Nestled away in a secluded courtyard along bustling Xuan Thuy street in Thao Dien is Duke’s Oyster Bar, a refined yet casual destination to enjoy the freshest seafood in town. Owned and operated by La Poissonnerie, Duke’s is one of the neighborhood’s hippest new restaurants.

Hervé Blanes is not simply a seafood purveyor, he is a genuine seafood lover. Born and raised in Marseille, and now residing in Ho Chi Minh City, he’s the CEO of Nine Indochinese Dragons Co Ltd, the leading premium seafood supplier in Vietnam, as well as the owner of both La Poissonnerie and Duke&Oyster Bar in District 2. Having grown up on the beach, his passion for the ocean and commitment to all things seafood is unparalleled. We had the chance to chat with Monsieur Blanes about his business practices, and his devotion to the industry in Vietnam.

Going to Ta Khai is akin to being invited to a house party at a fisherman’s village. You get to experience gracious hospitality and fabulous food while soaking in the convivial atmosphere. Diners can choose to sit at either the open-air pavilion overlooking the sparkling sea or the glass enclosed dining space, illuminated with the glow of pretty lanterns and candles.

Nestled behind its unassuming exterior, La Poissonnerie, affectionately known as "The Fishmonger," has firmly established itself as Saigon's go-to destination for the finest seafood experience. With an unwavering commitment to delivering unparalleled freshness, this culinary gem offers a wide selection of seafood delights that will leave you craving for more.

Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobbythat brings lesser-known seafood from sustainable sources to the table.

Uncover the best wine pairings for your favorite seafood dishes with our expertly curated guide. From the delicate flavors of crab with Chardonnay to the bold richness of lobster with Malbec, explore how the right wine can elevate your culinary experience.

Indulge in a one-of-a-kind dining experience at Corallo Restaurant, where the freshest local ingredients meet the sophistication of Western culinary craftsmanship. Under the direction of Michelin-experienced Chef Florent Passard, every dish reflects the vibrant flavours of Phu Quoc, blending the island’s bounty with refined European techniques. Set against a serene beachfront backdrop, Corallo promises an unforgettable journey of taste and elegance.