Tatler Best Vietnam 2025: List of Best-in-Class Restaurant Winners

Perched on the 23rd floor of Hôtel des Arts Saigon, The Albion by Kirk Westaway delivers a sophisticated interpretation of modern British cuisine, all within a 1930s-inspired setting overlooking the city skyline. Designed to welcome up to 60 guests, the space blends classical elegance with contemporary flair—from marble tabletops to refined architectural details. Infused with both finesse and a vibrant spirit, Chef Kirk and Chris present a thoughtfully curated menu that reimagines British culinary tradition with a fresh, modern sensibility. Divided into four distinctive sections—Let’s Begin, Main Courses, To Share, and Something Sweet—the menu is built around pristine ingredients, some sourced from Dalat’s organic farms, others from acclaimed international suppliers.

Best Design: La Maison 1888

French Cuisine | Ho Chi Minh City

Tucked away in the lush landscape of the Son Tra Peninsula, La Maison 1888 resembles a grand French residence of old—set on the Earth floor of the InterContinental Danang Sun Peninsula Resort, with a commanding view of the sea. The visionary architect Bill Bensley, famed for his resort design, has imbued the space with the romance of an 1888 French villa, complete with a fictional narrative evoking an affluent family of the era. The restaurant has collaborated with two legendary three-Michelin-starred chefs, Michel Roux and Pierre Gagnaire, and has become a magnet for culinary talents drawn to boundary-pushing fusion cuisine. The menu evolves with the seasons, ensuring both freshness and surprise, and highlighting the finest local ingredients. In Pierre Gagnaire’s hands, even familiar seafood is transformed—grilled scallops à la Hokkaido or Vietnamese snails gently rolled in Italian-style cannelloni, reborn as haute cuisine with a twist.

Best Service: Chapter Dining

Vietnamese Cuisine | Hanoi

Located in the heart of Hanoi’s Old Quarter, Chapter Dining specialises in elevated grilled fare. The restaurant makes a striking first impression with its sleek, enigmatic black steel façade. Inside, the space is split between an open kitchen on the ground floor and an intimate dining area upstairs, where the atmosphere is refined and warmly lit, adorned with soulful paintings that lend a contemplative charm. Light appetisers and refined snacks ease diners into the meal, but the spotlight is firmly on the grilled mains—boldly flavoured, thoughtfully prepared over a controlled flame. The menu at Chapter Dining unfolds like a story, rich in concept and curated with precision.

Rising Star: Chef Hiep Truong—Upstairs Tasting Room

Vietnamese Cuisine | Ho Chi Minh City

Chef Hiep Truong has held a range of roles at restaurants well known to Ho Chi Minh City’s culinary crowd. From a young age, he embraced cooking as his truest form of expression—dedicating himself to mastering the craft and emerging as a fully-fledged professional chef. A native of Hue, a city steeped in cultural and gastronomic heritage, Chef Hiep draws profound inspiration from the time-honoured dishes of Central Vietnam. His creations resonate not only with his technical prowess and passion, but also with the enduring flavours of his homeland, reimagined with grace and reverence. The close of 2024 signals a new chapter: Chef Hiep steps into his most ambitious role yet—as co-founder, head chef and creative lead of Upstairs Tasting Room.

Best Sommelier: Ha Ngoc Huyen—AKUNA

Australian Cuisine | Ho Chi Minh City

A sommelier with a genuine reverence for the craft of wine, Ha Ngoc Huyen has completed the distinguished Level 3 WSET programme at Bordeaux Wine Campus, and is currently pursuing Level 4 studies in London. At Akuna, her talent is evident in the curation of a distinctive wine selection and a masterfully composed pairing menu, tailored to enhance the nuances of each dish. Ever-evolving and deeply personal, her pairings reflect both her international experience and her continuous curiosity. With every pour and pairing, Ngoc Huyen transforms the dining experience into something emotionally resonant—a journey shaped by taste, texture and story.

Best Pastry Chef: Robin Mouquet—Robin Mouquet.R

French Cuisine | Ho Chi Minh City

Originally from Toulouse, Robin Mouquet honed his craft at some of the most revered names in pâtisserie, including Pierre Hermé Paris and the Morpheus Hotel in Macau. In 2020, he arrived in Vietnam—suitcase in one hand, baking knives in the other—ready to embark on a bold new adventure. At his eponymous bakery, Robin Mouquet.R, every creation is a small-scale masterpiece, where French technique meets local influence. Standouts include the Mille Feuille, Creamy Croissant, Pain au Chocolat, Brioche Cinnamon and Brioche Peanut. For those seeking a solo indulgence, the bakery also offers an array of elegant individual cakes—perfect for a moment of personal pleasure.

Best Innovation: ORYZ Saigon

Southeast Asian Cuisine | Ho Chi Minh City

ORYZ Saigon offers a culinary experience rooted in Vietnamese cultural heritage and the traditions of Cho Lon’s Chinese community. Under the guidance of Chef Chris Fong—whose résumé includes celebrated names such as Le Du (Bangkok) and Gaggan (Kolkata)—the restaurant fuses contemporary techniques with age-old fermentation practices, resulting in dishes that feel at once comforting and fresh. The space itself is minimalist yet quietly refined, with warm timber accents, ambient lighting and artworks evoking the spirit of the old Cho Lon market, inviting diners into a world rich with narrative. ORYZ Saigon’s signature tasting menu, comprising 13 or 15 courses, unfolds like a culinary novel. Each dish acts as a chapter in the story of East Asian cuisine, accompanied by a small wooden box detailing ingredient origins, offering a deeper understanding of the journey behind every flavour.

Best New Restaurant: Nephele

Vietnamese Cuisine | Ho Chi Minh City

Tucked away in a charming white villa on Nguyen Cuu Van Street, Nephele exudes a quiet elegance, with interiors that embrace nature and radiate warmth. Drawing on the graceful curves of Art Nouveau and the bold geometry of Art Deco, the space strikes a harmonious tension between fluidity and structure—a delicate dance of tradition and modernity. At its helm is Chef Francis Thuan, admired for his deft command of the grill and unwavering commitment to local produce. His culinary style walks a line between discipline and daring, expressed through bold, layered flavours that never overwhelm the whole. Nephele’s centrepiece is its seven-course tasting menu, a celebration of nature’s finest offerings, elevated through flame and unfettered creativity.

The Tatler Best Vietnam 2025 list—featuring 24 Best-in-Class accolades—honours the leading names in Vietnam’s hotel, restaurant and bar scene. These awards were officially revealed at the Tatler Best Vietnam 2025 event on 7 May 2025. This year’s celebration was presented in partnership with Moët & Chandon, with sponsorship from Sofitel Saigon Plaza, tech innovator Speed POS, beauty house Menard, floral atelier PoDo Flower, event solution specialist Eventista, fine dining destination The Monkey Gallery DINING, and Noriboi Omakase restaurant.

TATLER Best is Asia’s definitive guide to the top 100 hotels, restaurants and bars across the region — spotlighting excellence in hospitality and culinary artistry. The 24 Best-in-Class awards span 10 hotels, 8 restaurants and 6 bars, recognising those who define the standard of excellence. Selections are based on the insight and discernment of Asia’s most seasoned tastemakers — individuals attuned to the shifting desires of today’s luxury traveller and gourmand.

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