Zion Sky Lounge & Dining is one of the most premium escapes in Saigon. Located fourteen floors above Hàm Nghi street in the center of the city, Zion has long been stunning visitors with its all-in-one entertainment experience. From a neverending roster of local and international DJs gracing the stage, a luxurious ambience complimented by splashes of neon, and crowds of fellow party-goers that turn into friends in the span of an evening, Zion promises more than just a good time. Yet when most people talk about Zion, one point they often forget to mention is the food and drinks. After all, how could any stellar night-out be complete without an array of delectable bites and delightful cocktails?
It was around nine in the evening. The sun had long since set and Zion was emblazoned with effervescent lights of all colours: purple, pink, and sultry orange hues. Each made the rooftop lounge glow and cast a gleaming tone on Saigon’s cityscape. Zion shone amidst the cluster of buildings like a sparkling jewel. I’d made sure to come hungry and thirsty. Seated with the rest of the District 0 crew, we’d arrived with all the expectation for what was certain to be a great night. Things got off to a slow start. Then again, I figured that was all part of Zion’s charm. There was no need to rush. Here was a chance to unwind, to tune into a different pace of the city, unlike the maddening race all the way down on the streets below. Besides, it was still early and the place was steadily filling up with a stream of guests. Colleagues getting off work and ready to forget the troubles of the day. Friends snapping photos, complimenting each other’s stylish outfits. Then, through the growing crowds, I spotted a server carrying a tray filled with food.
Stopping at our table, he smiled and announced our order. Truffle Fries with a saucer of peanut mayo, fresh Salmon Taquitos topped with trout roe and avocado, and one-bite Golden Shrimp Balls you could dip into a chilli plum sauce. What impressed me was not only how tasty each dish appeared, it was also how quickly another staff member joined to help his co-worker arrange the dishes in front of us. The team at Zion worked together, making sure all hands were on deck and the experience ran as smoothly as possible.
Along with our food, a few cocktails. I received one of their seasonal creations called the Savory Sunset. The drink was made of Absolut vodka, lemon juice, tomato juice, pink guava juice, a sprinkle of sugar, and a dash of fish sauce. The result was a slightly sweet, altogether refreshing concoction that was a terrific counterbalance to the rich umami of the Truffle Fries. The best way to enjoy an evening like this was to share, and so as we tucked into our food, we also passed around our cocktails so we could sample each. The Tea Mosaic offered a particularly unique flavour. A four-ingredient cocktail including Tanqueray 10 gin, matcha & genmatcha cordial, and coconut juice. Topped with a matcha bite that popped in your mouth when you ate it, the drink provided equal parts fun as it did flavour. Nibbling on the first three dishes and sipping our cocktails, I eased into Zion’s atmosphere. Pulling out a cigarette, a staff member promptly approached with a lighter in hand. He lit it, I exhaled and admired the view: all of Saigon’s pretty people gathered on one rooftop, swaying to the hypnotic beat of a saxophonist making laps around the lounge.
Here came the showstoppers. Their Daily Charcuterie Board featured multiple types of cheeses, breadsticks, Italian cured meats, as well as a few nuts, olives, and dried fruits. There’s a level of undeniable enjoyment that comes about when you see the selection of ingredients placed in front of you, a mixture of oohs and aahs as eyes gloss over and contemplate what they’re going to pair with what. Personally, nothing beats wrapping a slice of cured meat around some cheese. Zion’s didn’t disappoint, with the peppery meat cutting through the cheese’s deep savouriness. Their Burnt End Octopus dish was another favourite, featuring fermented chillis, a nam jim beurre noisette (a kind of Thai sauce), and nuts confit. Chopped into bite-sized pieces, the octopus was tender and flavourful, and once again paired well with my last cocktail of the evening: a bright, sour, and calamansi fruit infused cocktail called a Plum Echo.
By then the saxophonist had disappeared and a DJ and hypeman took center stage. A younger crowd gathered on the club’s dancefloor, flailing their arms along with the hypeman’s every instruction as lights flashed in every direction. There was nothing left to do. Belly full and thirst quenched, I once more looked around and couldn’t help but grin. I’d known about Zion ever since I arrived in Saigon four years ago but I’d always thought of it as a pure nightlife establishment. I’d never been aware of the quality of their food and drinks, and how if you wanted a complete experience, you could visit earlier in the evening and sample several dishes off their menu. Yet, now I know that by doing so, you’ll get to taste a feast above the clouds.
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