The Albion by Kirk Westaway

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The Albion by Kirk Westaway – Modern British Cuisine in Ho Chi Minh City

The Albion by Kirk Westaway

High above District 3, on the 23rd floor of Hôtel des Arts Saigon, The Albion by Kirk Westaway offers Ho Chi Minh City a casually refined take on modern British contemporary cuisine. The restaurant is the first international concept from Chef Kirk Westaway, who holds two Michelin stars at JAAN in Singapore, and it has already earned a Michelin Recommended distinction alongside Tatler Best honours.

Chef Kirk works closely with Head Chef Christopher Clarke, whose CV includes Frantzén, Core by Clare Smyth and The Black Swan. Together they have built a menu that celebrates clean, bright flavours rooted in seasonality. Dishes are designed for sharing: langoustines with cocktail sauce, roast lamb with mint, roast beef with horseradish cream, and roasted scallops with barbecued cabbage. Produce comes from organic farms in Da Lat and select producers worldwide.

Signature plates include The Albion Tomato – organic Da Lat tomatoes with housemade ketchup and a basil-orange sorbet – and a refined version of Eton Mess. The kitchen’s touch is light and confident, with an emphasis on pristine ingredients.

The 60-seat dining room blends old and new: a historic British bar and rich wooden panels greet you, while art deco touches, marble counters and floor-to-ceiling windows frame panoramic city views. The atmosphere is polished yet relaxed – suited for a midweek supper or a special evening. Start with a cocktail at the bar before settling in for a tasting menu that quietly reimagines British cuisine in the heart of Saigon.