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5:30–10:30 PM",[],"+84 914 391 171",{},"#C99B4A",4.7,"hcmc",319,{"average_rating":113,"distribution":117,"items":120,"total_count":115},{"1":118,"2":118,"3":82,"4":118,"5":119},0,4,[121,127,133,138,143],{"author":122,"photos":123,"rating":124,"source":60,"text":125,"time":126},"W. K.",[],5,"We were happy to see that their Chinese Executive Chef Tony Guo has prepped the menu to include traditional Cantonese techniques and flavors with contemporary presentation, high-quality imported ingredients, and a distinct focus on \"black vinegar\" as a key element in their menu.\n\nThe Cuisine Style is Contemporary Cantonese, blending traditional Guangdong elements (dim sum, roasted meats, steamed seafood, delicate sauces) with modern flavor combinations and presentation.\n\nI view that the dishes are crafted to be flavorful yet light and not excessively oily, catering to the local Vietnamese and Chinese community's preference for clean, balanced Cantonese cuisine.\n\nWe went through the paces of the a la carte lunch menu and chose a few significant dishes that represent the true DNA of Black Vinegar, and to assess their capability and culinary finesse.\n\nI tried the Cantonese Roast Duck with Five‑Spice & Tangerine Peel which presents itself with an amber-red gloss, its skin tight and crackling under the knife.\n\nThe aroma is immediate: the warmth of five-spice mingled with the bright, almost fragrant note of tangerine peel, a subtle nod to traditional Cantonese home cooking, elegantly updated for the modern table\n\nThe first bite is all about contrast, and the skin shatters cleanly, releasing a whisper of fat that melts on the tongue, while the meat beneath remains juicy and deeply savory, marinated throughout rather than merely glazed on the surface. Superb!\n\nFor the Stone Pot Braised Tofu with BBQ Pork Belly & Mushroom, it is part of the warm, comforting middle movement. Served bubbling in its clay pot, it releases a deep, caramelized aroma of soy, pork fat, and mushrooms that feels almost restorative.\n\nDue to the fact that I am a Cantonese food lover, I can attest to this brilliant quality. The tofu itself is the star: silky, custard-like blocks that have absorbed the braising liquid until they’re almost gelatinous at the edges, yet still tender within.\n\nNestled among them are chunks of BBQ pork belly, their edges slightly charred and sweet, with fat rendered down to a soft, unctuous melt.\n\nThe small earthy mushrooms cut to perfection, nicee… add a meaty chew and umami depth, while the well-mixed sauce - brown tangy colour, glossy, and reduced to a near-glaze—clings to every element. Spoonful after spoonful, the dish builds: salty-sweet pork, mellow tofu, forest-floor mushrooms, all bound by a sauce that tastes as if it’s been simmering for hours. It’s the kind of dish that makes the table fall silent for a moment, broken only by the sound of spoons scraping against the pot.  Immaculate!\n\nThe dim sum medley arrives as a small parade of baskets, each piece a compact study in texture and flavor. Together, they trace a neat arc from bright seafood to rich, truffled earthiness\n\nShrimp Dumpling (Har Gow) with Fish Roe - The skin is nearly translucent, stretched thin enough to hint at the plump, snapping shrimp within. A scattering of fish roe on top adds tiny bursts of brine and a faint marine sweetness that elevates the simple purity of the prawn, always a key test for me at every Cantonese restaurant.\n\nPork Siu Mai with Scallop & Fish Roe - More robust than the har gow, this siu mai is juicy and pork-forward, but the minced scallop softens the texture and brings a gentle sweetness.\n\nCheese Beef Dumpling - A playful, modern twist. The beef is finely minced and well-seasoned, but it’s the melted cheese core that surprises..\n\nChicken Dumpling with Black Truffle - The chicken filling is delicate and clean, allowing the black truffle aroma to lead—earthy, musky, slightly garlicky.\n\nSpinach Dumpling - The palate cleanser of the set; the spinach filling is bright, slightly bitter, and herbaceous, wrapped in a skin that often carries a faint green tint.","2026-9-22",{"author":128,"photos":129,"rating":130,"source":60,"text":131,"time":132},"A. T.",[],3,"Beautiful Restaurant, Excellent Service, Disappointing Food\n\nAfter my massage, I was looking for a high-end dim sum restaurant, and Black Vinegar at New World Hotel had great reviews, so we decided to try it.\n\nThe restaurant is beautiful, elegant, and luxurious. We loved the interior design, and the reception staff made us feel very welcome. The service throughout our meal was outstanding. Special thanks to Châu, Nhi, Tân, and Bích for being so professional, friendly, and attentive.\n\nUnfortunately, the food didn’t match the beautiful setting. Although they used real crab meat, the dim sum wasn’t memorable. The wrappers were too thick and firm instead of soft and silky like you would expect from a high-end restaurant. Most dishes lacked flavor, the vegetables were too bitter, the truffle abalone was too bland, and the har gow had a fishy taste. The ginger kumquat drink was good, but the passion fruit drink was too sour.\n\nThe mango dessert was the best dish, although I would suggest using less grapefruit because it made the dessert slightly bitter.\n\nIn my opinion, Dim Tu Tac, Yu Pin Xuan, Ama Kitchen, and Jin Din Rou all offer better food quality at a lower price.\n\nIf you’re looking for a beautiful restaurant with excellent service, Black Vinegar is worth visiting. But if your priority is outstanding dim sum, I don’t think the food is worth the premium price.\n\nFood: 2/5 | Service: 5/5 | Atmosphere: 5/5 | Overall: 3/5","2026-7-28",{"author":134,"photos":135,"rating":124,"source":60,"text":136,"time":137},"S. H. T.",[],"The best Cantonese restaurant in Saigon. Every dish was outstanding, from the succulent roast duck and rich, buttery truffle egg tarts to the perfectly crispy fried sticky rice and the fragrant, naturally sweet mushroom soup.\nThere were seven of us, and we ordered two lunch sets plus half a roast duck, which turned out to be the perfect amount.\n\nA special thank you to Chef Leon and the BV team for the warm hospitality and friendly, attentive service. We had a wonderful dining experience.","2026-8-1",{"author":139,"photos":140,"rating":124,"source":60,"text":141,"time":142},"H. T.",[],"Choosing this place for a birthday party was a brilliant decision.\n\nThe food was chef’s-kiss good. The duck skin rolls were my favorite.\nThe dining area is spacious, with an elegant and subtle interior design. Overall, it has a great atmosphere for chatting without disturbing other tables.\nThe servers were extremely attentive and helpful. Special thanks to Nhi, Chau, Tan, Hieu, and Duyen — props to all of them for the excellent service.\n\nWould definitely come back. Highly recommended!","2026-8-27",{"author":144,"photos":145,"rating":124,"source":60,"text":146,"time":147},"B. Q.",[],"Perched on the second floor of the New World Saigon Hotel, Black Vinegar offers a refined yet warmly inviting escape into the world of contemporary Cantonese cuisine. The atmosphere strikes a perfect balance between elegance and comfort—setting the tone for an exceptional dining experience.\n\nWe were fortunate to experience Chef Leon Lian’s newest creations firsthand, where his creativity truly shines. Each dish arrives as a harmonious blend of flavor, creativity, and visual artistry. The food is deeply flavorful and presented with a beauty that invites admiration before the first bite.\n\nWhat truly elevates the experience is the service. The staff deliver a level of attentiveness that feels both detailed and genuinely personal, anticipating needs with grace and ensuring every moment at the table feels curated rather than routine. Special thanks to Sunny, Chau, Tien, Hai & Huy.\n\nWe have dined at numerous Michelin-starred restaurants, and Black Vinegar honestly surpassed some of them in flavor.\n\n- Abalone Siu Mai With Baby Bok Choy, Served With Abalone Sauce\n- Japanese Sea Fish with Green Herbs Sauce, served with Cantonese Steamed Rice Rolls\n- Wagyu Wrapped With Prawn And Mala Sauce\n- Chicken with Crispy Cantonese Roast Pork Skin, Black Truffle, Char Siu with Salted Egg Yolk","2026-4-12",[149,157,172,181,198],{"categories":150,"id":151,"primary_image":152,"rating":153,"slug":154,"title":155},[31],"6c01bab3-242a-472c-926a-484fdc116118","https://images.thaodien.app/images/nihaoniu-hotpot/google_maps/369fc2bcba0427eb.jpg",4.8,"nihaoniu-hotpot",{"en":156,"vi":156},"Nihaoniu Hotpot",{"categories":158,"id":167,"primary_image":168,"rating":113,"slug":169,"title":170},[159,160,161,31,162,163,164,165,166],"American restaurant","Breakfast restaurant","Brunch restaurant","Deli","Diner","Family restaurant","Hamburger 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