In ancient Vietnamese, the word “Miên” translates to “roof”, and at Miên Saigon, the latest fine dining offering to grace Ho Chi Minh City's thriving culinary scene, has raised the roof of the gastronomic trend “Asian Fusion” through their utterly spectacular cuisine.
Having both spent several years living in France, co-owner Quang Nguyen, and Executive Chef Thảo Na, developed their menu to reflect “comfort food”, utilising French cooking techniques to produce Vietnamese recipes.
Diners may choose to order a-la-carte, or partake in a 6 or 8 course tasting flight, to fully experience and savour Chef's truly outstanding food. Don't miss the Hokkaido Scallops “Mi-Cuit”, with yuzu vinaigrette, kumquat, and pickled daikon, or the Chargrilled Beef, possibly the finest grilled Wagyu steak I have ever tasted in Vietnam, served with mushroom topped rice, pickled vegetable kimchi, and a small pitcher of Pot-au-Phở broth, which on its own, was simply divine.
Also worthy, the Cold Foie-Gras, served with a hibiscus coulis, a sweet brioche, and topped with a thin circular layer of gelée. Beyond delicious!
