图安兴酒店 HCM

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.

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.

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.

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.

It may be tucked away down a narrow alley, but Phở Minh has been attracting hungry Saigonese with its traditional beef noodle soup since 1945. Choose between beef tenderloin, brisket and a variety of different cuts available on the day. With its flaky puff pastry and piping-hot meat filling, their freshly baked pâté chaud is a must. They close at 10am, so come early before the food runs out.

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.

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.