Launched in November of 2020, Black Vinegar is a modern Cantonese restaurant with a diverse menu conceived by 20-year veteran Executive Chef Tony Guo. Black Vinegar’s commitment to excellence is confirmed by their reverence for local and sustainable farms, their use of freshly harvested produce, and their dedication to presenting truly magnificent food. From organic vegetables from Da Lat, MSC-certified prawns from the mangroves of Ca Mau region in the Mekong Delta, oysters from Nha Trang and organic duck from PhongNha, Black Vinegar is a must-try culinary experience for anything from a high-powered business brunch to a simple gathering of beloved friends and family.

Each Sunday, Black Vinegar offers an all-you-can-eat dim sum brunch, highlighting a plentiful menu of more than 40 items to choose from. A feast for your eyes as well as your palate, stand out dishes I tried included the steamed xiao long bao Black Vinegar – a juicy and delicate pork-based soup dumpling served with vinegar and shredded ginger, the pan-fried pork bun, the steamed scallop and shrimp roe dumplings and the seafood E-fu noodle Black Vinegar, which was hearty and very satisfying.

I also enjoyed the steamed salmon dumpling with spinach sauce as they were not only delicious, but the dumplings were shaped to resemble little fish; the chicken sticky rice in lotus leaf and the steamed chicken feet with peanut and chili. Steamed chicken feet sound a bit off-putting to a Westerner, but it is a common Chinese dim sum delicacy and trust me, it is exceptional at Black Vinegar. For the vegetarians, the steamed mushroom and spinach dumplings were fabulous as was the wok-fried zucchini flower with Thien Ly, chive flower and garlic.

If you find that you wish to experience a few of the dim sum items not offered on the all-you-can-eat menu, I highly recommend the Fried Taro Dumplings as they were crispy and delicious; the Squid Ink and Gold-Leaf Dumplings, as visually appealing as they were tasty; and one of Black Vinegar’s signature dishes – the Takesumi Bun. It is a black-coloured gold-leafed bun filled with a sweet and creamy centre, which tastes more like an elevated doughnut or a desert than dim sum, and is best eaten towards the end of the meal.

From the Crudo Bar, don’t miss the Sea Urchin with Sea Grapes and Finger Lime Caviar served over a bed of Black Vinegar Ice. Raw sea urchin is also a personal favourite of mine, and theirs was total perfection. I also loved the Halong Bay Oysters with Shaoxing wine and Szechuan dressing, as they were briny and bursting with Asian flavours.

With attentive and friendly service, chic interior decor and truly fabulous food, Black Vinegar will please even the most discerning guest. The All-YouCan-Eat Brunch is reasonably priced at VND 650,000 per person, and available on Fridays, Saturdays and Sundays from 11:30 am to 3 pm. All prices are subject to a 6% service charge and 10% tax. [C]

Black Vinegar is located inside New World Saigon Hotel at 76 Le Lai St., District 1, Ho Chi Minh City.

For reservations and inquiries, dial 0914 391 171 and follow them on Facebook at

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Tim Burrill
Membership Manager & Executive Assistant
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