Sol Kitchen & Bar

Roger Virdee★★★★★

On the Michelin guide... Did the set lunch menu. Starter - oysters , excellent flavour perfectly served. Main - seabass with cailifliwer rice and veg. Outstanding. Real depth of flavout in the sauce which added great value. Desert - the mexican cake - Acceptable and different. My least favorite of the dishes but good to try something different. Drink - Brazilian lemonade - first time trying this and was very impressed. Very refreshing for a hot day. Service - outstanding. I can understand why this place is on the michelin guide and has so many top reviews. Thoroughly recomend this place......total was just over 500000 (15 gbp) cheap as chips.........

Robbie Dang★★★★★

After seeing the reviews and pictures here I really wanted to give my wife and experience of fine dining in Vietnam. We are from Melbourne, Australia and probably get to experience fine dining once in a while on special occassions and sometimes it could be hit or miss. But Sol Kitchen was what it has been bragged to be. Aesthetically very beautiful restaurant. All the food we ordered was of good amount of serving not just some small dish. Maybe we over ordered on the sides so we had no room left for dessert(there's a saying you always room for dessert but crazily not that time). For the starters we ordered baby squid which was cooked perfectly when it was the first item came out we enjoyed it with our happy hour cocktails I knew we were in for a treat. The sauces herbs etc was just exquisite. The crispy potato side came out first which was the best I personally ever has. SMOKED SHORT RIBS was Mexican style. The meat was juicy eaten in a wrap with blended jalapeno sauce 10 out 10. The

Jack A★★★★★

Some places try to impress you. Sol doesn’t bother, it just delivers. Nothing felt loud, nothing felt forced. Just a table that kept getting better the longer we stayed. The seafood platter came out first and kind of set the standard for everything after. Cold, fresh, sharp, the kind of flavors that don’t need explaining. You just know when it’s right. We did order the ceviche, but honestly, after a bite or two, everything else on the table had our full attention. Not because it was lacking, just because what followed was that good. Somewhere in between, the shrimp pasta showed up, simple on paper, but done properly. Light, a bit of heat, nothing heavy. It didn’t try to be the star, but it held its own. The beef and rice was the opposite energy, deeper, richer, the kind of dish you slow down for. It grounded everything else on the table. Desserts didn’t feel like an afterthought either. The cheesecake was smooth, balanced, no unnecessary sweetness. And the banana dish had layers,

Ryan Soh★★★★★

Had dinner at Sol Kitchen & Bar and it was truly an exceptional experience. The food was absolutely outstanding, perfectly complemented by the cool and inviting ambience. The staff at the bar were warm, friendly, and welcoming throughout the evening. Bartenders Dani and Jay demonstrated impressive professionalism and skill behind the bar — every drink crafted was of top-notch quality. 👍 The waiter who attended to us was also very attentive and efficient, promptly changing our plates and clearing the table once we were done. It was a wonderful dining experience overall, and I will certainly be returning again in the future. ❤️

Bree Mortensen★★★★★

Sol is an absolute must-visit in Vietnam! The seafood was incredibly fresh and easily some of the best we’ve had — perfectly cooked, full of flavour, and beautifully presented. A special mention to our server Ber, who was amazing. He gave excellent recommendations for both food and drinks and helped us choose the right portion sizes, which made the whole experience seamless. His service was warm, attentive, and genuinely elevated our night. From the quality of the seafood to the outstanding service, everything was exceptional. Highly recommend Sol, and if you can, ask for Ber. We’ll definitely be back!

ariana salimi★★★★★

Our waitress Mie was wonderful! The service was absolutely lovely and the restaurant space itself was really trendy. Food was also delicious. We’re from California so natural the standards are high for Mexican/Latin-American food and this did not disappoint. Super fun environment and overall amazing experience in Saigon!

Travis R★★★★★

Wanting to try one on Saigon many Michelin selected restaurants I found myself at Sol Kitchen and Bar for a Friday night supper. Despite not having a reservation I was offered a seat quickly by the friendly hostess at the bar, which was a front row seat to the hard working chefs and bartenders. The smell of the smokey grill and delicious flavours definitely set the mood. Tonight I ordered the Passion Fruit Whiskey Sour, a drink that didn't disappoint in both taste and presentation. For my appetizer, I ordered the Ceviche Roja. When it came out, a beautiful bowl of delicious and fresh seafood flavors surrounded by the smokey bath of the dry ice steam coming from underneath. Definitely a 10/10 in both taste and presentation. For my main dish the Lomo Saltado ordered medium rare was served looking like more a traditional Fajitas served on rice and warm tortillas vice fried potatoes as seen normally in this traditional Peruvian dish. The steak was cooked perfectly medium rare, as request

cbc★

This was an incredibly frustrating experience. We walked in without a reservation and were seated at the bar. It was genuinely exciting to watch the chefs and bartenders at work right in front of us. The appetizers were unique, we loved the spices and flavors of our drinks, and the roasted pork main course was perfectly tender. However, everything went completely downhill at dessert. We ordered panna cotta and cake. After we finished our main courses and our plates were cleared, we waited for 30 minutes. Despite reminding the staff during this time, our desserts still hadn't arrived. We reminded the server again to check on our order. Sitting at the bar, I watched in anticipation as they prepared four cakes and four panna cottas, only to see them served to other tables. Since we were pressed for time, we asked if our desserts could be served within three minutes. Only then were we finally informed that the cake was sold out. We had reminded the staff, watched desserts go to other table