普洛美丽亚私人别墅

Set above a wine bar, this intimate spot has just four tables in its calm interior of curved lines and a palette of soft pinks and beige tones. Chef Hiep Truong's modern Vietnamese tasting menu, rooted in Central traditions, puts an elegant spin on classics such as gỏi bò cà, in which Wagyu tartare meets aubergine purée and egg yolk in a crisp shell. The wine list features boutique wineries, with a selection by the glass recommended by a savvy sommelier.

This attractive house with a pleasant courtyard, patio and quaint furnishings nestles on a quiet street in a residential area outside the city centre. The Vietnamese-inspired vegetarian cuisine, rich in modern twists, uses fresh, mostly organic ingredients sourced directly from local farms. The deep-fried mushroom rolls are out of this world. A bowl of longan and lotus seed sweet soup, chilled and refreshing is the perfect sweet finale.

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.

A landmark of HCMC’s dining scene for 10+ years, Mặn Mòi is renowned for its nature inspired interior and theme – ask for a table in the lush courtyard for an al fresco experience. The extensive menu spans regional specialities from all over Vietnam, including salads, soups, mains, grilled dishes, desserts, as well as claypots and hot pots. Finish your meal with a Vietnamese coffee and browse the gift shop for keepsakes.

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.

(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.