At the center,the steam rises.
The Lê Quý Đôn branch of the steam-pot chain — seafood and meats steamed table-side on a lively District 3 street.
Steam-pot chain · Lê Quý Đôn branch, District 3
From the rack, straight to table.
Every dish steamed in front of you — see the steam, smell the sea.
Steamed clams with lemongrass
Plump clams in a sweet clear broth — steamed piping hot on the bamboo rack.
Hong Kong–style steamed fish
Sweet tender fish, steamed clean — every nutrient kept.
Steamed dim sum
Shrimp har gow, siu mai, lava custard buns — steamed hot at the table.
Steam heat, zero oil.
Chang Kang Kung is the first chain in Vietnam to use Hong Kong steam-pot technology. The Lê Quý Đôn branch brings that experience to the street — warm lamps, a buzzing dining room, easy to drop by.
14 Le Quy Don, District 3.
On Lê Quý Đôn street — easy to drop by for lunch or meet friends after work.
14 Le Quy Don, Xuan Hoa, District 3, HCMC
Mon–Fri: 10:30–14:00 / 16:00–21:00; Sat–Sun: 10:30–21:00
Photos: Google Maps — owner & visitor photos