The tamarind table, remade the modern way
European technique, Vietnamese spice — plated in a dining room grown from the tamarind leaf itself.
Tamarind & oak
Me Ta plates Vietnamese flavors through modern European technique — slow braises, precise sears, and sauces built on tamarind, lemongrass, and fish sauce aged like a fine stock. The dining room is designed as a boutique tamarind grove: green depths, brass light, oak warmth.
Three plates to remember
Described, never priced — the menu lives in-house and everything is listed there.
Tamarind-leaf duck breast
Seared duck breast lacquered in tamarind-leaf glaze, over smoked root vegetables.
Lemongrass butter prawns
Tiger prawns in a lemongrass-brown-butter sauce with charred lime.
Slow-braised beef cheek, phở jus
Twelve-hour beef cheek in a phở-spiced jus, cassava purée, crispy shallot.
In the heart of District 1
280 Lê Thánh Tôn, District 1, Ho Chi Minh City
Open daily 6:30–22:00
Hours as published by the restaurant
From leaf to table
A boutique tamarind-leaf concept, plated with European precision.
Photography: the venue (10/2026)