Long Trieu

The story

Long Trieu, Ho Chi Minh City – Michelin-Starred Cantonese Dining by Chef Wong Fu Keung

The Chef and His Craft

At the helm of Long Trieu is Chef de Cuisine Wong Fu Keung, a master with over 25 years in high-end culinary arts. He brings the essence of Cantonese cuisine to Vietnamese and international diners, crafting dishes that balance tradition with precision. Under his guidance, the restaurant earned its Michelin 1 Star – a distinction held for both 2024 and 2025.

The Cuisine

Long Trieu specialises in authentic Cantonese cuisine, elevating classics with masterful preparation and exquisite presentation. The dim sum programme is a highlight: melt-in-the-mouth baked Barbecued Pork Puff Buns, Steamed Red Rice Roll Wrapped with Crispy Bean Curd & Shrimp, and Mango Pudding with Sago & Pomelo are standouts. Signature à la carte dishes include braised imperial Bird’s Nest Soup, Honey-glazed Barbecued Pork, and the restaurant’s signature Crispy Tower of Deep-fried Shredded Taro with Peanuts. The Michelin specialties, handpicked by Chef Wong, celebrate tradition and delicate flavour. For a fuller experience, the “Exquisite Seafood Lunch Set” and “Bird’s Nest Set Menu” showcase the kitchen’s range, while the “East West Wine Pairing” offers an eight-course tasting menu paired with carefully selected wines.

The Setting

Overlooking Nguyen Hue Boulevard, the main dining room presents an artful experience. The space seats 200 guests, with nine private dining rooms ideal for sophisticated gatherings. Every detail supports a refined yet welcoming atmosphere, letting the food – and the views – take centre stage.