A hidden gem offering Vietnamese and Thai cuisine with a lifetime of experience in culinary.

ST PETERS, MO (StLouisRestaurantReview) We visit many restaurants, especially small, locally owned, or family-owned restaurants, that put more into their restaurants than just long hours. They put every minute of each day into planning, cooking, supplying, budgeting, selling, and more overwhelming tasks that create the reasons why so many small restaurants fail. They fail to dedicate their lives to the detail or leave it to staff, who likely could care less. It is a job.

After knowing the owner of Viet Thai for a few months, we witnessed the long hours and dedication to why small restaurant owners can and do succeed when they are dedicated to this challenging lifestyle.

The owner prepares all the food, cooks it, and visits the front of the house where customers eat regularly to ensure they enjoy his Vietnamese and Thai cuisine.

Patrick Chau owns and is the head chef of Viet Thai, and his dedication exhausts me just to visit him because he is involved in every aspect of his restaurant, which is illustrated in the online reviews:

Google – 4.4 Stars with more than 635 online reviews
Facebook – 4.1 Stars with 51 votes

Their online presence is low, which further supports that quality food and service is the primary reason for success in the restaurant industry.

Patrick played a significant role in creating other popular local restaurant brands equally successful as Viet Thai.

Patrick has been in the U.S. for more than 40 years and remains dedicated to offering the closest to popular Vietnamese and Thai cuisine.

The most impressive task performed by Patrick is that he does not have food delivered to his restaurant. Instead, he visits the suppliers and selects the food used to create these popular cuisines. Additionally, he ranks service and cleanliness as top priorities.

The most noticeable difference we see with this owner is that he enjoys and appreciates his role in the restaurant. In contrast, many restaurant owners feel imprisoned and act miserable or burned out and are absentee owners, damaging the restaurant brand.