Bao Buns, Ramen or Bang Bang Chicken? What to Order at Saigon

First time at Saigon? The menu is big on purpose — it is built for tables that order too much and share everything. But if you want a shortcut, this is the order we would build for you.

Start at the bao bar

Our bao buns are steamed to order — cloud-soft, slightly sweet, and from €4 each. The Satay Pulled Pork Bao is the signature: slow-cooked pork with crushed peanuts, pickled carrot and cabbage. The Bang Bang Chicken Bao runs it close, and there is a satay tofu version that vegetarians guard jealously. One each to start, then more when you inevitably want more.

The dish everyone photographs

Bang Bang Chicken (€13) — crispy fried chicken tossed in our creamy, nutty bang bang sauce. Seriously addictive is not marketing language; it is a warning. It comes as a main with rice, as loaded fries, in a bao, and nobody has ever ordered it once.

Broths worth slowing down for

The Pork Belly Ramen (€16) is the comfort order: local pork belly, creamy broth, soy egg, pak choi, corn and fresh chilli. If you want something lighter, the Clear Pork Wonton Soup is exactly what it sounds like — delicate, clean and restorative. Dumpling people should not skip the gyoza selection either, from chicken to cheesy beef and tomato.

Something bigger

For mains, Nasi Goreng (€13) is our Malaysian-style fried rice with vegetables and egg. Choo Chee Pla (€18) puts local seabream in a rich coconut curry with cherry tomatoes and fragrant rice. And if someone at the table refuses Asian food entirely, hand them the Wagyu Royale (€19.90) — a wagyu-blend burger with crispy onions, gherkins, our signature sauce and a sprinkle of togarashi. They will stop complaining.

All of it is available to dine in at Gżira, quick-service in Birkirkara and at the airport, or ordered direct to your door. Come hungry.