[Independent Review] *Ho Chi Minh City – Fusion Comfort Food – Michelin Selected
Concept
Casual dining restaurant offering sharing fusion plates, cocktails and wine
Address
2 Đ. Lê Văn Miến, Thảo Điền, District 2, HCMC
If you know Ho Chi Minh City, you’re aware that Thảo Điền is rich in upscale and Western restaurants.
This makes us wonder whenever a new restaurant opens here: will it bring something new to the scene?
For Okra, which launched right after the COVID-19 pandemic, the answer is a resounding YES!
It’s the only place we visited twice during our stay in Ho Chi Minh City, which says a lot.
Jamie Celaya, who has a varied background including a stint at the popular American BBQ Quan Ut Ut, founded the place.
But don’t be misled:
- Meat isn’t the focal point at Okra—seafood and vegetables shine in many of their plates.
- Despite its casual look, Okra serves refined dishes without overcomplicating things.
- While it has Western management, the food at Okra is also clearly inspired by Asian street food classics.
Overview
When you enter Okra Foodbar, you immediately understand what this place is all about.
It’s a vibrant venue that welcomes anyone looking for a drink or more while sharing various plates from the menu. The space is centered around a massive bar that aligns with the open kitchen.
Unlike fine dining establishments where you might quietly work through a long series of courses, Okra offers a more relaxed and casual atmosphere.
Drinks
At Okra, the concept stands firmly on two legs: its plates and its drinks.
Special care has been put into suggesting pairing options for both wine and cocktails, which is a real plus in our book.
It’s also great to see they cater to both cocktail and wine lovers alike, without overlooking those who prefer beer.
Their wine list impressively offers a variety of wines by the glass (10+), and I was pleasantly surprised to find a selection of craft beers on the menu, including some on draft.
Plates
It’s hard to neatly label Okra’s cuisine, and maybe that’s what caught our attention. Calling it ‘Fusion’ might seem easy, but it’s not really helpful.
What stood out to us were three things:
- First, seafood and vegetables were the highlights of all our orders. We’re not against meat, but this focus was a welcome change from the usual offerings in Thao Dien.
- The food was creative and bold, without being overly sophisticated. Okra doesn’t rely on Foie Gras and Truffle to appear upscale. They remain true to their casual dining ethos, creating excellent dishes with simple ingredients like corn and okra.
- We also appreciated how they used ingredients typical of Vietnamese cuisine, such as pork floss, pig ear, and pomelo, in innovative ways.
In details:
Halong Pacific Oyster: Hot and Cold
When it comes to oysters, my approach is quite conservative. I prefer them raw, seasoned simply with a splash of lemon juice, much like they’re traditionally served in France.
At Okra, I did enjoy the cold/raw oyster accompanied by a watermelon mignonette. I didn’t try the hot oysters, but Huong liked them.
Land Sea-viche
I have found myself increasingly appreciating ceviche for its freshness and uncompromised sourness. Okra’s take on it did not disappoint, introducing some well-thought-out twists, such as braised pig ears, to the traditional components of ceviche.
Charred Okra
Perhaps my favorite dish among all those I tried at Okra, though I may be somewhat biased since I have a fondness for both okra and pomelo. That being said, we found the sauce and seasonings to be not just original but importantly, delicious!
Street Corn
Normally, I’m not a fan of corn at all—I find its sweetness too overwhelming. Yet, we ended up ordering this dish twice…
Why? The inclusion of pork floss added a delightful saltiness and a contrast in texture that really made the corn stand out.
However, the true game-changer was the combination of brown butter bourbon and parmesan, which added a deeply satisfying richness to the dish.
Gnocchi Nagasaki
A Japanese twist on gnocchi, which was both original and very successful. The dish particularly stood out for its use of tuna in two distinct forms: flakes of simmered, smoked, and fermented tuna, along with pieces of salt-cured tuna.
Octopus
Octopus can sometimes taste a bit bland, but in this dish, every element was crafted to make each bite interesting. It featured brown butter croutons for great texture contrast, various herbs such as mint to add freshness and brightness, and a delightful pumpkin miso sauce.
Interestingly, all these dishes fall under the ‘Subtle’ section of the menu, which features smaller plates. It appears that we didn’t find the ‘Sufficient’ section—as the larger plates are described—quite as appealing as the other offerings at Okra.
Dessert
A good experience at a restaurant isn’t complete without a good dessert, even if it’s sometimes hard to make room for it. We chose the Sweet Potato Donut Holes and found in them the same qualities that made all the previous dishes great:
Originality: Donuts might not be what you first think of for an innovative dessert, but at Okra, they were made with sweet potatoes and served with miso caramel and spicy salt.
Comfort food: After seeing both the picture and the description, you should also be convinced that these donuts were satisfying to eat and not just made to please the eyes.
Conclusion
You should visit if:
- You’re interested in trying something different from the usual burgers / pizzas places of Thảo Điền.
- You’re looking for a variety of vegetarian and seafood options on the menu.
- You enjoy a casual atmosphere with a wide selection of drinks.
Practical information
📍 Address: 2 Đ. Lê Văn Miến, Thảo Điền, District 2, HCMC
⏰ Opening Hours: 5:30–11 PM – Closed on Monday
💵 Price: ~600K – 1M VND per person
🌐 Facebook: https://www.facebook.com/OKRAFoodBarThaoDien
🗺 Google Map: https://maps.app.goo.gl/VYBxfEc6oEFNTNYN7
All the places reviewed on this website have been personally tested by us and we pay for our meals. We are committed to informing readers clearly if there is any form of sponsored content.
