Little Bear Wine Bar — Restaurant in Ho Chi Minh City

Before booking that restaurant, I heard that this is the modern Vietnamese fusion style, that why I am very eager to try. We choose the set menu. 2 pax can get different dishes ( the good point). Then we can taste many dishes. Normally we have to choose same dishes for same table if we choose set menu. 1st course: starter is oyster with cheese sauce ( this one only can be served if we choose set menu) 2nd course: raw shrimp with fish sauce, covering by the green vegetable Another set is raw squid. For me I prefer the raw shrimp 3rd course: BREAD - focaccia, butter : very good, texture soft MÌ PHÁ LẤU - beep tripe, wheat noodles, kohlrabi salad : in my opinion is the best ones during the meal. The noddle and sauce mix together so perfect. It can keep the original taste but still very special. Only the beep tripe is a little bit over we also order Uni noodle as extra, but for me it’s so so, a little bit over creamy so can not feel the taste of Uni

4th course: fresh water shrimp with green chilly sauce: sauce is very delicious. Seem that the chef here quite good for the sauce grilled chicken with 02 types of salads : like the traditional taste, the different is 02 types of salad, I guest that the idea of chef is Hoian chicken salad . They use the knife for cutting chicken is so cute. :) After the main, they serve one kind of special drinking mixing between apple juice and cinnamon for clearing taste 5th course: dessert is so special, delicious. And I think you should try for the real feeling.

Total bill for 2 pax is around 4.8 millions, including 2 set menu, 1 white wine + 1 uni noddle extra

One restaurant you can try when you want to find one fusion Vietnamese food. One more note: the staff serving us for that meal is enough only. We expect that if (maybe) having next time, they will be trained more...

What an incredible experience! Every single dish was an amazing combination of flavours put together piece by piece with the utmost care. Watching the chefs choose individual cuttlefish noodles, flowers for the prawn sashimi, and leaves for the salad was like watching art pieces coming together but they tasted even better than they looked.

The cuttlefish noodles were unusual but mind blowingly good with butter sorbet on top. The steak was absolutely perfectly cooked and topped with a delicious sauce, served with crispy hash brown style potatoes and the most delicious mayo. Dessert was a banana semifreddo and again every mouthful was better than the last - the mix of flavours and textures was so special!

The attention to detail extends to the decor (a terrazzo sink - gorgeous), steak knives, music, wine list, and other drinks with the house made apple kombucha a real highlight - I wanted to drink the whole brew. Wines from all around the world including small producers in Australia was another highlight.

On top of that it’s just a beautiful place to be. I dined by myself but all staff went out of the way to sit me where I could watch the kitchen, and make my experience the best it could be. Quan chatted to me about culture and the restaurant’s opening which topped off a great night.

Ive just left and already can’t wait to come back - just wow!

Update: I came back and round 2 was just as...

Personally I think the biggest issue is the menu design and recipe. I can see the kitchen staff putting in 100% effort trying to deliver good food, the cooking is on point, but the flavor is just ordinary at best, especially for Asian pallet.

We ordered some of their cuisine from the set menu and also from the daily special: Shrimp Tartare: ingredient is solid, a big chunk of shrimp sashimi, great texture, but flavor is bland. Fried Oyster: Also great quality oyster and fried to perfection, but the sauce tastes like mayo mixed with pickles, nothing wrong, I just wish the flavor can be stronger. Beef Skewer: this is from the daily special, the menu description says salted egg yolk sauce and some chilli I don't remember, but end up just grilled beef (again perfectly cooked) with garlic, can't taste any salted egg yolk. Grilled Red Snapper Head: also from daily special menu, they grilled the fish head then cook in the pot for quite some time, the fish is fresh and good quality but taste like very mild tom yum… Grilled river prawn: to be honest, any Thailand night market can bring out the same stuff, and the sauce doesn't really compliment the prawns.

The kitchen staff obviously can cook but the menu and recipe failed them, yes taste is subjective but with multiple reviews saying similar things, a good chef will take heart towards the reviews that people take time and...