Bien Sao Hotel Duong Quang Ham

Since the 1990s, this unassuming stall has been serving what many locals consider to be the best cơm tấm (broken rice dish) in town. Their most popular version is steamed broken rice topped with pork chop marinated in a secret sauce and perfectly grilled over charcoal, along with pickled radish and sweet and sour fish sauce. There is a chicken version as well.

This once-humble hawker is now an iconic two-storey shop known for its delicate rice paper rolls. Made to order beside the open kitchen, they boast balanced, traditional flavours, such as pork and jicama, and vegetarian options. Be sure to try the delicious golden bean cake, a much-loved local snack.

The air-conditioned room may be tempting, but the al fresco seating by the open kitchen promises the most authentic experience. For over seven decades, regulars have been returning for its huge Vietnamese signature crêpes stuffed with mung beans, bean sprouts, pork and shrimp. Pair with pulled chicken salad, as well as chargrilled meat and seafood, among which pork, beef, squid and prawns. Be sure to arrive well before closing time.

Each bowl of phở is prepared with the utmost care. The herb garnishes are carefully trimmed and cleaned for ultimate freshness. The house special is a selection of beef cuts. The standout is the oxtail, which is braised for 40 hours until tender and has a delightfully gelatinous finish.

Since 1958, this humble stall has been serving phở – Vietnam's national rice noodle soup. Now led by the second generation, it offers phở gà and phở bò with extra toppings such as chicken skin, egg yolk, brisket and tendon. The broth is freshly made daily – clear, light and savoury-sweet.

Nôm's tasting menu unfolds as a thoughtful journey through Vietnam's culinary heritage, moving from the North to Central regions, ending with a Southern-inspired dessert. Familiar dishes are reworked with finesse – think elegant, complex Huế-style beef noodle soup, or rich fish soup lifted by herb oil and caviar. Each floor reflects a different part of Vietnam, just like the menu. Contemporary design meets tradition in a warmly lit, immersive setting.

Featuring a bar where guests can observe every step of the culinary process and interact with the chefs, Esta promises an elevated dining experience. The menu draws on fusion Asian influences and the chef's Vietnamese heritage. One dish stands out: the local mallard duck, air-dried for seven days and char-grilled to achieve crispy skin and tender meat. Served with a house-made duck jus, it is packed with meaty notes and has a subtle hint of lavender.