It’s not a cliche to say Saigon is on the move. Things change pretty quick around here. Just when we’ve wrapped one edition of our new places piece, we’ve already stacked a host of others for the next time around. From chef-driven fine dining to intimate neighborhood hangouts, Saigon thrives on momentum and reinvention. This lineup spotlights seven new names that capture how Saigon eats and drinks right now.
They’re the kind of places that keep conversations flowing long after midnight, where chefs, bartenders, and guests alike chase that next spark of inspiration in a city that never stops reinventing itself.
Back From Milan, Straight Into The Heat of Saigon
We’ve barely returned from a magnificent trip across Athens, Milan, and Venice — still buzzing from a whirlwind of MICHELIN dining rooms (especially you, three-star Le Calandrе), World’s 50 Best–listed bars (like Locale Firenze), and nights spent in hotels that redefine hospitality (such as the peerless Four Seasons Firenze).
In Milan, The Best Chef Awards 2025 spotlighted the world’s brightest culinary voices — and among them, Vietnam was represented. From Hoang Tung and Sam Tran in Hanoi to Peter Cuong Franklin and Sam Aisbett in Saigon, their presence marked a new chapter: Vietnam is no longer watching from the sidelines; it’s part of the global conversation.
Pushing The Scene Forward
And now safely back home, that same creative current is unmistakable, and ever-expanding. Over late-night drinks, the same names keep surfacing: “Have you been to La Scène yet?” “What’s going on at Cela?” “Is Bar 57 any good?” You can feel the city’s pulse quicken — chefs, bartenders, and dreamers all pushing the scene forward with fearless energy.
Some of these newcomers come from familiar faces embarking on new journeys — chefs and bartenders finally telling their own stories. Others are complete surprises: young teams daring to mix global ideas with a distinctly Saigon rhythm.
Saigon: A City in Constant Reinvention
Spaces here rarely stay the same for long — yesterday’s coffee shop becomes tomorrow’s cocktail den, and familiar streets keep finding new ways to surprise you. This month’s lineup captures that restless energy, blending ambition, nostalgia, and a touch of audacity.
We’re talking about places like La Scène — an all-day cafe meets vinyl listening room co-helmed by one of Vietnam’s most industrious record diggers.
Then there’s Cela, from the team behind Chapter and Tales, quietly redefining what modern Vietnamese dining can feel like. While Sugar Daddy Eatery sweetens the city’s edge with cheeky desserts and unapologetic playfulness.
But that’s only the beginning. A Good Bar brings stripped-back sophistication to the cocktail scene, where good music and better company feel effortlessly natural. From La Lola‘s Mediterranean ease to UNU Eatery & Bar‘s warm neighborhood charm, and El Toro‘s Spanish-Basque spirit of fire, flavor, and finesse, Saigon’s dining rhythm has never felt more alive — bold, restless, and beautifully unpredictable.
New in Saigon: Bars & Restaurants Everyone’s Talking About
ÚNU Eatery & Bar
In a city that moves at full throttle, ÚNU feels like someone pressed pause — a quiet rumination on art, craft, and emotion unfolding over delicious plates and moreish glasses. It’s the youngest sibling of NÚC Kitchen & Bar and Anima Saigon, both beloved for their nature-inspired sensibility and deep respect for creativity. If NÚC speaks through the language of ingredients, and Anima through visual art, then ÚNU is where the two meet — translating art into taste, memory into flavor.
Behind it all is Chef Dong Hoang Nam, also head chef at NÚC, whose cooking balances modern French and Mediterranean techniques with local ingredients that know where they came from. His dishes are thoughtful and tactile — each one telling a small story of precision and imagination, where nothing is there just for show.
But it’s after dark that ÚNU reveals its true nature. The bar transforms into a living canvas through ‘Liquid Stories,’ a cocktail program by Bar Manager Dung Nguyen inspired by contemporary artists whose works reside at Anima Saigon. Each drink mirrors an artist’s world — their memories, struggles, and inner rhythms — turning flavor into narrative. The result isn’t a gallery you visit; it’s one you inhabit.
Digital projections shift and pulse across the walls, cocktails echo the colors of the art, and conversations hum in the background — as if Saigon itself had slowed down for a heartbeat to admire its own reflection.
To understand ÚNU at its fullest, find a seat at the bar or claim the mezzanine, where you can overlook the city’s flickering lights below. Order the Vietnamese shellfish with herb butter, green curry, and starfruit — bright, balanced, confident — and pair it with the Mzung Nguyễn cocktail: gin, Bianco vermouth, and house-fermented soursop soda recalling the artist’s coastal childhood. Together, they form a kind of dialogue — between taste, memory, and vision.
ÚNU doesn’t chase attention. It earns it by slowing down — proving that in the middle of Saigon’s restless energy, there’s still space for reflection, craft, and a touch of poetry.
Where: Floors G & M, 43-45 Ho Tung Mau, Sai Gon Ward, HCMC
When: Opens everyday, from 6:30AM – 11PM
Why: Where every dish, drink, and detail feels like a brushstroke — intimate, deliberate, and beautifully alive.
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El Toro
The first impression of El Toro stays with you after you leave — like the memory of a perfectly timed conversation, or the last sip of wine that somehow tasted better than the first.
You find it by climbing a staircase right on Xuan Thuy — the busy, loud world that is Thao Dien falls away with each step. On the landing, shelves of wine bottles glow softly under warm light. At the center is a sculpted paper bull — not aggressive, just present — a gentle reminder of what awaits: the meeting of beef and wine, of strength and refinement, of Basque tradition landing squarely in the heart of Thao Dien.
Inside, Rafael greets you with the kind of smile that suggests he already knows you’ll be back. The room has deep sea-green walls and brown leather chairs — a deliberate contrast that feels both calm and celebratory. Conversations hum freely here — lively, warm, unbothered. The tables are spaced just right: close enough to feel the room’s energy, yet private enough for your own stories to unfold without restraint.
Then the beef and wine arrive.
Behind the kitchen are Executive Chef Jaiden, who treat every cut of beef like it’s worth honoring. The steaks are premium — Argentinian Black Angus from Las Pampas, and El Toro proudly claims to be the first restaurant in Vietnam to bring in Galiciana B3+, a grade so tender it practically surrenders on contact.
Each cut is seared confidently, served with roasted vegetables, herb butter, and sauces. The signature Argentinian Op Rib: “can up-lift any negativities,” they promise with a grin — and honestly, they might not be exaggerating.
But what makes El Toro memorable isn’t just the meat or the wine — it’s the people. Watching the team, you sense a kind of shared rhythm, like a band that’s played together long enough to improvise without losing the melody.
Teddy, one of the key hands behind the experience, puts it simply: “We calculate everything one step ahead, so that guests can simply enjoy the moment. When they leave smiling, and then come back — not just for the food, but for the feeling they had here — that’s the reward we chase.”
In a city that sprints toward every trend, El Toro moves deliberately. “Building trust takes time,” they say, “but it’s also what makes the journey worth it.”
And here’s a secret: their chef loves good people. Bring the right energy — genuine smiles, warm conversations, the kind of presence that lifts a room — and he might surprise you with something off-menu, something spontaneous. “There are no boundaries for him when it comes to great people,” they explain. It’s the kind of generosity that can’t be faked or bought, only earned through the way you show up.
For the full experience, claim one of the sofa booths. They wrap around you like a hug, offering privacy while keeping you tethered to the room’s energy.
There you can let the chef curate something special for the evening, trust their wine recommendations from across different regions and grapes, and settle in for the night.
El Toro isn’t trying to be the loudest voice in Saigon’s dining scene. It’s carving out its own space through warmth, craft, and the belief that great dining should feel like coming home to people who genuinely care that you’re there.
Where: 54 Xuan Thuy, Thao Dien
When: Open Tuesday to Sunday, 5:30PM – 10PM
Why: Spanish-Basque soul meets Argentinian beef.
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A Good Bar
While everyone’s perhaps been chasing aesthetic hideaways in District 2, A Good Bar planted itself smack in the middle of District 1.
It’s like the kind of friend who always knows what you need before you do — whether that’s a proper dinner, a strong drink, or a reason to stay out way past your bedtime. A Good Bar covers every stage of a proper night out, from intimate dinners to the kind of party you… probably won’t remember.
The genius lies in the convenience. You don’t need to map out your evening across three different venues. Just show up. The lights are warm enough to illuminate real conversation, the music shifts from House to Disco to Pop at just the right volume, and somehow the city noise fades like someone turned its dial down. One drink becomes two, two becomes dinner, and suddenly it’s midnight and you’re wondering how that happened.
Their secret ingredient isn’t actually a secret — it’s everything at once. The menu plays with that five-flavor Vietnamese palate (sour, sweet, salty, spicy, bitter) whether you’re ordering Flank Steak or Chicken Schnitzel. Western dishes arrive with Asian twists; Asian plates get elevated presentation usually reserved for fine dining. Truffle Fries and Cold Cuts for the nibblers. Full dinners for the serious eaters. Tiramisu for the moment when you realize you’re not leaving anytime soon.
The team’s uniforms tell you everything: “Enjoy your f*cking dinner,” “Take me drunk, I’m home,” “You look like I need a drink.” Every weekend, someone might spontaneously grab the mic or start dancing — it’s that kind of place.
As for drinks, The Cosmo Negroni brings crisp gin, mezcal smoke, and Campari’s bitter bite, finished with hojicha and cacao. But the bottles steal the show. Gemma di Luna — bright, sparkling, flirty. Then there’s 1800 Tequila Coconut: smooth, tropical, dangerously fun, and way too easy to share.
The best pairing of all, they reckon, might be Shrimp Mayo with E. Guigal Côtes du Rhône Blanc. The crisp French white cuts through that creamy mayo while its fruity notes echo the pineapple and shrimp sweetness. Simple, elegant, and effortlessly good.
They’re not trying to be just a cocktail bar or just any old club. They’re more like that good friend waiting for you to drop by and share whatever kind of night you need.
Where: 39 Ly Tu Trong, Ben Nghe Ward
When: Open everyday, from 5:30PM–1AM
Why: District 1’s one-stop shop where dinner slides into drinks and dancing til you forget what time it is.
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La Scène
Some places hum with energy before you even walk in. La Scène is one of them. A French bistro by day, a hi-fi listening bar by night — and somehow both, all at once — it’s the kind of place that reminds you Saigon’s heartbeat runs on equal parts flavor and sound.
Behind it are Antoine, a Parisian lawyer-turned-DJ with something like 3,000 records and a lifelong obsession with pure analog sound, and Vi, the sharp mind and warm presence keeping everything in rhythm.
Together, they’ve created something rare: a place that feels lived-in from day one, where butter-rich French classics meet the crackle of old vinyl, and where conversation flows as naturally as the wine.
You might stop by in the morning for a croque madame and coffee, linger for lunch with clams and a glass of Chablis, and somehow still find yourself there at midnight — barefoot on wooden floors, a record spinning, laughter drifting from the terrace.
French chef Thierry Faburel’s menu hits all the right nostalgic notes: Chateaubriand tenderloin, ratatouille, sea bass à la Provençale, and crêpes Suzette glazed in Grand Marnier caramel — rich, unpretentious, and deeply comforting.
But what sets La Scène apart isn’t just its food. It’s the feeling — the warmth of vintage speakers, the glow of vinyl sleeves, the unspoken agreement that good sound and good food come from the same place: the soul.
On any given evening, the terrace buzzes with DJs, artists, and curious newcomers. Thursdays are for jazz; other nights might bring a rare groove set or someone slipping a personal record to the bartender, asking quietly, “Can we play this next?”
As Antoine puts it: “Our secret is soul. We didn’t come with a formula — just the things we love most.” And it shows.
Where: 27 Tran Quang Long, Binh Thanh Distict
When: Open Tuesday to Sunday, 8AM – Midnight
Why: Because nowhere else in Saigon makes French comfort food and vinyl feel this good.
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Cela Restaurant
Some restaurants ramble on about their philosophy. Cela just hands you a plate of vegetables and lets them do the talking — no lectures, no rules, no apologies for being plant-based. Just really good food that happens to be vegetarian.
This is the Saigon iteration of the beloved Hanoi original, but Head Chef Quoc Hung isn’t interested in repeating the same script. Here, he’s leaning into Japanese-inspired fusion with a lightness and playfulness that feels refreshing in a city where vegetarian dining can sometimes feel too earnest, too serious, weighed down by tradition and expectation.
“Vietnamese people are used to eating vegetarian food in a certain way,” Hung explains, “with lots of rules.” His mission? To strip all that away and create dishes that are fun on the plate and easy to connect with — where vegetables become an experience, not an obligation.
Behind him is a young, spirited crew: Thien Thanh keeps things light and elegant (just like his name suggests), Nhat Long is the resident bookworm constantly diving into cookbooks for new experiments, and Tuyet Nhi plays “chief inspector,” making sure their wild creative trials actually make it to the table in perfect form. “Sometimes after a round of experiments, my team bursts out laughing at our ‘weird’ trials,” Hung grins, “but in the end, we end up with dishes we’re truly proud of.”
The menu reflects that spirit of experimentation. Sushi tacos have earned a cult following, poee bread rarely leaves the table unordered, and then there’s the ramen — Hung’s personal pride and joy. Creating a fully vegetarian ramen that still captured the soul of Japanese ramen meant weeks of “battling” to recreate umami and richness without meat or seafood. The solution was deploy some homemade corn miso, tested and tweaked over ten iterations until it sang.
But what keeps Cela evolving isn’t just the food — it’s their restless refusal to stand still. One night you might walk into a pop-up DJ set, another evening could bring a collaboration with a visiting chef. “We’re willing to experiment and sometimes add a touch of mischief,” Hung says, “so guests at Cela will always find something surprising.”
The space itself feels airy and relaxed, with tables along the wall opening up to natural light. For the full experience, grab a window seat or claim one of the inner corner tables where you can watch the team at work in the open kitchen — you might catch some playful knife skills and their lively chatter drifting through the room.
Pair your meal with their Kefir drink — tea and apricot, mulberry fermented with kefir grains, light and smooth without kombucha’s sharp edge. Or dive into their natural wine selection, full of surprises and perfect for a chilled evening where exploring new flavors feels like the whole point.
Cela invites you to “make friends” with vegetables from morning to night — gather colleagues for a light, satisfying lunch, or dress up for an evening dinner with wine where laughter flows as freely as conversation. No rules. No pressure. Just vegetables reimagined by a team having way too much fun to take themselves seriously.
Where: 10 Nguyen Thanh Y, Tan Dinh Ward
When: Lunch time: 11AM – 3PM — Fun time: 6PM – 11PM
Why: Japanese-inspired vegetarian fusion that doesn’t lecture — just serves damn good food made by a team who laughs at their own “weird” experiments
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Sugar Daddy Eatery
Some places dare you to try fish sauce gelato. Sugar Daddy Eatery goes further — they make you love it, then quietly convert you to their passionfruit mango and ginger tofu flavors while you’re still processing what just happened.
This is the bigger, bolder evolution of the little gelato shop that started in 2020, tucked away in a quiet District 1 alley. Now relocated to a more spacious home, it’s become a full-blown family affair run by Chef Danh Phan in the kitchen and his wife Vy Truong steering marketing and operations, with family members woven throughout the operation.
The playful spirit is everywhere. Yes, they make phở gelato. Yes, there’s bún bò. And yes, people absolutely come in curious about those quirky flavors — but end up falling hard for the “in-between” ones that balance creativity with genuine deliciousness. It’s a clever trick: lure them with audacity, win them over with craft. But Sugar Daddy isn’t just about frozen novelty.
The menu stretches back to savory dishes they’ve been perfecting since 2017 — steamed bao buns, crunchy tacos, creative fusion noodles. And then there’s the secret: Mì Vịt Tiềm, a five-spiced duck noodle soup that never appears on the menu and has no fixed schedule. They make it whenever the kitchen has time, and regulars who’ve tasted it always ask for more. “It’s such a labor of love that we can’t make it more often,” they explain. “Hopefully, one day it will earn its spot on the official menu.”
The other cult favorite is their soufflé pancake — light, fluffy, worth the 20–25 minute wait, and perfect paired with gelato. People don’t mind the wait because they know what’s coming.
There’s a special feeling about the place. “Kindness, friendliness, and a genuine homey vibe,” they say. Also, proudly: “the cleanest toilet in town” — a title awarded by their own customers.
Sugar Daddy has built something different. “We’ve never been about being ‘trendy,'” they insist. “Our DNA is serving the best food and desserts we can, just like we would to friends and family.”
For your first visit, they recommend starting with pork tacos, moving to spicy sate beef noodle soup for your main, then finishing with that soufflé pancake topped with Oreo and chocolate gelato. Still thirsty? The strawberry matcha latte uses authentic Japanese matcha powder. “To me,” they say, “that’s the perfect evening at Sugar Daddy Eatery.”
Where: 345/29 Tran Hung Dao, Cau Ong Lanh Ward
When: Opens everyday, from 2PM – 10PM
Why: Fish sauce gelato, off-menu duck noodle soup, and the cleanest toilet in Saigon (seriously, check the Google reviews)
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La Lola
La Lola isn’t trying to teach you Mediterranean geography — it’s here to remind you what summer by the sea feels like, even when you’re landlocked in Saigon.
Born from the shared vision of Thuy, Wayne, and Julio, La Lola draws its inspiration from Spain to Greece, Italy to Turkey, but the real focus is simpler: warm, relaxed, and a little bit like you’re on holiday. The kind of place where passing plates and sipping wine creates that nostalgia of big family tables and long afternoons that blur into evenings.
The challenge? Introducing Mediterranean food and wine to a city still finding its way around both. La Lola strikes that balance between staying true to tradition and making it approachable for first-timers. Over time, they’ve built trust sip by sip, plate by plate, letting the food and wine speak for themselves.
Chef Julio will tell you that every dish feels like a star in its own way, but some have clearly won hearts. “The gambas al ajillo — people always come back for it,” he says. Prawns cooked simply with garlic and olive oil, the kind of dish that disappears in minutes. Then there’s his stracciatella with sardines. “Creamy, light, but with that little hit of the sea that makes it memorable.”
For mains, he gets animated. The meatballs are his pride — lamb and beef with harissa on top, tzatziki underneath. “Rich, spicy, fresh all at once,” he grins. The Moroccan chicken comes marinated and grilled over couscous salad, a dish he describes as “both hearty and bright.” And the Black Angus steak? He keeps it straightforward. “Grass-fed, cooked just right, with sides that let the meat shine. That’s all it needs.”
Inside feels like a little escape where you can slow down and forget the noise outside. The terrace offers the other side — still cosy, but with just enough street life to remind you you’re still in Saigon.
The best pairing? Stracciatella with sardines to start, then Moroccan chicken with a glass of Grenache. That mix of spice, freshness, and wine makes everything click.
Where: 82 Ly Tu Trong St, Ben Thanh Ward
When: Monday to Sunday, from 3PM – 11PM
Why: Mediterranean escape where passing plates and pouring wine feels like summer by the sea
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