Hervé Dining Room

I wish I can give more than 5 stars here:)) Hervé Dining Room is a unique experience at the chef’s table. It’s super fun and engaging. Chef’s Table menu features are inspired by seasonal ingredients, so it changes frequently. We were so excited, from appetizer to dessert. Everything was delicious, and even some flavor can’t get out of our head for a while :D The wine pairings were excellent too. Thank you, Chef Hervé, Chef Benjamin, and the super awesome team for the amazing hospitality. Can’t wait to treat our tastebuds to another dining experience here.

If you are look at a cosy fine dinning experience, this is the spot to try! I have been there to attend a wine pairing diner and have been impressed by the quality of both food and presentation. Hidden in a little street of Saigon District 2. The Chef / Patron is from France, delivering "degustation" menu from 2.5M VND per guests. If you want to take your wife or your girlfriend to a special place for Valentine, or for anniversary. This is one of the best spot in Thao Dien area. That being said I wasn't very impressed by their wine selection. Open kitchen, you can witness the master chef at work, prior service.

Top class! Reservations critical, absolutely a gem of a gastronomic journey from beginning to end. Not only is the food stunningly delicious, it’s a festival of colors and plating; from the 6 savory appetizers to the 16 course meal and beyond, this is not a place to miss if you are a true foodie. Wine pairings available if desired, and chef Hervé Rodriguez and his team walk around the intimate setting and serve you themselves just as it finishes being plated. Simply STUNNING.

A true dining experience. They only sell degustation menu at 2,5 mil per person. Be aware. People could turn away by this concept of tiny dishes. But it was wonderfully thought out from the flavor profile to the portion. Each dishes represent different technique, different culinary experiment. Michelin star worthy dinner for sure.

Fine dining by chef Herve Rodriguez. There’s a small booklet on the table about his life and journey to becoming a Michelin starred chef along with his family and all the mentors and restaurants around the world he’s worked at. A good read while waiting for your drink and first dish (out of a 21,22 dish course). I felt that there were some Japanese take on some of the dishes like the carabineros (shrimp) where the powerful sour tasting ume (梅) plum-ey taste worked so well with the shrimp, the otoro, mackerel, and the use of sun-dried eel flakes (I think?) like katsuo (カツオ) were all a bit different and new to your usual French dishes :) I appreciated that. The raw oyster is quite big, it is from France but I couldn’t get the name even though the waiter nicely explained to me. It is not flat oysters. So if you are into the volume-y brainy ones, you will like this type. I prefer the Fines de Claire types, less fleshy. The truffles are from Australia, 2 slices you will receive, on top that otoro which was the first time trying a CURATED OTORO. I believe it is 2 weeks curated. Very interesting! I also took a video in the end of their curation fridge where the otoro was hanging, among other meats. My favorite dish was the pigeon! Absolutely tender and the best (and probably the only meaty) part, paired with pigeon pate. The sauce and the crumbs next to the piece of pigeon were perfect pairing with the tenderness👍🏼 Candy carrot was a surprise, I’m starting to really appreciate the carrots now because when cooked nicely and to perfect tenderness, they become sweet on its own, and when drizzled with the sauce chef provided, just made an amazing dish which you would want 10 more. The black plate is mackerel with black pepper. If i didn’t hear incorrectly, the flakes and the crispy piece were cauliflower, then dyed in black color. I think I tasted the cauliflower which was crunchy and super yummy, but together with the mackerel were a bit overwhelming because I wanted to taste the mackerel on its own but was taken over by the fantastic cauliflower. Lobster was cooked just right to my likings, fresh and medium, chewy and tender, and who would’ve thought chestnut as it’s pairing? The smooth lobster’s elastic chewy-ness with dry but tender chestnut combo, loved it! I enjoyed the very sweet desert plate with the small fruit cake/pudding, even though I’m not sure what it’s called in English but the very left one, we have those as snacks in China called 山楂 (hawthorn, hawberry?) it’s just my guess but I’m pretty sure that is what the little cakes are made of. Thick pudding like texture, sour and sweet at the same time, I think the extra sugar flakes on the cakes were extra because it made it extra overwhelmingly sweet like those Indian deserts soaked in sugar syrup. In the middle of this desert plate you have the darkest chocolate with the most liquidy caramel like lava flowing inside, and the right side is another type of pudding cake made of cherry. Just 2-3 dishes were a bit salty. But other than that, the course was unique and interesting and you can tell the chef played around a lil bit with ingredients from other cuisines. 4/5 on food overall, great ambience, and service was excellent.

After hear so much positive feedbacks finally last night I made it to try Chef Herve new restaurant MaSa. The location & the design are really beautiful, the restaurant is actually build inside of an old temple. The place is perfect either for a romantic date either for a group of friends or family. The food was on point, delicate and intriguing flavours. Don’t have the picture of all the dishes but I feel to recommend: Razor clams, the perfect egg, chicken liver pate 🔝, the octopus, the aged pommes fries with manchego and truffles, clams a la marinare ( not sure it spell right 😅) and all the skewers, that is what I tried but I m sure also the other talas would be at the same level. If you are looking for some cool tapas here the right spots. Congratulations also to the manager Ben which build a great service team and a good atmosphere in the restaurant…highly recommended

It’s my 3rd time at Hervé Dining Room & won’t be my last. To summarize: - The dishes are amazing & unique that you can’t find elsewhere. Not only beautifully presented, their taste is just originally delicious. You might prefer some dishes than others but it’s hard to dislike any of them. - The dining room is chic & private, no more than 20 guests per dinner. The open kitchen is like a stage where Hervé & his team perform their culinary show. But no smell at all. - Ther service is excellent, caring with a smile. - Last but not least, chef Hervé is so creative & passionate that you can feel his love in every dish he made. It’s just one of a kind fine dining experience that any gourmet shoud try in his/her life.

We had an excellent experience, excellent food and service. I love the fact that you now can mix French tapas and enjoy “à la carte” dishes. This is what we got Tapas: *Liver apple like a candy (my favorite with a herb kick 🤌🏻 delicioso) *Bell pepper *Porc foie gras, very interesting Appetizers: * signature squid carbonara, very light and fresh. Lovely to start with Dinner: *Kampachi fish : I’ve never eaten a fish marinated that way before, the plate has complex yet refreshing flavors that make the whole plate a wonderful experience for taste buds. *Hanger steak black angus, bones marrow and anchovy: This dish looks simple and it is, it’s just 1000 times better than any other similar dishes I had. Bone marrow sublimes the steak while anchovy brinks the saltiness which creates a mouthwatering sensation at each bites 👏🏻 The mash potatoes that comes with…fantastic Dessert: *Signature snickers: Salted caramel, chocolate and ice cream, perfect to finish your dinner with a sweet tooth. We’ll come back very soon 🙂 thank you!