LA VILLA - THIERRY MOUNON (*****L): For more than a decade, this illustrious establishment has held the mantle of Ho Chi Minh City’s preeminent French dining haven, as recognized by the discerning palates of Tripadvisor. Such an accolade is no small feat in a metropolis renowned for its  culinary
excellence, where a constellation of gastronomic gems shines brightly.
This eminence is further cemented by its inclusion in the 2025
Michelin Red Guide for Hanoi and Ho Chi Minh City—a
distinction that hints at a potential Michelin star. Nestled in the
refined environs of District 2, this elegant pool villa offers an
epicurean sanctuary, sparing one the arduous journey to Paris. Just a
fifteen-minute carriage ride from the bustling heart of District 1, it
transports the senses to the very soul of France.Under the stewardship of Thierry Mounon, whose credentials span prestigious five-star establishments from Avignon to Bora Bora, and then to Mui Ne and Saigon, one might have expected a flirtation with the avant-garde—those cerebral fusions or neo-French flourishes so prevalent in the fashionable dining scenes of New York, Barcelona, London, or Sydney. Yet, with refined humility, Mounon has chosen to honor tradition, allowing the intrinsic splendor of his ingredients to tell his culinary story. Thus, he stands as a paragon of Cuisine Bourgeoise within Saigon’s vibrant gastronomic tapestry. Our visit in June 2025 revealed a masterful balance of heritage and subtle sophistication, lending an enchanting depth to the dining experience. The dining salon, an ode to classic romance, is adorned with sumptuous draperies, opulent furnishings, and some of the city’s most exquisite silverware, balancing classic and avant-garde elements. Here, a repertoire of delectable specialties graces both à la carte selections and the remarkably accessible “Menu de La Villa” luncheon (priced at USD 84) or the “Menu Discovery” (USD 133). These offerings invite patrons to embark on a gastronomic odyssey, traversing oceans and peaks within the embrace of this resplendent bourgeois haven—a delightful echo of provincial French treasures found in the tranquil hamlets of Caen, Bourges, Avignon, or Saint-Malo. While Saigon boasts a plethora of fine dining establishments, none rival the authentic charm of La Villa. Its enchantment stems not from artifice but from the unpretentious grace of Chef Mounon, who transcends the role of mere chef to become a consummate host. Ably assisting is his charming wife, Tina, the epitome of a gracious Maîtresse de Maison, supported by an attentive team—the most devoted in the city. Remarkably, most of the 22 staff members in the kitchen and dining room have remained loyal since La Villa’s inception in 2011, a testament to its enduring allure. Mounon’s cuisine is bountiful, blending artistry and heart, captivating from the outset with a flute of Gosset Grande Réserve, its vibrant, tart red fruits hailing from the storied vineyards between Épernay and La Montagne de Reims. Paired with delicate canapés—a triumphant crab samosa and andouillette pie—it primed the palate for the splendors to come. The “Spring Seasonal Menu” (USD 197, with an optional USD 105 wine and spirits pairing, which we chose), served exclusively for the entire table, showcases the chef’s culinary maturity. It caters to a discerning clientele of local Vietnamese gourmets and cosmopolitan visitors, featuring opulent starters such as “Le Panini,” filled with Morteau sausage, Tasmanian smoked salmon, and wildflower Tomme, topped with Kristal caviar. This rare oceanic treasure, redolent of iodine and delicate marine fragrances, paired with the smoky sausage, could rouse the most jaded Michelin inspector. La Villa stands as the Far East’s finest embassy for Kaviari Paris, with Mounon treating caviar with the reverence of a gallant suitor. The “Foie Gras & Quail Tortellini,” with a rich ginger consommé, evokes the finest Michelin-starred tables in France, as does the exceptional “Obsiblue Prawn Flambéed with Pastis Henri Bardouin,” served with a soft-boiled egg with Oscietra Kaviari caviar, Vaucluse asparagus cream, and an expert asparagus and Noir de Bigorre emulsion. We continued our gastronomic exploration with a light, perfectly cooked “Saint-Brieuc Scallop Skewer.” Richly iodized, it was presented on a mother-of-pearl shell-shaped plate with a vibrant orange supreme and fresh verbena green sauce. Mounon’s use of verbena in his sauces and emulsions is a delightful touch, a subtle nod to French culinary tradition. An artichoke purée, featuring wild garlic, accompanied the “Crudo of Calamari & Kinmedai (deep-sea Beryx fish),” enriched with a light and refreshing spring vinaigrette, evoking a seaside terrace on the French Riviera. The chef is a master of “Blue Lobster from Brittany.” His signature dish, roasted traditionally with a morel and cherry duo and a fragrant shellfish jus infused with cherry, was a triumph. The sommelier’s expert pairings ensured exceptional value. The first part of our dinner was paired with a second flute of Champagne, a crisp Crozes-Hermitage, Maison Les Alexandrins 2021, followed by Gewurztraminer, Gustave Lorentz Réserve 2023, and a wine from our region (Central France), Sancerre, Henri Bourgeois 2023. Trimbach Riesling Réserve 2022 from Ribeauvillé was a perfect match for the scallops and Kinmedai, which we also enjoyed with the fruity Miraval Côtes de Provence. Bourgogne Hautes-Côtes de Nuits, Domaine Gros Frère & Sœur 2022, imported from Vosne-Romanée, lent aristocratic depth to the lobster. A “Trou Normand”—Grey Goose vodka with a violet blossom essence sorbet—refreshed the palate mid-banquet. The grill, surpassing even the famed El Gaucho in District 1, offered succulent and juicy “New Zealand Aotearoa Lamb Ribeye” with lamb jus, curry, coconut, yogurt, French-style baby peas, and liver mousse. Complemented by a remarkable Châteauneuf-du-Pape, La Fiole du Pape, Père Anselme 2022, this was one of the finest meats we enjoyed in 2025, worthy of a Michelin star or more. A trolley of fine French cheeses, expertly aged by Les Frères Marchand—Livarot, Camembert, or the rare Fourme d’Ambert Espuma—arrived with Saigon’s finest olive bread and duck liver petit pain, outshining Parisian luminaries. The banquet crescendoed with an exquisite “Strawberry & Rhubarb Millefeuille,” proving that simplicity can achieve perfection. Its sweet antithesis, a “Honey, Almond & Apricot Magnum” ice cream, aptly cleansed the palate. Both were paired with the honeyed Italian sparkling red, Rosa Regale Dolce. The staff, predominantly female and unfailingly charming, tended to every whim with authentic warmth. Despite a full house, Tina and her team offered tailored suggestions with effortless grace. Among Saigon’s 3,400 eateries, La Villa reigns supreme, a haven for regulars and romantics alike, where Valentine’s Day is celebrated with bespoke menus. This is not merely a restaurant but an embassy of French taste and refinement, unrivaled in its devotion to culinary artistry. Warmly recommended. Dress code casual elegant. Open Monday – Saturday 11:45 to 16:00; dinner 18:30 to late (last order is 21:30). LA VILLA: 14 Ngo Quang Huy, Thao Dien Ward, (Opposite to An Phu Supermarket), District 2, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 8 3898 2082, +84 9 0771 9879 E-MAIL: reservation@lavilla-restaurant.com.vn MRSIMPLE STEAKHOUSE (*****L): For those seeking a refuge from the bustle of Ho Chi Minh City’s more tourist-heavy establishments, MRSimple Steakhouse offers a remarkable dining experience. Nestled in a quiet lane of District 3, not far from the iconic Pink Church of Tan Dinh, this is  not
a typical tourist spot; rather, it is a refined steakhouse by the
American definition, with a twist that extends far beyond the classic
steak offerings. Serving a meticulously crafted
array of dishes,
MRSimple takes guests on a journey through a menu that artfully
combines the best culinary traditions of Asia, Italy, France, and the
USA—reflecting the diverse influences of Chef Michael's global
experiences after previous lives in Russia and California, topped with
trips around the world as a chef, entrepreneur (MRSimple fashion brand), and… film
director under his Vietnamese patronyme Nguyen Quang Tuyen.The restaurant occupies a charming colonial French building, dating back to the early 1900s. Its timeless architecture serves as the perfect backdrop to a dining experience that is both intimate and inviting. Spanning three floors, MRSimple boasts five dining rooms, each thoughtfully designed to offer a sense of privacy and comfort. We loved the baroque frecoes covering the ceilings. The lavish decoration (not to forget the upscale cuttlery and dishes!). This makes it an ideal venue for both casual dinners and private banquets, where the atmosphere is as refined as the dishes served. The dining experience at MRSimple is as much about the setting as it is about the food. With its well-appointed rooms, the ambiance feels like a world away from the frenetic pace of city life, offering a space for quiet reflection or conversation. Whether you are seated in one of the intimate rooms on the second floor or enjoying a gathering in a more expansive setting on the top floor, the experience is always personalized and exceptional. The attentive staff, led by Chef Michael himself, ensures that each meal is not just a dinner but a memorable event. At the heart of MRSimple's offerings is a cuisine that is anything but ordinary. Chef Michael, with his extensive experience living and working in Los Angeles, experiencing the best tables worlwide, has crafted a menu that transcends conventional "international" cuisine. Instead, he offers a delightful fusion of flavors drawn from the finest ingredients of Asia, Europe, and America. Each dish is a reflection of the global influences that have shaped Chef Michael’s culinary philosophy, while still retaining an authenticity and sophistication that makes MRSimple a standout in Ho Chi Minh City's vibrant food scene. Our gastronomic evening began with a refreshing touch of creative mixology, as we were served bartender-style mocktails—a "Mocktail Mojito" that captured the essence of the original with a refreshing minty twist, minus the rum, and a fruity Guava & Strawberry Soda for our companion, bursting with natural sweetness. These thoughtful beverages set the tone for the evening, combining lightness with vibrant flavors. Shortly after, the courteous and attentive young waitstaff brought us a selection of Austrian-style bread accompanied by a luxurious scoop of Truffle Butter that was so delicious, we vowed to replicate it when we entertain guests at home. Alongside this, we indulged in a silky Duck Liver Paté, which was as rich as it was delicate, a perfect way to begin our meal. The first course was an enticing offering of French Onion Soup in 2 Ways, combining the traditional onion, butter, and beef stock with inventive elements of strawberry and bacon, topped with parmesan and a hint of double cream. This rich, multi-layered soup was comforting yet sophisticated. Our companion chose Shrimp Bisque & Giant River Prawn, a velvety, delicate bisque made with shrimp, garlic, carrots, onions, and a splash of white wine. Nicely fishy, the way we like the bisque, it brought the flavors of the ocean to the fore with remarkable depth. For appetizers, we were treated to Orange Marinated Tuna with Truffle Sauce, a dish that resembled a grand sushi roll, with fresh tuna, cucumber, carrot salsa, and a hint of wasabi, ginger pickles, and avocado purée, all elevated by the luxurious truffle sauce. The fusion of textures and flavors was extraordinary. The second appetizer, Pan-Seared French Foie Gras, was nothing short of perfection. Set atop a sweet pear and apple fruit salsa, marinated in white wine and drizzled with a spicy caramel sauce, the foie gras melted in our mouths with a texture that could only be compared to the finest Michelin-starred preparations in the city. The quality was unparalleled—only La Villa had previously achieved such perfection in Ho Chi Minh City. For the main course, we opted for a dish that promised an intriguing presentation and a unique flavor profile: Cheesy Italian Shrimp Arancini. Crispy on the outside, with a savory, melting cheese-filled interior, this dish was subtly spiced, creating a delicious contrast to the usual blandness we sometimes find in local Vietnamese cuisine. The balance of textures, crispy and creamy, was a signature trait of Chef Michael’s cooking—a far cry from the typical offerings found in the region. We also savored the Australian Black Angus Rib Eye, 180g, cooked to medium-rare perfection. Although Vietnam's tendency to cook meat a little more than desired sometimes leads to slight adjustments in cooking times, we found this steak tender and juicy, with a robust flavor. At approximately $20 for this dish, it was an incredible value, especially given the remarkable quality. While MRSimple no longer serves pizzas, they continue to impress with their array of flamboyant pasta dishes and a thoughtfully curated vegan selection, showing Chef Michael’s commitment to a diverse and appealing menu. The meal was complemented by a bottle of Amarama Puglia Primitivo IGP, a wine we’ve enjoyed many times before. This deep, powerful red with its rich tannins proved an excellent match for the hearty flavors of our main course, offering both complexity and approachability at a very reasonable price (under $40 per bottle). For dessert, we were treated to a delightful Black Forest Cake, rich with a potent 72% cocoa, presented within a delicate chocolate dome that cracked open to reveal its luscious filling. Our companion selected a Tiramisu, similarly encased in a sugary dome, and a perfect match for those who appreciate sweeter endings. We couldn't resist the final touch, a refreshing scoop of "Kem" (Vietnamese ice cream), specifically the Rum & Raisin flavor, which was decadently sweet and satisfyingly creamy, making for a perfect conclusion to an extraordinary dinner. The demanding French gourmet I am, and my spoiled Vietnamese companion, both loved at first sight that delightful exploration of diverse flavors and textures, all within the warm, intimate setting of this distinguished steakhouse. Chef Michael’s very personal, sometimes eccentric cuisine, creates a harmonious blend that’s not only innovative but also deeply satisfying, all while maintaining an approachable, relaxed atmosphere. It’s no wonder that this hidden gem has earned its place among the finest in Ho Chi Minh City. For those who appreciate a quiet, elevated dining experience in the heart of Ho Chi Minh City, MRSimple is an essential destination. There is no specific dress code, though the patrons were elegant the evening of our visit. Open daily 11:00 am - 02:00 pm (10% OFF for lunch) & 05:00 pm -10:30 pm (last order: 09:45 pm) MRSIMPLE STEAKHOUSE: 62 Truong Quyen, Phuong 6, District 3, Hồ Chí Minh (Saigon), Vietnam PHONE: +84 09 832 39908 E-MAIL: booking@mrsimplesteakhouse.com LA FONTAINE (****L): For those seeking the quintessence of French bistrot dining in the heart of Saigon, La Fontaine stands as an undeniable reference. Nestled on a charming terrace, under the soft glow of moonlight, our evening was an ode to French culinary artistry—an experience that seamlessly transported us from the bustling streets of Vietnam to the refined ambiance of Parisian gastronomy. The journey began with a selection of starters, each plate a testament to both tradition and exceptional sourcing. The Organic Oysters "Fines de Clair N°2"  from Nha Trang arrived glistening on their bed of ice.
Their delicate creaminess and subtle brininess bore a striking
resemblance to the oysters we had relished just days ago in Normandy. A
mere drizzle of lemon was all that was needed—no shallot sauce
required—to unveil the pristine essence of this exquisite delicacy.Equally surprising in its perfection was the Beef Tartare. Typically a dish we hesitate to order in tropical climates, at La Fontaine it exceeded all expectations. The hand-minced Australian prime meat, expertly cut "au couteau", delivered an unmatchable texture—silken yet robust, each morsel melting effortlessly on the palate. Paired with delicate, crisp French Fries, the experience was reminiscent of the finest Parisian bistrots. Another classic graced our table: Burgundy-style Snails—six plump, tender escargots bathed in a lush butter and herb sauce, their flavors impeccably balanced, never overpowered by garlic. The ritual of using snail tongs added an element of playful elegance, a reminder of French culinary traditions that delight in the art of dining. For our Asian companion, the Foie Gras Terrine in Red Porto proved irresistible: its richness heightened by the warmth of its delicate canapés. And for a touch of rustic bistrot charm, we indulged in Leeks in French Cider Dressing with White Ham—a dish so perfectly executed that it felt like a hidden treasure of a Parisian "bouillon" (=a popular type of bistrot). No true bistrot experience is complete without the timeless Pot-au-Feu. At La Fontaine, it was served in all its comforting authenticity: tender cuts of beef, each chosen for their perfect harmony of lean, fat, and gelatinous textures, accompanied by vibrant Dalat carrots and crowned with the indulgence of bone marrow. A steaming bowl of fat-free broth on the side elevated the dish to a two-in-one masterpiece—ideal for a leisurely dinner. For those in search of something equally refined, the Traditional Braised Veal Blanquette, with its creamy yet feather-light sauce and al-dente Pilaf Rice, was a revelation. However, our hearts belonged to the Seafood Vol-au-Vent—a luscious medley of prawns, squids, and scallops enveloped in a golden, impeccably baked puff pastry. Every bite was a taste of home-cooked perfection, evocative of cherished French culinary traditions passed down through generations. The Cheese Plate paid homage to the French patrimony with an impeccable trio: Camembert d'Isigny, Roquefort Société, and AOP Comté. Each savored with endless slices of La Fontaine’s warm, crusty baguette. And then came dessert—Rum Baba, unapologetically generous in its rummy infusion, and the divine Meringue Profiteroles & Vanilla Ice Cream, draped in molten chocolate at the very last moment. "Riz au Lait" and Meringue Lemon Tart are also part of the best sellers. A bistrot is only as complete as its wine list, and La Fontaine did not disappoint. While an extensive selection awaited the connoisseur, we embraced the Parisian tradition of pairing our meal with two simple yet sappy "Pichets" (25cl jugs): "Marius" Grenache Syrah (red), and Cépage Rolle (white) by Michel Chapoutier. A name synonymous with bistrot excellence. Beyond the remarkable flavors, what truly sets La Fontaine apart is its extraordinary value for a fine-dining restaurant recommanded by the Michelin Red Guide 2025. A three-course lunch set menu—featuring some of our evening’s highlights—offers a guaranteed Michelin-worthy experience for an astonishing USD 40 - 60. We do recommend the USD 18 three courses Lunch Set Menu, in which you may find some of the dishes which we had for dinner. And for those craving a morning indulgence, the breakfast selection—with flaky croissants and chocolatines—is an unmissable steal at under USD 5 by the combos. The bar is lovely, and welcome guests for cocktails respecting the authencity of classics like "Planteur" or, our favourite, "Singapore Sling". Under the meticulous guidance of Thierry Mounon, the esteemed French chef behind the renowned La Villa, and his executive chef Dinh Khac Thanh, La Fontaine stands as a beacon of authentic French dining in Vietnam. The attentive, genuinely warm service completes the experience, ensuring that every meal here feels like a homecoming. A bistrot of this caliber is rare. A dinner at La Fontaine is not merely a meal—it is an immersion into the very soul of French cuisine, a love letter to tradition, and a romance under the Saigon moonlight that lingers far beyond the final sip of wine. Dress code casual. Open daily 7:30 to 22:30. Monday 16:00 to 22:30 (last order is 21:30). LA FONTAINE: 2F, River Garden, 170 Nguyen Van Huong, Thao Dien Ward, Thu Duc City, Ho Chi Minh City, Vietnam (Metro station Thao Dien). PHONE: +8428 35355487 HOTLINE: +84 901484893 (Zalo, WhatsApp) E-MAIL: reservation@lafontaine-restaurant.com.vn OLIVIA'S PRIME STEAKHOUSE SAIGON (*****): Newly opened in the dynamic heart of the historic District 1, directly opposite the JW Marriott Hotel & Suites, Olivia’s Prime Steakhouse Saigon stands as a hallmark of authentic American steakhouse craftsmanship. A Michelin  Guide–selected brand, it builds upon the celebrated
legacy of its Danang flagship,
recognized in both 2024 and 2025
Red Guide
editions. Renowned for its mastery of wood-fired, charcoal-grilled
steaks and premium beef, the restaurant reflects the unwavering vision
of its founder, Olivia, who has spent more than eight years perfecting
sourcing, technique, and service. The result is an experience that
balances refined expertise with genuine warmth—captivating the senses
and earning the loyalty of locals, expatriates, and "Viet Kieu"
(Vietnamese overseas) alike.The dining room, with its typically American-style bar, warm lighting and functional yet intimate decor, exudes relaxed sophistication, allowing patrons to unwind amid Saigon's buzz. An open kitchen with butchery display invites curiosity, while the elegant wall glass wine cellar showcases selections from Europe and the New World. We paired our meal with the French Bourgogne "Coteaux Bourguignons" Pinot Noir and Gamay from Albert Bichot, 2021—a refreshing red at USD 11.50 per glass—that enhanced each course with subtle fruit notes. This is the ad hoc place for premium cuts: like USDA Prime, Australian Premium Marbled MB5/6, Australian Black Angus MB2/3, and Japanese Hitachi Wagyu, all elevated by wood-fired charcoal grilling for unmatched crust, tenderness, and juiciness. Our journey began with authentic baguette: imported from France, oven-baked in-house, it came on a wooden plate with herbal dipping sauce, roasted garlic, and herb butter (USD 5.5). Its crusty bite setted a pleasant, rustic tone. Appetizers followed: the Foie Gras Hamburger with beef patty (USD 19.50), akin to Daniel Boulud's DB Burger which we recently enjoyed in DB Bistro Moderne in Manhattan, blending silky foie gras and juicy meat with truffle hints; and the creamy Crab Macaroni and Cheese (USD 10), a shareable signature with fishy crab in velvety cheese, balanced by oceanic brine. Mains shone with the 300g Ribeye Australian Black Angus MB2/3 (USD 45), grilled medium-rare with crispy French Fries and Béarnaise Sauce (extra USD 7.50)—its sappy tenderness and charred depth evoking French entrecôte; certainly because the beef was grain / herb fed, and not corn fed. The 300g Grilled Australian Lamb Chops (USD 26.70) selected by our companion offered succulent sear and herbal harmony. Our dessert was Apple Turnover Filo Pastry with Vanilla Ice Cream (USD 8.20), flaky layers revealing fragrant apple, paired with creamy, vanilla-rich ice cream rivaling Italian gelato. Like in most of the fancy US steakhouses, the menu extends to pasta, seafood, and rich salads. It has a value-driven Express Business Lunch (Monday-Saturday, 11:00 a.m.–2:00 p.m.), with combos at less than USD 9. It features Authentic New Orleans Style Gumbo (succulent Creole soup), served with Steam Rice at USD 5. The space fosters genuine hospitality, with knowledgeable staff explaining marbling and origins... and charming Olivia present the day of our visit in December 2025, overseeing consistency. Reservations recommended for this promising Saigon exclusive steakhouse. Dress code: casual. Open daily: 11:00 a.m.–11:00 p.m OLIVIA'S PRIME STEAKHOUSE SAIGON: (in front of JW Marriott Hotel & Suites), 125 Hai Ba Trung, Ben Nghe Ward, District 1, Ho Chi Minh City , Vietnam PHONE: +84 919 126 952 E-MAIL: olivia.125hbt@oliviasprime.com THE MONKEY GALLERY DINING (*****L): As seasoned food writers with a penchant for culinary adventures, our recent escapade to The Monkey Gallery Dining, in the bustling streets of Ho Chi Minh City's old colonial District 1, was nothing short of extraordinary. Stepping into this elegant  establishment,
we were immediately struck by its rich and stylish ambiance,
reminiscent of upscale New Yorker supper clubs (the restaurants close
at 1 am), yet infused with a trendy flair that perfectly captured the
vibrant spirit of the city.The Monkey Gallery Dining has been tantalizing taste buds for the past five years, earning its place as one of the select few restaurants recommended by the prestigious Michelin Red Guide. Intrigued by its reputation for innovative cuisine and impeccable service, we eagerly embarked on our gastronomic journey, opting for the enchanting "Love Aura, Luminous Spring" menu, tailored for a romantic fine dining experience. Upon climbing a narrow stairway linking the Dessert Bar to the dining room on the 3rd floor, we were greeted by the inviting sight of an open kitchen facing the concrete dining counter where the regular patrons prefer to sit, bustling with activity and exuding an aura of culinary mastery. The sight of the two chefs Hâu Trân, Huu Trong, meticulously crafting each dish reminded us of the unforgettable dining experiences we've had at Joël Robuchon's renowned restaurants, where the kitchen was often the heart and soul of the culinary spectacle. The ambiance was further enhanced by the presence of a young and dynamic staff, whose enthusiasm and passion for their craft were palpable from the moment we stepped through the door. Every member of the team seemed to anticipate our needs with effortless grace, ensuring that our dining experience surpassed all expectations. Our culinary pilgrimage commenced with the "Love Opening," a titillating array of starters that ignited our senses and set the stage for the culinary adventure that awaited us. From the refreshing burst of Golden Kiwi and Mandarin to the intriguing combination of Clam and Lychee, each dish was a symphony of flavors that danced across our palates, leaving us eager for more. We liked the presentation of the dishes: appealing to the eye, like the aromatic Pigeon Heart wrapped in Green Curry, or the Paté topped with Caviar from Dalat over a carefully reconstructed flower… Served always at the ideal temperature, without any "faux pas", in precious plates designed by Villeroy & Bosch and further "grandes maisons" for Michelin Star restaurants. As we progressed through the menu, we were treated to a succession of meticulously crafted dishes that showcased the restaurant's innovative approach to fusion cuisine. The "First" course, featuring Raw Sweet Shrimp, Lemon, and Sea Urchin from Japan, delighted us with its delicate balance of flavors, while the "Second" course, comprised of Steamed Flat Cake with the appearance of a mini Dim Sum stuffed with Pig Heart and Sweet Snails, showcased the chef's creative flair and mastery of technique. We liked very much the sophisticated texture of that dish. Throughout the meal, the interplay of Vietnamese and Japanese influences was evident, with each dish offering a unique blend of flavors and textures that spoke to the restaurant's commitment to culinary excellence. As the evening unfolded, we found ourselves drawn deeper into the culinary tapestry that The Monkey Gallery Dining had woven for us. The intermezzo of Shan Snow Tea and Ginger served "Third" as a refreshing palate cleanser (referred to as "Trou Normand" by the French, and gastronomes), preparing us for the sumptuous main courses that awaited us. The "Fourth" course, featuring a choice between Iberico Pork or A5 Hitachi Beef, was a highlight of the evening, with each option showcasing the finest ingredients and meticulous attention to detail. There was a supplement for the beef, as the "A5" grading denotes the highest possible quality, with abundant marbling and exceptional tenderness. Making it highly sought after by beef enthusiasts, and chefs worldwide. We liked its rich flavor, and melt-in-your-mouth texture, which contributes to its luxurious taste and tenderness. Yet, our preference went for the pork. We don’t know if this was Jabugo or Pata Negra but, like both origins, it was characterized by a perfect balance of sweetness and richness, with hints of nuttiness and a subtle, lingering umami taste. Braised carefully on a small grill, it perfectly retained its juiciness, offering a moist and tender texture that practically melted in our mouth. Those were the main dishes, with the "Fifth" creamy Egg Noodle, Salmon Roe & Chorizo, which we delightfully shared with our Asian companion, discovering tastes that she never experienced before in her own country. That’s the magic of a true fine dining restaurant like The Monkey Gallery! Desserts were audacious too. The "Finale", refreshing Mango Tom Yum with Lemongrass, came in Thai flavors. It had a perfect sweet/sour balance. "Spring Sweets", Fresh Strawberry, Salted Apricot, Apple, and Caramel served in the form of candy, was the cherry over the cake of a truly unforgettable dining experience. Though the restaurant didn’t propose a wine-pairing menu, there was a nice drink menu. We had San Pellegrino sparkling water to rinse our month between each dish. Our companion had a mocktail ("Dear Crush": pomelo – jasmine- raspberry- lime -Sprite). We found that a glass or two of organic "Vanita, Nero d’Avola" was a perfect pairing for the whole dinner, including fish (Italian gourmets, particularly in the south, like to drink red wine with fish). Bidding farewell to this culinary gem, undoubtedly promised to a first Michelin Star, don’t forget to experience a cup of tea "Crème Brulée". Surprisingly pleasant. If you want to experience something truly special in the heart of Saigon, The Monkey Gallery is the place for you, as it was the place for us. Open for lunch: 11:30 - 13:30 (Last Seating) and dinner: 18:00 - 20:30 (Last Seating). Close on Wednesday. THE MONKEY GALLERY DINING: 3rd Floor, 91 Mac Thi Buoi St., District 1, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 793 991 992 E-MAIL: ask@monkeygallery.vn THE BLACKSHEEP AT MALANDRO (****): In a narrow townhouse on Nguyễn Văn Thủ that once dozed quietly among District 1’s sleeping shophouses, the Goan chef Doyle Hugh Alphonso, born and educated in Koweit (an important detail, key to his cosmopolitan cuisine) has created  Saigon’s
most compelling late-night refuge after a fruitful career with the
prestigious Taj Fort Aguada palace hotel in Goa. Gourmet Vietnam Award
2025, The Blacksheep is not merely a restaurant; it is a place of
pilgrimage for those who understand that true flavour demands time,
fire, and an almost monastic dedication.The room is intimate and understated—matte black walls, low amber lighting, a long marble bar that flows seamlessly into the open kitchen. After midnight the city outside fades; inside, only the rhythmic hiss of the grill and the occasional flare of flame remain. Doyle is always here: tasting, adjusting, silent until a regular patron steps in and engages into a friendly discussion. A lamb shank that began surrendering to smoke and its own fat at noon is gently probed with a spoon. No industrial oils, no pre-made bases—only salt, wood, and the patience of someone who measures success in hours, not minutes. Goa instilled the discipline, Portugal and the Middle-east gave the soul, Saigon granted the freedom to be uncompromising. Every dish at The Blacksheep carries the weight of months—sometimes years—of quiet refinement. Our dinner for two unfolded with the unhurried grace the room itself encourages. We began with the Hummus Dip Platter: house-made hummus of exceptional fragrance and velvety texture, accompanied by warm flatbread baked to order and crisp vegetable batons. Simple, flawless, addictive. The Herbed Spicy Lamb Pilaf followed—tender lamb infused for twelve hours with fresh herbs and a measured kick of chilli that lingered pleasantly rather than overwhelmed. Excellent in its own right, yet merely the prelude. The undisputed highlight was the Slow-Roasted Beef Tongue: impossibly tender, almost confit-like, served with mashed potatoes enriched by a superbly aromatic organic olive oil. Each bite dissolved on the tongue with a depth of flavour that few kitchens in Saigon achieve. Those seeking an equally soulful alternative should not miss the Portuguese Feijoada—pork and artesanal Portuguese chorizo stew with kidney beans, slow-cooked until the meat yields willingly, served with properly steamed rice in the manner of Lisbon’s finest tascas. The wine list is deliberately concise yet remarkably well chosen. Our pairing, Tavernello Montepulciano d’Abruzzo, deep, robust, ripe red fruits and spices, reasonably sold 6 USD by the glass, proved an ideal companion to the spicy plates. Dessert is clearly close to the chef’s heart. The St Rémy Brandy Caramel Cheesecake was rich, creamy, and elevated by the subtle warmth of VSOP brandy in the caramel—a sophisticated indulgence we strongly recommend. Equally impressive was the Espresso Chocolate Bread Pudding: chunks of rye bread soaked in dark chocolate custard infused with espresso, finished with a Jim Beam caramel sauce of perfect bittersweet balance. Though celebrated for its steaks and one of the district’s finest breakfasts (the Eggs Benedict variations alone merit an early visit) and lavish Weekend Brunch at 15 USD, The Blacksheep truly comes alive after dark. The bar, convivial, the cocktail list ranging from elegant classics to playful creations—the Hibiscus Sunrise (Fresh orange juice, hibiscus infused gin with a hazelnut finish), worth a palace hotel bar, is particularly refreshing, at less than 6 USD. Happy hours 5 pm until 8 pm. Open daily, except Monday, from 8 am until 1:30 am (often later if inspiration strikes), casual dress, and a bill that rarely exceeds 20 USD per person for a deeply satisfying meal. In a city that never sleeps, The Blacksheep offers something rarer: a place where time slows down, fire is respected, and flavour is treated as something sacred. Dress code casual. THE BLACKSHEEP AT MALANDRO: 98 Nguyễn Văn Thủ, Đa Kao, District 1, Ho Chi Minh City PHONE: +84 93 889 98 98 E-MAIL: blacksheepbistrovn@gmail.com IBUKI (*****L): Authentic premium Kobe Teppanyaki venue in Vietnam, this fine dining Japanese restaurant & steak house dedicates to culinary excellence and luxury dining since its inception in 2019. It caters primarily to food enthusiasts and discerning businessmen seeking unparalleled gastronomic  experiences.
Central to Ibuki’s ethos is its commitment to sourcing the finest
global ingredients, ensuring authenticity and quality in every dish.
Specializing in Kobe Beef, renowned for its exceptional flavor and
tenderness, Ibuki blends Japanese culinary finesse with Western
influences to create innovative teppanyaki dishes. Complementing this
prized beef are fresh treasures from the sea such as Alaska lobsters,
Korean abalones, and Hokkaido scallops, each chosen for their
premium quality.Ibuki’s distinction as an authorized importer and commissioner for Kobe Beef underscores its commitment to authenticity and culinary excellence. The premium offerings boast rich narratives and heritage, such as the exclusive Takamori Drunken Wagyu raised on Dassai sake mash, limited to fewer than 100 heads annually. Also featured are the ancient Omi Wagyu, with over 400 years of tradition, and the exquisite Matsusaka Wagyu, sourced exclusively from virgin female cows. The restaurant’s ambiance reflects its dedication to a complete dining experience, featuring a Zen-inspired, modern Japanese design ideal for intimate gatherings in private VIP dining lounges. Service at embodies Japanese hospitality, ensuring each visit is personalized and memorable. This was our pleasure to savor premium delicacies amidst an atmosphere of refinement and tranquility. Sitting at a Teppanyaki counter, observing the chefs' choreographed performance over the "Teppan" (iron plate), showcasing not only culinary skill but also flair and entertainment. The sizzle of ingredients meeting the "Teppan", the aromatic steam rising, and the rhythmic clatter of spatulas ("Shamoji"), and tongs ("Agari"), create an immersive dining experience, where the chef’s mastery transforms raw ingredients into delectable dishes before diners’ eyes. We selected a Teppanyaki Signature 7 courses set menu, with Miyazaki Wagyu Teppanyaki as a main dish which determined the price of the menu. Some optional dishes come with a supplement: live lobster or abalone for instance. We would say that, with one beer or glass of Saké or two, the bill oscillates between USD 150 and 200 per person. We received a welcome drink (Beutier Demi-Sec) with a "Sakizuke", or "amuse bouche". The summer's embrace of the well chilled sparkling wine, produced in the Loire Valley of France, echoed the savour and crispiness of the deep-fried Wagyu "Korokke" (issued from the French name "Croquette"). It had the Japanese hard to describe "Umami" (or fifth savor after sweet, salty, sour, and bitter). We kept on with our Beutier to pair the appetizers. The Assorted Sashimi Set, presented with dill and shiso leaves over a cushion of ice, was a demonstration of supreme freshness. It featured Prawn, thinly sliced Red Snapper, Tuna "Maguro", and a melting Norwegian Salmon enlightened with a drop of gold... We had it with a little bit of Wasabi. So French, yet so Japanese too, the Pan Seared Duck Foie Gras was very much fine dining. One of our preferred dishes, it has been lovingly cooked, and served with sweet fruits matching perfectly the taste of the liver. In France, we would traditionally use roasted (or jam) fig. At Ibuki, it came with mango, strawberry from Dalat, and succulent blackberries and pear marinated in red wine. Excellent! Another highlight of this gastronomic evening: the Korean Abalone, grilled then cut alive (so quickly, don't worry!), presented with a savourous lemon sauce in a lavish dark plate decorated with fresh leaves and flowers, was worth the little supplement. It had the "Umami" too. We warmly recommend it. The Steam Egg Custard, quite fishy, might oddly taste to the Westerner. That wasn't our favorite dish; yet, our Vietnamese companion, a fan of Japanese cuisine, found it succulent. We had it and the further dishes with chilled and refreshing Japanese "Sapporo Draught Grand Cru" beer. The king of the dinner, and the main dish, was the Miyazaki Wagyu Teppanyaki. The pride of Ibuki, and a best-seller dish. The company operating the restaurant is the sole authorized importer & commissioner of Kobe Beef for Vietnam. It has received dozens of awards for the meat of exception. Miyazaki Wagyu A5, hailing from Japan's Miyazaki Prefecture, represents a coveted breed of beef renowned for its exceptional quality. Celebrated for its abundant marbling, this Wagyu type exemplifies the region's dedication to raising superior cattle. We had our steak quickly seared on the "Teppan", with a combination of onion, tomato, asparagus, and baby carrot from Dalat. Served medium rare, as requested, it developed a rich, melt-in-our-mouth flavor. The cooking method, absolutely ideal for such precious meat, resulted in a beautiful caramelization on the outside of the beef, while keeping the interior juicy and tasty. We liked to top it with a bit of dried garlic; yet, the meat, ideally salted, was so exquisite that no embellishments should obscure its original flavor. There is no Japanese dinner without Sushi. Our hunger was already satisfied, and the three pieces presented on a slate were the ideal portion. Each sushi was copious, with a thick slice of fish and seafood topping a thin layer of rice. That’s the way we like it! Red Snapper, Salmon, and Hokkeido Scalop. Scrumptious! The best Sushi which we had recently. Served with a light and sappy Miso Soup. Dessert was simple and refreshing: cuts of tropical fruits (mango, plum, mandarine, and dragon-fruit) over shaved ice. Ibuki, aptly named for «new wind», boasts a distinctive culinary journey in Saigon’s gastronomic scene. That’s one of our preferred fine dining restaurants in town. Dress code formal. Open daily: 11:30–14:30, 17:30–22:00. IBUKI (at Floor 1, New World Hotel): 76 Le Lai St, District 1, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 89 818 8388 E-MAIL: info@ibuki.vn XU RESTAURANT LOUNGE (*****L): A leading nightspot since 2005, attracting the preppies a bit like Annabel's London or Chez Castel Paris, it has the been designed following the same plans as a “memberhip club”: a lounge bar peppered with comfy couches with a bit loud music downstairs, and a quiet and chic  restaurant upstairs. Many expats and locals stuck at the
bar dozens of time a year,
without visiting the restaurant ever. We did the contrary, and
concentrated
on the gastronomic resources of this exciting place, managed by one of
the leading Vietnamese chefs from the young generation.Bien Nguyen spent his childhood and adolescence in Australia. A born gourmet, he entered the industry when he was 15 years old. Initially a dishwasher, he quickly climbed the steps, and opened his first restaurant when he was 22. He came back to Vietnam in 2004, initiating a brilliant career which we would rather call a passion. After spending a couple of hours sharing our diner with him, we realized that, an accomplished foodie, he visited the best, and sometimes most secret restaurants around the world. To enjoy, not to copy, as his cuisine is definitely a personal interpretation of the Vietnamese cuisine. The Bien's touch doesn't alterate the tradition. He likes to say -and we enjoy this term for dropping it regularly into our reviews- that a good cuisine should be 3D. Particularly the Vietnamese one: visually appealing, with an ideal texture matching a perfect savor. Xu is not a plush restaurant serving local cuisine in elegant china, but a place where tradition rhymes with innovation. With a wine paring copied on the best French restaurants. We prepared our palate with some “Gin Martini”, and started our trip into the culinary provinces of Vietnam from the North with “Pho Cuon Ha Noi”, rice noodle sheet rolled with minced beef and super fresh aromatic herbs. Followed by one of our favorites, “Nem Cua Be”, deep-fried crab and pork roll, with pickle and fresh rice noodle salad. Those iconic specialties, which we normally always enjoyed with Hanoi Beer, were much more attractively paired with one glass of well chilled “Fritz's Riesling, Rheinhessen, Familie Hasselbach 2017” from Germany. Its mineral taste counterbalanced the sweet and spicy aromas of the dipping sauce accompanying this succulent, classic appetizer. Another ideally selected white wine, “Chardonnay Elegance, Pays d'Oc, Pierre & Remy Gauthier”, with fresh notes of vanilla, smoke, and hints of sweet spices, helped to develop the complex savors of Central Vietnam “Banh It Tran”: minced pork and shrimp, filled in a curious yet palatable glutinous rice cake. From the same region, “Cao Lau”, Hoi An noodle with Char Siu (“fork roasted” pork with red spices), was a delicacy very nicely presented into the plate, over a nest of mung bean sprout. We like cuisine from the South. Enjoying it on a daily basis during our long gastronomic stays in Indochina but... never experienced local “Grilled Sturgeon”, indeed! A favorite in Russia and Central Europe, we didn't know that it was also served in Vietnam. It is! At least in Xu, where it tasted so divinely! Fragrantly marinated in turmeric. More tropical, “Coconut Braised Pork Belly” melted in our mouth, sweet and sour, due to the pickled red cabbage and caramelized Daikon -mild flavored radish- accompanying this signature dish, adequately paired with intense French red wine from Pays d'Oc: “Pig Edition, Cuvée réservée, AOC Minervois, Roche Mazet 2017”. Xu is also reputed for the quality of its steaks. Though it wasn't featured in our Four-Course Set Menu (only USD 60, including wine pairing), we wished to experience beef, and tasted “Soy Glazed Beef Fillet Mignon” from the Five-Course menu (USD 82, including wine pairing). It was more filet than Mignon (“Filet Mignon” is pork, by definition). Like stewed, it almost melted over our tongue. As a reward, it was served with savory “Garlic Potatoe Purée”, reminding us a bit of Joël Robuchon's legendary mashed potatoes, and Morning Glory (water spinach). This sappy dish helped us finishing our glass of Minervois in style. There was a “Trou Normand” (lemon sherbet), like in the French “auberges”. This tradition, dating back from Escoffier and set back into fashion by Bocuse in the 1970s, is uncommon in Saigon. Though, there was no better way to gently clean our palate before enjoying “Liberation”. This is how Chef Bien poetically calls his desserts. Opportunely served on tasting portions, we had sweets from the North (refreshing “Lotus Seed Che”), the Central provinces (“Che Troi Nuoc”, ginger sticky rice, quite reminiscent of the Thai desserts), not to forget the South (“Coconut Che”, one of our preferred coconut milk specialties). The cherry on the cake was the unexpected wine pairing with late harvest wine, still relatively confidential in Vietnam: quite comparable with Hungarian Tokay, Chilean “Sauvignon Blanc, Maule Valley, Concha y Toro, 2012” seduced us with its Autumn flavors, and honey tones. Xu is one of the top 10 best gastronomic restaurants that we experienced in Saigon, with a noticeable quality in term of wine pairing. Dress code smart casual. No sandals, no singlets. Open daily: 11:30am - midnight. XU RESTAURANT LOUNGE: 71-75 Hai Ba Trung, District 1, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 28 3824 8468 E-MAIL: info@xusaigon.com STOKER WOODFIRED GRILL & BAR (*****L): Two places are symbolizing fire: Hell and Stoker. We definitely prefered to visit the second one. A smart restaurant, where all dishes are woodfire grilled. Located in the Golden Triangle of Saigon, close to Dong Khoi and  the Opera House, it is more luxurious compared with El
Gaucho
(which used to be the referrent steakhouse downtown during many years).
Far less
expensive, it doesn't concentrate its offer on meat: the menu also
features seafood (principally shells), vegetables, and remarkable
desserts. Welcomed by a ravishing hostess, our visit started at the bar: one of the most glamourous venues in District 1, with an impressive stock of liquors with the best origins. Located at the ground floor, there is few chance that you may dine here if you come last minute: it is stormed by regular patrons. A bit noisy, as any trendy bar should be, this is not where we wished to have our first food tasting at Stoker. It has two more floors for a quieter, yet still warm atmosphere. We sat in the second floor dining room: designed halfway between a British pub, and a Manhattan Upper East Side posh supper-club. It was maybe a bit too early (7:30pm), the room was still quite empty. It filled up quickly from 8:30 pm; still offering the same high level of comfort and service. The acoustic was fine: which is not always the case in convivial restaurants. We could discuss without raising the voice. Before ordering our appetizer, we had been invited to inspect the ground floor open kitchen. The meat, exhibited in a refrigerated show window like masterpieces of gastronomic art, is dry-aged until it obtains the texture of ham. This process takes approximately one month. The drier features principally Australian organic beef, and local farm duck. Once it had been finished in the in-house smoker, the meat, grilled over natural wood, gains a level of flavor and tenderness which we experienced nowhere else in Saigon. The menu is attractive, easy to read, offering plenty of options. We let Australian Executive Chef George Bloomfield suggest us his a few signatures dishes. We always skipped oysters in Vietnam, Cambodia, and Thailand. Too chewy. Tasteless. What wasn't our surprise discovering the high quality of Nha Trang Oysters: would they be more iodized, we should compare them with French “Fines de Claires”. We had them crude, and barbecued with preserved lemon, butter, and sea grapes. Though we are not much in favor of cooking oysters, we found this recipe very Mediterranean, and actually mouth watering. This is certainly the appetizer which we shall order next time we visit Stoker again. Alternatively, “Japanese Scallop”, with an alchemy of leek, pickled ginger, caper, and succulent pancetta crumbs, reminded of a food tasting hosted by Chef Alain Ducasse at the Plaza Athénée Paris, a few years ago. A delicacy! Chef George has another very unique seafood specialty: “Fresh Sea Urchin Toasts” with cured Italian Guanciale Pork Cheek. An odd association on the paper, but a delight in the plate. We didn't know that this shell, very popular in Mediterranean countries, was available in the Saigon gastronomic scene. Stoker imports it from Australia. We had it all paired with Australian “Riesling Kilikanoon, Clare Valley, Killerman's Run, 2016”, combining fresh limes with lemon essence, and boosting pleasant crisp acidity. Very academic, “Seared Foie Gras”, with caramelized pear (which we preferred to the figs, traditionaly accompanying foie gras), seasoned with Cambodian Kampot pepper, was served with a portion of distinctive, a bit Poilane-like home-baked sourdough bread. Classic and classy, it had been aristocratically paired with “CaRo, Cosecha 2016”, produced in Argentina by Nicolas Catena in collaboration with the highly prestigious French Domaines Barons de Rothschild (this explains the name: Ca for Catena, and Ro for Rothschild). Featuring Malbec from Mendoza for the strength, and predominantly Cabernet Sauvignon for a more fruity savor, this wine is a pure marvel. Served by the bottle, it paired lavishingly the rest of our dinner. We like poultry a lot, and really appreciated George's “Crispy Skin Duck Breast”. Dried aged 21 days, it came ideally textured. Crispy as promised, with a melting flesh full of savors, it could give the illusion dtat it had been cooked by a French “Maître Rotisseur”. It was accompanied with kale cooked over the coal, Mulberry, and Kohlrabi cream with a subtle Central European taste. The beef was equally remarkable, and among the very best ever tasted in Southeast Asia. We always preferred Australian Wagyu to the pricey Kobe, too fat for a Western palate, or to the US meat often injected with hormones. The 40 days dry-aged Sirloin, served over a wooden plate, was exceptional: envelopped with that unique charcoal essence, and a juicy texture, orgasmic in the mouth. Don't ask us which sauces were proposed with our Sirloin: when we have top quality steak in our plate, we don't use sauce at all. But we enjoyed a bit of the crispy vegetables accompanying our dish; “Brocolli with Brown Butter Almond”, and “Green Beans with Seeded Mustard & Garlic Chip”. Grilled, they keep all their vitamins and minerals, and their taste comes at a peak. We were expecting the kind of desserts you commonly find in a steakhouse: cheesecake, ice creams... But George rather made it fine-dining until the very last moment, with the yummiest sweets ever. “Citrus & Lavender Delicious” with honey double cream, and “Crème Brûlée” were definitely what he defines in his sexy menu as “Happy Ending”...one of the best which we ever received in a city well known for this Oriental specialty! We finished with one glass of “Ron Zacapa Centenario”, from Guatemala. Our favorite premium rum. This faultless dinner would cost approximately USD 100 per person. Without wine. That was a bit a banquet, and being more reasonable than us you may expect a USD 70-80 bill. The tempting Set Lunch, at only USD 10 (!), features starter-main-dessert, plus Lavazza Espresso. Beef is often part of it, with just a little USD 3 for special steaks (“Grilled Australian Steak, 120 day Grain Fed, 150gr”, for example). It is only served from Monday until Friday, 11:30 am – 2:30 pm. Dress code casual. Open Monday - Friday: 11:30am – 12am, Saturday - Sunday: 4pm - 12am STOKER WOODFIRED GRILL & BAR: 44 Mac Thi Buoi, District 1, Ho Chi Minh City, Vietnam PHONE: + 84 907 292725 E-MAIL: info@stokerwoodfiredgrill.com SHANG PALACE (****L): We recently discovered the authentic Cantonese and Hong Kong cuisine served in this casual-chic restaurant, targeting corporate guests and families alike. Our first experience concentrated mostly on the excellent, fairly priced Dim-Sum  selection, offered either by the all-you-can-eat
buffet (VND 428,000 / USD 16,5 ++), featuring 43 choices of dishes
with complimentary Chinese tea. Or a
la carte, by generous baskets containing three or four dumplings,
served steamed or deep-fried. We shortly expected our first dish, “Beijing Soup”, a classic, richly livened up with seafood, nibbling succulent Nuts Grilled with Sesame Seeds, observing the well-patronized room. The elegant multilingual waiters (most of them can speak English, Chinese, and of course Vietnamese), and the charming hostesses managed a most pleasant, faultless service. Contrary to many upscale Chinese restaurants, Shang Palace enjoys natural light from the large windows with an animated street view. This a bonus for Westerners; Asian people don't mind that kind of detail: just concentrating on their plate. Moreover when the cuisine is splendid! There were not less than 18 steamed Dim Sum on the menu. Classic ones (which are also the cheapest at VND 55,000 / USD 2,3 ++) are usually available by the buffer. We found them ideally textured, tasty, and served at the right temperature. “Shanghainese Pork Dumplings” and “Steamed Chicken & Mushroom Buns” are worth the visit. More unique signatures are only available a la carte, at VND 75,000 / USD 3,3 ++, until VND 90,000 / USD 3,9 ++ for “Steamed Beef Honeycomb with Chu Hou Sauce”. Only served in a few Chinese restaurants in Saigon, this chewy delicacy oddly tastes to the Western gourmet. In the same register, “Steamed Beef Tripe with Ginger & Spring Onion” is another favorite. Deep-fried / Baked dumplings were mouth-watering! We recommend “Deep-Fried Prawn Cheese Rolls”, as crispy and yummy as “Pan-fried Chives & Prawn Dumplings”. As a dessert, we had a crush on “Glutinous Sesame Rice Balls in Ginger Syrup” (in the same price range like the Dim Sum: VND 70,000 / USD 3 ++). We shall come back soon for Beijing Duck, reputed one of the best in town. The average check is under VND 580,000 / USD 25 ++, making Shang Palace one of the best value gastronomic Chinese restaurants in the touristic and central District 1. Dress code smart casual. Open for Lunch: 10:30am – 2:00pm Monday – Saturday, and 10:30am – 2:30pm Sundays and Public Holidays. Dinner: 5:00pm – 10:00pm daily. SHANG PALACE (at Norfolk Mansion): 17-19-21 Ly Tu Trong Street, District 1, Ho Chi Minh City (Saigon), Viet Nam PHONE: +84 28 3822 6111, 3824 1835 E-MAIL: sales@norfolkmansion.com.vn EL GAUCHO (****L): This is always surprising to see how Asian people are fond of steakhouses. If for French or American enjoying a good sirloin or rib eye steak in a bistro sounds like a pleasant middle-class routine, it comes in Asia with such a chic image. Imported meat is  expensive,
and enjoying it remains a real privilege. El Gaucho is new, but already
one of the leading restaurants in Saigon. Things go fast in this
developing, refined city: you win (or you lose) fast, depending on the
mouth to ear and reviews in the magazines. Once at our hotel, Park
Hyatt,
opposite the restaurant, we inquired to the concierge, management, and
even F&B, asking which was the best steakhouse in District 1. The
response was always the same: “-You should try El Gaucho or Stoker!”.
Don’t dine alone in a steakhouse of that class. Bring a Saigonese friend. There are many chances that he/she already heard of this place, which he/she maybe cannot afford; treating an educated person in such a reputed restaurant shall bring you some bonuses, either in term of business or love… We have seen how Vietnamese can be excessively gourmet. Sometimes more than French or Italian. The reaction of our partner at El Gaucho was like orgasmic. First of all, the restaurant is trendy. Modern, elegant, comfortable, with great local and international staff. Waiters are amongst tche most enthusiastic which we have seen during our long gastronomic tour of Southeast Asia. The concept “El Gaucho” started so sucessfully in Thailand (Bangkok), that the Saigon franchise has developed a four levels concept to host more patrons with more comfort. We were quite attracted by the large, little more formal dining room opening to a smoking terrace with a view on the animated Hai Ba Trung street. But David, the young and active owner, suggested that the ground-floor bar would be more animated on a weekday. We sat at the bar, and enjoyed one of the most friendly and remarkable meat dinners in our gourmet life. What is important to us, and this is what motivated us to experience El Gaucho: the chef only uses beef from cattle that are handled, fed and treated according to the strict animal welfare guidelines, raised in non-stress environments and at no point exposed to antibiotics or hormones. This is guaranteed and written black on white on the menu. Few steakhouses are providing to their guests such healthy, prime quality beef from the best Australian and American farms. Reaching the highest marble scores and grading, the hand-cut and hand trimmed meat is carefully aged in a cold storage to fully develop the flavor and tenderness for a fantastic melt in our mouth. Note that it is 100% Halal certified. We ordered our beef by the weight. It goes up to 1000 grams by the portion! Unless you are an ogre, keep with the smallest, 250 grams steaks, and don’t miss the extraordinary side dishes, from the classic French Fries till the gourmand Macaroni and Cheese, Sautéed Onions or wonderful Corn on Cob, nor the to-die-for sauces (we recommend the spicy BBA Sauce and the Wild Mushroom Sauce ). We had a thick, medium rare Black Angus Filet Steak, juicy, tender, with such a rich taste. Our partner was like magnetized by her USDA Prima Rib Eye Steak, melting almost like butter. At approximately USD 40 (plus 10% VAT), that was not cheap on the local standard. The side dishes came in a generous portion at USD 4 till 7 only! What sounded odd was the fact that they charge for the sauces (around USD 4 - 5). We were suggested to try just a bit of the homemade Salchicha (a good starter at an affordable USD 8). This spicy sausage, tasting like North African “merguez”, is permanently on sale at El Gaucho butcher’s shop, located opposite to the bar. The price of the all cleaned and trimmed beef, lamb and pork is attractive (the Salchicha costs USD 22 / Kg; USDA Prime Beef goes for USD 77 / Kg, plus 10% VAT). El Gaucho is also reputed for its pastas (try the Spaghetti with Chorizo Bolognese, at USD 15), fish (Grilled Tasmanian Salmon is a signature, at USD 24). We enjoyed the creamy “Provoleta”: grilled Provolone cheese, tomato, with a hint of oregano and olive oil (USD 10). The Caesar Salad, rich on Parmesan, is considered one of the best in Saigon (USD 10). We have been quite impressed by the wine list. Updated with the best brands from Argentina, Chile, Spain, Australia and the USA, all quite overpriced, it featured a more than decent Argentinean Malbec at USD 8 by the glass, nicely pairing our meat. Impossible to leave El Gaucho without tasting the Hot Chocolate Cake with Vanilla Ice Cream, or the so divine Argentinean Dulce De Leche in Crepe with Vanilla Ice Cream. Most of the desserts cost less than 9 USD. If you are smiling and friendly, the staff might offer you a glass of signature iced Vodka Caramel, pairing so well the Dulce de Leche. The best compliment about El Gaucho was pronounced by our partner: “-We shall come back?”. The restaurants has a lot of regular patrons, who obviously all got the same reaction. Dress code casual. Opening hours: Daily from 11 am until late. EL GAUCHO: 74/1 Hai Ba Trung, Ben Nghe Ward, District 1, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 8 38 272 090 E-MAIL: reservation.hbt@elgaucho.asia SQUARE ONE (****L): A Top 20 Best Hotel Restaurants Around the World by Daily Meal, and One of 82 Hot Tables by Condé Nast Traveler, the atmospheric Square One restaurant at Park Hyatt Saigon is a place where West (France) meets East (Vietnam, of course). It has an attractive 3-course Daily Set Lunch menu (about USD 24), served in two different  dining areas (plus three private rooms) displaying
integrated
open-kitchens. The cuisine is Vietnamese-French, with two distinctive
chefs. Alexandre Durand, much inspired by his mentor Alain Ducasse, manages the French team. His cuisine is "bistro-chic", featuring signature like "Duck Rillettes Toasts", as authentic as in Le Mans. Astonishingly affordable, at approximately USD 10. The same price more or less for the best "Paté en Croûte" in town. We loved the (a "bourgeoise" terrine, mixing pork and foie gras). We regret that the exquisite "Fish Quenelles en cocotte", has been deleted from the Summer menu. They made us feel like transported in a Michelin-starred "Bouchon" in Lyons... That was a good reason to pair it with a pleasant Gamay, "Saint-Amour, Cuvée Ensorceleuse" (USD 88), produced in the region by Ferraud and Fils. Chef Tran Van Son cooked for us "Crispy Soft Shell Crab" with Garlic, Dried Shrimps, Chilli, and Rock Salt (USD 16). His aristocratic seafood platters and fish specialties feature Alaskan Black Cod, King Fish, Norwegian Salomon Steaks and superlative Lobsters. One of his best sellers is "Wok Live Canadian Lobster", Dried Seafood Sauce, Asparagus, Mushroom, Egg Noodles, and Chilli (USD 60). We paired it with well chilled, mineral "Sancerre, Pascal Jolivet" (USD 80), suggested by Marie, the charming French chef-sommelier. Some specialties from the Clay Pot are well worth the visit: like the Saigon Style US Scallops, Bok Choy, Onion, Tamarind Sauce, Coriander, and Sticky Rice (USD 27). Before its 2018 splendid refurbishment, Square One was first of all reputed for being the first steakhouse in Saigon. It is still. Competing with well-established restaurants like El Gaucho, located next door, on serving the best imported meat in Vietnam. The most popular cuts of richly marbled and tender Australian Wagyu, delightfully flavored bites of US Grain Fed Angus, and all-natural grass fed Australian beef with a natural taste and texture are available from the charcoal grill. Caviar must be oscietre! We had the opportunity to taste the local caviar De Duc during our repeated stays in Vietnam. It is succulent, available at Square One at USD 75 per 50gr. We concluded our lunch with a "Whole Roasted Pineapple, Lemongrass Caramel, Coconut Sorbet" (USD 19). This yummy signature dish, prepared by the table, should be ordered in advance. The silverware and Leglé Limoges plates have been lavishly designed specially for Square One. The average bill for dinner is USD 60 - 90. Excluding wine, serve "a la ficelle" (by the measure), according to a tradition dating back from the 15th Century. This glamorous restaurant features an outdoor terrace, plus four private dining rooms to cater to guests’ needs for special events. The bar at Square One showcases an extravagant selection of fine wines, fancy Champagne, and refreshing cocktails mixed with tropical fruits. It has one of the largest wine-cellar in Ho Chi Minh City. Dress
code smart casual. Open
daily for lunch 11:30 am to 2:30 pm, and dinner 6:00 pm to 10:30 pm. SQUARE
ONE (hotel Park Hyatt Saigon):
2 Lam Son Square, District 1, OPERA (****L): A top 20 best restaurants in Ho Chi Minh City, located in the ritzy Park Hyatt Saigon, this contemporary trattoria with a touch of elegance opens to the street with a pleasant terrace where reservation is imperative: who wouldn’t dream of a relaxing lunch or dinner al fresco with a view of the colonial Opera House? The
new Chef de Cuisine Matteo Fracalossi, with 20 years of experience,
improved his passion for cooking at Villa Crespi, trained by We
ordered the “Business Lunch Set Menu”, available from Monday to Friday,
11:30am till 2:30pm. For approximately USD 20, which is great value for
a five-star hotel, we had three courses, with a selection of 4 -
5 dishes per course. We started with Fried Eggplant Roll, Chilled
Tomato Sauce and Basil Pesto. Light and perfumed, ideally accompanied
with lukewarm, mouth-watering focaccia bread sipped in artisanal
ultra-virgin olive oil. As a main, we were so happy to see that the
chef included one of our favorite pizzas, with Prosciutto Ham, Funghi
(mushrooms) and Mozzarella on a dispendious toping. The tomato sauce
was 100% home-made, and the paste was crispy and slightly burned as we
like. The portion would have been enough to feed two gourmets. This
pizza costed about USD10 on the extensive a
la carte.
A small, good pizzeria in Saigon would charge more or less the same
price. We
paired our lunch with a bottle of Chianti Riserva Piccini Collezione
Oro 2011 (USD 60 / bottle). One serving of
freshly brewed coffee was included in the set price. Dress code casual. Open
for lunch 11:30 am to 2:30 pm Monday to Saturday; 12:00 pm to 3:00 pm
Sunday. Dinner daily, 6:00 pm - 10:30 pm MAISON MÂN-DO (****L): Its name sounds like a synthesis: this “maison” (house in French) is the place where East meets West. Or, more precisely, where France meets Vietnam. Designed into a nostalgic Indochinese style, with a refined dining room and certainly one of the most romantic terraces in town, this  elegant
mansion became within only a few months one of the most recommended
Vietnamese restaurants. Ear to mouth drove us to the chic, slightly
remote District 2, where the best chefs are slowly setting an upscale
gastronomic hub. With La
Villa a few blocks away, Maison Mân-Do has no choice but
dealing with perfection.What did we like? Everything! The elegance of the house, display of the dining room (with a cozy private room, ideal for families or business lunch), made-to-order furniture, nostalgic pictures of the yesteryears capital city of Cochinchina... Everything is appealing. Tables are separated enough for a romance or confidential discussion, providing a comfort optimized by the generous volume of the room. There is a nice playground for the kids: uncommon in this category of restaurant. As soon as we sat, the plethoric and well-trained staff approached us. Two minutes later our drinks were on our table. It took much longer, let's blame it on ourselves, to start our dinner as... it was so difficult to choose out of 167 tempting dishes from Tonkin, Annam, and Cochinchina. We liked the elegant menu, parchment and exquisitely illustrated, reminiscent of the golden years of the French Protectorate. Vietnamese check it greedily. They represent more than 50% of the patrons: which proves that the cuisine is actually authentic. The management didn't forget the Western expatriates housed in the condominiums nearby, and the very few tourists sent by the luxury hotels in District 2 (Saigon Domaine, Villa Song...): the head-waiter spent much time with us, his iPad in hand, showing pictures of the signature dishes, kindly trying to orientate our order. The cuisine stands halfway between upgraded street food and, our last visit in December 2019 showed it, more and more to trendy Vietnamese fusion. Compared with the often excellent, though sometimes risky experience in the tiny local restaurants, the origin and freshness of the ingredients are carefully tracked by the chef. Moreover, the “Ga” (chicken), “Bo” (beef), and “Thit” (pork) have been grown in established farms. Fish comes from the territorial waters. The excellent Tofu is 100% homemade (Maison Mân-Do is vegetarian friendly). Our previous visits at Maison Mân-Do, dating back from more than one year, are still in our memory... Sampling some of the most delicious and sometimes surprising signature dishes, like “Glass Noodle Salad with Shrimps”. We loved the al-dente texture of the noodle. This is a very classic specialty, served around the world. Refreshing and sappy, indeed. Another classic, “Rice Paper Roll with BBQ Pork”, paired well with a selection of aromatic sauces, which we also used to develop the unique savor of one of our favorite specialties from the Hué: skewer like “Fishcake” (more precisely “Ca Thac Lac Cuon Mang Tay”), wrapping a green asparagus instead of a stick of wood. “Mustard Leef Roll with Beef” was one of the highlights of the dinner. The whole set came combo-style: served over the same platter. The also would recommend the superlative “Seabass with Passion Fruit Sauce”: an odd pairing, matching nicely one of our favorite fishes. Served over a bed of fresh, crispy soya, accompanied with Enoki mushrooms, this is, with the clay pot specialties, a best-seller at Maison Mân-Do. Our last experience, à la carte, was even more interesting, as we discovered new, more sophisticated savors that time. We particularly liked the nicely textured “Mustard Leaf Wrap with Fish Paste”. The bitterness of the spicy leaf exacerbated the sweet taste of the concentrated, curry-like fish paste. We liked the presentation and the crisp of the “Ho Tay Fried Shrimps”, over a canapé of fried sweet potatoes. “Glass Noodles Cà Mau Crab Soup” was so fishy; yet, not as much as the amazingly tasty “Soft Shell Crab with salted Egg Sauce”. Salted egg is more used in desserts, such as Mid-Autumn Cake, and rice soup. It was deliciously developing the unique aromas of the shell crab, converting it into a delicacy! The amazingly affordable and so fragrant “Pan-Fried Glass Noodles with Crab & Vegetable”, is a light alternative: as less oil as possible is used for its perfect cooking. Poultry at Maison Mân-Do is sappy and fairly priced. We would be superlative regarding the quality of the new chef's signature “Grilled Chicken Fillet with Lemon Leaves”, slowly marinated and perfumed with the elegant, bitter fragrance of the leaves. We dipped the melting, almost buttery meat into salt pepper & lemon juice sauce: a traditional base for grill dish in Vietnamese style. We couldn't leave the table without experiencing “Passion Fruit custard” (sweet and sour... our favorite!), “Creme Caramel” (a classic), or “Grass Jelly Pudding”, refreshing our palate adequately. The portions have been sharply calculated for a normal Western appetite. Vietnamese are serious eaters, anytime and anywhere. Lots of them, pampered by Thanh and her partner Ni Le, the exquisite "maîtresses de maison", made this restaurant their canteen. Usually ordering not less than eight dishes to share with their family or friends. The room ambiance was easy-going and nostalgic with, on Friday and Saturday evenings, a pianist softly playing French melodies (Amélie Poulain, Edith Piaf, Charles Aznavour...). What will make us visiting this restaurant again is the amazingly light bill: with one glass of nicely selected house wine (we had paired our dinner with fruity "Sauvignon Blanc, Oxford Landing Estate, Australia", at USD 6.5 by the glass), a fine dinner shouldn't cost you more than USD 25. Which is unbeatable in such a stylish, amazingly well serviced gastronomic restaurant which gained in popularity since it had been invested by TV shows, gala dinners, and further social events, celebrations (wedding, birthdays...) or business functions (hosting prestigious business dinner, tea-breaks, and leading companies corporate lunches). Dress code casual. MAISON MÂN-DO: Nguyen U Di, Phuong Thao Dien, District 2, 70000 Ho Chi Minh City (Saigon), Vietnam PHONE: +84 933 77 44 87 E-MAIL: info@maisonmando.com LE CORTO (****L): Saigon is not a city for established restaurants. Open a new one, if you are a good chef with a note of originality, and if the location close to the premium hotels is strategic, then it just can be a success story from the very beginning. It took the young and  ambitious Sakal
Phoeung less than one year to develop one of the premium five-star
French restaurants in the competitive District 1. His partners designed
one of the most elegant, lounge style dining-rooms, while he invested
in hiring the best staff to provide a top class service to the new
generation of local gourmets: young, rich, open minded and focusing on
the best products from the best origins, often more expert in wine than
most of the European, Saigon has got a hard to please elite of foodies.
They all come to Le Corto.French with Cambodian origins, living in South East Asia since 2000, Chef Sakal is as atypical as his cuisine. He learned from Michelin star chefs at “Le Bateau Ivre”, “Château de Candie”, joined the difficult and very academic luxury hotel industry at “Sofitel Phokeetra Phnom Penh” and “Sofitel Plaza Saigon”. From his mentors, he inherited skill and tradition (he is the President of Escoffier Vietnam and a member of L’Académie Culinaire de France), and let his imagination do the rest. And the rest is just splendid! Chef Sakal is always ready to talk to his guests, and spend some time with them chatting at the bar before diner. We have seen Daniel Boulud in New York or Paul Bocuse in Collonges-au-Mont-d’Or doing the same. His staff has been well trained, and can do the job until he goes back to the kitchen. He knows that Veronika, the divine and experienced Russian “maîtresse de maison” (this is how we call a luxury restaurant manager in France, when she is a lady), will take great care of the VIP guests (which means 100% of the patrons) assisted by a remarkable staff (mostly feminine, like in many restaurants in Vietnam). Our dinner started in style with “Caviar Le Duc over Minced Crab”: a fishy and richly iodized amuse-bouche. We love caviar, and are lucky enough to experience the best brands from the best origins. Sounding like French, Le Duc actually doesn’t refer to caviar from Gironde or Sologne, but to a new local production by Le Anh Duc’s sturgeon farm, at the Da Mi hydroelectric reservoir lake, in Tanh Linh District, Vietnam's central southern province of Binh Thuan. This was exciting to experience one of the first 100% Vietnamese harvests, indeed. The savor is rich, not too salted. Better that Russian caviar, though a little bit less textured, it is far superior to the Chinese production which we experienced in some Michelin star restaurants. At about $5,000 a kilo for Beluga, Le Duc also produces super rare Albino caviar which can sell for up to $100,000 per kilogram! Keeping with fish and refinement, we ordered a so fresh “Raw Scallops, Marinated Salmon Steak, Avocado Purée Trio, Wasabi sauce”. This is a season dish, a la carte in June / July, with a strong Japanese influence. It was ideally paired by Veronika, an expert in wine, with “De Bortoli, Riverina” (USD 7 / glass), a young generic Chardonnay from a small vineyard establish in the 1920s in Bilbul, North-South Wales, Australia. Signature fish dishes feature “Grilled Squid and Prawns with Herbs and Salsa”, or “Oven Seared Catch of the Day, Sautéed Vegetables”. Most of those seafood dishes are fairly priced, at around USD 10 till 15. Goose / Duck liver is a must in a gourmet restaurant in Saigon. Sakal is reaching perfection with one of his best specialties: “Pan Fried Foie Gras Lasagna, Wild Mushrooms, Black Truffles Foam” (USD 18). Playing with aromas and textures, he achieved an Oscar worthy recipe inspired by Escoffier. The wine, inspired by Veronika, was a “Côtes-du-Rhône, Oraison” (USD 38 / bottle). Soft, balanced, with a pleasant finish, served directly from the cellar at 12°, this is an ideal pairing with the truffle strong essence. Moreover, it brings a light, refreshing note, always welcome under a tropical climate. Another inspiring signature main dish, which we shall straightly order next time: the so-French “Veal Sweetbreads with Mushrooms and Crushed Potatoes”. At only USD 22, we are in the standard price in a small bistro in Paris. Another fairly priced bistro fare: we would warmly recommend Sakal’s tender and juicy “Black Angus Beef Fillet with Black Pepper” (USD 22). We cleaned our plate with one piece of the delicious freshly baked bread presented by the waitress with each dish. We finished our glass of Côte-du-Rhone with our grilled beef; alternatively if could be nicely paired with “Banfi Col Di Sasso”, from Tuscany, Italy (USD 23 / glass). Our dessert was “Iced Nougat, Red Fruits Sauce”, perfectly aromatic and actually yummy. You can also taste the surprising “Liquorice Crème Brûlée, with Coffee Ice Cream”. Most sweets cost USD 9. This promising gastronomic restaurant proposes a money saving set lunch at USD 8 (2 courses) and USD 11 (3 courses), including tea or coffee. Dress code casual smart. Open for lunch 11am - 2:30pm. Dinner 5pm - 11pm. LE CORTO: 5D Nguyen Sieu, Ben Nghe ward, District 1, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 8 38220671 E-MAIL:manager@lecorto.com.vn THE OLIVE STEAKHOUSE (****): That was a bit challenging to find this delightful small restaurant, though it can't have a better location, indeed. In front of Caravelle Hotel, next to the Opera House, in the most legendary street of the old Saigon: Dong Khoi. It is nostalgically  housed in a French 1890s
landmark building that was once the «Belle-Epoque» Catinat-Ciné,
decorated with intriguing mosaics, and featuring also some apartments
and workshops converted into restaurants, art shops, and teahouses.The Olive Steakhouse opened one and a half years ago only, on the second floor. Next to L'Usine: which helps a lot to find the place, as the name of this large and well-known brasserie predominates over the façade of the building. Designed like a French canteen, it looks different from its plush competitors. No dark color, no huge «Chesterfield» banquettes, no gold, no bling, but a soothing simplicity which gave us the impression to visit a small eatery in Paris «Latin Quarter», or «Saint-Germain-des-Près». The middle-sized, corridor shaped dining-room, with 20-foot ceilings, tiled walls, and arched windows, kept its original 1900s ceramic tiled floor. The decoration is minimalist; what comes into the plate only matters. Besides its design, what makes The Olive Steakhouse distinctive is the fact that the meat isn't dry-aged the American / Argentinean way. Contrary to most of the best-established steakhouses which we have visited in District 1. Chef Nguyen Trung Quân rather does it the European way, and we had the impression to enjoy authentic French «Steak Frites». He visited France, and this is certainly from where he caught the original recipe. This makes his restaurant noticeable, and we did like it. After being welcomed by the young, courteous staff, Megan, the charming Vietnamese owner and hostess, explained us a bit of the philosophy of her restaurant, and presented us the easy to read bilingual Vietnamese / English menu, featured on a single page. We made it «all steak», as we wanted to experience at least two different cuts. It starts from 200gr (vs 150gr at the competitors). We therefore skipped certainly delicious signature dishes, like «Creamy New Zealand Mussels», «Porc Ribs», or «Duck Breast». We shared 200gr Australian Tenderloin (VND 320.000 / USD 14) and Rib-Eye (VND 280.000 / USD 11.94). This was more than enough for the two of us. Medium-rare, Tenderloin was thick, rosée and juicy. Nicely textured and savourous, the 100% premium cut spoke by itself. Rib-Eye was very reminiscent of the Parisian steak served every day and every time in the French brasseries and «cafés»: unpretentious, yet palatable and tender. We maybe would have liked more herbs (thyme, basil, parsley...), bringing more Mediterranean flavor to the meat. The low-calories «Black Pepper» sauce -included in the price- ideally paired our steaks. Included also, the side dishes were amongst the best ever served with meat, and also from far the cheapest (approximately two dollars, if you want to re-order) compared with the competitors. We recommend «Potato au Gratin», and the creamy, yummy «Mac & Cheese» oven backed Macaroni. We paired our dinner with house red wine (Australian Shiraz, at VND 130.000 / USD 5,5). The selection of desserts was limited to «Chocolate Ice Cream & Cookies», and «Pancake & Strawberry Jam». Maybe because patrons are already done before they could finish the second course, preferring to skip desserts after the more than satisfying beef experience in one of the top five best steakhouses in Saigon by Tripadvisor. Dress code casual. Open daily 3PM - 10PM. THE OLIVE STEAKHOUSE: 2nd Floor (next to L'Usine), 151 Dong Khoi Street, Ho Chi Minh City (Saigon), Vietnam PHONE: +84 90 941 71 99 E-MAIL: theolivesteakhouse@gmail.com BEST PALACE HOTELS & LUXURY HOTELS IN SAIGON VIETNAM NATIONAL ADMINISTRATION OF TOURISM GETTING TO SOUTHEAST ASIA MOST LUXURIOUS HOTELS IN THAILAND MOST LUXURIOUS HOTELS IN BANGKOK BEST RESTAURANTS IN BANGKOK LUXURY SHOPPING TIPS IN BANGKOK CHARMING AND AFFORDABLE "FIRST CLASS ON THE CHEAP" HOTELS IN BANGKOK EMERGENCY AND MEDICAL TOURISM: THE BEST HOSPITALS, CLINICS, DOCTORS & DENTISTS IN BANGKOK MORE ABOUT THAILAND (hotels, restaurants, airlines, destinations and tourist information)    
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two-Michelin-star chef Antonino Cannavacciuolo. He then
worked in the
best restaurants around the world before he joined the ark Hyatt
Saigon. Though his cuisine, prepared in the large open-kitchen, tends
to
be influenced by a cool Northern Italian influence, he is also an
expert on pasta from Central Italy and authentic Neapolitan pizza, made
fresh from a wood-fired oven.