More Meat PleaseReady your appetites with their impressive menu from the wood-fire ovens, charcoal grills, dry-aged heritage meats, and even an in-house butcher shop on display.
A peek into executive chef of The Reverie Saigon, Giovanni Parrella’s mindGiovanni Parrella’s embodiment of Italian warmth and passion can be sensed in his approach to hospitality; at The Reverie Saigon guests always come first, whatever the cost.
Christmas In CandylandNow that you’ve dined on the perfect roast, it’s time for dessert. While you can’t go wrong with a traditional log cake, these new flavours deliver unique twists to the festive staple and will thrill anyone with a sweet tooth.