Enjoy a 5-star Christmas party from only 1 million VND

Weekend seafood party at Latest Recipe

Seafood buffet dinners are held every Thursday, Friday, and Saturday, where the whole family can gather around a table of fresh seafood every day, premium meat counters, international dishes, vegetable counters, and cold cuts. In particular, Sunday lunch here offers more premium options, prepared by top chefs in a new culinary space.

In addition, the restaurant also offers Christmas and New Year's Eve dinners on December 24 and 31. Buffet prices range from VND1.89 million to VND2.59 million per person. Executive Chef Nguyen Phi Cong will launch a special Christmas menu in December, including four dishes: Hokkaido scallops with wine; Dalat pumpkin soup with chestnut flavor; grilled Australian beef or rolled turkey; chocolate and ginger cake served with ginger ice cream for only VND1.1 million.

Latest Recipe has just been named in the top 5 Vietnamese restaurants at the Traveller's Choices Award 2023 voted by TripAdvisor. The restaurant will host Christmas Brunch on Sunday noon, December 24 and Last Sunday Brunch of 2023 on December 31 on the mezzanine floor of Le Méridien Saigon Hotel. These parties are priced at VND1.59 million and VND2.09 million respectively. Diners can spend an additional VND1 million to enjoy premium Billecart-Salmon champagne.

Modern drinks and music at Barson

Entertainment events at Barson are selected from all over the world and brought to the center of Ho Chi Minh City. Recently, the Casa Luna series has been held monthly with famous DJs to make the party atmosphere more exciting.

Casa Luna December will be held on the 23rd, promising trendy music, priced at VND250,000 per drink or VND600,000 for an unlimited drink package. In addition, this bar also introduces a new experience for the end of the year, combining culinary from chef Nguyen Phi Cong with cocktails from Chester Tran, multi-sensory entertainment by Patey Magik on December 16th.

Discover fine-dining at Akuna

Led by Michelin-starred chef Sam Aisbett and a multi-national team of professional operators, Akuna brings a new look to fine dining, combining Australian cuisine with the rich ingredients and flavors of Vietnam.

The culinary highlight here is the sliced ​​crocodile tongue - a typical example of transforming local ingredients on Akuna's fine dining table. To create this dish, Sam uses many different parts of the Vietnamese crocodile: the tongue is sliced ​​and steamed as the main treat, the tail is used to make the sauce, and the fat helps to increase the fatty aroma.

This is the New Opening of the Year Award 2024 voted by La Liste - one of the most prestigious rankings for restaurants, bakeries and hotels worldwide. The evaluation criteria are based on a detailed, systematic and objective synthesis of information from hundreds of travel guides, thousands of articles and millions of online comments.