Esta's former head chef unearths the potential of Vietnamese ingredients
In a villa deep in an alley off Nguyen Binh Khiem Street in District 1, Ho Chi Minh City, the tasting-menu-only venue "Vore" opened on March 6, 2026. The chef is Long Cuong, Esta's former head chef. The name is taken from "vore" (to eat), the root shared by "herbivore," "omnivore," and "carnivore."
The 12-course structure and standout dishes
In a space with an open kitchen and counter seating on the first floor and a dining room on the second, a 12-course tasting menu is served. Between courses, Cuong stands at the counter and explains the dishes.
The dishes revealed so far are as follows.
- Scallop and mangosteen cracker—shaped like a starfish
- A maple-leaf biscuit
- Long An hybrid duck—layered mushrooms re-create the "wings," black garlic sauce the "head"
- Moc Chau strawberry dessert—a cow-shaped biscuit floated on milk foam
Cuong says, "Vietnam still has vast, undiscovered culinary potential," laying out a stance of reflecting in his cooking the ingredient knowledge that farmers have passed down across generations.
Background—the wave of "New Vietnamese cuisine"
Vore's opening is part of the "New Vietnamese" movement advancing in Ho Chi Minh City. With Anan Saigon winning a Michelin star andCieL Dining breaking into the world top 10,the move to rebuild Vietnamese ingredients in the grammar of an international tasting menu is going full-fledged.
A comparison of new tasting menus within Ho Chi Minh City
| Shop name | Chef | Number of courses | Concept | Opened |
|---|---|---|---|---|
| Vore | Long Cuong (formerly Esta) | 12 courses | Deconstructing and rebuilding Vietnamese ingredients | March 2026 |
| VOYAGE | Jonathan Koh (Singapore) | Tasting | French classical x Asian sensibility | March 2026 |
| Archive | Dancy Chun | Tasting | Converting emotion into culinary structure | Planned for the second half of 2026 |
Reactions from media and the industry
- Esquire Vietnam listed Vore at the top of its three venues to watch in Saigon in 2026
- The Dot Magazine described it as "serving food that looks like food, with artistic plating"
- Among local food bloggers, voices call it "an extension of Esta, yet a more personal and intimate experience"
For Japanese travelers—points for booking and visiting
Vore is in a villa deep in an alley at 25/61 Nguyen Binh Khiem Street in District 1.Dessert cafés in Thao DienIt's 10 minutes by Grab from the area. Counter seats are limited in number, so we recommend booking in advance via voresaigon.com or Instagram DM. The counter seats, where Cuong explains the dishes to you directly, are the best.
The next move in Ho Chi Minh City fine dining
With Vore, VOYAGE, and Archive in the latter half of 2026, supply in Ho Chi Minh City's tasting-menu market is surging.Including the arrival of Korean restaurants,Ho Chi Minh City's dining industry is reaching one of Southeast Asia's largest scales in both "quantity" and "quality." Together with more direct flights from Japan, it's certain that travelers who "fly to Saigon for the food" will increase.
Venue information
| Item | Details |
|---|---|
| Shop name | Vore |
| Address | 25/61 Nguyễn Bỉnh Khiêm, Bến Nghé, Quận 1, HCMC |
| Chef | Long Cuong (Esta's former head chef) |
| Format | 12-course tasting menu |
| Seating | 1F counter + 2F dining |
| Reservations | voresaigon.com / Instagram DM |
Summary
Long Cuong, who honed his skills at Esta, shows over 12 courses "Vietnamese ingredients the world doesn't yet know" in a back-alley villa. The intimate experience of hearing the dishes explained by the chef himself at the counter is new ground for Ho Chi Minh City fine dining. Book early at voresaigon.com.
Source: Esquire Vietnam / The Dot Magazine
