CoCo Dining — Restaurant in Ho Chi Minh City

Coco Dining (Ho Chi Minh City): A Contemporary Voyage Through Vietnamese Flavors Coco Dining, a newly minted one-Michelin-starred restaurant in Ho Chi Minh City, has quickly distinguished itself as a sophisticated destination where innovative Vietnamese cuisine takes center stage. Promoted to a Michelin Star in the 2025 guide, Coco Dining showcases a contemporary culinary style that elegantly blends traditional Vietnamese recipes with modern techniques, particularly those involving fermentation.

The Culinary Narrative At the heart of Coco Dining's success is Chef Thanh Vuong Vo, a celebrated culinary talent and winner of Top Chef Vietnam 2019. Chef Vuong's cuisine is built around a deep appreciation for Vietnamese specialties and regional ingredients, which he harmoniously integrates with French and fermentation techniques. His latest tasting menu, "Ra Khơi" (meaning "to go offshore"), invites diners on a nostalgic voyage through Vietnam's central coast, artfully showcasing the region's rich maritime heritage. Each dish is a testament to his refined skill, balancing complex flavors and meticulous presentation.

Coco Dining's 12-course tasting menu is thoughtfully structured around five distinct philosophies, ensuring a comprehensive and engaging dining experience. Guests can expect dishes that are not only visually stunning but also deeply flavorful, reflecting Chef Vuong's ability to extract and enhance the authentic essence of Vietnamese produce. While the tasting menu provides a comprehensive journey, an à la carte option is also available in the adjacent Coco Grill, offering a more casual yet equally exquisite experience. Chef Vuong's culinary philosophy extends to a "no-waste" approach, aiming to honor ingredients fully and reduce environmental impact.

Stylish Ambiance and Refined Service Coco Dining is part of the larger CoCo Saigon complex, which also features a whisky bar and a private party villa, creating a vibrant and multi-faceted entertainment destination. The dining room itself is a stylish space characterized by contemporary Indochinese architecture. It boasts a sleek kitchen counter and elegant black granite tables, providing an intimate setting that feels both luxurious and comfortable. The decor seamlessly blends modern elements with classic Indochine features, creating an atmosphere that is both sophisticated and inviting. The intentional lighting, often including a live jazz band, contributes to a laid-back yet refined vibe that is perfect for date nights or business dinners.

The service at Coco Dining is consistently praised for being superb, attentive, and professional. The staff are knowledgeable about the menu, capable of guiding guests through Chef Vuong's intricate creations and assisting with wine pairings from their extensive list. Reviewers frequently highlight the friendly and warm demeanor of the team, ensuring that every guest feels well-cared for and enjoys a seamless dining experience. This commitment to exceptional hospitality, combined with the innovative cuisine and stylish setting, cements Coco Dining's status as a well-deserved Michelin Star recipient in Ho...

When a restaurant earns Michelin Selection recognition two years in a row (2023 and 2024), it’s hard to resist checking it out. Coco Dining and Whisky Bar in Saigon exceeded every expectation I had for a Vietnamese contemporary dining experience.

Our evening began as we arrived by taxi. Even before stepping inside, the warm hospitality was evident. A valet greeted us on the street, ensuring a smooth and welcoming start to the night. Once inside, the receptionist added to the charm, personally escorting us to our table. The dining space struck the perfect balance between cozy and classy, with well-thought-out spacing between tables that allowed for an intimate yet private experience.

The service was nothing short of stellar. Our waiter, fluent in excellent English, turned out to be Canadian with Vietnamese heritage. His deep knowledge of the menu and wine pairings added a special touch, guiding us through the evening with effortless professionalism.

Coco Dining offers both a nine-course degustation menu and an a la carte option. While the degustation looked spectacular on the neighboring table, featuring beautifully plated seafood dishes, I opted for the a la carte due to my dietary preferences. Here’s what I savored:

The amuse-bouche set the tone with an explosion of flavors, a delightful teaser for what was to come. For my appetizer, I chose the Bluefin Tuna, a dish that showcased 7-day cured tuna paired with Son La Arabica and fermented Da Lat strawberries. The combination was bold and inventive, each bite a symphony of textures and tastes.

My main course was the Black Angus Tenderloin MB 4+, served with truffle mashed potatoes. The tenderloin was cooked to perfection, with a melt-in-your-mouth quality that left me savoring every bite. The earthy richness of the truffle mashed potatoes complemented the steak impeccably.

Dessert was equally memorable: the Chocolate Whisky, a masterpiece featuring whisky-infused chocolate and silky chocolate ice cream. It was indulgence at its finest, the kind of dessert that lingers on your taste buds long after the last bite.

The restaurant also boasts an excellent selection of wines, with a strong focus on French and Italian labels. For the evening, I chose a 2021 Pinotage from South Africa, which paired exceptionally well with my meat dish, enhancing the flavors beautifully.

Next to the dining room, there is a whisky and cigar bar where expertly crafted cocktails are served. It’s the perfect spot to unwind either before or after dinner, adding another layer to the overall experience.

While I didn’t sample the degustation menu, its artistry was undeniable. The presentations were unique, a true feast for the eyes, leaving me a touch envious of those who could enjoy the seafood-focused dishes.

Overall, Coco Dining and Whisky Bar delivered an exceptional evening. From the warm welcome to the unforgettable dishes, every detail was curated for a standout experience. It’s a night I’ll treasure, and I’m already looking forward to my next visit—hopefully with someone who can enjoy the seafood for...

We were able to book a dinner for 2 a couple days in advance. Overall, the experience was fun, theatrical, and whimsical. I loved the concept of a train ride from northern to southern Vietnam. We were greeted in the whiskey bar, where we were presented with train tickets with seat numbers. We then made our way to the dining room, where we were presented with dishes in order of each “station” we visited. Each station featured a different city in Vietnam and an ingredient that was native to that region. I liked hearing the backstory and inspiration behind each dish. We also opted for beverage pairings for each course. I believe mine was called the “adventurer,” which included wines, cocktails, and honey beer. My partner had the “botanist” beverage pairing which consisted of mocktails. My favorite dishes were Cơm Gà Tam Kỳ and Lẩu Tôm. The chicken was springy and delicious. The presentation of the Lẩu Tôm was especially creative - a custom made instant ramen tin that you pour hot water in and wait 3 minutes for! I don’t usually like Vietnamese lẩu but I liked this. The sweet, sour, and spicy flavors were familiar, yet blended together more enjoyable than I’ve ever been used to before. Other dishes I really liked were the field eel starter, the Rau Trà Quế salad, and the Wagyu Beef and Pigeon Rice Platter. The service was also so kind and friendly. This was my first Michelin star dining experience, but I did not feel out of place at all.

A few criticisms - I felt some dishes were too experimental. I did not like the “nem nướng” dish. The substitution of pork with scallops was already strange, and the decision to present the dish as a gelatin instead of a grilled meat was even more confusing. There was nothing “nướng” in the nem nướng. Listening to the backstory of this dish, I felt as if Chef Vuong was too focused on what could be done rather than what should be done. I also thought the king crab with grape nectar combination did not go together. I would also be cautious with the raw seafood as my partner had food poisoning after our meal. And the desserts at Ga Sài Gòn were so pretty, but I did not enjoy their flavors. So out of 10 “stations,” on this train ride, I enjoyed 7. In addition, although I spoke Vietnamese, my partner was not as fluent as I was. Although I appreciate the level of attention given to me, I felt that often the server was only speaking to me.

Overall, I thought my experience here was stimulating and unique. Although there were a few shortcomings, I still had...