Hair salons become noodle bars, royal houses hide sushi tigers, and virgin cocktails steal the spotlight — welcome to Saigon’s deliciously new wave of bars and restaurants where every bite is a small revolution.
Exciting developments are afoot. Take one of our favorite Vietnamese restaurants that’s taking the revolution global. Nén, the Danang-born pioneer of ‘Conscious Cuisine’ that became Vietnam’s first MICHELIN Green Star recipient, is opening its first international flagship in Tokyo’s Daikanyama this September.
From Vietnam To The World
Chef Summer Le’s immersive storytelling approach — where each dish conveys Vietnamese nature and culture through 99% local ingredients — will now spotlight the finest from both Vietnam and Japan, including herbs sourced from their own Danang farm. It’s a beautiful testament to how Saigon’s culinary confidence is finally ready to conquer the world.
There’s An Influx Of Exciting Things Happening Too
Seoul’s beloved Dog Dog Dog is finally making its Saigon debut. The Itaewon-born street food sensation — inspired by L.A.’s bold flavors but perfected in Korea’s capital — are set to unleash their 23cm grilled masterpieces at pop-ups including on at Thao Dien’s Thirty 59, complete with their crispy buns, bold toppings, and the kind of unapologetic confidence that only comes from Seoul’s street food scene.
Something Beautifully Bonkers Begins
But, most importantly for this article, is a host of restaurateurs and bar owners turning hair salons into hand-pulled noodle havens, transforming imperial wooden houses into intimate omakase experiences, and proving that the best cocktails might not need alcohol at all.
It’s about passionate people creating spaces that feel genuinely exciting — places where a former bar manager becomes a chef-turned-DJ, where gelato good enough to convert District 7 kids is made by a corporate refugee who spent three weeks in Bologna perfecting his craft, and where pizza democracy actually means something.
This Is Saigon’s Food Scene At Its Most Wonderfully Unpredictable
From Pham Viet Chanh to Thao Dien, these new spots — Fortune Ivy Chinese snack bar, Omakase Tiger Thao Dien, Tre Sorrelle gelato shop, Med – Mocktail I Non-alcohol I Virgin Bar, Pubblico Pizzeria, and Bunz Smash Burgers — share a common thread: they’re built by people who care deeply about what they’re doing, and it shows in every detail.
Whether it’s 24-hour fermented sourdough, custom non-alcoholic Campari, or hand-pulled noodles served by a team that moonlights as everything from market security guards to fine-dining chefs, this is Saigon’s food scene at its most wonderfully unpredictable.
Fortune Ivy
It used to be a hair salon called Ivy Corner. Now, this space on the street that bottlenecks the hungry and thirsty looking for refuge along Pham Viet Chanh is named Fortune Ivy in tribute. “That was Warren’s idea,” Mendy tells us about her business partner, “who’s an OG Shanghai restaurateur.”
These days the place buzzes not with the sound of hair clippers, but with the chatter of guests between mouthfulls of okra salad, lā zǐ karaage with Sichuan mustard greens and pickled green chili mayo – their Sichuan twist on fried chicken – wok-fried black bean clams with glass noodles and nduja crumble, and if there’s space, their signature hand-pulled Biang Biang Mian. “And for dessert, whatever Chef Lộc is dreaming up that day – maybe a Yunnan goat cheese cheesecake with spiced pear and rose jam,” Mendy interjects.
If some of that sounds familiar, it might be due to Bar Biang Biang at Tinto, which served as something of a test run for Fortune Ivy: modern spins on classic Chinese dishes. “Some of those signatures have carried over, along with a lot of new specials,” Mendy says. And so have devoted guests. “Seeing returning guests from those pop-ups is always one of my happiest moments.”
While the Bar Biang Biang pop-up has ended, Mendy’s Dirty Dumplings at Mami’s every Thursday is still going strong. “Think street-food comfort like guo tie (potstickers), Shanghai fried noodles, and rice cakes – all favorites from my childhood.”
So far the mix includes Vietnamese, Japanese, Chinese, Korean and Western guests (among others) – people who live in the neighborhood and drop by a few times a week, and old friends bumping into each other at the bar or the next table. “It’s just been great to be a part of that,” she beams. And to keep the dots connected to her other projects, the grand opening is set for Saturday, August 23rd, when they’ll launch their late-night menu – new dishes available only from 10pm onwards – and when incorrigible party-starter Jason Pham from Mami’s Cocktails will be serving a few drinks.
Where: 19R4 Nguyen Huu Canh Street, Binh Thanh
Why: Hand-pulled Biang Biang noodles in a former hair salon where the staff moonlights as DJs and security guards.
Contact: +84 0852 249 278 | Instagram
Omakase Tiger Thao Dien
Pumping Latin beats. Sushi served standing up in a space decorated with bright yellow packing crates. To know Sushi Tiger is to love it. And to know the team behind it, especially Shozo and Nikichi, is to be in tune with the country’s new wave of Japanese restaurateurs – the people behind Fume, Kaku Izakaya, Hachibei, Fujiro and more.
Now, down a quiet alley, they’ve taken over a traditional Huế-style wooden house and turned it into the second branch of their beloved Omakase Tiger concept.
Once home to scholars and royal families, this ‘Nhà Rường Huế’ now cradles something entirely different: an intimate 12-seat omakase experience where Vietnam’s imperial past meets Japanese sushi craft.
Chef Hiro leads each evening with quiet reverence – and occasional theatrical outbursts – as he hails his sushi hitting the plate in a space where carved wood and open architecture carry the elegant spirit of Vietnam’s old capital.
The contrast is striking — ancient Vietnamese tradition gently holding the art of Japanese omakase, creating something both respectful and revolutionary.
This isn’t about flashy presentations or Instagram moments. It’s about slowing down, listening with your senses, and trusting the chef’s journey through each carefully chosen piece of fish, grain of rice, and seasonal vegetable.
The ritual begins with choosing ingredients, moves through the meditative rhythm of preparation, and culminates in moments where diners feel something deeper through the food. And with omakase sets ranging from 780k to 980k VND, Omakase Tiger strikes that rare balance between premium experience and accessibility — serious sushi craft without the intimidating price tag.
The intimate setting means every guest receives personal attention, making it particularly appealing for adventurous sushi lovers ready to surrender control and trust the chef’s vision.
The philosophy here is beautifully simple: speak little, yell occasionally, and let the knife say the rest. Each day filled with care, each night ending with the satisfaction of knowing someone felt something through the food. Irasshaimasu!
Where: 48A Tran Ngoc Dien, Thao Dien
Why: 12-seat omakase in an ancient royal house where Chef Hiro is prone to yelling with joy.
Contact: +84 0772 704 337 | Instagram | Facebook
Med – Mocktail I Non-alcohol I Virgin Bar
Hotel light switches. Motion sensor taps. Clocks that tick, tock. Flip flops that flip, flop. Oh, and vindictive, skull-crushing hangovers. The kind that sticks around like your mum waving you through immigration. Med can’t promise to remove all the aforementioned annoyances. But, undoubtedly, there’s no chance of a hangover. We like that. And we like the science lab equipment gurgling away on the backbar.
Creating alcohol-free cocktails is more complicated than you might think – keeping the complexity of the original while stripping away the booze.
So, at Med – Mocktail I Non-alcohol I Virgin Bar, the Negroni is made two ways, with a custom homemade version of Campari, or with the alcohol removed from the bitter. There are virgin Pornstar Martinis, Pina Coladas and Highballs too. Even the water comes in three kinds: alkaline, mineral, or acidic, “and our staff can help you choose the right kind,” Duong, the mastermind behind Med, smiles.
That’s not to say Med – Mocktail I Non-alcohol I Virgin Bar is stimulant-free. There’s coffee. And, from the Vietnamese fusion menu, Vietnamese Thực Lào, a smoky ode to the tobacco pipe, with a non-alcoholic tobacco liqueur.
There’s a menu inspired by the seasons too, and while you sip on those, the staff fastidiously keep your water topped up. “Be water, my friend,” founder Duong smiles.
Where: 1st Floor, 45 Tran Hung Dao, District 1
Why: Science lab cocktails without the hangover and three types of water because you need to drink less and stay hydrated.
Contact: +84 0708 880 093 | Instagram | Facebook
Tre Sorelle
A father of three daughters named his gelato shop “Tre Sorelle” — three sisters in Italian — “hoping quality gelato might lure the girls back from studying abroad during holidays.”
It’s Patrick’s first venture outside corporate life, launched after a Christmas spent consuming gelato “practically every day” across Europe and the realization that Saigon had no authentic options.
What followed was a three-week immersion course in Bologna, weekends roaming Italian cities in pursuit of the perfect scoop, and meetings with equipment suppliers across the country.
The righteous mission crystallized. Bring handcrafted gelato made from fresh ingredients to a city that was crying out for it.
The flavors reflect both wanderlust and local discovery. There’s Mango-Pomelo Sorbetto inspired desserts from his home city of Hong Kong, and his ode to Fior di Pink Peppercorn discovered at a Milan shop. His current obsession is Crema Bologna — a sumptuous egg-based vanilla with generous lemon zest that he perfected while working with an Italian chef. Between utilizing fresh Vietnamese fruit and ideas discovered on travels, inspiration comes from everywhere.
The shop has already earned devoted regulars, including industry professionals and restaurant owners – we were tipped off by a chef who went twice the same day – people who can distinguish quality.
“Two stores have already suggested collaborations,” Patrick smiles. But let’s leave the ultimate validation to a little girl who traveled from District 7 just to try the gelato, then, he remembers, she tugged at her father’s sleeve and said: “Daddy, I don’t want to go to that other ice cream store anymore, I only want to come here from now on.”
Where: Shop 40 Lumiere Riverside, 275 Vo Nguyen Giap Street, An Phu
Why: Bologna-trained gelato so good it converts District 7 kids and makes grown chefs visit twice in one day.
Contact: Instagram
Pubblico: Pizza Al Taglio & Focaccia
Pizza democracy has arrived in Saigon, and our votes are cast for Pubblico. Here, Roman-style pizza al taglio meets the hustle of the city’s downtown Dong Du Street — fresh ingredients cut to order from generous trays, built on 24-hour fermented sourdough that delivers the perfect crispy-airy bite.
The space itself tells the story: broken tile floors like cobbled streets, leather details, steel counters, and sculptural lights. It’s all raw but refined, with sharp lines and soft corners. Contours that take the energy from outside and bring it in. Pubblico is designed with movement in mind — order at the counter, sit where you like, stay for a spritz, or grab and go.
The menu blends Italian tradition with creative flourishes. The FUNGO pizza layers mushroom cream, mozzarella, parmesan, and fresh parsley for something earthy and deeply satisfying.
For heat seekers, the NDUJA brings spicy, smoky character with BBQ eggplant, smoked sundried tomato, and basil. Their focaccia game is equally strong — as with the Prosciutto Cotto with its fluffy golden bread topped with cooked ham, stracciatella, truffle crema, spinach, and pickled onion.
“We wanted to bring the true Italian way of pizza by the slice to Saigon,” they explain. “Think of it like your neighborhood trattoria, but faster, louder, and built for this city of Saigon!”
The concept extends beyond food — alongside coffee (including their signature tiramisu latte), bold spritzes, and Italian desserts that’ll make you forget your diet, Pubblico creates a complete Roman streetfood experience.
Next door, sister venue Yunka offers evening cocktails and Nikkei cuisine, creating what they call “a little micro-neighborhood.” So, start with slices and a spritz at Pubblico, then migrate next door for the night, or reverse the journey and end with a late-evening pizza fix.
Where: 63 Dong Du, District 1
Why: Roman pizza democracy with 24-hour fermented sourdough and a no-pineapple policy (for now).
Contact: +84 0779 101 087 | Instagram | Facebook
Bunz Smash Burgers
Adrian’s journey to smash burger enlightenment didn’t start with a revelatory bite in some legendary joint. Instead, it began with homesick American friends constantly raving about the burgers they missed from back home. “They were always talking about how amazing the burgers over there are,” he explains. So the chef and business owner behind Sol and Taco del Sol decided to give his expat circle what they were craving.
The epiphany came not from eating, but from feeding others. “When we started sending out free samples to our circle, their feedback gave us the confirmation and confidence that we were onto something amazing.”
What they were onto was the magic of the smash technique — patties pressed so thin they become “like a thin beef chip,” creating a crust that delivers flavor completely different from regular burgers.
But Adrian knows simple components demand perfect execution. Everything at Bunz is made in-house, from finding pickles with exactly the right acidity level to perfecting the meat-to-fat ratio and bun texture. “We pride ourselves on sourcing the highest quality ingredients to deliver an unforgettable taste,” he says, and the steady stream of daily repeat customers suggests they’ve nailed it.
The branding matches the burgers — playful and memorable. Their slogan “Smash first, ask questions later” gets people talking, which Adrian admits is exactly the point. “You know how much I love humor and adding personality to our brands,” he grins. In the age of Instagram, being memorable matters as much as being delicious.
The 28-seat dining room operates on free seating, but Adrian has his favorite spot by the window where he’d order a regular smash with extra grilled bacon, truffle fries, and fresh homemade lemonade. “That for me would be the perfect meal at Bunz.”
Where: 7 , 17 street, An Phu
Why: Patties smashed first (there might be questions later) by legendary local chef Adrian Chong Yen who started this whole thing to cure homesick Americans.
Contact: +84 0586454454 | Instagram | Facebook
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