FIREWORKS: Serving both fire and ‘vibes’ to Saigon’s dining scene

restaurant reviewreviewho chi minh cityvietnam
Written By Helen Van

Welcome to Saigon's era of 'vibe dining', where good food, great drinks, and a cool atmosphere come together effortlessly

This dining trend isn't just about eating—it's about enjoying a vibrant ‘je ne sais quoi’ vibe that appeals to the tastes of (mostly) Gen Z and Millennial 30-year-old corporate somethings looking for somewhere to host their VIP clients during the day to an upscale nightlife hotspot in the evening. More often than not, ‘vibe dining' offers a seamless day-to-night experience where customers are dressed to the nines - a common sight at FIREWORKS Raw Grill & Craft Bar.

Helmed by Chef Andy Cao (ex-Zuma and Eleven Madison Park)

Meet Andy Cao, an accomplished young chef hailing from the United States with a decade of experience in MICHELIN-star restaurants and 5-star hotels. His culinary journey includes star-studded establishments like Gordon Ramsay by Mandarin Oriental, Zuma, Bar Boulud by Daniel Boulud from Mandarin Oriental Hotel, and Eleven Madison Park, renowned for its three Michelin stars.

At FIREWORKS, Chef Andy is dedicated to showcasing the freshest ingredients and inventive flavour combinations bearing Asian influence like his latest menu: Ocean Series, which pays homage to the ocean (think loads of seafood) and blends Contemporary Vietnamese-Japanese cuisine and craft bar concepts. Upscale East-meets-West Izakaya, anyone?

A marriage of Vietnamese and Japanese influences spotlighting locally sourced seafood

Inspired by Asian culture, FIREWORKS’s culinary ethos centres on "people - nature - fire - air." In Chef Andy Cao’s latest creation: the 'Ocean Series' menu, which blends Vietnamese and Japanese flavours in dishes like the Grouper Coconut Ceviche, featuring Nha Trang grouper and Tien Giang mango for a tropical twist and Robata grilled seabream with Mekong vegetables, balancing flavours from both land and sea with the addition of interesting flavours like laksa—the result: pure comfort in a bowl.

Wood-fired Striploin steak coated in a150-day Trung Nguyen coffee rub (photo credit: FIREWORKS)

Meat and plant-based alternatives easily give seafood options a run for their money

For those not keen on seafood, fret not. The restaurant's Signature menu features everything from tasty bar snacks like Truffle fries (99k) and Beef gyoza rendang (169k) - essentially steamed gyozas filled with slow-cooked beef cheek and Yuzu sauce - to moreish mains like Grilled Ben Tre Chicken with quinoa, browned butter soya sauce (199k) to Wood-fired Striploin Steak coated in a150-day Trung Nguyen coffee rub (599k). Personally, the Wood-fired Striploin Steak is a must-try and yes, it’s as good as it sounds.

Here, they also offer a dedicated plant-based menu for vegans, featuring protein-packed alternatives that rival their meat and seafood counterparts. Think include Sweet potato gnocchi with dashi cream and nori dust (169k), Grilled beetroot Carpaccio (149k), and Grilled Broccolini with fermented tofu emulsion, red bell pepper, and satay oil (149k).

Maine scallops grilled with brown butter and kaffir lime (Photo credit: FIREWORKS)

My personal favourite is the newly-added Maine scallops grilled with brown butter and kaffir lime ( that arrives sizzling hot off the robata grill and coated in moreish brown butter. It’s very subtly cut by the bitterness and zestiness from the lime and served with chickpeas, making it a perfect medley of both flavour and texture in one bite.

To wash it all down, you can also opt for the cocktail or wine pairing menu though I highly recommend the cocktails here with a side of fun from the charismatic bartenders. Bold flavours and top-rate ingredients paired with electrifying energy and vibes, vibes, vibes - what more can you ask for? Oh yes, 20% discount off all dishes in the new ‘Ocean Series’ menu for July.

A multi-purpose space made for socialising

Located right in the heart of Ho Chi Minh City, FIREWORKS is a multi-storey, multi-purpose space that spans both indoor and outdoor. Whether you prefer the outdoor garden terrace, the bustling main dining hall, a private dining room ideal for groups of ten, or the lively bar counter, FIREWORKS caters to every occasion where socializing is key.

Charismatic bartenders greet you at the 360-degree Magnum Bar, get ready to say ‘Mot Hai Ba!’ (Photo credit: FIREWORKS)

Magnum Bar brings ‘Friday night’ energy on a Tuesday

But my absolute favourite spot is the 360-degree Magnum Bar, where 'vibe dining' takes center stage. It's impressively large and situated dead centre in the main dining hall, greeting guests right as they enter. And no, this isn't your average bar; while the restaurant does have a more traditional bar area for those seeking a quiet drink, the Magnum Bar is all about entertainment. Here, bartenders showcase their skills, flair, and charisma, making every drink a showstopper. While every cocktail is expertly crafted right in front of you, that’s not the show I’m talking about.

What truly sets FIREWORKS apart is the way their bartenders effortlessly bring everyone at the bar together, creating a lively community atmosphere. So get ready to exchange friendly hellos with the people next to you and join in the vibrant 'mot hai ba' cheers echoing around the bar. Simply put, it’s got that ‘Friday night’ energy on a Tuesday and a drink list to match it: a curated wine list, house-infused spirits and Asian-inspired craft cocktails.

When I finally left at 10 pm on a Friday, there was not an empty table in sight. Instead, more people were coming by and greeted with generous pours from colourful bottles by not just bartenders but guests too.

FIREWORKS might not have shiny star-studded accolades or 100-page long menus catering to everyone and anyone, simply because it does not need it. The expert attention to delivering a core selection of well-executed dishes, everchanging menus and a hard-to-replicate vibe that makes you want to keep going drink after drink, are the same reasons guests keep coming back for more.

Helen Van
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