A dynasty in Saigon
Hong Kong cuisine follows the yin-yang balance — and Dynasty House built a whole dynasty around it.
Dynasty House is a Nova FnB restaurant — a Hong Kong dimsum & hotpot house with 100+ handmade dim sum daily. Shark-fin dumplings in superior broth, Sichuan-style spicy wontons, fresh shrimp har gow with sea grapes — every steamer basket opened is a slice of the Fragrant Harbour.
The house anchor is the yin-yang twin-side pot: sweet and clear on one side, numbing heat on the other — the yin-yang philosophy of Hong Kong cuisine made edible. Diners call it the “multi-flavor hotpot feast”: Hainan coconut chicken for the gentle palate, Chongqing spice for the bold, twin-side for those who want both.
The space blends traditional and modern architecture: the glowing gold sign, jade-velvet booths, black stone tables, patterned gold screens. Now and then, performers in Hong Kong costume stage opera vignettes mid-meal — every bit the “dynasty” the name promises.
Dynasty House also runs a 2-4-6 Dong Khoi branch — this page covers the 40 Phung Khac Khoan branch only.
- The yin-yang twin-side pot — sweet-clear and numbing-spicy in one meal
- 100+ handmade dim sum, refreshed daily
- Hotpot and dimsum combos with house-published listed prices
- Dynasty architecture — gold sign, jade velvet, patterned gold screens
- Hong Kong-style opera performances mid-meal
- Head chef Eddie Ly — 20+ years of Chinese kitchens across Singapore and Malaysia
Hotpot combos built for four — exactly one yin-yang table.
299k–699k dimsum combos for 2–4 — fast, tidy, nourishing.
Properly numbing Chongqing broth — order twin-side if someone at the table prefers mild.
The room and the combos are built for tables — not optimized for dining solo.