Strolling around Da Nang and Saigon, enjoying harmonious and diverse Asian and European dishes

To start, veal tartare paired with tuna cream sauce was served alongside sourdough spread with herb butter—each element playing a harmonious note on the palate. The thick buttered slices, tender veal, and indulgent tuna cream melded into an irresistible composition.

Next came a dish with a playful name: Snails “Agnolotti” Ravioli. Agnolotti refers to a style of fresh pasta, traditionally stuffed with meat, vegetables or cheese, hailing from the Piedmont region in Northern Italy. This particular take—ravioli filled with snails—offered a fresh and distinctive twist on the classic.

The following course, Toothfish “Confit” Orange Brush, featured oil-slow-cooked cod served with baked beans and abundant grated orange peel. The citrus lifted the dish, balancing the richness of the fish, which was delicately fragrant, buttery, and tender, enhanced with a hint of dill.

To close, a light finale: two classic French treats—macarons and biscuits—elegant in their simplicity.

Read more: When art blooms – The secret behind chef Wong Fu Keung's tiger prawns with lacquer sauce

Some of the drinks served here are developed in-house by the restaurant’s team. It’s a distinctive touch—few establishments embrace such a spirit of creativity, giving their staff the freedom to craft and present bespoke beverages to diners.

Another notable name in Da Nang to gain international recognition is Si Dining. Located on Giang Chau 2 Street, the restaurant is defined by its sleek, modern design, minimalist in form yet imbued with personality and charm.

What sets Si Dining apart, drawing both acclaim and awards, is the chef’s thoughtful use of local ingredients. The menu is fresh, imaginative, and deeply rooted in regional produce, each dish telling a story of provenance and culinary flair.

Discover: From Japan to Vietnam: The Story of Crispy Grilled Yaeyama Kyori Beef

The beetroot salad makes for a light and elegant opening. Featuring a variety of beetroot, each with its own natural sweetness and character, the dish is balanced and refreshing. The pizza, too, deserves attention—its expertly crafted base and well-considered toppings reveal the kitchen’s precision. The seafood selection stands out, particularly as Si Dining is among the rare few to spotlight mantis shrimp as a signature offering.

One standout dish is the mantis shrimp served with smoked mushroom butter sauce, paired with Gnocchetti pasta, Melanosporum truffle, cauliflower and a touch of water bug fish sauce—an inspired East-meets-West composition. Another highlight is the flour-dusted fried fish in sour fish sauce, an unexpected yet deeply satisfying flavour profile. The cuisine here is both refined and resonant, with a clear effort to honour subtle Vietnamese influences in a modern, expressive format.

Guests often praise Si Dining not only for its culinary creativity but also for its attentive, heartfelt service: another reason it continues to leave a lasting impression.

Discover: Northwest: A land still full of fascination for chefs

Leaving behind the coastal charm of Da Nang for the vibrant pulse of Saigon, Tatler visits Lune, a contemporary French restaurant set on Le Thanh Ton: Lune Street. At the helm is French chef Adrien Guenz, who also leads the kitchen at Square One (Park Hyatt Saigon), drawing on a wealth of experience earned in top restaurants across the globe. The ambience is lively, with an energetic atmosphere enhanced by modern glass architecture.

With this depth of expertise, Adrien Guenz curates a menu that’s refined without being overly elaborate: focused, well-balanced, and designed to highlight the purity and quality of ingredients.

Some tempting selections from Lune:

Begin with the scallop tartare paired with lemon waffles, a decidedly French opener, offering a generous combination of starch and protein that may feel unexpected for some Asian palates.

The salted duck breast, accompanied by walnuts and pickled apples, is straightforward yet delivers a powerful flavour punch. Mains such as the cod in red wine sauce, or the pan-seared lamb finished with rosemary, baby zucchini and sea urchin, evoke classic European sensibilities while introducing contemporary twists. There’s also a dedicated truffle-focused menu, and the desserts are equally considered, ranging from ice cream and chocolate to beautifully executed cakes.

You might have missed: Van Van: Preserving Vietnamese flavours in America

Esta, a modern Asian fusion spot in District 1’s Tran Quy Khoach Street, embraces local ingredients and innovative cooking to deliver an experience that feels fresh yet familiar.

For two years running, Esta Saigon has gained international acclaim for its consistency and its understated, fire-forward culinary approach. Here, traditional techniques are celebrated, especially the elemental simplicity of flame, which draws out the true character of each ingredient.

The menu changes with the seasons and the team’s evolving inspiration. Among the upcoming highlights is a farewell-to-summer dish featuring late-season tomatoes—cow tomatoes, cherry tomatoes, tomato honey, and kelp tomato juice—paired with Nagasaki bluefin tuna and a wine grape sauce. Another new addition is Hokkaido scallops presented with wild pears from Ha Giang. These small fruits, often referred to as macadamia nuts locally, are astringent when unripe but sweet and thirst-quenching at maturity. Their earthy character, together with maple syrup and macadamia milk, brings a gentle autumnal tone to the sea-sweet scallops, evoking a dialogue between mountains and ocean.

Other offerings include French milk veal with fermented taro sauce and a bouquet of native herbs—sassafras, coccus leaves, basil—creating a vibrant and nuanced Asian-European fusion. To close, a dessert of An Giang guava, mascarpone cheese and citron refreshes the palate and adds a bright, seasonal note.

From the quaint charm of Le Comptoir with its refined French offerings to the quiet elegance of Si Dining, followed by the dynamic energy of Lune and the thoughtful inventiveness of Esta Saigon, we’ve journeyed through a culinary map rich in modernity, personality, and flavour. Tatler believes these four are just the beginning; Vietnam holds many more inspired dining destinations waiting for passionate food lovers to uncover.

NOW READ:

Introducing Tatler Best, the ultimate celebration of Asia's best hotels, restaurants and bars

Vinyl bars and restaurants ideal for enjoying analogue music

5 great restaurants in Seoul according to TV star Lee Jong-suk