vo.
The eatery opens Tuesday on the third floor of Tysons Galleria at 2001 International Dr. in McLean.
Southeast Asian Meets American
Chao Bàn, translated as “hello, friend,” blends vibrant Southeast Asian flavors with familiar American formats. Its menu is shaped by the partners’ shared upbringing as first-generation Vietnamese Americans raised in Louisiana.
“For me, food is very personal,” says Tien, who grew up in Lafayette, Louisiana, in the heart of Cajun country. “The coolest foods blend your personal background and your personal story.”
Tien is best known locally as the chef behind Moon Rabbit, the Washington, DC, restaurant that has earned national attention for its modern Vietnamese cuisine. A 2024 James Beard Foundation finalist for Outstanding Chef, Tien has also been a five-time semifinalist, a 2018 Food & Wine Best New Chef and the Restaurant Association of Metropolitan Washington’s 2023 Chef of the Year.
Casual and Accessible
Chao Bàn represents a different kind of project for Tien. It’s designed to be more casual and accessible while still grounded in the same cultural storytelling that defines his cooking.
“I just want to make really tasty food,” Tien says. “The best thing for me is when someone connects to it; when they say, ‘I grew up eating that,’ or they recognize the flavors. That’s what we’re trying to do.”
The restaurant is a partnership with Vo, who will oversee day-to-day operations while helping shape the menu and guest experience. The two have known each other since Vo was in middle school in Louisiana. Tien says the partnership feels natural because of the pair’s shared upbringing and culinary influences.
“We grew up eating a lot of the same food — Louisiana and Vietnamese,” he says. “Nobody else really gets the vision like Alan does. He was the perfect partner.”
What’s on the Menu?
Located in the mall’s third-floor dining area, Chao Bàn is part of Tysons Galleria’s effort to expand its food offerings with chef-driven concepts. The menu centers on Vietnamese-American comfort dishes with Gulf Coast influences.
Guests will find two styles of phở noodles, a catfish bánh mì, and rice platters designed for quick but satisfying meals. Shareable snacks include dishes such as Impossible xíu mại and honey pecan shrimp, while eight signature plates form the core of the brand’s identity.
One standout item is the hot curry fried catfish bánh mì, which Tien describes as “like an Asian fried catfish po’ boy.”
“It’s exactly what it sounds like,” he says. “Mega tasty.”
The beverage menu also reflects the restaurant’s cross-cultural inspiration. A jasmine iced tea is lightly sweetened with coconut palm sugar, a nod to Southern sweet tea, while another drink draws inspiration from the classic Asian candy White Rabbit.
Tien says the food reflects the everyday dishes that shaped his childhood and the way immigrant families adapt their cooking traditions over time.
“When my family came to the U.S., my mom had to balance a lot,” he says. “My grandma wanted traditional Vietnamese food, but my mom also wanted the younger generation to feel like we were doing American things too. So she learned how to blend those cultures.”
A Place for Everyone
That spirit of blending traditions remains at the heart of Chao Bàn.
“We want this to be a place for everyone,” Tien says. “If you want to grab something quickly and go, that’s great. But if you want to sit down and stay awhile, that works too.”
Tien describes the concept’s service style as something he calls “warm casual.”
“It’s warm service in a casual atmosphere,” he says. “You can get the full experience or just be in and out — whatever works for you.”
For now, the focus is on introducing diners to a concept that blends fast-casual convenience with the personal stories behind the Viet Cajun food.
“We really want to be part of the community,” Tien says. “We’re always listening to feedback and figuring out how we can serve the neighborhood better.”
Feature image courtesy Rey Lopez
