Restaurant in Ho Chi Minh City, Vietnam
Fermentation-forward tasting menu, book ahead.
Oryz holds a Michelin Plate (2024 and 2025) and Tatler Asia's 2025 Best Innovation award, making it one of the most technically credible tasting-menu restaurants in Ho Chi Minh City. Chef Chris Fong's 13- or 15-course menu uses fermentation as a structural cooking approach, not a flourish, and the sake pairing programme matches that seriousness. At ₫₫₫ pricing, it is strong value for what is on offer. Book it for a special occasion.
Yes, and you should not wait long to do it. Oryz is one of the more serious tasting-menu restaurants to open in Ho Chi Minh City in recent years, and it has earned that reputation quickly: a Michelin Plate in both 2024 and 2025, plus Tatler Asia's 2025 Best Innovation award for the Asia-Pacific region. Reservations are currently manageable, but the combination of a small room, a two-menu format, and growing international attention means that window will not stay open indefinitely. If you are planning a special dinner in Saigon, book it now.
The editorial angle here is fermentation, and Oryz builds its entire identity around it with more technical rigour than any comparable restaurant in the city. Chef Chris Fong, whose résumé includes time at Le Du in Bangkok and Gaggan in Kolkata, uses fermentation not as a garnish or a trend signal but as a structural element: soy sauce, fish sauce, and Vietnamese sake appear as active flavour agents across the 13- or 15-course tasting menu, adding depth and salinity that distinguish Oryz's cooking from the cleaner, herb-forward profiles you will find at most Vietnamese fine-dining addresses.
The sourcing is traceable and specific. Each course arrives with a small wooden box that names the origin of its primary ingredient: Ca Mau prawns, Dalat soybeans, and similar. This is not decorative storytelling. It is a procurement-led approach to cooking that positions Oryz closer to the farm-to-table rigour of Willow in Singapore or Blackitch in Chiang Mai than to a conventional Vietnamese fine-dining room. The kitchen draws on the Vietnamese-Chinese cultural exchange of Cholon, Ho Chi Minh City's historic Chinese quarter, and that framing gives the menu a coherent cultural logic rather than a generic Asian-contemporary positioning.
Beverage programme reinforces the kitchen's priorities. The sake list covers both Vietnamese and Japanese producers, and an award-winning sommelier oversees a natural wine selection alongside Oryz's own fermented teas. For a special occasion, the sake pairing is the more considered choice: it threads directly through the fermentation themes of the food and delivers a pairing experience you are unlikely to find at comparable price points in the city. Wine pairings are available for guests who prefer that format.
Interior uses warm wood finishes and soft lighting, with artwork referencing Cholon market. The open kitchen is a deliberate design choice: you can watch the preparation, and for guests who want to engage with the cooking rather than simply receive it, a counter seat near the pass is the right call. This is a restaurant that rewards curiosity. The service team is trained to explain fermentation techniques and ingredient origins, which means the 13- or 15-course format does not feel like a passive endurance exercise. For a business dinner or a celebration where the conversation matters as much as the food, this structure works well. The pace is deliberate, so allow three hours minimum.
At ₫₫₫ pricing, Oryz sits at the same tier as Coco Dining and below CieL at ₫₫₫₫. Given the Michelin recognition, the award-winning beverage programme, and the technical depth of the cooking, the value proposition is strong for what you are getting. This is not a casual dinner. It is a structured, multi-hour experience designed for guests who want to engage with the food, and at this price tier it competes favourably with comparable tasting-menu restaurants across Southeast Asia, including Bōl in Kuala Lumpur and Ce Soir in Singapore.
Reservations: Book via the restaurant's website at oryzsaigon.com. Booking is currently direct, though peak weekend slots go faster. Address: 51 Trần Nhật Duật, Tân Định Ward, District 1, Ho Chi Minh City. Menu format: 13-course or 15-course tasting menu. Beverage pairings: Sake pairing, wine pairing, or fermented teas available. Budget: ₫₫₫ , mid-to-upper range for Ho Chi Minh City fine dining; confirm current menu pricing at time of booking. Time commitment: Allow approximately three hours for the full experience. Dress: No published dress code, but the room and price tier suggest smart casual at minimum , treat it as you would any Michelin-recognised restaurant in the region.
Oryz is not the only serious tasting-menu option in the city, but it is the one making the clearest argument for Vietnamese fermentation as a fine-dining foundation. Explore the full picture in our Ho Chi Minh City restaurants guide. If you are spending time in the city more broadly, our Ho Chi Minh City hotels guide, bars guide, and experiences guide cover the wider picture. For fine dining elsewhere in Vietnam, Hibana by Koki in Hanoi, La Maison 1888 in Da Nang, and Rice Bowl in Hue City are worth considering depending on your itinerary.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Oryz | Asian Contemporary | ₫₫₫ | {"address": "51 Tran Nhat Duat Street, Tan Dinh Ward, District 01, Ho Chi Minh City", "badge_name": "Best Vietnam: Best Innovation", "badge_text_raw": "Tatler Best Vietnam: Best Innovation", "badge_year": "2025", "description": "ORYZ Saigon offers a dining experience inspired by the cultural heritage of Vietnam and the Chinese community in Cholon. Led by chef Chris Fong, whose career includes time at renowned restaurants such as Le Du in Bangkok and Gaggan in Kolkata, ORYZ fuses contemporary techniques with the traditional art of fermentation, creating dishes that feel both familiar and entirely new. The restaurant’s minimalist yet refined interior, featuring warm wood finishes, soft lighting and artwork evoking Cholon market, invites guests to step into a rich culinary narrative. ORYZ Saigon presents a 13- or 15-course tasting menu, with each course unfolding a chapter in the story of Vietnamese-Chinese cultural exchange, from appetisers such as pan-fried tiger prawns with salted egg sauce to mains like charcoal-grilled Iberico pork with fermented soy sauce. Each dish arrives with a small wooden box revealing the origins of its ingredients, from Ca Mau prawns to Dalat soybeans, offering a deeper connection to each flavour’s journey. The restaurant’s signature fermentation techniques, using ingredients such as soy sauce, fish sauce and Vietnamese sake, add striking layers of complexity to every plate. The beverage offering at ORYZ Saigon is equally compelling, with a curated selection of Vietnamese and Japanese sake, alongside a natural wine list chosen by an award-winning sommelier. Guests may opt for sake or wine pairings to heighten the experience, or sample the restaurant’s own exclusive fermented teas. The open kitchen invites diners to witness the artistry of preparation, while the attentive and highly trained service team ensures every meal becomes a rich, multi-sensory experience. Tatler Tips: Book a table near the open kitchen to admire chef Chris Fong’s masterful techniques and learn more about ORYZ’s unique fermentation artistry.", "detail_url": "", "evidence_sources": "detail_page", "hero_image": "", "instagram": "", "list_scope": "Tatler Best Restaurants Asia-Pacific 2025", "listing_url": "", "manifest_key": "tatler_oryz-saigon_a0ff557fab", "page_year": "2025", "phone": "", "record_type": "badge_award", "region": "asia_pacific", "source_surface": "detail_page", "source_url": "", "taxonomy_label": "Asian, Modern", "taxonomy_url": "", "venue_type": "restaurant", "website": "", "winner_kind": "list_membership"}; {"address": "51 Tran Nhat Duat Street, Tan Dinh Ward, District 01, Ho Chi Minh City", "badge_name": "Best Innovation", "badge_text_raw": "2025 BEST INNOVATION", "badge_year": "2025", "description": "ORYZ Saigon offers a dining experience inspired by the cultural heritage of Vietnam and the Chinese community in Cholon. Led by chef Chris Fong, whose career includes time at renowned restaurants such as Le Du in Bangkok and Gaggan in Kolkata, ORYZ fuses contemporary techniques with the traditional art of fermentation, creating dishes that feel both familiar and entirely new. The restaurant’s minimalist yet refined interior, featuring warm wood finishes, soft lighting and artwork evoking Cholon market, invites guests to step into a rich culinary narrative. ORYZ Saigon presents a 13- or 15-course tasting menu, with each course unfolding a chapter in the story of Vietnamese-Chinese cultural exchange, from appetisers such as pan-fried tiger prawns with salted egg sauce to mains like charcoal-grilled Iberico pork with fermented soy sauce. Each dish arrives with a small wooden box revealing the origins of its ingredients, from Ca Mau prawns to Dalat soybeans, offering a deeper connection to each flavour’s journey. The restaurant’s signature fermentation techniques, using ingredients such as soy sauce, fish sauce and Vietnamese sake, add striking layers of complexity to every plate. The beverage offering at ORYZ Saigon is equally compelling, with a curated selection of Vietnamese and Japanese sake, alongside a natural wine list chosen by an award-winning sommelier. Guests may opt for sake or wine pairings to heighten the experience, or sample the restaurant’s own exclusive fermented teas. The open kitchen invites diners to witness the artistry of preparation, while the attentive and highly trained service team ensures every meal becomes a rich, multi-sensory experience. Tatler Tips: Book a table near the open kitchen to admire chef Chris Fong’s masterful techniques and learn more about ORYZ’s unique fermentation artistry.", "detail_url": "", "evidence_sources": "listing", "hero_image": "", "instagram": "", "list_scope": "Tatler Best Restaurants Asia-Pacific 2025", "listing_url": "", "manifest_key": "tatler_oryz-saigon_a0ff557fab", "page_year": "2025", "phone": "", "record_type": "badge_award", "region": "asia_pacific", "source_surface": "listing", "source_url": "", "taxonomy_label": "Asian, Modern", "taxonomy_url": "", "venue_type": "restaurant", "website": "", "winner_kind": "list_membership"}; {"address": "51 Tran Nhat Duat Street, Tan Dinh Ward, District 01, Ho Chi Minh City", "badge_name": "", "badge_text_raw": "", "badge_year": "", "description": "ORYZ Saigon offers a dining experience inspired by the cultural heritage of Vietnam and the Chinese community in Cholon. Led by chef Chris Fong, whose career includes time at renowned restaurants such as Le Du in Bangkok and Gaggan in Kolkata, ORYZ fuses contemporary techniques with the traditional art of fermentation, creating dishes that feel both familiar and entirely new. The restaurant’s minimalist yet refined interior, featuring warm wood finishes, soft lighting and artwork evoking Cholon market, invites guests to step into a rich culinary narrative. ORYZ Saigon presents a 13- or 15-course tasting menu, with each course unfolding a chapter in the story of Vietnamese-Chinese cultural exchange, from appetisers such as pan-fried tiger prawns with salted egg sauce to mains like charcoal-grilled Iberico pork with fermented soy sauce. Each dish arrives with a small wooden box revealing the origins of its ingredients, from Ca Mau prawns to Dalat soybeans, offering a deeper connection to each flavour’s journey. The restaurant’s signature fermentation techniques, using ingredients such as soy sauce, fish sauce and Vietnamese sake, add striking layers of complexity to every plate. The beverage offering at ORYZ Saigon is equally compelling, with a curated selection of Vietnamese and Japanese sake, alongside a natural wine list chosen by an award-winning sommelier. Guests may opt for sake or wine pairings to heighten the experience, or sample the restaurant’s own exclusive fermented teas. The open kitchen invites diners to witness the artistry of preparation, while the attentive and highly trained service team ensures every meal becomes a rich, multi-sensory experience. Tatler Tips: Book a table near the open kitchen to admire chef Chris Fong’s masterful techniques and learn more about ORYZ’s unique fermentation artistry.", "detail_url": "", "evidence_sources": "listing", "hero_image": "", "instagram": "", "list_scope": "Tatler Best Restaurants Asia-Pacific 2025", "listing_url": "", "manifest_key": "tatler_oryz-saigon_a0ff557fab", "page_year": "2025", "phone": "", "record_type": "list_membership", "region": "asia_pacific", "source_surface": "listing", "source_url": "", "taxonomy_label": "Asian, Modern", "taxonomy_url": "", "venue_type": "restaurant", "website": "", "winner_kind": "list_membership"}; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Anan Saigon | Vietnamese Street Food | ₫₫ | Michelin 1 Star | Unknown | — |
| CieL | Innovative | ₫₫₫₫ | Michelin 1 Star | Unknown | — |
| Coco Dining | Innovative | ₫₫₫ | Michelin 1 Star | Unknown | — |
| Long Trieu | Cantonese | ₫₫₫₫ | Michelin 1 Star | Unknown | — |
| Bánh Xèo 46A | Vietnamese | ₫ | Unknown | — |
Key differences to consider before you reserve.
Come expecting a structured tasting menu of 13 or 15 courses — there is no à la carte option. Chef Chris Fong, who trained at Le Du in Bangkok and Gaggan in Kolkata, builds the menu around Vietnamese-Chinese fermentation techniques, so the format rewards diners who engage with the process rather than those looking for a casual dinner. At ₫₫₫ pricing, this is a considered spend; the Tatler Asia Best Innovation 2025 award signals it is already on the regional radar, so book ahead rather than assuming availability.
Specific dietary accommodation policies are not documented in available venue data, but as a structured tasting-menu restaurant with an open kitchen and ingredient provenance presented course-by-course, the kitchen is clearly detail-oriented. Contact Oryz directly via oryzsaigon.com before booking to confirm what substitutions are possible — multi-course menus with fermented ingredients and shellfish courses require early communication to manage allergies properly.
Oryz runs a set tasting menu only, so the choice is between 13 and 15 courses. The 15-course option gives a fuller picture of the Vietnamese-Chinese fermentation narrative the kitchen is building. The beverage pairing is worth considering: the list includes Vietnamese and Japanese sake chosen alongside a natural wine selection, and the restaurant produces its own fermented teas — that combination is harder to find elsewhere in Ho Chi Minh City.
No dress code is specified in the venue data. Given the minimalist interior with warm wood finishes, open kitchen, and multi-course tasting-menu format in District 1, smart casual sits comfortably here — think the kind of outfit you would wear to a serious restaurant in Bangkok or Singapore rather than a beach resort dinner. Avoid anything too casual given the ₫₫₫ price point and the considered service style.
Bar seating is not referenced in the venue data. The open kitchen is a deliberate design feature, and Tatler Asia recommends requesting a table near it to watch the preparation — so counter or kitchen-adjacent seating appears to be an option worth asking about when booking via oryzsaigon.com. For a standalone drinks experience without the full menu, this is not the right venue.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
