Review: Yeshi by Chef Anais

Sure, contemporary takes on Asian culinary traditions are nothing new, particularly in Vietnam. Last year, the industry buzz was all about 'modern Vietnamese' concepts, with bars, restaurants, and accolades flowing to establishments embracing this trend. However, Yeshi marks a refreshing departure as the first modern Taiwanese venture we've seen in Vietnam (shoutout to Oryz for being one of the first modern East Asian concepts in the city).

By now, we're sold. Add on Chef Anais Ca Dao, one of Vietnam’s leading female chefs and its prime spot atop BAKES Thao Dien, let’s just say we couldn't hit that reservation button fast enough.

About Chef Anais Ca Dao

One reason to make the trek down to Yeshi is chef Anais Ca Dao van Manen. With a career that has taken her to places like Auberge de Chassignolles and Bao London, Anais is back in Vietnam to write a cookbook and launch her first concept, Yeshi—a love letter to Taiwanese food (not her first Taiwanese food venture). Yeshi is quickly becoming the hottest casual Taiwanese spot in town and for good reason.

The Ambiance

Walking into Yeshi Taiwanese Kitchen in Saigon feels like stepping into a dreamscape where the dark, alluring ambiance is painted with strokes of burgundy. Red lanterns and LED lights cast a subtle, almost surreal glow, evoking a vibe reminiscent of Taiwan's bustling night markets blended with the warmth of a cozy Chinese family eatery. This sets the perfect backdrop for the cuisine—relaxed, hearty, and brimming with the lively flavors of Taiwanese street fare.

With a seating arrangement that's as versatile as its menu, a large community table (seats up to 7) greets you upon entrance next to smaller tables scattered around for pairs and trios, and a charming bar area that's ideal for solo diners. From the bar, you can watch the mixologists craft their magic or peek into the semi-open kitchen through a large, glass-less window. The sight of passionate cooks, grinning as they perfect each dish, adds an extra dash of charm to the dark, inviting atmosphere of the restaurant.

The Food

We started with the iconic Taiwanese fried chicken—a beloved staple of night markets that boasts a crunch so satisfying, it could stir the neighborhood awake. They revealed that the chicken undergoes a 24-hour brining and marinating process, infused with a medley of 13 spices. Every mouthful offers a harmonious blend of flavors, neither too intense nor too mild. Juicy, tender, and paired with a house sauce that has the perfect hint of acidity and sweetness from pickled veggies, it’s comfort food at its finest.

Next up were the vegan dumplings with a pickled cabbage filling. The green wrappers were as eye-catching as they were delicious. Inside, the filling had an intriguing blend of acidity and creaminess, swimming in a thick broth (oat milk and herb oil, perhaps?) with a sprinkle of fried garlic.

The undisputed star of the evening was the Danzai noodles. These noodles were cooked to perfection—chewy and thick, swimming in a meaty, super flavorful broth that was nothing short of spectacular. The minced meat, stir-fried to perfection, added a nutty, caramelized depth to the dish that made every bite an experience.

And let’s not forget the fried mushrooms. We opted for the salt-and-pepper seasoning over the Mala spices, and it did not disappoint. While the mushrooms weren’t as ultra-crispy as the chicken, they had a delicate crisp that perfectly held the seasoning and retained the mushroom’s juicy goodness.

Overall, the food was straightforward, no-frills, comforting, and wholesome—exactly what you'd expect from a laid-back stall at a Taiwanese night market.

But oh, the cocktails! From Boba Highball to Plum Soju Michelada, the drink menu is as adventurous as it is delightful. The Plum Soju Michelada, in particular, was a revelation. Imagine a fizzy, tangy drink with a hint of sweet plum and a refreshing, slightly spicy kick—it’s like summer in a glass, perfect for washing down the rich, savory dishes.

The menu also features tons of other comforting and creative options like Sesame Noodles, Lu Rou Fan, Overnight-braised Beef Dumplings, and even Egg Braised with Boba. There’s something for everyone.

Pricing

We ordered five mains and one side for our group of three and left feeling satisfyingly full. The portions were decent, proportional to the price at approximately 190,000 VND per person including cocktails (after a 20% soft-opening discount). Mains range from 90,000 to 125,000 VND per dish, and sides were only around 30,000 to 40,000 VND. Super affordable considering the location, flavor, ambiance, and the quality of the food.

The verdict

Run, don’t walk to Yeshi. With its lip-smacking food, inviting atmosphere and excellent service, giving you a slice of a Taiwanese night market right in the heart of Saigon. Whether you're in it for the mouthwatering street food, the creative cocktails, or the laid-back vibe, Yeshi hits the nail on the head.

And, it's got that whole 'restaurant inception' vibe happening, like a fun 'secret' speakeasy. While we're all about it, some might find it odd to stroll into a cheery bakery before diving into the cool, underground Taiwanese night market atmosphere of Yeshi. It's kind of like going through a hotel lobby before stepping into a chic yet alluring restaurant. What do you think? Drop your thoughts in the comments below.

Address: 1F, 16 Thao Dien, District 2
Opening hours: 6pm - 11pm (Tuesday–Sunday)
Facebook: https://www.instagram.com/yeshivietnam/