25 saigon restaurants you'll want to fly for
nethuerestaurant.com.vnese cuisine needs no introduction. Healthy, colourful & eclectic, dishes such as phở, bánh xèo, và chả giò have followed the nethuerestaurant.com.vnese diaspora & delighted tastebuds across the globe. These days, a new breed of restaurateur is reimagining nethuerestaurant.com.vnese cuisine lượt thích never before. With new ingredients, techniques and vision, these chefs givediners something to be excited about. Here are five of the best modern nethuerestaurant.com.vnese restaurants khổng lồ visit during your travels.
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Anan, meaning ‘eat eat’ in nethuerestaurant.com.vnese, is the first of two street food-inspired restaurants created by award-winning chef Peter Cuong Franklin. Peter is renowned internationally for his creativity và reimagining of traditional nethuerestaurant.com.vnese food. Located within one of Ho chi Minh City’s oldest markets, Anan Saigon offers a complete dining experience for the senses. Inspiration for the dishes comes from nethuerestaurant.com.vn’s long and vibrant food culture, with the use of fresh produce from the wet market right across the street, & choiceingredients from farther afield. Upstairs, NHẬU NHẬU — a modern nethuerestaurant.com.vnese phở bar — derives its name from the nethuerestaurant.com.vnese past-time loosely translated as ‘catching up over eating và drinking.’
This is where you can sink your teeth into the controversial yet clever 100 USD bánh mì, sample a domain authority Lat-style margarita pizza (125,000 VND), or savour the special phở dặc biệt (275,000 VND) made with wagyu beef, marrow, tendon, và black truffle. The imaginative cuisine doesn’t kết thúc there. The dessert menu features items such as a chocolate egg (125,000 VND) consisting of salted duck egg cream, chocolate & passionfruit. If that’s not enough creativity for you, wash it down with a coconut worm shot (55,000 VND) made from rum, a live coconut worm và coconut cream.
nethuerestaurant.com.vn House
Fans of Australian celebrity chef Luke Nguyen will already be familiar with his critically acclaimed cuisine, cookbooks and TV series. Luke is also the executive chef & founder of nethuerestaurant.com.vn House, a contemporary nethuerestaurant.com.vnese restaurant located on historic Dong Khoi Street in Ho đưa ra Minh City. nethuerestaurant.com.vn House offers mix lunch và set dinner menus, but it’s the extensive a la carte menu that’s worth exploring lớn get a taste of Luke’s creativity & the depth & breadth of contemporary nethuerestaurant.com.vnese cuisine.
Menu highlights include a shrimp mousse grilled on sugar cane (238,000 VND); deep-fried chili lemongrass Iberico pork ribs (298,000 VND); & a Hue-style butterfly pea flower sticky rice dumpling with pork loin, tiger prawns và sweet-and-sour fish sauce (238,000 VND). There are six salad options to choose from on the thực đơn incorporating ingredients from the landand sea, along with plenty of soups and vegetarian dishes. For dessert, try the coconut panna cotta (188,000VND) with a berry coulis.
nethuerestaurant.com.vn House is at 93-97 Dong Khoi Street, District 1, HCMC. For bookings, hotline 3822 2226 or e-mail contactnethuerestaurant.com.vnhousesaigon.com
The T-Art
This quiet and cosy space is an escape from Hanoi’s frenzied streets. The T-Art’s raison d’etre is simple: khổng lồ serve up delicious, beautifully presented food made with fresh ingredients and paired with the perfect bottle of wine. Located not far from Hoan Kiem Lake in the Old Quarter, The T-Art opens for lunch and dinner. Chef nhị Anh plates up creative contemporary nethuerestaurant.com.vnese dishes inspired by a mix of tradition & modernity. Signature dishes include the tamarind crab (119,000 VND) with tamarind mayo sauce, topped with quang quẻ Tran prawn crackers, and the phở bọc tôm (119,000 VND), a creative pan-fried dish using phở-wrapped prawns garnished with shredded dried pork.
Chef nhị Anh’s French training comes lớn the fore with The T-Arts’ mains, exemplified by its roasted pigeon (269,000 VND) in pandan leaf served with sticky rice và pickles. The dessert menu is also heavily influenced by French traditions with a nethuerestaurant.com.vnese twist, such as the yogurt and black sticky rice (79,000 VND), combining Dien Bien fermented đen sticky rice encased in a velvety dollop of yogurt.
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NénRestaurant
While Ho chi Minh City và Hanoi are taking the lead in modern nethuerestaurant.com.vnese cuisine, Danang’s young chefs are quietly exploring new ways of dining too. NénRestaurant– named after the tiny bulb that’s halfway between a garlic and a shallot – has drawn plaudits from near & far for its fine contemporary nethuerestaurant.com.vnese cuisine. Local chef & blogger Summer Le’s love of nethuerestaurant.com.vnese ingredients shines through in her garden restaurant, which features homegrown produce in experimental degustation menus.
Nénhas three tasting menus to choose from: New nethuerestaurant.com.vnese, Refined nethuerestaurant.com.vnese và Green nethuerestaurant.com.vnese, each 893,000 VND per person. Expect dishes such as mì quảng topped with nethuerestaurant.com.vnese pesto, clams, kumquat foam and crispy tofu skin; steamed squid in ginger fish sauce, mango mousse & fresh coconut; and for the more adventurous, a young jackfruit curry. The desserts on each tasting thực đơn display a heavy dose of creativity as well. The house-made ginger ice cream with silken tofu pudding and ginger syrup is a standout finish. Each chiến thắng on the tasting menus are carefully paired with Old and New World wines.
Mango Mango flung mở cửa its doors in Hoi An in 2008 & has rightly gained a reputation among foodies for its creative take on nethuerestaurant.com.vnese & Asian cuisine. Overlooking the Thu Bon River, the restaurant’s punchy, colourful interiors are your first hint at Chef Duc Tran’s creative flair (he designed the restaurant himself). The starter thực đơn includes dishes such as Geisha Fish (185,000 VND), a red snapper tempura tossed with green pepper, garlic và sesame seeds, và Lust In Translation (120,000 VND), tuna rolled in nori and rice paper served crispy & topped with a passion fruit-mint yogurt sauce. The mains are equally creative. Chef Duc excels at using Hoi An’s bountiful seafood, vegetables & fruits to create original dishes that are bursting with flavour, yet distinctly nethuerestaurant.com.vnese in their balance of tastes & textures.
The Whale Spirit Bar shakes together a refreshing roster of tropical cocktails (try the Asian Invasion); a lounge bar on the third floor with a piano & wrap-around balconies allows views of Hoi An from three sides; and the second floor features an xuất hiện kitchen where diners can watch each dish as it"s prepared.
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