San Fu Lou Restaurant Phan Xích Long — Restaurant in Ho Chi Minh City

Having heard that it was a very reputable and good place (high number of reviews and rating), this experience quickly turned disappointing.

Now, please read this review while keeping in mind that this is my first dim sum experience in Vietnam, and I am thus comparing it to the Dim sum where I am from, in Canada.

Food ordered: Starting with the 2 first dishes that arrived, they were delicious.

Fried Shrimp Wonton: They were great. Fried rice: Very good and well seasoned.

After receiving our first 2 dishes, it took around 20 minutes before we received the next dishes. It was understandable due to it being tet.

Har gow: they were pretty small, and it felt like too much flour was used in the mix and not enough shrimp. We thought that the costco frozen har gow, as comparison was much better in this case.

Siu Mai: Decent but also could improve the ratio by increasing the filling. It felt as if half of it was all wonton wrappers.

Red chicken feets: It was one of the worst dishes we had that night. It tasted just like regular bland steamed chicken feet. It needs more seasoning.

Soup: the soup was bland and sad with only 2 piece of meat.

Steamed meat buns: This was the worst dish ordered. It was a sticky mess with bad filling.

Overall, it was a very bad experience from bad food and slow services (some tables who arrived after us got their dishes before us, when we inquired the staff, they said it was because we ordered dim sum and it took a lot of time. Well those tables who arrived after us also received dim sum..)

Edit: now that I look back at the pictures and dishes received, we never got the banh cuon xia xiu and yet were...

My dining experience at San Fu Lou - Cantonese Kitchen on Phan Xích Long was nothing short of exceptional. From the moment I stepped into the restaurant, I was greeted by a sophisticated ambiance that perfectly complemented the upscale Cantonese cuisine it offered.

The restaurant's elegant decor and attentive service immediately set the stage for a memorable dining experience. As I perused the menu, I was impressed by the extensive selection of Cantonese dishes, ranging from classic dim sum to sumptuous seafood specialties.

I opted for a variety of dishes to sample the breadth of the menu, including steamed dumplings and fried rice. Each dish was a masterpiece of flavor and presentation, showcasing the skill and expertise of the chefs.

Throughout the meal, the attentive staff provided impeccable service, ensuring that my dining experience was nothing short of extraordinary. Whether I needed recommendations or assistance with the menu, they were always on hand to provide helpful guidance.

My experience at San Fu Lou - Cantonese Kitchen was a culinary journey to remember. With its elegant ambiance, exquisite cuisine, and impeccable service, it's no wonder this restaurant is a favorite among discerning diners in Saigon. If you're craving authentic Cantonese flavors in a refined setting, look no further...

San Fu Lou is a very nicely decorated and trendy Dimsum restaurant. And having the "Cantonese Kitchen" under its name sake I was expecting Hong Kong kind of qualities.

As mentioned above; this place is trendy and always packed with people and everything is beautiful with the view from any where within are nice, but if you want a window seats; please make a reservation and especially with a large party.

It has all the typical Dimsum dishes and more which can be order by fill-in the quantity in the QTY column of the order sheet, but I didn't find the steamed sticky rice in lotus leaves dish in the menu. But I did find the Hot Soy Milk interesting because it was served in a tea pod and it was kinda nice and different. I had the usual Dimsum dishes to evaluate the Cantonese quality of the foods. Everything were nicely presented with proper temperature and textures. The Lai Wong Bao was particularly delicious with its creamy salty egg yolk inner.

Overall, the foods that I had were a tad on the salty side and that was totally unexpected, also the chicken feet didn't have the typical "black beans sauce" but instead it was a marinated deep fried then steamed with black beans ontop. It is okay with some but I do prefer the typical Cantonese succulent sauce with my chicken feet if y'all know...