HomyPlus Apartment

Two dining rooms face each other on the same street, flanked by a relaxing koi pond and leafy garden. Sourced from their own farm, a diverse range of fresh produce goes into a mostly traditional Vietnamese menu, e.g. đậu hũ chiên sả ớt (deep-fried tofu with finely chopped lemongrass) and the signature canh chua cá hú fish soup, with its tangy sweetness. Save room for dessert – deep-fried banana or the intensely herbal-flavoured sương sâm jelly.

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.

Despite expanding, Phở Chào has lost none of street-side charm. Choose between a rich three-day beef-bone stock and chicken broth. Top dishes include phở bắp hoa with medium-rare beef, crispy fried chicken gà tôm mắm sốt, and phở tine – a fusion of beef noodle soup, French fries and cheese.

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.

(The restaurant is temporarily closed.) Opened in 2025, this restaurant boasts an inviting outdoor garden terrace. Inside, shelves of house-made ferments – chilli sauces, garlic vinegars – reflect the dedication of the chef, who melds Western technique and local soul. Phở is the highlight: with a choice of three full-bodied broths, it is made with fresh bones and simmered for 24 hours. Grilled bagrid catfish with crispy rice crackers and umami shrimp paste brings balance, complexity and smoky, textured depth.

This bistro with a vintage Parisian vibe is a spin-off of La Villa, operated by the same French owner-chef. Open for breakfast, lunch and dinner, it serves classic, no-frills Gallic fare ranging from pastries and baguette sandwiches to pork terrine and pâté en croûte. Inspired by the chef’s childhood souvenirs, the rustic Provence-style lamb ragout is unbelievably rich and flavoursome. Also check out the wine list leaning towards French labels.