水妃酒店

In CieL's intimate dining space, inside a modern villa in Thao Dien, you feel like you're in a friend's home. Dining at the ground-floor counter, you can see into the open kitchen set against the backdrop of a lush tropical garden; the upper floor exudes Nordic elegance. French techniques are fused with Vietnamese soul in the ever-evolving tasting menu. Don't miss the fish maw and custard, a sublime East-meets-West creation. Thoughtful service and wine pairings complete the experience.

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

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.

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.

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.

Set on a bustling street corner, this modest eatery with indoor and outdoor seating has a lively atmosphere. The star of the show is bún riêu: rice noodles (thin, thick or flat) in a tomato and crab broth. The mildly spicy, naturally sweet broth has good depth and pairs well with generous toppings of fresh whelk meat and minced pork that soaks up the broth. Do like the locals and add condiments – but start with a modest dab of the pungent shrimp paste.