坦丁环状酒店

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.

Despite expanding, Phở Chào has lost none of street-side charm. Choose between a rich three-day beef-bone stock and chicken broth. Top dishes include phở bắp hoa with medium-rare beef, crispy fried chicken gà tôm mắm sốt, and phở tine – a fusion of beef noodle soup, French fries and cheese.

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.

Each bowl of phở is prepared with the utmost care. The herb garnishes are carefully trimmed and cleaned for ultimate freshness. The house special is a selection of beef cuts. The standout is the oxtail, which is braised for 40 hours until tender and has a delightfully gelatinous finish.

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.

(The restaurant is temporarily closed.) Opened in 2025, this restaurant boasts an inviting outdoor garden terrace. Inside, shelves of house-made ferments – chilli sauces, garlic vinegars – reflect the dedication of the chef, who melds Western technique and local soul. Phở is the highlight: with a choice of three full-bodied broths, it is made with fresh bones and simmered for 24 hours. Grilled bagrid catfish with crispy rice crackers and umami shrimp paste brings balance, complexity and smoky, textured depth.

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.