图安武酒店

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

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.

At this true gem in the bustling city, the chicken phở is nothing short of amazing. The essence of its deliciousness lies in the rich, aromatic broth, made by slow-cooking chicken and pork bones for 3-4 hours. The tender chicken slices and rice vermicelli are also divine.

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.

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.

Located at the end of a quiet pedestrian street in the busy city centre, this vegetarian restaurant crafts delicious, affordable Vietnamese nosh, such as braised eggplant with banana and green beans. The old colonial-style house sports a charming tree-lined patio, which provides the perfect foil to this fine dining experience. The small dining rooms are thoughtfully and attractively furnished and one boasts a colourful fresco.