Lobster over crushed ice
Fresh lobster with dill and shaved radish.
Modern British fine dining · 23rd floor · Hôtel des Arts Saigon
The Albion by Kirk Westaway
Refined modern British cooking on the 23rd floor of Hôtel des Arts Saigon — a blue-velvet dining room above the city lights, from chef Kirk Westaway's kitchen.
4.9/5 · 480 Google reviewsMICHELIN Selected 2025Tatler Best Vietnam 2026Modern British fine dining
The room
Velvet & brass, 23 floors up
The Albion's dining room is classic and sumptuous: wood-panelled walls, herringbone parquet, royal-blue velvet armchairs and warm brass light.
Floor-to-ceiling windows open onto the city at night — window tables are the most sought-after seats every evening.
From the kitchen
The dishes
Dishes served at The Albion — real photos from the restaurant.
Sliced beef, jus
Medium-rare sliced beef with rich jus and vegetables.
Bite-size starters
Delicate bites to open the evening.
Strawberry dessert
Strawberries, cream and edible flowers in a meringue shell.
Tomato, basil and sorbet
Fresh tomato, basil leaves and a sorbet quenelle.
Hallmarks
Why The Albion
Chef Kirk Westaway
Modern British cooking from chef Kirk Westaway's kitchen.
23rd floor · Hôtel des Arts
A dining room on the 23rd floor of Hôtel des Arts Saigon, above the city lights.
Evenings only · from 17:30
Open daily from 17:30, devoted entirely to dinner.
MICHELIN Selected 2025
Selected by the MICHELIN Guide 2025; Tatler Best Vietnam 2026.
Gallery
The room & the food
Visit
An evening on the 23rd floor
The Albion opens daily from 17:30 for evening service. See the address, hours and what to know before you go.
Hours & address