Home to some of Saigon’s most beloved dining experiences, Hôtel des Arts’ 23rd-floor restaurant recently underwent significant changes. The elegant space with a tremendous view transitioned from The Social Club to The Albion by Kirk Westaway, ushering in a new era of casual yet elevated British cuisine under the auspice of the two Michelin-star restaurant, Jaan by Kirk Westaway in Singapore. While this change has aroused excitement amongst Saigon diners, many are curious about what it means for the long-cherished Sunday Brunch.
Fresh seafood including American lobster, steamed clams, snow crab legs, and imported oysters are all offered all-you-can-eat along with an ever-updated menu of beef, poultry, fish, and a wide expanse of desserts. Head Chef Christopher Clarke, Kirk Westaway’s long-time friend who has worked in some of the world’s best kitchens, spoke to Saigoneer about what long-time guests to the restaurant can expect. “You have the same experience, but we bring the buffet to you,” he said. Guests can experience the same generous portions and luxurious atmosphere they’ve come to love from Hôtel des Arts’ Sunday Brunch but switching from a buffet to an all-you-can-eat set menu “allows us to ensure that everything that goes on the table exactly how we’d like it to be served.”
By bringing each item separately and directly to the diner’s tables, The Albion ensures they are eaten at the perfect time. Temperature control is particularly important for hot dishes such as the beef short ribs with stout sauce we recently sampled and found to be remarkably tender and succulent. Having the attentive staff know precisely when to bring out dishes such as the herb mash potatoes and salmon with butter sauce and roe means their taste and textures are exactly as the kitchen intends. In addition to having greater control over each dish’s quality and freshness, the new serving set-up also reduces food waste.
The new menu contains room for the Albion to reveal the restaurant’s culinary concept. Clarke described their take on modern British cuisine as first and foremost an opportunity to highlight ingredients. This includes using the freshest produce, some of which is sourced from organic farms Đà Lạt, alongside select meats, seafood, and cheese from around the world for clean, colorful, and fresh meals. A perfect example is the Albion Tomato which covers heritage tomatoes and burrata cheese from Đà Lạt with an almost comical amount of basil leaves and a dollop of orange sorbet. Each bite offers something flavorful, unique, and refreshing. As Clarke explained, depending on where you are from, you’ll find the dishes to be comforting and nostalgic or new and delicious.
While the Albion Tomato is likely to always be on the menu, as well as a selection of the freshest seafood, there will be changes week to week to harness the team’s creativity and make use of seasonal items. Whether it's encountering white asparagus that would cost a fortune in Europe, or learning how local ducks are not only affordable but world-class, Clarke’s been quite impressed by the standards offered by local Vietnamese suppliers. He and Westaway chat every day and often discuss how to best make use of all the local items that have just been harvested. This emphasis on seasonality provides guests with variety while helping to keep costs and environmental impact down.
Moreover, the Sunday Brunch menu may be printed, but Clarke stresses there is room for flexibility. Guests can always order ala carte items as part of the inclusive meal. The kitchen is happy to cater to allergies and individual preferences including preparing items from previous menus. At the end of the day, the team simply wants to keep long-time guests happy as well as satisfy people who may be visiting for the first time.
A key part of ensuring people enjoy their meal is the ambiance. A live DJ still performs during brunch to set a relaxed but lively atmosphere. The comfortable vibe is enhanced by the new serving format as guests can fully embrace the conversations and one another’s company. The Albion aims to foster regular gatherings of expats, locals and travelers as opposed to being seen as a venue reserved for special occasions.
An essential element of establishing this casual yet refined atmosphere is the dining room itself. The redesigned entrance features British lancet windows that open onto the familiar wooden bar imported from a historic London gentleman’s club. This, in particular, Clarke said reminds him of his favorite venues back home in England. Bold new wallpaper, graceful light fixtures and new, lower furniture complement the wooden tables and decor, making the space even more dignified and British in feel.
Any time an established restaurant undergoes a makeover or rebranding, there is concern among loyal customers. Early feedback suggests The Albion has succeeded in satisfying these folks by providing familiar dishes made using exceptional ingredients with an even greater emphasis on preparation and serving. Hints of modern British cuisine and the updated decor give regular patrons something new, while a Sunday free-flow champagne option and the rooftop pool party allow them to embrace whatever weekend traditions they may have. Sunday Brunch is a perfect opportunity to witness what it means to “elevate, not replace” a beloved home for memorable meals.
Hôtel des Arts Saigon's website
(+84) 02839 898 888
Hôtel des Arts Saigon | 76-78 Nguyen Thi Minh Khai street, D .3, HCMC
