OKRA FoodBar

First time in Vietnam, me and my boyfriend came here to celebrate my 20th birthday. Couldn’t have asked for a more special and memorable experience. The food was incredible, I would highly recommend the potato dish and the okra (my boyfriend never liked okra until he tried the dish here!). We sat at the bar and had some of the most unusual and delicious drinks we have ever had by the bartender named Kyuong! He was so passionate and knowledgeable which really made all the difference. This place is in the Michelin Guide for a reason, would highly highly recommend!! 🤭

very good food! came here for restaurant week dinner for their 5-course menu. super great value from the restaurant week promo. my favorite dishes were the octopus risotto and potato pave. very delicious. would def come back to try their normal menu. not a fan of their braised barramundi at all, though.

Dinner at OKRA FoodBar, Michelin Selected 2025 🤤 Loved the ambiance and the food! We got: SUBTLE (appetizers) Halong Pacific Oysters (all you can eat 360k) They do all you can eat oysters promo (2 hrs) on Thursdays! Tuna Crudo (260k) Tomato-dashi vinaigrette, citrus, capers, allium oil, tobiko Thai Grilled Okra (160k) Tom Yum, cashew-coconut pesto, crispy onion, dried shrimp Street Corn (160k) Cilantro, Parmesan, chili, brown bourbon butter, pork floss Pho Bo Tartare (240k) Minced raw beef and quail egg, sa te aioli, puffed beef tendon, salt & vinegar taro chips Grilled Octopus (340k) Chipotle-romesco sauce, baby zucchini, green olives, golden raisin Cro-aage (205k) Crispy crocodile bites, pickled daikon, wakame, tartar sauce SUFFICIENT (mains) Menchi Katsu Burger (320k) Gouda cheese stuffed, deep fried beef patty, remoulade, cabbage jam, Shokupan Bone In Pork Chop (490k) Rosemary-dashi gravy, furikake, pickled okra Faux Kho Flap Steak (695k) 5 spice soubise, Bo Kho vinaigrette, charred baby carrots, mushrooms DESSERT Sweet Potato Donut Holes (140k) Spiced-whipped cream, miso-coconut caramel, chili salt Chocolate Mousse Parfait (150k) Citrus-chocolate mousse, pineapple compote, spiced whipped cream, lime ash COCKTAILS Pink Drink (220k) Rose Myrtle Gin, Strawberry, Mint, Orange Liqueur, Lemon, House Ginger Ale

OKRA in Thảo Điền is impressive - the dishes are creatively crafted, with flavors that perfectly balance Vietnamese and Western palates. The space is beautifully designed and photogenic, making it great for both dining and photos. Staff are attentive and friendly. Definitely a place worth coming back to.

We had a great dinner at Okra foodbar last night, small problem from food but waiter was attentive made it up, Okra offers a delightful dining experience that balances flavorful food with attentive service. The dishes are well-prepared, fresh, and full of flavor. Each plate is thoughtfully presented, and the taste lives up to expectations. The seasoning is balanced, and the ingredients feel high-quality, making every bite enjoyable.

The phở beef tartar is something you must experience at least once if you come to OKRA. As the name suggests, it’s beef tartar, accompanied by (what I’d assume) disks of cassava chips as a transporting vessel. The chip was crisp, neutral in profile to counter the flavour chorus that is the tartar itself. The spice blend gives you the experience of phở without eating the real thing. Cinnamon, star anise, a slight prickle from the cardamom, mellowed out by the creamy, full-bodied beef (can I say that beef is full bodied? Or is that a wine-only term? Eh whatever). Instead of painting a picture, it sings for you the abstract experience of what phở is, a surprisingly faithful rendition of a pillar in Vietnamese Cuisine. All in all, it was some damn good beef tartar (I haven’t had that many beef tartar though, so take this with a grain of salt). For the final round, we got the octopus. Honestly? I liked it. Last time around, the grilled octopus was paired with an apple concentrate/jelly type thing and some other sauce (it was a long time ago, my memory is not that good) that got me super excited as it strikes a perfect balance between all flavour dimensions. This time around? Less so. Don’t get me wrong, it’s still a fantastic dish and would certainly please the taste buds of many (cmon, how can you hate slightly smoky, brushed with char, perfectly grilled octopus), but it still was not memorable enough. Maybe it’s a me issue? The Michelin label kind of just put me in a mindset of “I need to be wowed”, so perhaps I set my expectation tooooooo high. Honorable mentions: try the home-made ginger ale. If you are a ginger hater, it might just convert you. TL;DR: All in all, a 7.8/10 (yes I give very specific ratings, the numbers speak to me in strange ways)

Simply one of the best spot in the city for me! The dishes are creative, well balanced and diverse! We had oysters, beef tartare with vinegar taro chips, octopus with pumpkin miso purée, broccolini with truffle crème fraîche, fried potatoes with chimichurri and their sweet potato “mochi” donut with spiced whipped cream and miso coconut caramel! Everything was delicious! Adding 2 glasses of wine and 2 mocktails the bill was 2 mill, which is a fair price for the quality and quantity. Special mention to the team on site, all the staff was really sweet and helpful! I will come back very soon 🙏

Okra is the real deal. No gimmicks, no over-the-top hype—just flawlessly executed food and drinks in a space that feels like it was designed for people who actually know how to enjoy themselves. The cocktails are impeccable. Smooth, balanced, and the kind that disappear a little too easily. The grilled okra arrived blistered and smoky, the kind of simple perfection that makes you rethink an ingredient you thought you knew. Oysters were pristine—cold, briny, and exactly what you want them to be. The octopus, charred and impossibly tender, layered with flavor in all the right ways. And just when I thought they’d maxed out, the donut holes hit the table—warm, airy, and absurdly good. Okra doesn’t miss. Every bite, every sip, every detail—on point.