The story
At Etēsia, chef Tran Ngoc crafts European Contemporary cuisine that draws on his time working under legendary chefs in the United States and his Vietnamese roots. The restaurant earned a Michelin Selected distinction in 2023, a recognition that speaks to the precision and storytelling in every plate. Chef Ngoc sees cooking as a way to connect past, present, and future — a philosophy that shapes the seasonal menus.
The dinner menu is a 12-course affair available from 5:00 PM. Guests can choose from wine pairings, non-alcoholic pairings, or tea pairings. The current seasonal offering, titled "Flora, Sea & Soil," is a nine-course narrative that traces the Vietnamese coastline through Mediterranean techniques. Highlights include Nha Trang Lobster Tartlet with kaffir lime curd and pomelo, cured hamachi with fermented tomato water, and Dalat heirloom beets with smoked ricotta. The meal closes with a chocolate course featuring Marou 74% cacao and olive oil gelato. The menu changes based on morning market harvests.
Etēsia is also a destination for wine lovers. The cellar holds over 350 labels from around the world, with more than 40 wines by the glass — some served via Coravin to preserve freshness. The wine team guides selections to match individual palates. The dining room features a counter that looks into the open kitchen, and the minimalist stone facade on Lo Su Street gives way to
Recognition
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Details
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