The Park Hyatt Saigon's Square One restaurant is has a spacious terrace with a view of the Ho Chi Minh City Opera House, but I sat in the open kitchen area where I could watch the food be prepared from just a few feet away.
The menu's specialties are all French but touches of Vietnamese and other eastern flavours shine through as well.
Alongside foie gras, truffles and madeira jus, the flavors of Vietnamese curry, lemongrass and fresh local fruit from the Mekong Delta provide something distinctly Vietnamese.
I started with a light dish: Crispy-skin sea bass in a Vietnamese curry sauce, with seared scallops, cauliflower and creamed leeks. It was a very flavourful starter served with several wonderful, warm sauces.
And then came the Prosciutto wrapped poussin madeira jus, with foie gras, walnuts and fig.
Soren Lascelles, Chef de Cuisine of Square One restaurant, prepared this dish in front of our eyes.
This dish has different tastes: tender chicken, fatty foie gras, crunchy walnuts, and the intoxicating aroma of the fig.
Then came Char-grilled an Angus rib steak and served it with truffle jus, cumin roasted eggplant and crispy potato galette.
It was a very rich and intense dish with the strong flavours of truffle and char-grilled Angus rib battling for dominance. The plate is balanced by the natural fresh taste of eggplant and the savory potato.
Finally there was the special Asian-influenced desert: lemongrass sorbet with in a spiced dumpling by Bertrand Sommereux, Square One's new French pastry chef.
The dessert, at once tropical, spicy and soothing, is filled out by a layer of chocolate on the dumpling.
Square One restaurant
Park Hyatt Saigon hotel
2 Lam Son square, District 1, Ho Chi Minh City