The story
Labri calls itself a neo bistro, not a fine dining restaurant. The team uses French cooking technique as a foundation, then layers in Oriental essence. The result is European Contemporary cuisine that feels both precise and personal. The space, on the second floor of a building on Bui Thi Xuan Street, is intimate and unpretentious – a deliberate counterpoint to formal fine dining.
The approach is ingredient-led. Starters include fresh oysters, crab pie tee, and foie gras tart. Entrées range from seafood yuzu truffle carpaccio to abalone rice, squid eggs, and scallop mushroom. Main courses feature duck breast, veal tenderloin, red sea bream, and wagyu flap. Sides like pumpkin soup, Labri cold cut, and sourdough bread round out the meal. Desserts change regularly; recent options include xoai lac sorbet, panna cotta, and blue cheese ice cream.
Labri earned a Michelin Recommended distinction, a nod to its clear identity and consistent execution. The recognition aligns with the restaurant’s philosophy: more than a trend, Labri aims to create a lifestyle that customers can enjoy through the entire experience. The daily course menu, priced at 1,980,000 VND per person, offers a curated journey through the kitchen’s strengths, with an optional wine pairing for an additional 890,000 VND.
Labri is open Monday through Saturday, from 6 pm to 10 pm, with last orders at 9 pm. Closed Sundays. The restaurant is wheelchair accessible and has air conditioning. Reservations are recommended; guests are asked to inform the team of any allergies before booking.
Recognition
Ambience
Details
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