In the realm of haute cuisine, dry-aged steak is often considered the pinnacle of beef craftsmanship. A true testament to patience, precision, and profound understanding of meat structure, each dry-aged cut is more than a dish, it’s a narrative told through time, technique, and dedication. In Saigon, PRIME is not merely a steakhouse, it’s a place where the mastery of American dry-aging tradition resides, guided by the skilled hands of Chef Khai.
Set within a luxurious, open-concept space, PRIME houses one of the largest dry-aging cabinets in the city, capable of storing up to 900kg of meat at once. Imported directly from Europe, this high-tech system maintains a stable temperature between -2°C and 2°C, with humidity levels kept at 80–85%, and continuous air circulation to create the optimal environment for natural enzymatic breakdown, a process that tenderizes the meat and intensifies its flavor. Positioned proudly in PRIME’s open kitchen, the PRIME STEAK BOUTIQUE & CHILL Dry-Aged Steak and the Culinary Artistry of Chef Khai In the realm of haute cuisine, dry-aged steak is often considered the pinnacle of beef craftsmanship. A true testament to patience, precision, and profound understanding of meat structure, each dry-aged cut is more than a dish, it’s a narrative told through time, technique, and dedication. In Saigon, PRIME is not merely a steakhouse, it’s a place where the mastery of American dry-aging tradition resides, guided by the skilled hands of Chef Khai. GOURMET INSIDER cabinet isn’t just a piece of equipment, it’s a focal point of the dining experience. Guests are invited to witness the daily transformation of each primal cut, as nature and time perform their subtle, savory magic.
PRIME is one of the few restaurants in Vietnam to invest in such a large-scale dry-aging program served directly on-site. Here, meat doesn’t simply age, it evolves, developing a rich, complex aroma evocative of aged cheese and earthy truffle—a scent that only time can create.
Each stage of aging unveils a new chapter in flavor, as if time itself were a silent craftsman shaping depth and character. At 45 days, a gentle aroma emerges—clean, subtly sweet, with a delicate buttery finish that whispers rather than shouts. By 65 days, the profile deepens: the mouthfeel grows richer, the texture silkier, offering a more rounded, indulgent experience. And at the 100-day mark, the transformation is profound— bold umami takes center stage, unfolding in complex layers with hints of blue cheese and wild mushrooms. It’s not merely a taste, but a complete sensory journey, unforgettable in its intensity and nuance.
The meats selected for aging are of the highest caliber: USDA Prime from the U.S., Black Angus and Wagyu MB6+ from Australia, and Japanese Wagyu A4–A5. These breeds are celebrated for their marbling, ideal for dry-aging and essential to achieving steak that is both luxurious and unforgettable.
At PRIME, guests are always met with genuine smiles and dedicated service. A great dining experience starts with warmth, attentiveness, and thoughtful care at every table. Staff members are trained to anticipate needs and deliver with quiet confidence. From the first greeting to the final course, consistency and grace are at the heart of every interaction. Satisfaction is not just expected, it is ensured.
Highlights from the menu include the silky and aromatic Truffle Ice Cream, freshly baked Brioche with a tender crumb, and indulgent Garlic Noodles topped with aged Parmesan, all served as elegant side notes to an unforgettable meal.
At the helm is Chef Khai, who brings over two decades of experience from Las Vegas—America’s mecca for world-class steakhouses. Having honed his craft at elite restaurants along the Las Vegas Strip, Chef Khai infuses his work with a signature blend of precision, flair, and deep respect for the ingredient. Born in Vietnam, Chef Khai moved to the U.S. in 1993 and quickly immersed himself in the demanding world of high-end hospitality. From his earliest days in bustling Las Vegas kitchens to running successful restaurants like Pho So 1, Viet Noodle Bar, and District 1 Kitchen & Bar, his path has been defined by passion, persistence, and a longing to one day return home.
That dream culminated in PRIME, a restaurant that offers not only elevated cuisine, but a story on every plate. Each dry-aged steak served is a tribute to his journey and a celebration of culinary excellence. Bringing dry-aged steak to Vietnam wasn’t without challenges. The tropical climate required cutting-edge preservation systems, and market awareness of dry-aged beef was still nascent. Sourcing high-quality beef suitable for aging added another layer of complexity. But those hurdles only strengthened Chef Khai’s resolve—to pioneer a new chapter of steak culture in Vietnam.