S79 Charisse Hotel Pham Ngu Lao

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

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.

Vị Quê Kitchen champions a modern Vietnamese vegan repertoire, weaving together flavours from across the country with thoughtful, creative twists, using fruit and vegetables largely grown in the family’s own garden. Nem vuông, a Hai Phong speciality of deep-fried rice paper parcels, is reworked here with assorted mushrooms and glass noodles, offering pleasing layers of texture. Bún Vì Quê, a noodle soup topped with herbs and tofu puffs, is underpinned by a punchy, flavour-packed broth. A cosy atmosphere, complemented by well-chosen music, adds to the appeal.

An oasis amid the hustle and bustle of the city, Nhà Tú is depicted by green plants and a nostalgic vibe with the bonus of a lovely top-floor balcony. In terms of food, the owner captures the essence of her childhood with home-style cooking rarely found elsewhere. Steamed snails stuffed with minced pork seduces with umami and lemongrass fragrance. Mixed veggies dressed in a fish sauce reduction with pork crackling are simple, but addictive.

The meeting of Chaozhou and Khmer cultures gave rise to Hủ tiếu hồng phát noodles. The chả giò tôm cua (shrimp and crab spring rolls) and sủi cảo chiên (fried shrimp and pork dumplings) are great appetisers. The soft rice noodle soup comes with minced meat, liver, tiger shrimps or braised blood curd.

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.

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.