Five “green” stops for stylish vegetarians

Every dish at Hum is carefully crafted, with meticulous attention to preparation and presentation. Here, the philosophy is simple yet profound: nature’s own ingredients offer complete nourishment, while maintaining their authentic, unaltered flavours. Each plate delivers an experience of colour, fragrance and purity. Meanwhile, Hum’s beverage selection draws inspiration from fresh vegetables, fruits and nuts—resulting in vibrant, healthful drinks with surprising and memorable flavour profiles. The experienced kitchen team prepares each item in-house, eschewing MSG and focusing on dishes that are as kind to the body as they are to the planet.

In working with suppliers, Hum has carved a thoughtful, deliberate path. Whether sourcing directly from farmers or collaborating with trusted agricultural partners, the restaurant builds relationships rooted in shared values. Beyond procurement, Hum actively initiates conversations around product quality, using in-depth market insights to encourage more sustainable farming practices and elevate standards across the board.

With deep roots in hospitality, Hum Dining consistently reimagines how to bring greater value to Vietnam’s natural bounty. Native herbs are transformed into aromatic candles and refined essential oil diffusers, their familiar scents offering a touch of daily luxury. Even handcrafted Vietnamese wines are reinterpreted—presented in elegant bottles, not only served at the table but also gifted as meaningful tokens. At every stage, Hum prioritises its producers, nurturing relationships that empower all sides to grow and flourish together.

Tucked away in a tranquil alley within bustling Saigon, Green Papaya offers a moment of calm—a quiet refuge for those who seek harmony and gentle joy. Here, vegetarianism is a gentle unfolding of flavour, a mindful experience that nourishes body and spirit alike.

Simplicity here never veers into predictability, and freshness unfolds far beyond a single shade of green. Every dish is presented with elegance and care, a thoughtful fusion of Vietnamese culinary tradition and creative international flair. Whether it’s classic offerings such as crispy spring rolls, green papaya salad, rich stir-fried vermicelli or the delicately aromatic chao hotpot—or elegant surprises such as chilled Sichuan noodles, refreshing mozzarella salad, miso hotpot or the light, artful artichoke tart—each plate contributes to a diverse and delightful culinary journey.

Accompanying this verdant feast are vibrant, refreshing drinks crafted from clean, natural ingredients. A quietly touching detail: beverages are often presented by Green Papaya’s deaf team members, poured into recycled glass cups. It’s a small but meaningful gesture, and one that reflects Green Papaya’s enduring respect for the environment—a principle that has been part of its identity from its earliest days.

Green Papaya honours the freshness of Vietnam’s produce, transforming it through the skilled hands of seasoned chefs into distinctive vegetarian dishes infused with the flavour of home. With a menu of more than 100 dishes, ranging from light appetisers to satisfying mains, the restaurant caters to a wide array of palates and preferences. Dining at Green Papaya is about enjoying exceptional vegetarian fare while also rediscovering a sense of inner peace. The “green” here isn’t just the colour on your plate—it’s an emotion, an experience, and a journey toward authentic lifestyle values.

Drawing inspiration from the soft flow of a waterfall or the refined folds of a monk’s robe, Tam Vi is a sanctuary of stillness in the heart of Saigon. From the moment you arrive, its connection with nature is palpable. The atmosphere is elegant yet understated—an invitation to step into calm. A rooftop lush with greenery, the warm tones of wood, and an airy open layout come together to create a space where time seems to pause, allowing you to savour each moment of your plant-based meal in complete tranquillity.

The name “Tam Vi” carries deep meaning: a harmonious interplay between “heart” and “taste”. “Heart” speaks to the gentle spirit and care infused into every detail—the chefs’ thoughtfulness, their devotion to nurturing the soul as much as the body. This is food prepared not just by hand, but with sincerity and quiet passion. “Taste” reaches beyond flavour, encompassing the balance and artistry behind every dish. It is a celebration of fresh, natural ingredients brought together with precision and purpose.

Each creation at Tam Vi is a story in itself, composed with carefully chosen ingredients that promise nourishment and lightness. The extensive menu features over 50 dishes, all thoughtfully designed to maintain their purity and nutritional value. The restaurant proudly avoids MSG, drawing its gentle sweetness solely from fresh vegetables, tubers, fruits and mushrooms—ensuring that every dish remains true to the principles of wholesome, healthy dining.

Tam Vi’s story begins in the green fields, where farmers tend each plant and mushroom with care. Their harvests, filled with vitality, are entrusted to the restaurant’s kitchen, where skilled chefs transform them into moments of reflection and appreciation. Every plate at Tam Vi is a testament to mindfulness, expressing a quiet reverence for nature and a heartfelt connection to the ingredients.

Situated on the ground floor of the 5-star New World Saigon Hotel, Parkview Restaurant presents a refined culinary haven where guests can indulge in exceptional cuisine while overlooking the lush vibrancy of September 23 Park. Designed with a contemporary open-plan aesthetic and an eye for detail, Parkview blends luxury and sophistication, inviting culinary aficionados to experience its distinctive vegetarian journey.

Renowned for its harmonious blend of Mediterranean and Vietnamese flavours, Parkview delights at both lunch and dinner. Yet it is the innovative, beautifully curated vegetarian buffet that leaves a lasting impression. Here, fresh ingredients are reimagined by talented chefs into dishes that reflect the sweetness of tropical fruit forests and the subtlety of plant-based textures. The restaurant’s vegetarian philosophy is simple, but with depth—and light without compromise.

Take Parkview’s vegetarian buffet journey and you’ll discover a menu rich in variety and depth. These are not your standard vegetarian options, but elevated interpretations shaped by a team of chefs from Vietnam and abroad. Their creativity takes vegetarian cuisine to bold new heights.

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Begin with the refreshingly light Vegetarian Bamboo Shoot Vermicelli, where tender bamboo shoots lie intermingled with shiitake mushrooms, accented by the fragrant bite of Vietnamese coriander and a hint of sesame oil—a perfectly tuned flavour ensemble. Or savour the Lotus Seed Brown Rice & Vegetables, an elegant mix of rich lotus seeds and crunchy lotus root, capturing the soulful essence of Vietnamese home cooking while delivering clear health benefits.

Be sure to sample the Vietnamese Mixed Platter—an unexpected yet exquisite fusion of traditional and Mediterranean influences. Crispy fried squash blossoms, cool spring rolls and a delicately sweet-and-sour grapefruit salad combine to deliver a medley of textures and sensations. The Beetroot Pasta is another highlight, paired with buttery pecans, a poached egg and a velvety asparagus sauce—an unassuming combination that bursts with flavour. And for dessert? A crispy rum cake atop a base of seasonal fruits—a finale both gentle and indulgent, pleasing all the senses in equal measure.

Inspired by the calm of nature, Chay Garden offers a tranquil retreat amid the city’s rush. The moment you enter, a sense of serenity sets in—as though you’ve stepped into a secret garden untouched by the chaos outside. The District 3 location feels like an urban oasis, while Chay Garden Thao Dien tells its own story of renewal. There, wooden furniture—repurposed from the hulls of weathered fishing boats—adds a sense of history and quiet rebirth. Every corner is thoughtfully designed, from lush greenery around private dining tables to warm, minimalist décor, all encouraging stillness and connection.

Chay Garden’s philosophy goes far beyond food as sustenance. For them, healthy vegetarian cuisine is not confined to religion or diet—it is a lifestyle rooted in sustainability and mindful living. By encouraging a shift from animal to plant-based protein, the restaurant quietly champions long-term wellness. Guided by five core values—Self, Family, Work, Society and the Environment—Chay Garden embodies these principles in its space, ingredients, and holistic dining approach.

Through years of careful refinement, Chay Garden has transformed preconceptions about vegetarian food. Its menu is designed to impress even the most discerning of diners. The kitchen brings together a rare combination of talents: seasoned vegan chefs, former savoury cuisine specialists now bringing bold, familiar flavour profiles to plant-based dishes, macrobiotic experts focused on nutritional balance, and five-star culinary artists contributing elegance and innovation. Together, they craft a menu that is nutritionally rich, sophisticated in taste, and visually stunning.

Celebrating nature’s bounty, Chay Garden emphasises fresh, seasonal ingredients—particularly rare and regional Vietnamese treasures such as ginseng, cherry tomatoes, Sachi seeds, Konia seeds, and vibrant produce from Mang Den. Each dish is a living mosaic of colour, scent and flavour, honouring the symbiosis between humanity and the natural world.

The Tatler Best 20 of Vietnam 2025 list and the 22 Best in Class awards, spotlighting the finest names in Vietnam’s hotel, restaurant and bar scene, will be officially revealed at the Tatler Best of Vietnam celebration on 26 April 2025.

Tatler Best is Asia’s definitive guide to the region’s top 100 hotels, 100 restaurants and 100 bars—recognising true excellence in the art of hospitality and gastronomy. With 22 Best in Class accolades—including 11 for hotels, 8 for restaurants, and 6 for bars—Tatler Best pays tribute to the elite of the hospitality world. Nominees are selected by Asia’s most discerning connoisseurs in travel, food and drink—those who reflect the region’s shifting tastes and ever-evolving standards.

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