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Emblematic of Vietnam’s culinary landscape, to nhậu means to go out for the purpose of food, drinks, and conversation. Featuring ice-cold beers, hearty home cooked fare, and Vietnam's favourite low-plastic stool furniture, nhậu's are where you get to taste the country's culinary identity. In this list, we'll show you some of Saigon's best spots to nhậu!
Emblematic of Vietnam’s culinary landscape, to nhậu means to go out for the purpose of food, drinks, and conversation. Featuring ice-cold beers, hearty home cooked fare, and Vietnam's favourite low-plastic stool furniture, nhậu's are where you get to taste the country's culinary identity. In this list, we'll show you some of Saigon's best spots to nhậu!
Ever since opening in 2025, Bunz has had a clear vision: build a brand around one item and do it exceptionally well. That one item? Smash burgers. Saigon is full of burger joints, and every location has hordes of passionate fans that will defend their chosen establishment to their last breath. Given the circumstances, how does one compete? Consistency, quality, and branding. Achieving that across every meal means Bunz leaves absolutely nothing to chance.
Ever since opening in 2025, Bunz has had a clear vision: build a brand around one item and do it exceptionally well. That one item? Smash burgers. Saigon is full of burger joints, and every location has hordes of passionate fans that will defend their chosen establishment to their last breath. Given the circumstances, how does one compete? Consistency, quality, and branding. Achieving that across every meal means Bunz leaves absolutely nothing to chance.
Started in 2023, CHIEF has evolved over the past three years to become a premium activewear brand reinventing the boundaries through their design and production. Following the mantra "Cleanliness is next to Godliness", the brand focuses on creating minimal, clean, and timeless designs that ensure when you're being active, you're doing so with taste.
Started in 2023, CHIEF has evolved over the past three years to become a premium activewear brand reinventing the boundaries through their design and production. Following the mantra "Cleanliness is next to Godliness", the brand focuses on creating minimal, clean, and timeless designs that ensure when you're being active, you're doing so with taste.
Everyone has certain foods they don’t like. Whether it’s the flavor, the texture, the smell, or the mere sight of them conjuring some feeling of repulsion, eating those dishes is out of the question. These finicky eaters can sometimes pose the biggest challenges to chefs. As Head Chef of Synthesis in Singapore and Founder of Nhà Thảo in Saigon, Ezekiel Tan is someone who revels in overcoming obstinate taste buds no matter where in the world he is cooking.
Everyone has certain foods they don’t like. Whether it’s the flavor, the texture, the smell, or the mere sight of them conjuring some feeling of repulsion, eating those dishes is out of the question. These finicky eaters can sometimes pose the biggest challenges to chefs. As Head Chef of Synthesis in Singapore and Founder of Nhà Thảo in Saigon, Ezekiel Tan is someone who revels in overcoming obstinate taste buds no matter where in the world he is cooking.
After living in Saigon for years, Tyler finally found it: the type of escape he was looking for. The goal when he redesigned the space was to transform a former office room on Nguyễn Thị Minh Khai Street into a living-room-style bar, aided by the last of his personal savings. What he wanted was simultaneously simple and complex: somewhere when it’s too hot, you can cool down, when it’s too rainy, you can dry off, and when it’s too loud, you can relax somewhere quiet. A total escape.
After living in Saigon for years, Tyler finally found it: the type of escape he was looking for. The goal when he redesigned the space was to transform a former office room on Nguyễn Thị Minh Khai Street into a living-room-style bar, aided by the last of his personal savings. What he wanted was simultaneously simple and complex: somewhere when it’s too hot, you can cool down, when it’s too rainy, you can dry off, and when it’s too loud, you can relax somewhere quiet. A total escape.
Born in Paris and raised in Saigon, Anaïs always dreamed of breaking out, exploring, and seeing where the world would take her. From opening restaurants across the globe to writing her own Vietnamese cookbook, to becoming the chef and co-founder of Yeshi and Bar Rơm, Anais has dedicated years to developing her craft. Over time, she’s proven again and again, success lies in following your obsessions, building the right teams, and executing no matter the situation.
Born in Paris and raised in Saigon, Anaïs always dreamed of breaking out, exploring, and seeing where the world would take her. From opening restaurants across the globe to writing her own Vietnamese cookbook, to becoming the chef and co-founder of Yeshi and Bar Rơm, Anais has dedicated years to developing her craft. Over time, she’s proven again and again, success lies in following your obsessions, building the right teams, and executing no matter the situation.
Emblematic of Vietnam’s culinary landscape, to nhậu means to go out for the purpose of food, drinks, and conversation. Featuring ice-cold beers, hearty home cooked fare, and Vietnam's favourite low-plastic stool furniture, nhậu's are where you get to taste the country's culinary identity. In this list, we'll show you some of Saigon's best spots to nhậu!
Emblematic of Vietnam’s culinary landscape, to nhậu means to go out for the purpose of food, drinks, and conversation. Featuring ice-cold beers, hearty home cooked fare, and Vietnam's favourite low-plastic stool furniture, nhậu's are where you get to taste the country's culinary identity. In this list, we'll show you some of Saigon's best spots to nhậu!
Ever since opening in 2025, Bunz has had a clear vision: build a brand around one item and do it exceptionally well. That one item? Smash burgers. Saigon is full of burger joints, and every location has hordes of passionate fans that will defend their chosen establishment to their last breath. Given the circumstances, how does one compete? Consistency, quality, and branding. Achieving that across every meal means Bunz leaves absolutely nothing to chance.
Ever since opening in 2025, Bunz has had a clear vision: build a brand around one item and do it exceptionally well. That one item? Smash burgers. Saigon is full of burger joints, and every location has hordes of passionate fans that will defend their chosen establishment to their last breath. Given the circumstances, how does one compete? Consistency, quality, and branding. Achieving that across every meal means Bunz leaves absolutely nothing to chance.
Started in 2023, CHIEF has evolved over the past three years to become a premium activewear brand reinventing the boundaries through their design and production. Following the mantra "Cleanliness is next to Godliness", the brand focuses on creating minimal, clean, and timeless designs that ensure when you're being active, you're doing so with taste.
Started in 2023, CHIEF has evolved over the past three years to become a premium activewear brand reinventing the boundaries through their design and production. Following the mantra "Cleanliness is next to Godliness", the brand focuses on creating minimal, clean, and timeless designs that ensure when you're being active, you're doing so with taste.
Everyone has certain foods they don’t like. Whether it’s the flavor, the texture, the smell, or the mere sight of them conjuring some feeling of repulsion, eating those dishes is out of the question. These finicky eaters can sometimes pose the biggest challenges to chefs. As Head Chef of Synthesis in Singapore and Founder of Nhà Thảo in Saigon, Ezekiel Tan is someone who revels in overcoming obstinate taste buds no matter where in the world he is cooking.
Everyone has certain foods they don’t like. Whether it’s the flavor, the texture, the smell, or the mere sight of them conjuring some feeling of repulsion, eating those dishes is out of the question. These finicky eaters can sometimes pose the biggest challenges to chefs. As Head Chef of Synthesis in Singapore and Founder of Nhà Thảo in Saigon, Ezekiel Tan is someone who revels in overcoming obstinate taste buds no matter where in the world he is cooking.
After living in Saigon for years, Tyler finally found it: the type of escape he was looking for. The goal when he redesigned the space was to transform a former office room on Nguyễn Thị Minh Khai Street into a living-room-style bar, aided by the last of his personal savings. What he wanted was simultaneously simple and complex: somewhere when it’s too hot, you can cool down, when it’s too rainy, you can dry off, and when it’s too loud, you can relax somewhere quiet. A total escape.
After living in Saigon for years, Tyler finally found it: the type of escape he was looking for. The goal when he redesigned the space was to transform a former office room on Nguyễn Thị Minh Khai Street into a living-room-style bar, aided by the last of his personal savings. What he wanted was simultaneously simple and complex: somewhere when it’s too hot, you can cool down, when it’s too rainy, you can dry off, and when it’s too loud, you can relax somewhere quiet. A total escape.
Born in Paris and raised in Saigon, Anaïs always dreamed of breaking out, exploring, and seeing where the world would take her. From opening restaurants across the globe to writing her own Vietnamese cookbook, to becoming the chef and co-founder of Yeshi and Bar Rơm, Anais has dedicated years to developing her craft. Over time, she’s proven again and again, success lies in following your obsessions, building the right teams, and executing no matter the situation.
Born in Paris and raised in Saigon, Anaïs always dreamed of breaking out, exploring, and seeing where the world would take her. From opening restaurants across the globe to writing her own Vietnamese cookbook, to becoming the chef and co-founder of Yeshi and Bar Rơm, Anais has dedicated years to developing her craft. Over time, she’s proven again and again, success lies in following your obsessions, building the right teams, and executing no matter the situation.
Emblematic of Vietnam’s culinary landscape, to nhậu means to go out for the purpose of food, drinks, and conversation. Featuring ice-cold beers, hearty home cooked fare, and Vietnam's favourite low-plastic stool furniture, nhậu's are where you get to taste the country's culinary identity. In this list, we'll show you some of Saigon's best spots to nhậu!
Emblematic of Vietnam’s culinary landscape, to nhậu means to go out for the purpose of food, drinks, and conversation. Featuring ice-cold beers, hearty home cooked fare, and Vietnam's favourite low-plastic stool furniture, nhậu's are where you get to taste the country's culinary identity. In this list, we'll show you some of Saigon's best spots to nhậu!
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