Long Trieu is a cantonese fine-dining restaurant in 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.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 22-36 Nguyen Hue Boulevard, District 1, Ho Chi Minh City
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.
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.
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.