The Albion by Kirk Westaway is a british fine-dining restaurant in District 3, Ho Chi Minh City.
The Albion, on the 23rd floor of Hotel des Arts, is chef Kirk Westaway's Michelin Selected room reinventing contemporary British cooking above Saigon.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 76-78 Nguyen Thi Minh Khai Street, District 3, Ho Chi Minh City
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.
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.