Saigon 1979

This chic establishment, part of CoCo Saigon, boasts a whisky bar, a private party villa, and a stylish dining room with a kitchen counter and black granite tables. Chef Thanh Vuong Vo presents contemporary cuisine that blends Vietnamese recipes with creative flair. A seasonal tasting menu is built around a unique theme, offering a culinary journey through thoughtfully crafted dishes. Each course follows a storyline that unfolds gradually, with flavours designed to complement one another in perfect balance. While the set menu provides a comprehensive dining experience, the à la carte menu is a

Vị Quê Kitchen champions a modern Vietnamese vegan repertoire, weaving together flavours from across the country with thoughtful, creative twists, using fruit and vegetables largely grown in the family’s own garden. Nem vuông, a Hai Phong speciality of deep-fried rice paper parcels, is reworked here with assorted mushrooms and glass noodles, offering pleasing layers of texture. Bún Vì Quê, a noodle soup topped with herbs and tofu puffs, is underpinned by a punchy, flavour-packed broth. A cosy atmosphere, complemented by well-chosen music, adds to the appeal.

The meeting of Chaozhou and Khmer cultures gave rise to Hủ tiếu hồng phát noodles. The chả giò tôm cua (shrimp and crab spring rolls) and sủi cảo chiên (fried shrimp and pork dumplings) are great appetisers. The soft rice noodle soup comes with minced meat, liver, tiger shrimps or braised blood curd.

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.

An oasis amid the hustle and bustle of the city, Nhà Tú is depicted by green plants and a nostalgic vibe with the bonus of a lovely top-floor balcony. In terms of food, the owner captures the essence of her childhood with home-style cooking rarely found elsewhere. Steamed snails stuffed with minced pork seduces with umami and lemongrass fragrance. Mixed veggies dressed in a fish sauce reduction with pork crackling are simple, but addictive.

This take-out only stall specialises in noodle soup topped with sliced beef, beef tendon and fish fillet. The broth made with onion, beef and pork bones is flavoursome. Add bean sprouts, chilli, lime and fish sauce according to your taste.

A relaxed vibe provides the perfect foil to Latin-American recipes crafted by Adrian Chong Yen, a Malaysian chef who worked in Singapore for 12 years. His à la carte menu is eclectic and appetising, featuring empanadas from Mexico, scallop ceviche from Peru and burrata salad from Italy. Sol is also famous for its red meat, including marinated steak served with chimichurri sauce, BBQ ribs glazed with fish sauce, and whole roasted chicken served with mojo sauce.