Akuna is a modern australian fine-dining restaurant in District 1, Ho Chi Minh City.
Akuna holds one Michelin star under Australian chef Sam Aisbett, pairing modern Australian technique with Japanese ideas and Vietnamese produce.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 3C Ton Duc Thang Street, Ben Nghe Ward, District 1, Ho Chi Minh City
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.
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.
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.