Tasting menus, Michelin stars and the chefs redefining Ho Chi Minh City.
Tasting menus, Michelin stars, and the kitchens redefining what fine dining means in Ho Chi Minh City.
Anan Saigon holds one Michelin star for Peter Cuong Franklin's new Vietnamese cooking, turning street classics like banh mi and pho into tasting courses.
Order: The tasting menu, with its caviar-topped banh mi and reimagined pho.
Tip: Book ahead for the counter; the rooftop Nhau Nhau bar upstairs is worth a nightcap.
CieL earned its first Michelin star in 2025 for a Thao Dien tasting menu that fuses French technique with Vietnamese soul across an ever-changing lineup.
Order: The chef's set tasting menu, which rotates with the seasons.
Tip: Dinner only, and reservations are essential; the room is small.
Coco Dining was promoted to one Michelin star in 2025 for a twelve-course tasting menu built on fermentation and modern Vietnamese cooking in District 3.
Order: The twelve-course tasting narrative of Vietnamese culture.
Tip: There is one seating a night, so book well ahead and arrive on time for the full sequence.
Akuna holds one Michelin star under Australian chef Sam Aisbett, pairing modern Australian technique with Japanese ideas and Vietnamese produce.
Order: The seasonal degustation on the ninth floor of Le Meridien.
Tip: It sits on the 9th floor of Le Meridien; dinner only, closed Sunday and Monday.
Long Trieu at The Reverie holds one Michelin star for refined Cantonese cooking: abalone, sea cucumber, Peking duck and honey-glazed barbecue pork.
Order: Suckling pig and Peking duck, carved tableside.
Tip: It is on the 4th floor of the Times Square building; go for a long lunch of dim sum.
La Villa is a Michelin Selected French restaurant set in a colonial villa in Thao Dien, where chef Thierry Mounon cooks classic Provencal dishes.
Order: The set lunch menu is the value way into Mounon's cooking.
Tip: There is a pool-side terrace; dinner Tuesday to Sunday, lunch Thursday to Sunday.
Esta is a District 1 tasting room where a modern kitchen plates Asian fusion; it has featured in the Michelin Guide and Robb Report Vietnam's top 25.
Order: The chef's tasting menu, which crosses Asian influences.
Tip: Reservations are strongly recommended; email or call ahead, as the room is small and books out.
Quince is a Michelin Selected wood-fire kitchen open since 2018, where an open hearth of glowing embers drives bold, smoke-kissed modern cooking.
Order: Anything off the wood fire; the menu changes with the market.
Tip: The open kitchen counter is the seat to book for the full show.
Stoker is a Michelin-listed three-floor steakhouse in District 1 built around an open wood fire and grass-fed and grain-fed beef dry-aged over 21 days.
Order: A dry-aged steak from the wood fire, plus the bone marrow.
Tip: The ground-floor counter around the open kitchen is the liveliest seat.
The Albion, on the 23rd floor of Hotel des Arts, is chef Kirk Westaway's Michelin Selected room reinventing contemporary British cooking above Saigon.
Order: The seasonal British tasting menu; Tatler named it 2025 Restaurant of the Year.
Tip: Ask for a window table at dusk for the skyline; dinner only.
Le Corto is a polished French room off Dong Khoi, open since 2016, plating foie gras, duck, pigeon and souffle from a long list of French classics.
Order: The Grand Marnier souffle to finish.
Tip: The bar pours a deep French wine list; smart-casual dress suits the room.
Noir serves a set tasting menu in complete darkness, guided by blind and visually impaired waiters, a District 1 dinner about taste, smell and touch.
Order: The surprise set menu; choose meat, seafood, vegetarian or mixed.
Tip: Lock your phone away and let the waiters lead; book online in advance.
Vietnam House sits in a colonial building on Dong Khoi, where a team under chef Luke Nguyen elevates traditional Vietnamese dishes with a modern twist.
Order: The clay-pot fish and the shaking beef.
Tip: The upstairs dining room is grander; lunch is a quieter time to visit.
MAD House is a laid-back garden restaurant in a Thao Dien villa, serving modern European and Vietnamese plates across a leafy indoor-outdoor space.
Order: The weekend roast and the garden cocktails.
Tip: The tropical garden is the reason to come; go for a long lazy lunch.
Hoa Tuc plates refined modern Vietnamese cooking in a former opium-refinery courtyard off Hai Ba Trung, and runs the well-known Saigon Cooking Class upstairs.
Order: The betel-leaf beef and the pomelo salad.
Tip: The courtyard is a calm escape from the traffic; book for dinner outdoors.
Editor picks in Ho Chi Minh City include Anan Saigon, CieL Dining, Coco Dining, plus the full fine dining chapter on TableJourney.