Hong Thanh Hotel Tien Giang

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 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

Tucked away down an alley, this compact shop with indoor and outdoor seating is a local favourite. The menu focuses on a single dish: bánh canh cua, a vivid orange crab rice noodle soup – in a smaller bowl for one or clay pot for sharing. With a zesty green chilli-lime sauce on the side, the silky broth is generously filled with fish cakes, crab leg meat and egg ribbons. The fried dough and tender pork trotter make for flavourful additions.

Phở Lệ has been serving authentic Southern Vietnamese phở for over 70 years. Despite its age, the bustling stall remains popular among locals for its bold flavours and generous portions. The mixed beef noodles feature raw and cooked beef, brisket, beef balls and tendon and a rich bone broth.

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.

Its famous beef stew known as bò kho is served in a stone bowl. Diners may choose to pair it with bread, noodles or rice. The broth is sweet and tasty, with a robust meaty flavour. Help yourself to condiments and sauces.