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              On 20/4/1930, Mr.Adams Henri, a French citizen of Indian origin who has the Vietnamese name of Nguyen Thanh Dam, along with his wife, Huynh Thi Que, opened at Tan Hiep Market, Chau Thanh District,Tien Giang Province, a small restaurant with dishes made from beef. All these 7 dishes  he himself invented in the making. But why not 6 or 8 but 7? Through study it, is our understanding that, in the beginning, Adams had the intention that each day the shop sold one different dish to attract customers so, the whole week had 7 dishes. But later on as the customers were attracted, they could not wait for the cycle of 1 week and the owner then was forced to sell 7 dishes at the same time. When I was young I read somewhere the pages of Doan Gioi-a writer, I still remember well the name of these 7 popular and delicious dishes: Soaked in vinegar, meatpie cake, lard web, the leaves, satei, beefsteak and beef gruel.

(Later I knew, the home country of the writer,Doan Gioi was also in Tan Hiep). where did the brand name Au Pagolac originated ? The origin was simple too: Pagoda in the French language is a pagoda and lac is a lake. The first shop at Tan Hiep was next to a pagoda and also a lake and hence this name. And until now, even though the addresses changed 6 times from Tan Hiep to Go Vap and many places in Saigon, District 4 of The Lighted City of Paris and, since 1990 until now the address:490 An Duong Vuong Ward 4-District 5 and address:19 Nguyen Dinh Chieu, Dakao Ward-District 1. However, the menu of 7 dishes has not changed, it is still  as attractive as it was from the beginning.

  Mr.Huynh Thanh Son Yob was born in 1942 in Go Vap, the youngest son of Mr. Adams Henrri and Ms.Huynh Thi Que.IN 1960 after he graduated from Tabard High School (the preset Tran Dai Nghia High School), he terminated his study to continue the business of the family. Until now, he is the only one among the brothers who pursued the business of the seven dishes of beef created by his father. In the year 1978, because of private reason, he settled in Paris, the Capital of France. Here he continued with the opening of Au Pagolac Restaurant which had been closed. Ten years later, he did the work of manager of a fast-foods restaurant which is inside the McDonald system in Paris, partly out of earning a living but also he wanted to learn the way of management and organization of McDonald, the world foremost leading catering business of the world. So one day he returned to Vietnam and applied these experiences for restoring the brand name Au Pagolac. Returning to VietNam, it was his matter of the heart, a most important sentiment in the days he lived in France. Vietnam is his home country, the place of his parent's place of rest, with memories of younger years with friends and others and also customers who love the 7 dishes of beef.

And the day of his waiting had come.

In the year 1990, Mr.Son returned to Sai Gon, along with his wife, to open the two Au Pagolac restaurants one on An Duong Vuong Street and one on Nguyen Dinh Chieu Street, as already said. In the year 1991, Mr.Son registered and was issued with exclusive brand name of Au Pagolac > In 1998, he was approved of his repatriation .

    When he was asked what experiences he applied during his time as manager for McDonald in the present business, Mr.Son said:

     "The dishes that I am serving the customers are traditional foods of Vietnam, and  secret of the family . So there are ideas I applied from experiences with McDonald but there were matters I learned from my father in Paris. McDonalds had many distributing places, but all the sites and their beef sand wiches are of the same quality, because they are produced  from the same place and then are distributed everywhere . My two Au Pagolac Restaurants are of the same way. I myself, directly from the kitchen, process each item , and then I  distribute them. So, even through the sites are different, and the restaurants are different, the dishes are the same quality , weight and prices. Like McDonals we decided to win the hearts of customers with delicious dishes and devoted service. Our restaurants do not have girl waitresses, no karaoke, and especially, no changes of price even during a holiday or lunar new year Tet. I prefer the silence, warmth and order too much. We are ready not to calculate the dishes people  ordered but did not  use. In management of employees I learnt much from my father. Presently most of my employee are generations of sons or grandsons of those  persons who had worked for my father in the old days. I know full well their origin, characters, and special situations of each person. We live as a large family. Their life is  stable; they are linked to this business for a long duration of time. We take care of them in sickness, marriage ceremonies or in sad funerals"

And then he smile, and opined inside and said he had two more grand children. They are new-born of two employees.

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