A sprinkling of pineapple on a pizza or a grating of comté on a mabo tofu, Saigon’s culinary landscape these days combines a carefree lick of libertarianism with the kind of footloose creativity cultivated by going out and seeing the world then coming back home.
This isn’t just about food – it’s Saigon’s middle finger to playing it safe. Our city’s at a sweet spot with a tough few years receding and the bright future up ahead. That means Saigon’s plates are as bold and unapologetic as the city itself. It’s a place where tradition and rebellion sit at the same table, order a beer, and plot the next flavor revolution. Welcome to the feast. It’s gonna be a wild ride
In Thao Dien, CieL Dining is a culinary chameleon, its ever-changing menu a testament to Chef-Owner Viet Hong’s global inspirations. Nearby, BlackPit Smoke&Grill brings a touch of European rusticity to the neighborhood, infusing traditional BBQ with local twists.
Downtown, Leonardo Pizza reimagines the Italian classic with a scientific approach, while Omakase Niku by K elevates Japanese cuisine to new heights on the eclectic Nguyen Sieu street. Not far away, Aiii House Saigon stands as Chef Alain Pham’s culinary manifesto, blending refined techniques with Vietnamese soul.
Finally, tucked away off Vo Van Tan, Alibi offers a serene escape that transitions seamlessly from daytime brunch spot to evening cocktail haven.
The Best New Bars And Restaurants In Ho Chi Minh City
These new establishments aren’t just adding to Saigon’s dining options; they’re redefining what it means to eat out in this vibrant metropolis. Here’s a closer look at the fresh faces making waves in Ho Chi Minh City’s bar and restaurant scene.
CieL Dining
Highly anticipated, and almost a year in the making, CieL Dining arrives with Chef-Owner Viet Hong stepping through the dust of construction, formative memories of exploring the kitchens of Europe and Japan still fresh in his memory.
“Look,” co-owner Liam says, showing us a video of himself and Viet Hong like a pair of intrepid adventurers wading through the foliage into the lot – somewhere between Thao Dien’s Ngo Quang Huy and Le Van Mien – that would eventually become CieL Dining. They flattened the rickety construction that was there and built this dazzling house from the rubble that’s full of contrasts – a construction amidst sleepy gardens in the center of Thao Dien’s rabid sprawl, an industrious open kitchen in front of floor-to-ceiling windows, like an animated tropical screensaver, displaying swaying palm fronds and lush greenery (at the start of service one of the chefs wanders around and picks some for dinner like that trick in the movies when someone in the room wanders into the TV show), lots of graffiti walls and Nordic furnishings.
Through its center an oculus that cuts through the soon-to-open upstairs dining room focuses the energy of the universe on the wine cooler in front of the horseshoe-shaped dining room.
“The menu must have changed since the idea for CieL came to you last year,” we murmur, as Viet Hong breaks the fourth wall to greet the guests at dinner. “It’s changed even since we opened a couple of weeks ago,” he nods. “It’s changing all the time.”
It’s present incarnation shimmers with all of Viet Hong’s homely inclinations and rear-view wanderlust – a venison tartlet amuse bouche amped up with a touch of fish sauce, a seductive scallop in kombu on a crisp puff-pastry base, perfectly grilled spring lamb with a rich, herby pesto, a boundary blurring off-menu (had there been a menu) mabo tofu with shirako and a generous snowfall of comte cheese, and a crowd-pleasing cube of salted guava puree to finish.
And so, like its location, between two thoroughfares, CieL Dining sits at a crossroads – impressively fully-formed, yet crackling with potential. It’s a restaurant perpetually on the brink of its next evolution, leaving diners both satisfied and intriguingly unsatiated. In Thao Dien’s dining scene, it’s not just a new player – it’s a whole new game.
Address: 6/1 50 Thao Dien, District 2
Contact: Website | Instagram | Facebook
Aiii House Saigon
Like Alain Pham – pristine chef’s jacket, stylish black glasses, perfectly coiffed hair – Aiii House Saigon is the epitome of artsy refinement. You can still read his childhood ambition to become an artist, or maybe an architect, in his cuisine and cultured surroundings at Aiii House Saigon, a place he refers to as “the realization of my dream to return to Vietnam and open a restaurant.”
Pham’s culinary journey reads like a gastronomic world tour. Le Cordon Bleu and École Ducasse in Paris laid the foundation. Stints in Michelin-starred kitchens across Europe honed his skills. Conversations with Chef Anh Le in Copenhagen and a visit to Chef Pi’s AIRA in Stockholm broadened his perspective on Vietnamese cuisine in a global context. Closer to home, he collaborated with Chef Tru Lang at Mùa in Hoi An, and had a brief, pandemic-era spell at Bờm Gastronomy in Saigon.
Now, at Aiii House, Alain distills these experiences into his own culinary philosophy. “The essence of cooking is feeling,” he states, emphasizing the importance of all senses in the dining experience that right now includes Wagyu beef with ‘bun bo Hue’ jus and breadfruit made dauphinoise style, crab “instant noodles” and, for dessert, a longan chocolate millefeuille with Phu Quoc pepper (which Alain is quick to heap the credit for on Aiii’s pastry chef).
And Alain’s approach extends beyond the plate. He’s deliberately stepping back from the social media frenzy, focusing instead on genuine emotions and unfiltered moments. “It’s about the experiences I have, the natural, unstaged photos, and the everyday stories that inform my cuisine,” he explains.
In essence, Aiii House Saigon isn’t just a restaurant – it’s Alain Pham’s personal statement on food, art, and authenticity.
Address: 27/6 Nguyen Binh Khiem, Da Kao Ward, D1
Leonardo Pizza
There’s lots of Leonardos, like actor Leonardo DiCaprio, Italian defender Leonardo Bonucci, and Leonardo, the Teenage Mutant Ninja Turtle, we remind Jon, CEO of BỜM Hospitality – the people behind BỜM Kitchen & Wine Bar and SÓNO restaurant – and now Leonardo Pizza.
“Nah,” he shakes his head. “The only Leonardo that matters to us is Leonardo Da Vinci – but that’s not because he was Italian. It’s because he’s the great inventor of modern science!”
“We want to take that spirit and transfer it to our pizzas. What we do is not the typical classic Napoli-style, Roman-style, or even New York-style pizza. It is Leonardo-style!” he proclaims.
The kitchen brains are a mix of both previous projects: the baking know-how of Chef Kien, Head Chef of SÓNO, and the operational savvy of Chef Thanh, Head Chef of BOM.
Here they’ve embraced the universally loved Italian dish, pizza. “I think its appeal is because it has the minimum number of components whilst providing the maximum satisfaction,” Jon continues. “It’s simple, with three main ingredients: flour, olive oil, and tomato. But it’s super hearty, quick, and delicious when done right with the right ingredients!”
Its ubiquity means there are always misconceptions at play. “For me, for example, pizza is not fast food!” Jon exclaims. “At Leonardo, we are proud to have a 32-hour dough fermentation process. During this process, the yeast helps break down gluten, making the dough easier to digest,” he adds.
But how about the other infamy – pineapple on pizza, we wonder aloud. “For us, pizza is a customization game. Each customer is unique, and each one has a specific taste. So create-your-own pizzas are at the center of our experience. We believe in freedom of choice. But of course, we have our preferences too. That means there are certain combinations that we strongly recommend at Leonardo Pizza!” he explains, rather politically.
At Leonardo Pizza they’re probably best enjoyed on the first floor, at the table overlooking the entrance which gives a view of the street, while still retaining the ambience of the dining room. There’s an airy atrium behind it too. “At either spot, order The Last Pesto pizza,” Jon recommends. “It’s made with Ca Mau prawns and our proudly homemade pesto. The pesto uses a mixture of local basil and herbs like shiso, cilantro, and mint. Or try The Mona Limone, a white sauce pizza with a lot of lemon,” Jon says, his mind drifting back to Leonardo Da Vinci again.
Address: 227 Nguyen Cong Tru, District 1
Home Bar
Maybe home isn’t a place at all, it’s more of a state of mind: that intangible feeling of safety and belonging. “Exactly,” Home Bar Saigon’s Katie Ng exclaims, “Home Bar was born out of that simple idea – to create a sanctuary for the weary workaholic that gives you that homely feeling.”
Saigon’s chaos captivates us all, but we need an escape sometimes. Katie, who stepped back from her current role to helm Home Bar Saigon, knows the feeling too well. “After a long day at work, I always just wanted to kick back, relax, and forget about the world.” Home Bar Saigon is serving that need with “a unique atmosphere, a great selection of drinks, and a friendly, welcoming atmosphere.”
Home’s where you crash. Home Bar is where you let loose. They even offer a 10% discount if you break down crying. It happens. The back table’s prime real estate for a marvelous meltdown, Katie says. “It’s tucked away. You’re surrounded by home: flowers, dinner table, fridge, kitchen stuff. It’s familiar.”
And you can let it all hang out over a Roku-based signature, a milk-washed gin cocktail with soya matcha, longan cordial, cream and yogurt. Or there’s the coconut oil-infused Maker’s Mark with coconut, coffee, and soda. No fancy names. “I can’t be assed to explain why,” Katie shrugs, already sinking into her chair and forgetting about the grind. “We just list the flavors, like Tayer + Elementary does. Makes it easy to order without thinking too hard. I don’t want you feeling like you’re still on the clock either,” she grins.
Address: 40/25 Pham Viet Chanh, Binh Thanh
Contact: Instagram
Alibi Saigon
At the end of the alley, past the spa and NOMAD coffee, Alibi offers a discreet retreat from daily life. Its secluded location makes it an ideal spot for those seeking a temporary escape.
The journey from Vo Van Tan’s busy streets to Alibi is a stark contrast. During the day, sunlight filters through the alley’s overhanging foliage as brunch is served. At night, the venue transforms into a cocktail bar with live music, housed in a well-lit cottage-style building.
Tyler Maurice Kooy, who also owns Lost & Found, describes Alibi as a place where time slows down and everyday concerns fade away. “We cater to various needs, whether it’s satisfying hunger, enjoying cocktails, or finding a moment of peace,” he explains.
To create this atmosphere, Tyler, his wife Thảo, and their team renovated the main bar area. They removed the mezzanine floor, exposing high ceilings and beams. The adjacent lounge features a skylight, a music setup, and intimate seating in an alcove.
For daytime visitors, Alibi offers hangover remedies like Bò Né Rancheros paired with a Bloody Mary. Tyler also recommends their Chicken and Croffles (a croissant-waffle hybrid) with a Mimosa.
As evening approaches, signature cocktails take center stage. The Alibi Tic Tac Toe, for instance, combines Lady Triều Gin with homemade Vietnamese tea and Alibi’s Kumquat and Tamarind Jam. Food options include Bò Kho Birria Tacos and the Alibi Hot Dog, which Tyler describes as “essentially a Seattle hot dog with bratwurst, cream cheese, and caramelized bacon-onion jam.”
“Our aim,” Tyler concludes, “is to create a seamless transition from daytime brunch to evening cocktails.”
Address: 93C Vo Van Tan, District 1
Contact: Instagram
BlackPit Smoke&Grill
Black Pit sounds like Brad Pitt, we note, impressed by our own wit. “It’s got nothing to do with Brad Pitt,” Duy Vu, the Founder of BlackPit Smoke&Grill, snaps back, like a mildly irritated pitbull, which is ironic since pitbulls were one of the real inspiration for his snazzy, smoke-infused new opening. Duy was born in the year of the dog. And there’s something about unfairly maligned pitbulls – their big personalities, and their loyal and loving natures – that he wanted to recreate at BlackPit in its warm welcome and attentive service.
And, like pitbulls, BlackPit has a sensitive side, the moody lighting that strikes up as evening sets on Thao Dien (even though the restaurant opens at noon), the candles and flowers set up inside the rustic dining room. It’s a disarming gateway to BlackPit Smoke&Grill’s primal smoked and wood-fired meats.
But those romantic touch points make sense: unlike other BBQ joints and their deep south inspiration, BlackPit Smoke&Grill was inspired by the rustic restaurants of Europe, and has dishes with lots of local touches.
“Everything’s done by hand – from smoking the meats to grilling them over wood,” Duy adds proudly. Dishes, like their wood-fired T-bone, Norwegian mackerel in Hoi An souce, grilled pork ribs with mac khen pepper, or smokey beef ribs, smoked dry-aged duck breast and grilled fish, he says, are best enjoyed in the garden with a cold beer, or inside the dining room, where, if you close your eyes for a second, the scent of flowers wafting through the air, intermingled with smoke from the grill, you could, for a second, imagine yourself in a Parisienne bistro.
Address: 109/8 Xa Lo Hanoi, Thao Dien
Omakase Niku by K
Nguyen Sieu is downtown District 1’s mismatch n microcosm. There’s the sprawling, disjointed apartment block – all chaos and concrete – on the corner with Thai Van Lung. A stone’s throw away are a couple of throwback girly bars, and Sakal’s defiant Le Corto, a culinary glacier unmoved by the torrent of change swirling around it.
Then, as if suffering from multiple personality disorder, the street suddenly shimmers with exposed brick and dangling ferns. Here, coffee shops engage in silent warfare, each one a meticulously curated magnet for dolled-up-for-the-day Instgrammers.
And there, amidst this urban Frankenstein’s monster, sits Omakase K. In a city where Japanese restaurants seem to open daily, Omakase K has cut through the noise – and the fresh cuts of imported fish – in the year or so since it opened to carve out its own niche. It’s a place where the sushi is as expertly crafted as the street outside is chaotically cobbled together, a reminder that sometimes, in the midst of Saigon’s beautiful madness, you can still find a pocket of precise, deliberate deliciousness.
Now, above is Omakase Niku by K, a meaty upstairs neighbor, “serving the finest selection of premium Japanese beef, including renowned cuts of Kobe beef and some exquisite Wagyu A5, alongside dried-aged cuts and an array of exotic seafood flown directly from Japan,” Loi, the restaurant manager, elaborates. All of which are turned into refined dishes by Master Chef Kamo Kohei, who has spent over 30 years perfecting the art of Kaiseki and Yakiniku cuisines which he serves up in a space that’s all cedar woods and knife sets affixed to the wall to the 11 guests the space can accommodate per sitting.
“Actually, I first studied Italian cuisine,” Kamo-san explains. “And I intended to go to Italy to continue my training.” Fate intervened, the trip never happened, but he was taken under the wing of his Japanese mentor, “and I learned everything from him, not only how to cook, but also to realize that my style could be Japanese only with a respect for Western traditions and cuisine,” he adds reverentially.
At Omakase Niku by K, all that training has been distilled into a simple objective: “Our job is not just to make delicious food for our customers, but to have them enjoy themselves in our space,” Master Chef Kamo Kohei nods assuredly.
Address: 5A Nguyen Sieu, District 1