Located on the 23rd floor of a Hotel des Arts Saigon – MGallery, at 76 -78 Nguyen Thi Minh Khai Street, District 3, Albion opened its doors in early November. The restaurant is the creation of Kirk Westaway, executive chef of Singapore's two-star Michelin restaurant, JAAN.
Kirk Westaway shared that he has traveled to Ho Chi Minh City multiple times to explore local cuisine and developed a fondness for the city. He noted that while the city's food and beverage market offers a variety of French, Italian, and Chinese cuisines, there has yet to be a British-style restaurant.
Eighteen months ago, Westaway and his team began planning to bring modern British dining to Ho Chi Minh City.
Chef Kirk observed that Vietnamese taste preferences share similarities with modern British tastes, as both cultures enjoy light flavors and vegetables.
"I hope to win over Ho Chi Minh City diners with modern British dishes, just as I did in Singapore's F&B market," said Kirk.
British Deputy Consul General in Ho Chi Minh City, Will Lawrenson, noted that Britain has yet to focus on exporting its food culture, despite having 195 Michelin-starred chefs and many restaurants. He believes that having a British-style restaurant in Ho Chi Minh City is a first step in introducing British culinary culture to Vietnamese diners.
Meals at the restaurant typically consist of a five-course spread, divided into appetizer, main course, and dessert.
The appetizer is a crab pancake, made from crab meat wrapped in a batter and served with a creamy sauce. Inspired by a British starter, the dish has been refined in both preparation and presentation. Crab pancake comes with sourdough bread and seaweed butter.
According to the chef, modern British cuisine retains traditional flavors by focusing on the essence of ingredients. The innovation lies in cooking methods, incorporating more vegetables and emphasizing presentation.
After the appetizer, guests enjoy a salad.
The signature salad, Albion Tomato, is Kirk's personal creation and a highlight of the menu. It features vegetables from Da Lat in the Central Highlands, including cherry tomatoes and black olives, with a tomato sauce, burrata cheese, and an orange sorbet with basil leaves. Salads at the restaurant cost around VND600,000 ($23).
"This dish suits Vietnamese palates with vegetables and basil paired with tomatoes for a flavor explosion," said Kirk.
One of the restaurant's standout main dishes is wagyu tenderloin. This steak features the wagyu tenderloin, with marbled fat distributed throughout. It comes with mashed potatoes, garlic, roasted onions, and a sauce made with dark beer.
The British element here is the mashed potatoes.
Each serving costs VND1.2 million ($47).
For dessert, diners enjoy chocolate-covered mousse cake with coffee-flavored ice cream. The dish reflects the modern British spirit that Kirk brings to his menu. Desserts are priced around VND300,000 ($11) per serving.
Chef Kirk first introduced modern British cuisine to Asia in 2015 with the opening of JAAN in Singapore. The restaurant faced challenges initially, as British cuisine was stereotyped as bland, associated with sausages, fish and chips, and mashed potatoes.
However, after a year, JAAN earned a Michelin star in 2016 when the Michelin Guide debuted in Singapore. The restaurant was awarded a second star in 2019 and has maintained it ever since. Kirk is now the executive chef for both restaurants in Singapore and Ho Chi Minh City.
Thao Nguyen (C), a Ho Chi Minh City resident, dined with a partner in November and described Albion as a must-try for food lovers. She was impressed by the salad, which featured a mild basil-tomato combination that was not overpowering.
"It's an ideal spot for business meetings or family gatherings," Nguyen said.
The restaurant is divided into areas including an open kitchen, a bar, and a dining space.
The bar, positioned across from the entrance, is a key feature of the ambiance, imported in its entirety from the U.K. by ship.
Chef Kirk explained that Albion is a casual dining space with a welcoming atmosphere, though it maintains a high standard of service.
The restaurant accommodates around 60 guests and features British design with wooden furniture, wallpaper, and blue seating. Most materials were imported from the U.K.
One corner of the restaurant is decorated with damask wallpaper, an English design. Damask often has patterns inspired by textiles and Syrian art, popular since the Victorian era, creating a warm feel.
"It feels like home," shared British Deputy Consul General Will Lawrenson, adding that he plans to return to Albion whenever he misses British food and ambiance.
