The kitchen
Classical technique.
Real ingredients.
The kitchen belongs to a French chef, trained in France, who cooks the way chefs cook when no one is watching. The bones, the sauces, the respect for heat and time.
Some dishes lean Mediterranean: fresh, bright, unapologetic. Others arrive with a citrus hit, a lemongrass whisper, something borrowed from markets across Asia. Plates are made for sharing across the table.
- A5 Wagyu, Potato Mille-Feuille, Mayo Shiso Miso520K
- Bluefin Tuna Tartare, Tonnato Foam, Green Oil690K
- Beetroot-Cured Salmon Gravlax, Horseradish Cream, Herb Oil440K
- Crab Salad, Pomelo, Lemon Caviar Vinaigrette450K
- Octopus, Chimichurri, Corn Purée250K
- Whole Barramundi, Flambé Pastis, Mediterranean Vegetables750K
- Bone-in Ribeye "Côte de Bœuf", Morel Sauce, Potato Gratin2,700K
The wine list runs to about 40 labels: 19 reds, 12 whites, 4 rosés and 5 champagnes and sparkling. Happy hour on the terrace every evening from 5pm to 7pm, before dinner.
- When: Tuesday to Sunday from 5pm. Closed Monday.
- Where: 13th floor, L'mak Building, 147 Hai Bà Trưng, Bến Nghé Ward, District 1, Ho Chi Minh City · Get directions ↗
- Dress code: Smart casual. No shorts, sandals or singlets.
- Booking: Online at umai.io, or a message to @papayapapasgn on Instagram.