Kin Wander Tân Phong, The Moonage

After working abroad in Hong Kong, Chicago and Bangkok, chef-owner Peter Cuong Franklin returned to Vietnam to open this restaurant in a lively market. He applies modern cooking techniques to authentic street food recipes to create enticing flavours. Whether it’s the foie gras spring roll, Ha Noi turmeric fish or Wagyu beef mini bánh mì, every dish is a masterclass in well-balanced flavours and textures.

Housed in one of the city’s luxury hotels, Long Trieu’s lavish dining room boasts jade stonework, traditional gold-leaf painted Chinese scenes and ornate seating. The menu offers a wide selection of à la carte and set dishes that pay tribute to Cantonese culinary heritage, while cleverly incorporating local Vietnamese ingredients into traditional Cantonese techniques. Highlights include the fried prawns with XO sauce and the hot and sour wonton soup.

Tucked away down an alley, this compact shop with indoor and outdoor seating is a local favourite. The menu focuses on a single dish: bánh canh cua, a vivid orange crab rice noodle soup – in a smaller bowl for one or clay pot for sharing. With a zesty green chilli-lime sauce on the side, the silky broth is generously filled with fish cakes, crab leg meat and egg ribbons. The fried dough and tender pork trotter make for flavourful additions.

In tune with the restaurant’s name, meaning “flowing water” in the Australian Aboriginal language, the 1,200 light rods hung around the open kitchen evoke a shimmering stream at sunset. Just like flowing water, Chef Aisbett weaves and bends the rules as he casts unexpected light on familiar produce, both local and imported. In the tasting menu, creative European dishes with Vietnamese influences never fail to wow. Aussie and international wine pairing available.

Now run by the third generation, this simple shop prides itself on its double-boiled silkie chicken soup, which it has been making the same way since it opened in 1948. The flavoursome clear broth is MSG-free, with mild aromas of Chinese herbs. Another must-try is their steamed rice bowl with beef, chicken or Cantonese preserved pork sausage. Seafood cooked in various ways is also popular. Check with the owner for recommendations.

Phở Lệ has been serving authentic Southern Vietnamese phở for over 70 years. Despite its age, the bustling stall remains popular among locals for its bold flavours and generous portions. The mixed beef noodles feature raw and cooked beef, brisket, beef balls and tendon and a rich bone broth.

Eat like a local at this hidden gem near Ben Thanh Market! Inside, the vivid yellow walls are decorated to echo the exterior of village houses, complete with blue shutters. With its pleasant buzz, the restaurant has a welcoming atmosphere. Perch on one of the wooden stools, as the regulars do, and sample the signature Vietnamese pancake with shrimp and pork, served in a shallow bamboo basket. The fried rice with shrimp and egg, served in a coconut shell, is also worth trying. The service is friendly, portions are perfect for sharing.