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The Khmer Food Bible, 10Eo Second Floor, St 51 Pasteur, Phnom Penh (2026)

22/05/2026

📍CELA, Saigon 🇻🇳

Vietnam’s plant-based dining scene is thriving, and nowhere is that more evident than in Saigon, where vegetarian cuisine has increasingly been elevated into an art form. CELA perfectly encapsulates those qualities and features one of the most creative vegetarian menus in the city.

As the sister restaurant of the iconic zero-waste fine dining concept Tales, CELA is housed in the same stunning space, with the open kitchen welcoming you before moving into a minimal and dimly lit dining room, a perfect example of how simplicity is elegance itself.

The dishes are fusion, with strong local as well as Japanese influences, and a level of flavour intensity that felt confident rather than excessive. Case in point was the beetroot salad, with yoghurt and walnuts being enough to make this a standout.

As far as favourite bites go, their signature bread with whipped tofu and XO sauce will be one of the dishes that will stay with us for a long time. The bread was piping hot, the dip was umami-forward and proof that you don’t need a shopping list of ingredients to make an iconic dish.

For something more substantial, the kimchi fried rice topped with an onsen egg was both fiery and flavourful, while the coconut tiramisu was balanced without leaning too sweet. Do not miss the chance to try their natural wines, which are part of the concept and a fitting accompaniment to the meal.

Overall, what made CELA memorable is not simply its plant-based focus, but how naturally the concept came together as a whole. From the restrained interior and open kitchen to the thoughtful flavours and low-waste philosophy, everything feels deliberate, cohesive, and above all, confident.

Thank you to the Cela team for the hospitality.
saigon
Pricing Tier: $$

20/05/2026

📍Saigon Street Food Guide Part 7 🇻🇳

From Chinatown dim sum counters to bun thịt nướng bowls and one of the city’s standout chicken rice spots, the latest edition of our street food guide shines a light on 3+1 local favourites worth knowing.

⭐️ Hong Phat Chicken Rice

Starting off with Hong Phat, this roast meat spot sits within one of the narrow alleyways opposite Tân Định Church. The specialty here is clear: roast chicken, crispy pork, and char siu rice bowls executed with consistency and flavour.

⭐️ Kiều Bảo Barbecue Rice Noodles

More centrally located, Kieu Bao specialises exclusively in bun thịt nướng and remains packed with both tourists and locals throughout the day.

The bowls are affordable, balanced, and deeply comforting, but the real highlight was the spring roll, memorable even by Vietnam’s very high standards.

⭐️ Dimsum Mr. Hào

Moving on to dim sum, there is something uniquely eye-opening about eating at the original family-run dumpling shops lining Chinatown’s main stretch.

It feels like experiencing food in its most stripped-back form, where the only thing that truly matters is what arrives on the plate. At Mr. Hao, the chicken wontons and salted egg lava buns were immediate standouts, alongside reliable siu mai and barbecue pork buns.

⭐️ Thich Chua Chua

Last but not least comes the “+1” addition to this list, a spot that sits somewhere between street food stall and casual restaurant. Their bánh xèo was thicker and crispier than the more delicate traditional version, which perhaps explains why it has remained one of our most memorable bites from the past month.

18/05/2026

📍Unagi Yosakura, Saigon 🇻🇳

By now, both Saigon’s affinity with Japanese food and our own love affair with the flavours of the Far East have been well-documented. A visit at Unagi Yosakura only reinforced both.

Specialising in hitsumabushi bowls, the attention to detail and level of expertise is such that the only two heavihitters on the menu are a wagyu and an unagi version of the dish. The space itself is so calm and zen that it almost feels like a ritual, in the best way possible.

The unagi was rich and fatty in a way hard to put into words. The melt-in-the-mouth texture, marinade and premium quality of the Japanese-sourced eel hit you all at once, with the raw egg and rice complementing the experience.

The wagyu had many of the same characteristics, slightly toned down in flavour intensity yet still possessing that signature richness that is insantly recongiseable as a guarantee of quality.

The bowls also arrive with eating instructions, with ochazuke (pouring the rice into the broth) recommended after a few bites.

Besides the hitsumabushi bowls, their newly launched mentai tamago rolls provide a strong supporting act. Soft, layered and generously filled, the richness of the egg paired perfectly with the savoury intensity of the mentai.

What makes Unagi Yosakura memorable though is not only the quality of the ingredients, but the restraint behind the entire experience. From the focused menu to the quiet atmosphere and meticulous ex*****on, this is a spot that understands exactly what it wants to be, and delivers it with confidence.

Thank you to the Unagi Yosakura team for the memorable dining experience.

Pricing Tier: $$

15/05/2026

📍3 (foodie) days in Phnom Penh 🇰🇭

Phnom Penh is a city we are very familiar with. On our recent visit, we took full advantage of the short time available to check out two of the city’s recent openings, our favourite beef skewer stall as well as an extravagant night at one of the city’s most established French restaurants.

Starting off with the city’s newest Italian, is the newest project from the team behind Baci and comes in the form of a buzzing wine bar specialising in antipasti, pastas and risottos. Singling out the arancini and the truffle carbonara, two rich, indulgent and represenative dishes of Bacaro’s concept. Do not miss their tiramisu ala minute, a looser, creamier take on the classic.

Moving on to , one of the city’s most established upscale restaurants which now boasts a second location in the up and coming Toul Kork neighborhood. Their tasting menu features classic French guilty pleasures, such as oxtail consomme, steamed grouper and an indulgent beef tenderloin, all of which were executed just right. What stole the show though was the foie gras, served alongside pan-seared buckwheat and blueberry jus, in one of the most original renditions of the luxury product.

Moving to more casual explorations, Wei Benyuan is a new Malaysian-Chinese in town, serving comforting dishes such as prawn mee soup and pork belly noodles. The lunch rush is very real, especially around noon, which says a lot about how quickly the place has caught on.

Meng Heng BBQ remains our favourite stall for streetside bbq skewers alongside nompang beurre (crispy bread with butter). Their beef has that perfect balance of fatty, melt-in-the-mouth texture, while the lemongrass skewers are also highly recommended.

Ending this roundup with a drink at newly opened , serving coffee, matcha and cacao, with inspired creations such as earl grey matcha latte, and Phnom Penh salted coffee.

Overall, Phnom Penh’s food scene continues to evolve quickly, and while tradition continues to run very deep, we are already looking forward to seeing what awaits by the time we return.

13/05/2026

📍Margherí, Saigon 🇻🇳

Saigon’s D7 has been a popular residential alternative to D1’s high-octane pace in recent times, but there is another major reason to venture down there: the city’s (and possibly Vietnam’s) best pizza.

Owned by a Neapolitan, Margheri’s accolades precede it: Gambero Rosso recongition, 12th pizza in Asia and 67th globally by the 50 top pizza awards. Amidst such grandeur, it was refreshing to see a restaurant remaining grounded, restrained and letting the food speak for itself.

The pizza was truly groundbreaking. Their signature flavour, the six cheese honey, was one of the most unique we have experienced as a pizza topping, with the gorgonzola standing out and being expertly toned down by the honey, which came as an aftertaste.

While the pizza is the showstopper, Margheri also boasts an extensive pasta menu. The ragu napoletano, a family recipe was homey and balanced, while the crab ravioli offered a richness that was enhanced by the shellfish bisque, without ever becoming overwhelming.

Despite the international recognition, the atmosphere remained relaxed and deeply neighbourhood-oriented, with families, groups of friends, and serious pizza enthusiasts all sharing the same room. It never felt like a restaurant trying to convince you of its reputation.

Perhaps that is what makes Margheri stand out most. In a dining scene increasingly driven by trends and visual excess, this is a place focused almost entirely on craft, tradition, and ex*****on. The awards may have put it on the map, but the food is what makes the journey to D7 worth repeating.

Thank you to the Margherí team for the memorable dining experience.

Pricing Tier: $$
Phú Mỹ Hưng, District 7

11/05/2026

📍Saigon Ramen Collection Pt. 1 🇻🇳

Saigon is a foodie’s playground, and in what is a highly recommended use of free will, we set out on a mission to discover the city’s best ramen bowls, one Friday at a time. Here are the (initial) 5 that stood out the most.

It is worth mentioning that four out of the five spots mentioned in this exploratory feature are situated within a couple of minutes walk from each other, in the buzzing Japantown neighbourhood.

Starting off with Mutahiro, their crab-based ramen bowl is a standout, richer than most, yet balanced enough to remain comforting rather than heavy.

While a near-constant line is not always a guarantee of quality, Ramen Shinshen is undeniably popular, and in this case, the food truly lives up to the hype. The oyster ramen and the miso pork ramen were both distinctive in flavour and well worth trying.

sits along the main stretch of Thai Van Lung Street, with a focus on “cappuccino ramen” and dandan noodles. Getting both is highly recommended, as the former stood out for its creamy, airy texture, while the dandan bowl was spicy, nutty, and well-balanced.

Literally a few steps from Choi Oi, specialises in distinctive salt-based ramen bowls. These are definitely richer than most, ideal for a comforting bowl that will surely fill you up.

For a change of scenery, heading out to Thao Dien is an opportunity to satisfy your ramen cravings at . Besides their carbonara ramen that gets top marks in both creativity and flavour, their truffle ramen is one of the best bowls we have tried in this journey so far.

There are plenty more still on our radar, so a second edition already feels inevitable.

08/05/2026

📍9 Bars to try in Saigon 🇻🇳

With countless speakeasies and serious cocktail bars hidden in narrow alleyways, barhopping in Saigon is facilitated to a degree of overwhelming abundance. We are making this even easier, bringing to you 9 bars that warrant a visit.

Starting centrally, .saigon is moments away from the Ben Thanh market. Creations such as the truffle martini and the jackfruit sticky rice are iconic, with the warm chicken soup served before leaving being one of these touches that make Saigon’s cocktail culture so ingrained to its roots that it becomes a cultural experience in itself.

At an equally prime locale, .sgn has already become a mainstay due to its salt-based cocktail menu, and cocktails such as the Duck Luck, featuring chocolate and duck fat.
sgn is hidden even by Saigon’s high standards, leading you to an alley that almost doesn’t feel right, until you arrive. What is even better is that a secret stairway can lead you to , a literal bar within the bar, with signatures like the Black Tomato (white chocolate) and the Still Red (raspberry, smoked yoghurt) standing out.

For an immersive experience that blends together mixology and visual art, a visit to is essential. From mind bending projector visuals to creative drinks based on tea, coffee and cocoa, this is a well-rounded cocktail experience with character.

Nestled on the top floor above a restaurant in the middle of a wet market, you first have to walk through a Chinese restaurant and climb a narrow stairway to reach .sg____ , cocktails such as the Paloma Fancy and the Charlie Chaplin push boundaries while remaining balanced and approachable.

For something calmer and more reflective, is a masterpiece when it comes to decor, featuring two cocktail menus showcasing local fruit and local poetry.
vn is not so much of a secret anymore, having gained a following due to its homey vibes and cocktails such as the pho and pandan latte, while a short walk away, comes with a frequently changing menu, a walk-in only policy and an infectious energy.

06/05/2026

📍Saigon Restaurant Guide Part 16 🇻🇳

From carbonara ramen to Saigon’s hippest com tam/com ga spot, our recent discoveries have taken us across a range of the city’s more interesting kitchens; here are a few worth knowing.

⭐️ .xiu_quananngon

If there is a place in the city with coolness personified, an almost effortless type of swag and the best chicken rice in the city, the plaudits would deservedly go to A Xiu. The space is tasteful, the music top-notch, the tables always full and the chicken rice...godly. That first bite suddenly made everything make sense, with the crispy chicken, fragrant rice and their special fish sauce elevating to elite tier levels.

⭐️

Skillet desserts, loaded cookies and some really unique ice cream flavours can be found at this dessert stall in Thao Dien, in what are some really sinful combinations. Their cheese cube in particular (yes, it is sweet) and the matcha skillet cookie will surely have you up at night.

⭐️

Right next door, Shinshen might be the most popular ramen spot in Thao Dien at the moment, and that is not (only) because of their recent carbonara ramen and cheesy mazemen soba, which both made the rounds recently. Their truffle ramen was the real winner, with a flavourful broth and a truffle aroma that went in sync with the dish, rather than overpowering it.

⭐️ .noodle

Just a few streets away lies another cult favourite, specialising in fragrant Chinese vegan noodles in what is a tasteful, hip, definitely Wong Kar Wai inspired environment. Their ChanChan Mian in particular stood out for flavour depth and definitely made our top most comforting noodle bowls list.

04/05/2026

📍Aiii House, Saigon 🇻🇳

Can savoury ice cream, indulgent king river prawns and a game of Vietnamese bingo be a part of the same dining experience? That is exactly the case at Aii House, which has a new tasting menu and might be one of the most unique we have tried.

The essence of the dishes is grounded in nostalgia and long-held Vietnamese culinary traditions, yet the ex*****on orchestrated by Chef Patron is completely contemporary, showcasing some of the “lesser-known” local ingredients.

Dishes like the shrimp rice cake with Sawagani crab and the banh lot were presented masterfully (visually every single dish was a work of art) and packed a flavour profile much more intense than meets the eye.

At one point, the atmosphere shifted. The calm, ambient playlist gave way to a playful Vietnamese tune, signaling that it was “lô tô” time: an interactive moment inspired by the country’s traditional bingo-style game, complete with rice spirit shots for the winners.

From there, the menu moved into more unexpected territory. The canh khiêm played with the idea of a savoury dessert, combining ice cream, lotus, and a rich pumpkin broth in a way that was unusual yet cohesive. The Tung lo mo offered a refined take on the spiced beef sausage of the Cham community, aromatic, well-balanced, and rooted in tradition.

The progression of the menu was well-paced, building towards a final main that escalated the indulgence levels. The king river prawn arrived as the centrepiece, paired with a chawanmushi-style steamed egg custard and a coconut onigiri, arguably the most memorable bite of the evening.

Dessert brought things back to a softer note, with a coconut-based creation that closed the meal in a clean and balanced way.

Overall, Aiii House left us surprised in the best way possible, in what was a bold and unconventional tasting menu, playful in its ex*****on, yet grounded in Vietnamese ingredients and cultural references.

Thank you to the chef & the team for the exceptional service and dining experience.

Tasting Menu: 2,790,000 VND (pax)
Wine Pairing: 1,490,000 VND (pax)

02/05/2026

📍Best 5 things we ate in April 2026 🇻🇳

Just like that, 2026 is already four months in, and with summer around the corner, it is time to look back at our standout April eats.

⭐️ Rice bowls from Hong Phat Chicken Rice

A preview from our upcoming Street Food Guide 7. Located opposite the Pink Church, this spot serves underrated roast meat platters, with both the crispy pork and roast chicken well-marinated and consistently executed.

⭐️ Dry-Aged Duck from

Presented whole before plating, the half-duck made an immediate impression. It followed through on flavour as well, tender, with a crisp skin and finished in a rich, well-balanced orange sauce.

⭐️ Vegan noodles from .noodle

A Thảo Điền staple with a loyal following, known for its indulgent vegan noodle combinations. The ChanChan Mian stands out for its depth of flavour and overall balance.

⭐️ Steamed Banana Cake from

Several dishes from NOM’s new Southern Vietnam tasting menu stood out, but this was the one that stayed with us. Soft, fragrant, and elevated by coconut sugar, it has continued to linger in our minds.

⭐️ Scallop Linguine from (Danang)

Featuring our Central Vietnam trip, this was one of the many exceptional bites, with the buttery, lemony pasta meeting the melt-in-mouth freshness of the scallops, to make for a heavenly bite.

30/04/2026

📍NOM Dining, Saigon 🇻🇳

The fine-dining concept that succeeded Oryz has already managed to take Saigon’s culinary scene by storm, and they recently launched a new menu, turning their focus to specialties of Southern Vietnam.

For those unfamiliar, NOM Dining is an immersive dining experience showcasing Vietnamese food, with a venue that consists of 3 floors, each representing a distinct region (North, Central & South). Guests slowly transition from one dining area to the next, with dishes that draw inspiration from every day street food staples.

The second tasting menu kept all the elements that made its debut a success, refining and retuning recipes as well as adding several completely new dishes, mostly from the Southern Region.

Case in point being their signature mi quang noodles dish, which saw the recipe refined with the addition of crispy chicken skin, for a deeper flavour contrast.

In terms of new entries, their Southern Vietnam menu additions were both bold and grounded, and it was striking to see food like bun Rieu and com tam refined without losing any of its essence.

As far as the former is concerned, the crab noodle soup was assembled with cold dumplings, a deep fried crab roll and steamed egg soup, while the com tam featured Iberico pork cuts, as well as four different kinds of mushrooms an a crispy fried egg on the side.

Another dish that deserves special mention is their “bo kho” beef stew, in what was an extravagant version that featured A4 Wagyu chuck ribs and a fried banh mi bread soaking up the broth, yet still tasted in the signature familiar fashion.

Last but not least, a Southern Vietnam focused menu could not omit desserts, with the star apple sweet soup and the steamed banana cake both being delicious and well-represented.

Overall, we remain impressed with how seamlessly those everyday flavours were integrated within a fine-dining concept, in a menu that works well with both experienced locals and first-time visitors.

Thank you to the NOM Dining team for the exceptional hospitality and experience.

12 Courses: 3,280,000 ++

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