Hôtel des Arts Saigon - MGallery - Luxury hotel - The Albion by Kirk Westaway

Perched on the 23rd floor of Hôtel des Arts Saigon, part of the MGallery Collection, The Albion by Kirk Westaway boasts sweeping skyline views and a casual yet refined atmosphere. With a menu featuring clean, fresh, and vibrant modern British dishes, it’s the perfect intersection of tradition and contemporary.

At The Albion, Chef Kirk Westaway brings his renowned culinary expertise to Ho Chi Minh City, introducing his first casual yet elevated dining experience. With two Michelin stars at Jaan by Kirk Westaway in Singapore, he has become a visionary in “Reinventing British” cuisine. Chef Westaway’s vision at The Albion embraces seasonal ingredients, combining bold yet clean flavors to surprise and delight international and local diners in a warm and inviting space. Joining him in the kitchen is Chef Christopher Clarke, a longtime friend of Kirk’s and a seasoned pro with a wealth of experience in top British restaurants.

* The Restaurant Design *

It’s all in the simple details here, with stunning glassware, fresh ingredients and a lively atmosphere. On entering The Albion by Kirk Westaway, the historic British bar and rich wooden panels are the focal point, where guests start their dining experience with a refreshing cocktail signaling a memorable moment in time.

The 60-seat dining space, previously the Social Club Restaurant, has undergone a major renovation. The transformation blends the old and the new – antique touches meeting accents, with rich wallpapers and a myriad of wonderfully contrasting textures adding depth. Marble countertops adorn the thoughtfully divided spaces which allow for all manner of occasion. The lush interiors are matched only by the panoramic views of the city, which brings the bright and the dynamic.

* Menu Direction *

Chef Kirk and Chef Christopher have designed a menu that celebrates modern British cuisine, something scarcely represented in Vietnam. Focusing on the freshest produce, some of which sourced from organic farms in Dalat, alongside select producers from around the world, guests can expect clean and bright flavours. At the heart of the menu are abundant platters designed for sharing; langoustines paired with a cocktail sauce, roast lamb with mint, roast beef with horseradish cream, roasted scallops served with sweet, barbecued cabbage as well as fresh salads of pristine tomatoes with fresh basil. There will be plenty of oysters, seafood and standout fish and shellfish from Japan, all served with beautiful simplicity.