One of Saigon’s more intimate eateries, KIBA’s small plates and cozy venue proves that bigger does not always mean better.
The Spanish fusion restaurant takes its inspiration from the delicacy and fragrance that underpins Asian cuisine, masterfully coining flavours from two different regions to deliver exceptional tapas. KIBA’s very own garden, located on the top level, produces organic greens such as cilantro, mustard leaves and basil, meaning all dishes are garnished with local produce.
The tapas menu features catch of the day ceviche with smoked avocado, pomelo and sweet tomatoes with a soy glaze as well as squid and chicken croqueta balls, smoked duck, sous vide razor clam and smoked sardine with pork skin, salmorejo and pickled beetroot. The bigger plates maintain the delicacy of the tapas menu and include Presa Iberica with corn puree, pickled red radish and lime nuoc cham as well as the beef rendang which features tender rib, roasted cashews and coconut rice.