女王中央酒店 2

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.

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.

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

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.

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.

With its bold burnt-orange façade and playful interior of tiled floors and velvet chairs, this vibrant spot delivers Mediterranean charm with a youthful twist. Chef Julio Gomez puts a local twist on classic flavours, in dishes such as gambas al ajillo – plump Vietnamese prawns in aromatic chilli-garlic oil – and a tender and well-seared Ibérico pork steak to rival any beef. Portions suit sharing, and the easy-going setting invites you to linger with a drink.