The Albion by Kirk Westaway — Restaurant in Ho Chi Minh City

Our recent visit to The Albion at Hotel des Arts Saigon MGallery, featuring a special collaboration with Phuket’s acclaimed one Michelin star Aulis, proved to be a truly remarkable culinary event.

We opted for the wine pairing with our menu, a decision that proved immensely rewarding. Even for someone like myself, who doesn't typically gravitate towards wine, each selection was exceptionally well-matched, skillfully enhancing the intricate flavors of every dish. It's rare to find such synergy, and we were genuinely pleased with the decision to indulge.

The service was a highlight, with the team exhibiting both professionalism and genuine warmth. Our servers took the time to thoughtfully explain the precise composition of each dish, and we found ourselves consistently intrigued by the unexpected origins of various ingredients. This level of engagement elevated the dining experience.

Perhaps most notably, our family, including our three-year-old toddler, felt entirely at ease in this refined setting. It speaks volumes to the accommodating nature of the establishment that such a fine dining experience could be so enjoyable for all.

The cuisine itself was a testament to both creativity and precise execution. Each plate was a work of art, with flavors that were simultaneously inventive and remarkably clean. A particular standout, surprisingly, was their rendition of the Albion fish and chips. This elevated classic featured a thick, incredibly moist fillet that redefined our expectations of the dish – truly the best we've encountered.

For those seeking an exceptional gastronomic journey in Ho Chi Minh City, particularly guests of the MGallery, this Albion x Aulis collaboration was certainly a highlight. While that specific menu may now be a cherished memory, it served as a clear indicator of The Albion's exceptional capabilities. I highly recommend experiencing The Albion for yourself, as it truly offers outstanding value and an elevated dining experience right now – before it inevitably earns its own Michelin star and the corresponding...

We were seated by the window, which gave us a lovely view of the city — easily the highlight of the evening. We opted for the tasting menu, and while the dishes were decent and generally safe, nothing really stood out as memorable. I also tried the wine pairing, and while I can applaud the bold choice of matching a Pinot Noir with Toothfish, the execution unfortunately fell short. The justification given was that the fish was “oily” and the sauce “heavy,” but since the fish was sous-vide (not pan-seared) and the sauce was a lemon-capers cream, the pairing ended up clashing rather than complementing — the acidity of the wine and sauce essentially cancelled each other out. From the pre-dessert to the lemon tart to the cookie for petit four, the menu leaned heavily on sour notes, to the point that I couldn’t even finish the cookie. Variety would have been much appreciated. What truly soured the evening, however, was the service dynamic. Despite being the very first table to arrive (and to leave), we never once saw the chef at our table. Strangely, he did make time to greet two tables of Caucasian diners — while completely ignoring the rest of the Asian guests. For a fine dining establishment, that kind of selective hospitality felt disappointing at best, and at worst, uncomfortably discriminatory. It left us with a rather bitter aftertaste, and not...

I recently had the pleasure of dining at The Albion by Kirk Westaway in Ho Chi Minh City, and it was truly a night to remember. Having experienced JAAN by Kirk Westaway in Singapore before, my expectations were high, and The Albion exceeded every one of them with its sophisticated British-inspired cuisine and elegant ambiance.

From the moment I arrived, I felt warmly welcomed and taken care of. The service here is impeccable, thanks in particular to our attentive waitress Thuỷ/Thuỳ. She genuinely elevated our entire dining experience with her grace, professionalism, and thoughtful recommendations. Every course was beautifully presented and her explanations added a personal touch, making us appreciate each dish’s story.

The menu reflected Kirk Westaway’s signature style—creativity rooted in tradition, and every plate displayed the finesse that recently earned The Albion its well-deserved Michelin recognition. From the delicate starters to the memorable desserts, each bite was a delight. Thuỷ’s presence throughout made us feel like honored guests, never rushed but always perfectly attended to.

I wholeheartedly recommend The Albion for anyone seeking world-class fine dining with heartfelt...